1. Evaluating a Dining Experience
Unit 303
Practical Gastronomy
Task B

2. 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.

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

4. 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!

5. Making the booking
On the phone
Communication
Availability

6. On the way/Location
Area
Accessibility

7. How you feel
Tired
Bad mood
Good mood

8. Appearance
What does it look like from the out side?

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

10. At the table
Greeting/introduction
Napkin
Seated
Specials
Time

11. Other tables
Treated the same
Getting the same

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

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

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

15. Ambience
Atmosphere
Decoration
Furnishings
Music
Busy/Quiet

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

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