Evaluating Aesthetic and Functional Competency in Hospitality Service Through Structured Performance Rubrics

Abstract

This study examines the effectiveness of rubric-based assessment in evaluating student performance in hospitality laboratory tasks, specifically focusing on table skirting, flower arrangement, and napkin folding. Utilizing quantitative methods, the research analyzed mean scores across various performance dimensions such as creativity, craftsmanship, symmetry, and thematic relevance. Results revealed that students demonstrated consistent excellence in creativity and overall presentation but showed areas for improvement in symmetry, balance, and message conveyance. The findings suggest that while rubrics foster structure, clarity, and fairness in assessment, they also serve as a developmental tool that enhances student learning and performance through clear expectations and feedback mechanisms. The integration of rubric criteria in instruction not only improved technical skills but also encouraged reflective learning and peer collaboration. Based on these outcomes, the study recommends continuous refinement of rubrics, proactive formative feedback, and increased hands-on practice supported by institutional resources. The implications highlight the critical role of assessment design in aligning academic instruction with industry standards in hospitality education.