Residential Dining—Special Event

Submission Requirements 

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 residential dining fits into the program, and the basic goals of this particular 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.

Judging Criteria 

Below are the four 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 complements the theme.
• Food items were presented to ensure quality and food safety. Explain your HACCP practices (include at least one actual temperature log, if applicable). 
• Menu items offer various color, texture, flavor, and temperatures.
• A variety of menu choices are available.
• Various methods are used in food preparation.
• Consideration is made for food allergies and special dietary preferences.
• Food items were presented to ensure quality and food safety. (Include at least one actual temperature log.)
• Production sheets are appropriate and complete for this specific event.  (Maximum of 3 production sheets.)
• Recipes utilize local, organic, or ingredients otherwise unique to the residential dining service offerings. (Maximum of 6 recipes.) 

2.   Theme Development and/or Execution (10 points)

• The special event or theme is innovative in concept.
• The theme or concept is enhanced through décor, decorations, service style, buffet settings, and/or service areas.
• Food presentation is creative and attractive.
• Buffet line descriptors about food choices bolster the theme and contain appropriate nutritional information.
• Various service methods such as action stations, self-service, carving stations, etc. were utilized where appropriate.
• The room design and/or location enhanced desired atmosphere.  

3.   Marketing and Making It Special (10 points)

• Promotional materials are original, descriptive, and enhance the theme of the event.
• Graphic designs are cohesive and reflect an artful and creative flair; final product is polished in design and appearance.
• Event is effectively marketed through a variety of media.
• The event or concept is imaginative and appealing to customer base.
• Customer feedback about the event was gathered and can be used for future events.
• Where appropriate, activities to engage the customer were planned and supported the theme. 

4.   Other Considerations (5 points)

Provide evidence as much as possible: 

• Evidence that the goals of the event were met (such as attendance, financial analysis, etc.) 
• Students and/or staff had a direct role in event’s success.
• Sustainable efforts were included in the event design and implementation when applicable. 
• There was an overall “wow” factor in the event. 

TOTAL 40 Points Possible