100% found this document useful (1 vote)
1K views10 pages

Progress Chart (FBS)

This document appears to be a trainee evaluation form containing 4 sections with various competencies to be evaluated on a scale of 1 to 10. The sections are: 1) Communication and Workplace, 2) Teamwork, 3) Professional Care, and 4) Continued Learning and Development. Each section contains criteria by which the trainee will be evaluated.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
100% found this document useful (1 vote)
1K views10 pages

Progress Chart (FBS)

This document appears to be a trainee evaluation form containing 4 sections with various competencies to be evaluated on a scale of 1 to 10. The sections are: 1) Communication and Workplace, 2) Teamwork, 3) Professional Care, and 4) Continued Learning and Development. Each section contains criteria by which the trainee will be evaluated.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
You are on page 1/ 10

9

8
7
6
5
4
3
2
1

19
18
17
16
15
14
13
12
11
10
NAME OF TRAINEE
Ba
sic
Co
mp
et
1. en
cie
co Part s
m
mu icip
ni ate
1.1 ca
t io i n w
wo Ob n or
rk tai
pla n kp
ce a nd
lac
e
1.2 inf
o c o
rel Co rm nve
ate mp ati y
d d l et on
oc e
1.3 um rele
P en van
me a ts tw
eti rtic ork
ng ipa
2. a n t e
d d in
en Wor isc wo
vir k us rkp
on n i sio la
me a t n ce
2.1 nt eam
tea De
in m r scrib
a t ole e
ea a
m and nd i
res den
2.2 po tif
ns y
me De ib i
mb cr s lity
er be i
wo
3. rk
P as
pr rac at
ofe ti ea
ss ce m
ion ca
ali ree
3.1 sm r
ob Int
go jecti egra
als ve
s w t e pe
i t h r so
org nal
3.2 an
gro Ma iza
wt int tio
na
h a ain l
n d pr
de ofe
Ma ve ss
lop ion
an inta me al
d d in nt
ev pro .
elo
p f es
4. m s
en iona
he Prac t lg
alt ti row
h ce th
an oc
d s cu
a fe p a
20
21
22
23
24
25

TRAINER : ACHILLES GEM J. ADLAWAN


4.
he Pra
alt cti
h c
a n e oc
4.1 d sa cup
Ide fet at
nt y io n
ify al
ha
za
4.2 rd
Ev sa
alu nd
ate ris
ha ks
4.3 za
Co rda
nt nd
rol ris
ha ks
za
4.4 rd
sa
h e Ma nd
alt in ris
h a tai ks
nd n o
Co sa ccu
mm fet pa
y a tio
on wa na
Co ren l
mp es
1. et s
In ev D e nc
du el ies
str op
y K an
1.1 no d U
ind Se wl pd
us ek i ed at
try nfo ge e
rm
1.2 ati
on
kn U on
ow pda th
led te e
ge ind
2. u st r
Hy Obs y
gie erv
ne e W
Pr
oc orkp
ed la
ur c e
2.1 es
Fo
llo
w
hy
gie
2. 2 ne
pr
hy Ide oc
gie nt ed
ne ify ur
ris a es
3. ks n d p
Op Perf rev
er or en
at m t
ion C
3.1 s o m
to Pla pu
te
be n r
un and
3.2 de
rta prep
Inp ke a r
ut n ef
da or
ta tas
3.3 i nt k
oc
co Ac om
m p ce pu
160 HOURS

ut ss i t er
er nfo
3.4 rm
PROGRESS CHART

us Pro ati
ing du on
co ce/ us
FOOD AND BEVERAGE NCII

mp ou ing
4.
Sa er P ut tpu
er
fet for sy t da
yP m st e t a
m
ra W o
ct rk
ice pl
s ac
ea
n
Date Started: JANUARY 2018
URS
S CHART
VERAGE NCII
4.
Sa Per
fet for
yP m
ra W o
4.1 ct rk
ice pl
pr Fo
o l s ac
an ed w c l o ea
nd
d s ur wo
ec es rk
ur for pla
i ty h c
4. 2 pr eal e
ac th
sit De ti c , s
ua a l es afe
tio wit ty
ns h
em
5. erg
en
Cu Pro cy
sto vid
m e
5.1 er Eff
Se ect
Gr
ee rv iv
tc ice e
5.2 us
to m
Ide er
nt
ify
cu
5.3 sto
cu De me
sto liv rn
me er s ee
r erv ds
5.4 ice
tel Ha to
int epho ndle
ern ne qu
et , fa eri
an x m es
5.5 de th
ma achi rou
ev Ha il n e, g h
rec alua ndle
om tion co
me an mp
Co nd d lai
re ati nt
s,
Co on
mp s
et
en
cie
1.
P s
ro rep
se om/ are
rv
ice rest the
au
1.1 ra dini
nt ng
Ta ar
ke ea
tab for
le
1.2 res
erv
an . Pr ati
d e ep on
qu are s
ipm se
1.3 en rvic
din . Se t es
ing t-u ta t
ar p ion
1.4 ea the s
tab
of . S les
t h et t
e d he in
th
ini m
ng oo e
2. d
foo el W a rea am /
d a com bia
nd e nc
be ue g e
ve st
ra s a
2.1 ge n
.W o r d ta
el c d er ke
om s
ea
nd
gre
et
gu
es
t
018
2.1
. We
lco
me
2.2 an
.S dg
ea r ee
tt tg
he ue
gu st s
2.3 es
t s
ord . Ta
ers ke
foo
2.4 da
nd
an . Li be
d s ais ve
erv e b ra
i c e tw e ge
ar een
ea
3. s kit
ch
be Pro en
ve m o
ra
ge t e
3.1 pr food
Kn od
ow uc and
ts
th
ep
3.2 rod
uc
se Un
llin de t
g rta
ke
Su
3.3 gg
es
ti v
str Ca
ate rry e
gie ou
4. s tU
be Pro ps
ve vid el l
ing
ra
ge fo e
4.1 se o d
.S
erv rvic and
ef es
4.2 oo to
.
do gu
wi As rde es
to n e a i st s rs ts
cu nd th
sto e
me food dine
r co rs
mb
4.3 in a
ca . Pe tio
ns
ac terin rfor
ce g m
ss
or food banq
ies s u
for ervi et o
4 .4 se e c r
Op rvi
en ce
4.5 an
ds
.C erv
on ew
clu in e
5. de
Pr
ov f ood
ide se
5.1 ro rvi
se . T o m ce
s an
rvi ake
ce a e r dc
or nd v ice los
de ed
5.2 rs proc ow
es
.Se
tu s ro
nd
ini
pt o m ng
5.3 ra ar
P y s ea
an
d b eser a nd
ev nt tro
era an lle
ge d s ys
ord erv
ers e fo
to od
gu
es
ts
rvi
c ea
nd
cl o
se
do
wn
din
ing
5.3 ar
an Pre ea
d b se
ev nt
era an
ge d s
ord erv
ers e fo
5.4 to od
ac . Pr gu
co e es
un en s ts
t tr
oo
5.5 m
se
eq . rvi
uip Clea ce
me r a
nt wa
yr
6. oo
co ecR m
nc eiv se
rvi
er
ns an e ce
6 .1 dh
.L an
ist dle
e n gu
6.2
.A t ot es
po he t
log c om
6.3 ize pla
co . Ta to int
mp ke th
lai pr eg
nt op ue
er st
6.4 ac
.R t io
ec no
ord nt
co he
mp
lai
nt
REMARKS

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy