Instructor Evaluation Form For The Management Team
On Their Event Day
Team Name: ____________________ Date of Event: ____________
_____ / 10 Employee training manual and schedule distributed prior to event.
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_____ / 10 All Purchase Requisitions submitted on proper forms to instructors on time. Requisitions must be submitted separately via email to your Chef instructor; hard copies should be brought in on the day of your pulls from the freezer and deliveries.
__________________________________________________________________________________________ _____ / 5 Freezer/product was pulled from inventory and all FOH supplies coordinated on the scheduled day. All team members were present.
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_____ / 10 Management team arrived early to begin preparation for their event day. Appropriate prep-time dictated by the management team’s prep-schedule, as approved by instructor in Pre-Event Management Report. Students notified instructors of the time that they will begin pre-prep.
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_____ / 10 Management team organized and prepared, with relevant check-lists and standardized recipes at the beginning of operation day. BOH and FOH clean-up checklists completed with 100% accuracy.
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_____ / 10 BOH and FOH staff meetings held prior to opening on event day (record attendance, delegate tasks, answer staff questions, etc.), including complete staff meeting held at 8:30 a.m. and 3:00 p.m. on event day (BOH and FOH; sample specials, communication between FOH and BOH, etc.).
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_____ / 5 Menu Print Material Quality (food menu and wine list with beverage special when appropriate; on good quality paper, professional appearance).
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_____ / 15 Ability to train, delegate, and supervise staff at am appropriate level for a capstone course. Managers transferred management theory into practice as they lead their staff. Managers felt comfortable delegating and guiding employees and communicated clearly. Managers directed rather than trying to do all the work themselves.
______________ / 75 Total for Instructor Evaluation
Management Team Self-Evaluation:
How do you feel you preformed as mangers leading up to and during your event. This area is to be discussed with your instructor and is worth 20 points.
Self-Evaluation ______________ / 20 Total __________%
Instructor Evaluation ______________ / 75 Total __________%
Peer Evaluation ______________ / 80 Total __________%
Total Team Grade ______________ /175 Total __________%