Days - Taylor's University Industrial Training System - Taylor's College

SCHOOL OF HOSPITALITY, TOURISM & CULINARY ARTSBachelor Degree ProgrammeINTERNSHIP EVALUATION FORM Bachelor of International Hospitality Management Bachelor of Culinary Arts & Foodservice Management Bachelor of International Tourism Management(Travel and recreation Management) Bachelor of International Tourism Management(Events Management) Bachelor of Science (Culinology)BATCH:TRAINING: 1 st 2 ndName of the StudentName of the CompanyAddressPost CodePhone numberCityCountryEmail AddressCompanySupervisor’s NameDesignationCommencement date ofinternship:Date of completion:Daily Working Hours:Department(s) in which the student was involvedTasks and responsibilities of the studentAttendance:Leave eligibilityAbsent without approvedleave……………… Days……………… DaysAbsent withapproved leaveReason:……………… DaysTAYLOR’S SCHOOL OF HOSPITALITY, TOURISM & CULINARY ARTS | INTERNSHIP EVALUATION FORM | PAGE 1 OF 2

SCHOOL OF HOSPITALITY, TOURISM & CULINARY ARTSBachelor Degree ProgrammeINTERNSHIP EVALUATION FORMAPPRAISAL BY THE PERSON IN CHARGE OF THE INTERNSHIP PROGRAMMECRITERIA OF APPRAISAL 1 2 3 4 5 N/A COMMENTS/REMARKSAttitudeAbility to comply with the requirements of the industry(punctuality, grooming, behavior etc…)KnowledgeLevel of knowledge compared to the industry requirementsProductivityAbility to produce quality work in line with the deadline andconstraints givenQuality of workAbility to complete a task in line with the professionalstandards requiredTeamworkAbility to work in a team and contribute activelyCreativityAbility to make suggestions for improvementTime managementAbility to comply with workload and deadlines efficientlyDecision MakingAbility to analyse a situation and make relevant choicesOral CommunicationAbility to express oneself clearly and professionallyWritten communicationClarity and preciseness of written expressionTotal5 (Excellent): Above the standards expected and capability to practice autonomously4 (Very good): Above the standards 2 (Poor): Improvement required for some of the tasks3 (Good): At the level of the standards 1 (Very poor): Improvement required in the basics of the tasksSummarize the trainee’s major strengths.Summarize areas for improvementIn view of the student’s performances, would your company be interested by the student’s profile to hire him/heras a permanent employee? If yes, for which position?Appraised by: Name Position Date Signature StampPlease submit the completed form to Divisional Office either in person, fax or e-mail to:Fax: 603 5629 5522 Divisional OfficeAttn to: Ms Yeong chooiling.yeong@taylors.edu.myTAYLOR’S SCHOOL OF HOSPITALITY, TOURISM & CULINARY ARTS | INTERNSHIP EVALUATION FORM | PAGE 2 OF 2