Pre-Event Grading Rubric

PRE-EVENT MANAGEMENT REPORT GUIDELINES

Font 12, Times New Roman, Normal Margins

Your completed Pre-Event Management Report is due at the beginning of class Tuesday, June 17th. It can be printed in black and white or color and must be professionally bound, (samples will be provided). Reports should be completed by all members of the management team, cooperatively where appropriate and in your table of contents please outline who was responsible for each section of the report. Management Teams will also be presenting their event in PPT format, an example will be provided to you. Your report must include tabs identifying the section for easy grading or you will automatically lose 25 points. Late reports will not be accepted. Please use this grading rubric as your guide for developing your report and the tabs.

_____ /15 Cover sheet/Table of Contents with tabs

FAB 467 Boyd Dining Room, Pre-Event Management Report, Date of Event, Names of Management Team and a picture that represents your theme

_____ / 15 Recipe Cost Analysis Sheets

Complete and correct costing for each menu item on a separate Recipe Cost Analysis Worksheet.
Invoice copies will be provided to ensure proper costing.

Standardized Recipes

List each recipe on a separate page.
Be specific about ingredients and tasks, and include proper portions and quantities indicated.
All standardized recipes should be typed, complete, and follow the Standardized Recipe Form.

Purchase Requisitions

Includes all kitchen items that need to be ordered for the event; food and beverage requisition must be submitted by June 17th with all linen and special FOH service items that are not in inventory.

Menus

Include prices and descriptions. This is a copy of the EXACT menus that will be presented to the guest; (food menu and wine list with beverage special).
Prices should be based on the MP=FC/FC% formula derived from the Recipe Cost Analysis Worksheets. Students should aim for a Food Cost of no more than 40%.

_____ / 15 Position Assignments and Job Descriptions (for each station)

Job descriptions, duties, and expectations. Detailed job description and list of duties to be performed in each position.
Each position should have a separate, detailed description. This information will be helpful for each student employee on meal day, so as to eliminate confusion of job duties/expectations/tasks.

Employee schedule

List of each employee, their position, uniform requirements, and their scheduled time to report to the management team.

_____ /15 Station Prep List (for all positions)

Specific and detailed list of instructions and prep work that must be completed before operation on event day

_____ /15 Station To-Order List (for all kitchen positions)

Detailed list of what each position/employee will be preparing, as well as specific instructions as to how to prepare each item.

Plate-up Examples (either photos or drawings)

Visual display of how each menu item should appear on the plate.
This may take the form of a photograph or a detailed, reasonable drawing.
Note: This will help each kitchen employee with regards to how they will plate-up each item.

_____ / 15 Preparation Timeline

Detailed timeline of every employee, in every position/at every station. This should take into account the entire preparation time, from start of preparation to pre-shift walkthrough.

_____ / 15 Employee Training Manuals

This should be exactly what each employee will receive prior to event day, and should be specific to each position. Guidelines are provided on page 21 of the class syllabus.

_____ / 15 Sales Forecast

Forecast of the level of business (i.e. how many covers) the management team expects to serve on their event day. This should take into account the time of year, their level of marketing, and any special events or circumstances that may be occurring.

_____ /15 Marketing Plan

Should include a detailed description of what marketing efforts the management team plans to engage in, as well as sample promotional materials.

_____/ 15 Management principles embraced by your team

Detailed explanation from each member of the management team as to how they plan to embrace standard management principles on event day. (What measures will they take to plan, organize, direct, and control for their positions?).
SWOT Analysis of your event: Please address the fundamental components of your events Strengths, Weaknesses, Opportunities and Threats as you see them prior to your service.

__________ / 150 Total Points Possible