TON DUC THANG UNIVERSITY

FACULTY OF BUSINESS ADMINISTRATION

DEPARTMENT OF HOSPITAILITY
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INTERNSHIP EVALUATION FORM

ACADEMIC YEAR 2020-2021

1. General information
Student name: Nguyễn Mạnh Dũng Student ID: 721K0439
Class: 21K70501 Major: Hospitality Management
Internship Department: Restaurant
Hotel: Grand Hotel Saigon
2. Tutor comments:
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Day ……….month…… year 20…

TUTOR
(Full name and signature)
 TON DUC THANG UNIVERSITY
FACULTY OF BUSINESS ADMINISTRATION
DEPARTMENT OF HOSPITAILITY
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3. Hotel Evaluation (20%)

Maximum Marked
No Criteria Requirements
point point
Diligence and punctuality 1.5
Hard-working and progressive 1.5
1 Attitudes
Strictly following the guidance of company’s
1.0
employers
Following the regulations of the company 1.0
Interpersonnal skill:
- Team spirit, building the relationships with 1.5
colleagues and customers,…
2 Skills Intellectual skill:
- Quickly taking over the work; be creatively,
1.0
intelligently and flexibly solving the
problems assigned.
Understanding the current professional process of
1.0
the Internship
Professional Being able to apply taught knowledge to the
3 0.5
competence practical situations at work
Completion rate of assignments (Not completed:
1.0
0pt, Completed: 0.5pt; Well completed: 1.0pt)
Total Amount: 10.0

Day ……….month…… year 20…

Supervisor
 TON DUC THANG UNIVERSITY
FACULTY OF BUSINESS ADMINISTRATION
DEPARTMENT OF HOSPITAILITY
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4. Report Evaluation (80%)

No. Criteria Scale Mark Note

1 Presentation format 1p – Max

+ Following the guideline (font, size, page
number, table of content, spacing…) (0,5p)
+ The writing style is clarified and understandable
(0,5p)

2 Introduction (0.5) 0.5p – Max

Chapter 1. Internship Placement Profile:

+ Affiliation of the Company to the Group & 2.0p – Max
Location (0,5p);
+ History and Development (0,5p);
+ Hotel and Outlets Description (0,5p);
+ Hotel structure: Organization chart and
explanation (0,5p)
Chapter 2. Internship Procedure: 4.0p – Max
+ The outlet’s organization chart in details (1.0p)
+ Schedule & Duties (1.0p)
+ Advantages & Disadvantages (1.0p)
+ Learning Outcome: present the knowledge
(experience) that can be learned after the
internship period (1.0p)
Chapter 3: Recommendations to improve the 2p – Max
effectiveness of the internship
+ Recommendation to the Hotel (1p) & TDTU
(1p).
Conclusion: summarize the report (0.5p) 0.5p – max

3 Total: 10 – Max In word:

Total mark: ………………………………………………….......………………………….. ……………………

Day ……….month…… year 20…
Marking lecturer
 TON DUC THANG UNIVERSITY
FACULTY OF BUSINESS ADMINISTRATION
DEPARTMENT OF HOSPITAILITY
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