See Contest Rules and Contest Penalties for complete submission details and penalties if requirements are not met.
- Page 1 must be a completed and signed Official Entry Form.
- Page 2 must be an Essay that contains a maximum of 200 words and explains, at a minimum, the campus dining program, how the catering department fits into the program, and the basic goals of this event.
- Page 3 must be a Table of Contents that must follow the 4 Judging Criteria below, in order, and include page numbers.
- An Introduction for each Judging Criterion in order (maximum of 100 words for each criterion.)
Please note that points will be deducted if more than 12 photographs per Judging Criterion are submitted.
Below are the 4 Judging Criteria that will be considered by the judges. Each bullet point must be addressed in your entry. Judges will be looking for items that convey the creativity, atmosphere, excitement, and success of the event.
1. Menu and Meal (15 points)
- Actual menu is included and is creative in design and style.
- Menu is complementary to the overall theme.
- A variety of menu choices are available.
- Menu items offer various color, texture, flavor, and temperatures.
- Various methods are used in food preparation.
- Various trends, creativity, and originality are represented.
- Consideration is made for food allergies and special dietary preferences.
- Evidence of food safety and nutritional content is available where appropriate.
- Production sheets are appropriate and complete for this specific event. (Maximum of 3 production sheets.)
2. Theme Development and/or Execution (10 points)
- The special event or theme is innovative in concept.
- Theme fits the purpose of the event.
- Imagination or creativity was used to create a “wow” factor to support theme.
- Evidence of the methods that were utilized to develop and/or execute the theme.
3. Making It Special (10 points)
- Evidence and description of the merchandising and presentation strategy are shown.
- The theme or concept is carried through in décor and decorations.
- The room design enhances desired atmosphere; creative use of facility space.
- Service style is appropriate for the theme of the event.
- Food presentation is creative and attractive.
- Evidence of buffet and table-scape decorations: centerpieces, color coordination, napkin folds, and other event enhancements.
4. Other Considerations (5 points)
- Evidence that the goals of the event were met (such as customer feedback, financial analysis, etc.)
- Where appropriate, show evidence of collaboration with other campus and/or outside organizations.
- Sustainability efforts were included in the event design and implementation when applicable.
- There was an overall “wow” factor in the event.
TOTAL 40 Points Possible