Name of Trainee: Course: Department: Cooperating Industry: Performance/Activities Rendered: Remarks: (OJT Officer)

OJT Progress Report for the Month of October 2018
Name of Trainee:
Malou R. Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Corporating Industry Culinary Hotel Makers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)
* Greeted guest upon they come inside in the

Restaurant.
* Assisted guest to the vacant table.
* Taked order and served the guest.
* Bussed out the guest soiled plates.
*Billing out the guest order.
* Wiped the door glass and windows with the
glass cleaner and newspapers.
* Wiped the tables and chairs.
* Food Controller
Performance Appraisal: Remarks:

(OJT Supervisor)
NOTED:
OJT SUPERVISOR:
ALLAN C, ABADILLA
TEAM LEADER
On-the-Job Trainee’s Strength and Weaknesses
A. Description of the OJT’s Strength
B. Description of the OJT’s Weaknesses
Jonathan Baquioro
OJT Supervisor’s Name and Signature
Food and Beverage

Department
Jpark Island Resort and Water Park, Maribago, Lapu-Lapu City, Cebu
Industry Name and Address
Date
Evaluation Form of OJT’s Experience
Name of On-the-Job Trainee: Lloyd Eden D. Segarino
Course and Major: BSHRM IV
Cooperating Industry: Jpark Island Resort and Water Park
OJT Supervisor: Jonathan Baquioro
Instructions: Rate your OJT experience according to the criteria by accordingly the appropriate
number.
4 Very High 3 High 2 Average 1 Very Low
1. An orientation of the company rules and regulations 4 3 2 1

was deducted during the first day.
2. My assignments were related to my field of 4 3 2 1

specialization.
3. The cooperating industry has adequate, modern 4 3 2 1
facilities and equipment.
4. I was given the opportunity to perform relatively 4 3 2 1

advanced tasks.
5. My co-workers were friendly, accommodating and 4 3 2 1

helpful.
6. My OJT supervisor assisted me in coming up with my 4 3 2 1
assignments.
7. My OJT supervisor periodically monitored my 4 3 2 1

performance.
8. It has given me an educationally meaningful experience 4 3 2 1
learning.
9. My OJT was a worldwide experiential learning. 4 3 2 1

10. It provided me employment opportunity after 4 3 2 1
graduation.
Remarks Suggestions:
Student’s Signature: Date:

OJT Performance Evaluation Form
Trainee: Lloyd Eden D. Segarino Department: Food and Beverage Training Period:
Instruction:
This report is to be completed by the immediate supervisor of the OJT and to be returned t
the OJT Officer. In the space at the left, check the phrase that describes the OJT most accurately. Total
the value for all the responses and record in the Total Scores section.
Productivity
2 ___ Fails to do an adequate job Cooperation
4 ___ Does just enough to get by 2 ___ Uncooperative, Antagenistic
6 ___ Maintains constant level of performance 4 ___ Cooperates reluctantly
8 ___ Very industrious, does more than required 6 ___ Cooperates willingly when asked
10 ___ Superior work production record 8 ___ Cooperates eagerly and cheerfully
10 ___ Always cooperates eagerly and cheerfully
Ability to follow Instructions
2 ___ Unable to follow instructions Ability to Get Along with People
4 ___ Needs repeated detailed instruction 2 ____ Frequent rude and unfriendly
6 ___ Follows most instructions without difficulty 4 ____ Has some difficulty working with others
8 ___ follows instructions with no difficulty 6 ____ Usually gets along well with others
10 ___ Uses initiative in interpreting and 8 ____ is courteous and tactful with people
following instruction. 10 ___ Exceptionally well accepted by peers and
supervisor
Initiative
2 ___ Always attempts to avoid work
4 ___ Sometimes attempt to avoid work Attendance
6 ___ Does assigned willingly 2 ____ Often absent without good excuse
8 ___ Does more than assigned job willingly 4 ____ Frequently late
10 ___ Shows resourcefulness in going beyond 6 ____ Usually present and on time
assigned job 8 ____ Very prompt and regularly, volunteers
10 ___ Always prompt and regular, volunteers
Quality of Work for overtime when asked
2 ___ Does almost no acceptable work
4 ___ Does less than required amount of Appearance
satisfactory work 2 ___ Untidy or inappropriately groomed
6 ___ Does normal amount of acceptable 4 ___ Sometimes neglectful of appearance
8 ___ Does more than required amount 6 ___ Satisfactory of appearance
10 ___ Shows special aptitude for doing neat, 8 ___ Careful about personal appearance
accurate work beyond required amount 10 ___ Exceptionally neat, and appropriately
groomed
Dependability
2 ___ Unreliable Overall Performance
4 ___ Sometimes fails in obligations 2 ___ Unsatisfactory
6 ___ Meets obligations under supervision 4 ___ Below Average
8 ___ Meets obligation under very little 6 ___ Average
supervision 8 ___ Very Good
10 ___ Meets obligation without supervision 10 ___ Outstanding
TOTAL SCORE:
OJT Progress Report for the Month of November 2018
Name of Trainee:
Lloyd Eden D. Segarino
Course: Department:
Jpark Island Resort and Water Park
(OJT Officer)
* Polished cups, underliner, plates and empty
bottles.
* Wiped the table with glass towel.
* Bust out soiled linens.
* Wiped the mirror with clean cloth.
* Swept the floor.
* Rolled up spoon, fork and dinner knife.
* Reffilling the juices.
* Assigning at at Olive. restaurant.
* Getting stock at recieving area.
* Dropped the soiled linens. into the laundry
area.
* Ironing the placemat.
* Mopped the floor.
* Served fruits to the guest.
* Folding the table napkins.
* Getting placemat in the laundry area.
* Taking order and serve the guest.
* Answering calls from other outlet.
* Segregated the garbage and dispost it properly.
* Getting ice in the kitchen area.
* Mixing mango juice to refill the juice station.

(OJT Supervisor)
NOTED:
OJT SUPERVISOR:
Jonathan Baquioro
Signature Over Printed Name
Jonathan Baquioro
Food and Beverage

Department
Date
number.


specialization.

advanced tasks.

helpful.
assignments.

performance.
learning.

graduation.

OJT Progress Report for the Month of December 2018
Name of Trainee:
Course: Department:
(OJT Officer)
* Assigned at Jlonge Restaurant.

* Polishing bowl and underliners.
* Refilled the coffee cups in the coffee station.
* Washing the water pitchers.
* Making coffee for breakfast.
* Serving fresh fruits and wine to the guest.
* Polished the wine glass.
* Assigned at bar area.
* Getting tables for the "pasalubong" area.
* Decorating the entrance of the restaurant.
*Getting the decoration and props in the
engineering department.
* Getting placemat in the laundry area.
* Dropped the soiled linens. into the laundry
area.

(OJT Supervisor)
NOTED:
OJT SUPERVISOR:
Jonathan Baquioro
Jonathan Baquioro
Food and Beverage

Department
Date
number.


specialization.

advanced tasks.

helpful.
assignments.

performance.
learning.

graduation.

OJT Progress Report for the Month of January 2019
Name of Trainee:
Course: Department:
(OJT Officer)
* Cleaning the baby chairs.

* Wiped and setting up the tables.
* Getting placemat, glass towel and table napkins
at the laundry area.
* Wiped the edge of the tables.
* Assigned at the coffee station.
* Making iced coffee to the guest.
* Mopping the floor.
* Busting out soiled plates using oval tray.
* Polished cups, teaspoon and underliner.
* Cleaning the coffee machine.
* Polished spoon, fork and dinner knife.
* Serving drinks to yhe guest.
* Busting out soiled plates and juice glass.
* Aligning the tables.
* Swept the floor.
* Dropped the soiled linen into the laundry area.

(OJT Supervisor)
NOTED:
OJT SUPERVISOR:
Jonathan Baquioro
Jonathan Baquioro
Food and Beverage

Department
Date
number.


specialization.

advanced tasks.

helpful.
assignments.

performance.
learning.

graduation.

Name of Trainee: Course: Department: Cooperating Industry: Performance/Activities Rendered: Remarks: (OJT Officer)

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OJT Progress Report for the Month of October 2018

* Greeted guest upon they come inside in the

Performance Appraisal: Remarks:

A. Description of the OJT’s Strength

B. Description of the OJT’s Weaknesses

Food and Beverage

4 Very High 3 High 2 Average 1 Very Low

1. An orientation of the company rules and regulations 4 3 2 1

2. My assignments were related to my field of 4 3 2 1

4. I was given the opportunity to perform relatively 4 3 2 1

5. My co-workers were friendly, accommodating and 4 3 2 1

7. My OJT supervisor periodically monitored my 4 3 2 1

9. My OJT was a worldwide experiential learning. 4 3 2 1

Student’s Signature: Date:

Performance Appraisal: Remarks:

A. Description of the OJT’s Strength

B. Description of the OJT’s Weaknesses

Food and Beverage

4 Very High 3 High 2 Average 1 Very Low

11. An orientation of the company rules and regulations 4 3 2 1

12. My assignments were related to my field of 4 3 2 1

14. I was given the opportunity to perform relatively 4 3 2 1

15. My co-workers were friendly, accommodating and 4 3 2 1

17. My OJT supervisor periodically monitored my 4 3 2 1

19. My OJT was a worldwide experiential learning. 4 3 2 1

Student’s Signature: Date:

* Assigned at Jlonge Restaurant.

Performance Appraisal: Remarks:

A. Description of the OJT’s Strength

B. Description of the OJT’s Weaknesses

Food and Beverage

4 Very High 3 High 2 Average 1 Very Low

21. An orientation of the company rules and regulations 4 3 2 1

22. My assignments were related to my field of 4 3 2 1

24. I was given the opportunity to perform relatively 4 3 2 1

25. My co-workers were friendly, accommodating and 4 3 2 1

27. My OJT supervisor periodically monitored my 4 3 2 1

29. My OJT was a worldwide experiential learning. 4 3 2 1

Student’s Signature: Date:

* Cleaning the baby chairs.

Performance Appraisal: Remarks:

A. Description of the OJT’s Strength

B. Description of the OJT’s Weaknesses

Food and Beverage

4 Very High 3 High 2 Average 1 Very Low

31. An orientation of the company rules and regulations 4 3 2 1

32. My assignments were related to my field of 4 3 2 1

34. I was given the opportunity to perform relatively 4 3 2 1

35. My co-workers were friendly, accommodating and 4 3 2 1

37. My OJT supervisor periodically monitored my 4 3 2 1

39. My OJT was a worldwide experiential learning. 4 3 2 1

Student’s Signature: Date:

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