Evaluating a Dining Experience Unit 303 Practical Gastronomy Task B

Why create a checklist The idea of this is to help you write a review as if you were an inspector or a writer for a food guide. A checklist can be a quick way to evaluate without having to write too much in the restaurant.

Create a checklist Area of Evaluation Excellent Satisfactory Poor Or Yes No Notes

Remember to review the food! Areas to evaluate Making the booking On the way/Location How you feel Appearance Greeting At the table Other tables The service The menu Ambience When leaving On reflection Remember to review the food!

Making the booking On the phone Communication Availability

On the way/Location Area Accessibility

How you feel Tired Bad mood Good mood

Appearance What does it look like from the out side?

Greeting Are you greeted? If you are does it feel welcoming?

At the table Greeting/introduction Napkin Seated Specials Time

Other tables Treated the same Getting the same

The service How good is it? Attentive? Pouring wine or asking how you are!

The menu Are you impressed by the menu? Choice Price Expectations

The food Presentation Portion size Correct temperature Taste Seasoning Combination of ingredients

Ambience Atmosphere Decoration Furnishings Music Busy/Quiet

When leaving Is it easy to pay? Are you acknowledged? Are you satisfied?

On reflection Was it a good experience? Would you go back again?