practicum report sample for hotel and restaurant management

COLLEGE OF HOSPITALITY MANAGEMENT

HRM 117- OJT in Hotel
BSHM STUDENTS PRACTICUM EVALUATION FORM

Aaron C. Magallon
Student

Front Office – Bell Service
Department and Position

DUSIT THANI MANILA
Cooperating Hotel

PERIOD COVERED: _________________________________
DIRECTION: The statement below represents the expected skills and other personal qualities of HM practicum students. Please rate the trainee accordingly by checking the appropriate box with the corresponding points relative to the acquired knowledge and skills. The five points Liker Scale below will guide in your rating.

POINTS VERBAL INTERPRETATION EVALUATION SCALE GRADE 5 Excellent 4.20-5.00 1.00 4 Very Good (VG) 3.40-4.19 1.25 3 Good (G) 2.60-3.39 1.50 2 Fair (F) 1.80-2.59 1.75 1 Poor (P) 1.00-1.79 2.00

AREA 1: VOCATIONAL / TRADE SKILLS (25%)
5
4
3
2
1
1.1 Quality of work ability to meet Quality of Standards

1.2 Application of acquired knowledge and skills

1.3 Ability to use tools and equipment properly

1.4 Ability of work safety, effectively, and efficiency

Weighted Mean

AREA 2: WORK QUALITIES AND HABITS
5
4
3
2
1
2.1 Industry Personal application to assigned work

2.2 Reliability

2.3 Initiative

2.4 Punctuality

2.5 Ability to follow direction

Weighted Mean

AREA 3: PERSONAL AND SOCIAL QUALITIES
5
4
3
2
1
3.1 Cooperative-ability to work together with other people

3.2 Self-Control ability to control emotions

3.3 Poise-demonstrate level of self-confidence appropriate for the job

3.4 Reaction to advice and constructive criticism

3.5 Willingness to follow direction

3.6 Adaptability-capacity to adjust to new problem and changing situation

Weighted