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  • Sequence of Service Rubrics

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    Samson Capay
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    This document outlines the sequence and rubric for service in a restaurant. It lists 28 specific steps that should be followed when serving a guest, from greeting them to bidding them goodbye. Performance is rated on a scale of 1 to 5 points for excellent, very good, good, fair, and poor based on how accurately and independently the student demonstrates the necessary skills at each step.

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    651252906 Sequence of Service Rubrics

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    This document outlines the sequence and rubric for service in a restaurant. It lists 28 specific steps that should be followed when serving a guest, from greeting them to bidding them goodbye. Performance is rated on a scale of 1 to 5 points for excellent, very good, good, fair, and poor based on how accurately and independently the student demonstrates the necessary skills at each step.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    38 views2 pages

    Sequence of Service Rubrics

    Uploaded by

    Samson Capay
    This document outlines the sequence and rubric for service in a restaurant. It lists 28 specific steps that should be followed when serving a guest, from greeting them to bidding them goodbye. Performance is rated on a scale of 1 to 5 points for excellent, very good, good, fair, and poor based on how accurately and independently the student demonstrates the necessary skills at each step.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    SEQUENCE OF SERVICE

    RUBRICS
    Name: ____________________________________
    Program, Year and section: ________________
    Laboratory No. ____________________________

    ORDER/SEQUENCE EXCELLENT V. GOOD GOOD FAIR POOR

    Student demonstrates needed Student demonstrates necessary Student demonstrates skills Student is aware of the Student was not able to
    skills accurately and exceeds skills with accuracy and with but needs minimal assistance necessary skills and procedures demonstrate needed skills
    expectations minimal errors 3 pts but needs substantial assistance 1 pts
    5 pts 4 pts from instructor
    2 pts

    Greeting the guest


    Seating the guest
    Laying the napkin
    Serving water
    Suggestive sale a beverage
    Presenting beverage menu
    Explaining the menu
    -Suggestive selling
    - upselling
    Taking Beverage order
    Serving the Beverage
    Presenting Food menu
    Taking food order
    Serving 1st course appetizer
    Clearing of appetizer
    Serving 2nd course Soup
    Clearing of soup
    Serving 3nd course Salad
    Clearing of salad
    Serving Main Course
    Clearing Main Course
    Crumbing Down and adjusting Dessert
    Flatware
    Setting up and serving coffee
    Presenting the bill
    Bidding Good bye!
    * Communication (5points) Student was able to
    communicate with the guest well

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