OBJECTIVES

Recognize PEC’s needed in .1

Commercial
Cooking.
2. Discuss the different traits of an
Entrepreneur.
3. Assess one’s PEC’s characteristics,
attributes, lifestyle, skills and traits.
APPLICATION
Directions: Read and study the situations below.
Write the letter of your choice in your answer
sheet.
1. Which of the following situations describe a
persistent chef?
A. Gives up easily over a decline of his
.business
B. Changes his procedures to get the desired
.profit
.C. Makes effort to invest in another business
D. Sells his property and look for a position
2. Jervine owns a restaurant. Although he has a
canteen manager, Jervine makes sure that he
visits his restaurant every morning and
afternoon to see to it that the canteen is well-
managed.
a. confident c. motivated
b. creative d. risk taker
He always introduces new recipes. What .3
?trait does he possess
a. Goal-setter c. Persistent
b. Passion- oriented d. Opportunity
4. This chef spends a lot of time and effort in
improving his ability. He is___________.
a. creative c. hard worker
b. responsible d. opportunity seeker
?Who do you think is a good planner .5
a. One who likes to think of what his business will
be five years onwards.
b. A person who spends time trying to solve a
problem.
c. A man with a word of honor.
d. A businessman who goes places to seek
6. A chef who visits places to learn new things
is____________.
a. persistent c. information seeker
b. goal-setter d. planner
7. How will you describe a person who believes
that in whatever he does, he can do well?
a. Confident in himself c. Persistent
b. Goal setter d. Persuasive
8. Jeryll tries very hard to convince his fellow
chefs to do what he wants. He is__________.
a. persistent c. efficient
b. commited d. persuasive
9. Jenisa always finishes her work on time.
She is__________.
a. persistent a. goal setter
b. efficient d. committed to work contract
10. Mrs. Soliven considers time as gold. She
does not let it pass without doing anything.
She____________.
a. is planning and monitoring
b. demands for quality and efficiency
c. has commitment to work contract
d. has systematic information