WORK-BASED TRAINING PERFORMANCE EVALUATION FORM

Qualification: Food and Beverage NC II

Trainee: Mari Francisco Trainer/s: Marivic Francisco
Company/ Industry: Malanday NHS/ The Richmonde Hotel Duration: 10/7/2022

Rating Mechanics: 5- Excellent 4- Very Good 3-Good 2-Barely pass 1- Needs Inprovement

Rating Scale
Criteria
5 4 3 2 1
BASIC COMPETENCIES
1. Participate in workplace communication 
2. Work in team environment 
3. Practice career professionalism 
4. Practice occupational health and safety procedures 
COMMON COMPETENCIES
1. Develop and update industry knowledge 
2. Observe workplace hygiene procedures 
3. Perform computer operations 
4. Perform workplace and safety practices 
5. Provide effective customer service 
CORE COMPETENCIES
1. Prepare the dining room/ restaurant area for service 
2. Welcome guests and take food and beverage orders 
3. Promote food and beverage products 
4. Provide food and beverage services to guests 
5. Provide room service 
6. Receive and handle guest concerns 
GENERAL EVALUATION:
1.Which area/assignment does the trainee The trainee showed high competence in preparing the dining room/restaurant area for service
excel the most? and welcoming guest and take food orders.
2.Whta are the weak and strong points of the The trainee needs to study and know more about suggestive selling. With that, the trainees
trainee? can build more rapport to guest that he can improve more in receiving and handling guest
ciomplaints.

Mrs. Connie Villagracia-Arcenas

Name and Siganture of Workplace Supervisor