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Foreword

Acknowledgements

eYearbook Committee

Introduction to Exemplary Teachers, Programs and Practices

A Call to Action: Family and Consumer Sciences (FCS) Program Evaluation

Careers Class

Dynamic Leadership

It's All About Kids

Lights! Camera! Action!

Patchwork of Kindness

Child Development

Culinary Arts/Human Behavior

Foods/Biology

Health Science Occupations

Teens As Parents
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RESTAURANT ASSESSMENT
Directions to the teacher, student, or customers: Shade in the scale from left to right at the point that indicates how effectively the restaurant meets the stated criteria.
1 2 3 4 5
Customer Service
Does not “chit chat” with customers
Appearance of wait staff does not relate to theme
Slow service
Interrupts customers frequently
Unsure of how to serve food
 Customer Service
Friendly smiles
Dressed for theme
Time efficient service
Respectful of table talk
Drinks served from right, food from left
1 2 3 4 5
Dining Room Atmosphere
Aromas not appealing
Textures limited to 2 or 3
Noisy, diners hear B-O-H
Tables set haphazardly
Some decorations present
 Dining Room Atmosphere
Appetizing aromas
Variety of textures used
Sound level allows for table talk
Tables set according to etiquette
Décor strongly conveys theme
1 2 3 4 5
Safety and Sanitation
Wait staff coughing, sneezing, etc.
No class S & S standards set
Open footwear
Safety rules not followed
Traffic patterns are congested
 Safety and Sanitation
Healthy wait staff
Clearly stated S & S standards
Employees wear enclosed shoes
Safe work habits
Traffic patterns efficient
1 2 3 4 5
Plating of Food/Quality Control
Servings not same size
Garnishes not planned
Food over sides of plate, messy
Servers did not plan what to serve food on
Food at room temperature
 Plating of Food/Quality Control
Standard size servings
Garnish added; contrast of color
Food neatly arranged on plate
Servers ready with appropriate dinnerware
Hot food hot, cold food cold
1 2 3 4 5
Quality of Food
Ran out of food
Grocery orders do not reflect needs
Highly seasoned, overdone menu items
Food did not match description on order form
 Quality of Food
Order counts accurate
Accurate grocery orders
Food pleasing to taste
Food matches description
1 2 3 4 5
Beverage Service
Customer has to ask for water
Punch not served in 12 ounce glasses
Water glasses not refilled
No system to record refills (cider, milk, lemonade)
Variety of class sizes used for water
Beverage Service
Cold water served immediately
Punch served in plastic glasses
Frequent refill of water glasses
Refills provided with orderly process
Small glasses used for water
1 2 3 4 5
Back-Of-House
Servers unsure of orders, duties
Orders mixed up
Food “plated” slowly
Leftover food on counter, in ovens
Some entrees garnished
 Back-Of-House
Kitchen manager clearly states orders
Manager keeps orders accurate, on trays
Food “plated” within 30 seconds
Leftovers refrigerated
Garnishes ready and used
1 2 3 4 5
Front-Of-House
Wait staff loud, focus not on customers
Wait staff in B-O-H
No system used to identify whom order belongs to
Eating in dining room
No plans for carry-outs of food
 Front-Of-House
Wait staff blends into atmosphere
Wait staff remains in F-O-H
Orders labeled with wait staff #
Eat in Employee Area only
Carry-out supplies ready
1 2 3 4 5
Pre-Preparation
Kitchen clean-up incomplete
Students unsure of recipe steps
No signage used with food to refrigerate
Ingredients wasted
Pre-prep steps not completed by 9:30
Pre-Preparation
All kitchens clean by 9:30
Students understand recipe
Food labeled and stored
Ingredients measured accurately
Pre-prep steps completed by 9:30
1 2 3 4 5
Enter/Exit
Customers seat themselves
Confused about which table to seat customers at
Change not counted/accurate
Money in several places
Office orders not delivered
Customers wait in line for change
Customers leave with no “send off”
 Enter/Exit
Host-hostess greets & seats
Seating assignments planned
Counts change back to customer accurately
Money in box and secured
Delivered orders to office on trays
Customers change made efficiently
Thank customer for coming
1 2 3 4 5
Goal Setting
Students make general comments about Tuesday
Students do not come to agreement on goals
Goals are measurable, give examples
No one takes responsible for Thursday goals
No progress made on Thursday towards goals
 Goal Setting
Students identify strengths and weaknesses
Class sets goals for improvement
Goals easily measured for success
Students volunteer for goals they can help with
Goals accomplished

 

 

 
What have you learned about entrepreneurship from this project?
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Should this project be continued? Circle One. YES No
List reasons for your answer.
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