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    Rubrics in Fd2

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    michael rivera
    This document contains rubrics for evaluating skills in table service, napkin folding, room service, and basic wine service. For each category, performance is scored on a scale from 1 to 5, with 5 being "Excellent" and 1 being "Unacceptable". The rubrics list the specific skills and techniques assessed in each category, such as taking orders accurately, folding napkins neatly, setting up trays properly for room service, and correctly opening and pouring wine.

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    © All Rights Reserved
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    Rubrics in Fd2

    Uploaded by

    michael rivera
    45 views5 pages
    This document contains rubrics for evaluating skills in table service, napkin folding, room service, and basic wine service. For each category, performance is scored on a scale from 1 to 5, with 5 being "Excellent" and 1 being "Unacceptable". The rubrics list the specific skills and techniques assessed in each category, such as taking orders accurately, folding napkins neatly, setting up trays properly for room service, and correctly opening and pouring wine.

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    syllabus

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    This document contains rubrics for evaluating skills in table service, napkin folding, room service, and basic wine service. For each category, performance is scored on a scale from 1 to 5, with 5 being "Excellent" and 1 being "Unacceptable". The rubrics list the specific skills and techniques assessed in each category, such as taking orders accurately, folding napkins neatly, setting up trays properly for room service, and correctly opening and pouring wine.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    45 views5 pages

    Rubrics in Fd2

    Uploaded by

    michael rivera
    This document contains rubrics for evaluating skills in table service, napkin folding, room service, and basic wine service. For each category, performance is scored on a scale from 1 to 5, with 5 being "Excellent" and 1 being "Unacceptable". The rubrics list the specific skills and techniques assessed in each category, such as taking orders accurately, folding napkins neatly, setting up trays properly for room service, and correctly opening and pouring wine.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 5

    Lemery Colleges

    RUBRICS
    SEQUENCE OF TABLE SERVICE
    Excellent Very Good Good Fair 2 Poor 1
    5 pts Demonstrate all necessary 4 pts Demonstrate all necessary 3 pts Demonstrate all necessary pts Demonstrate all necessary pt Unacceptable performance/
    skills accurately without assistance skills accurately with minimal skills with minimal error; needs skills with some errors; needs lacks skills; needs improvement
    from instructor assistance from instructor assistance of instructor assistance of instructor

    Welcome the guest


    Check details of reservation
    Escort the guest
    Seat the guest
    Unfold the Napkin
    Offer pre-dinner drinks
    Serve drinks/water
    Serve bread
    Present the menu
    Take order accurately
    Suggestive Selling
    Repeat the order
    Complete table set up according to
    guest's order
    Serve food orders in sequence and
    cleared with minimal disturbance to
    the other guests and in accordance
    to hygienic requirements*

    Mention the name of the dish *


    Clear and crumb the table ready for
    dessert
    Set up cruet set
    Offer/Serve coffee or tea
    Present the bill
    Bid goodbye
    TOTAL POINTS
    Lemery Colleges
    RUBRICS
    NAPKIN FOLDING
    Excellent Very Good Good Fair 2 Poor 1
    5 pts 4 pts 3 pts pts pt

    Techniques 
    napkin folds are accurate

    Neatness of the fold

    Napkin stands or lays properly on the


    table

    Showmanship and creativity in


    presenting the napkins

    Timeliness
    finished all 7 basic folds within 2
    minutes

    TOTAL POINTS
    Lemery Colleges
    RUBRICS
    ROOM SERVICE
    Excellent Very Good Good Fair 2 Poor 1
    5 pts Demonstrate all necessary 4 pts Demonstrate all necessary 3 pts Demonstrate all necessary pts Demonstrate all necessary pt Unacceptable performance/
    skills accurately without assistance skills accurately with minimal skills with minimal error; needs skills with some errors; needs lacks skills; needs improvement
    from instructor assistance from instructor assistance of instructor assistance of instructor

    Take room service orders 


    with suggestive selling 
    clarify details of orders 
    advise guest approximate time of
    delivery  ask
    mode of payment  recap &
    reconfirm order  close the call

    Set up trays/trolley 
    prepare room service equipment and
    supplies  observe OSHA
     cover food items with
    food cover

    Prepare RS Control Sheet

    Present & serve F&B to guest 


    verify guest's name on the bill before
    announcing your presence outside
    the door  greet guest politely
     ask the guest where
    they want to place the orders
     service is fast and discreet

    Present the bill


    Inform the guest about tray pick
    I
    Bid goodbye

    TOTAL POINTS
    Lemery Colleges
    RUBRICS
    BASIC WINE SERVICE
    Excellent 5 Very Good 4 Good 3 Fair 2 Poor 1
    pts Demonstrate all necessary skills pts Demonstrate all necessary skills pts Demonstrate all necessary skills pts Demonstrate all necessary skills pt Unacceptable performance/
    accurately without assistance from accurately with minimal assistance with minimal error; needs with some errors; needs assistance lacks skills; needs improvement
    instructor from instructor assistance of instructor of instructor

    Present the wine list


    introduce yourself and present the wine
    list on the left side of guest

    Take order with suggestive selling


    mention the 4 description of wine you are
    suggesting

    Set up table with proper glassess and


    appropriate accessories
    Present the Bottle label
    facing the host, mention the name of the
    wine, vineyard, vintage, alcohol content

    Cutting the foil Cut the


    foil and remove the top of the foil capsule

    Wipe bottle wipe


    bottle before inserting corkscrew

    Insert corkscrew without breaking the


    cork
    Present cork to the hosst
    Wipe bottle
    Pouring wine correctly without spills,
    bottle not touching the rim of the glass
    and label facing guest
    Finish pouring 2nd pour
    Place wine bottle on the table(red) or
    wine bucket (white)
    Present the bill
    TOTAL POINTS

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