1 Evaluating a Dining ExperienceUnit 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 OrYes 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 SeasoningCombination 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?