2.5-3 Analyze Training Evaluation

Training Program Evaluation Form
OBJECTIVE:
This evaluation instrument aims to gather remarks and comments of
the participants related to the conduct of the Food and Beverage Services
NCII. This will serve as a tool in the improvement and strengthening
of the program.
Part I. Program Evaluation

INSTRUCTION:
Please rate the following program components in terms of the
indicators provided below by ticking (√) the column that best describes
your evaluation of each program component. Your rating will be treated
confidentially.
Adjectival Rating Numerical

Rating
Outstanding 5
Very Good/Very Adequate 4
Good/Adequate 3
Fair/ Satisfactory/ Average 2
Inadequate/ Unsatisfactory/ poor 1
_______________________________________________________________________
NAME: _________________________________
POSITION/DESIGNATION: _________________________________
ORGANIZATION/ INSTITUTION: _________________________________
DATE: _________________________________
RATING
PROGRAM COMPONENT INDICATOR
5 4 3 2 1
A. Program Design and Organization
1. Clarity of program objectives
2. Organization of course activities
3. Scheduling of activities and time allotment

4. Attainment of program objectives
RATING
PROGRAM COMPONENT INDICATOR
5 4 3 2 1
B. Course Content
1. Course content vis-a-vis the program objectives
2. Sequencing of the course contents
3. Sufficiency of information
4. Relevance of course content vis-à-vis need
C. Training Methodology
1. Effectiveness of selected method
2. Appropriateness to the course activities
D. Program Administration and Management

1. Adequacy of provided supplies and materials
2. Timeliness of provision of supplies and materials
3. Availability of training equipment and materials
4. Conduciveness of the training venue to learning
5. Appropriateness of the physical layout of
the venue
6. Overall accommodation
7. Secretariat service
E. Facilitator/Trainer
Instructions: Write the corresponding
Trainer)(Name of
Trainer)(Name of
Trainer)(Name of
number to rate each Facilitator/Trainer:
5 Outstanding 4 Very Good 3 Good

1.2 Knowledge
Average of the1subject
Poor matter
NA Not Applicable
2. Ability to communicate ideas
3. Ability to arouse interest
4. Ability to encourage participation
5. Ability to organize lecture

6. Ability to answer questions
7. Openness to suggestions and comments
8. Ability to encourage critical and/or creative
thinking
9. Spontaneity in expression of ideas
10.Use of training equipment
11.Comprehensiveness of lecture
12.Ability to provide adequate feedback
13.Ability to provide practical exercises
Part II. Skills

Instruction:
Please rate your acquired skills on the following learning outcomes
as a result of this training program:
Use the following rating scales:
5 - Excellent
4 - Very good
3 - Good
2 - Fair
1 - Poor
Learning Outcomes Rating

Basic Competency 1 2 3 4 5
1.1 Participating in workplace communication
1.2 Working in a team environment
1.3 Practicing career professionalism
1.4 Practicing occupational health and safety

procedures
Common Competency
2.1 Developing and updating industry knowledge
2.2 Observing workplace hygiene procedures
2.3 Performing computer operations
2.4 Performing workplace and safety practices

2.5 Providing effective customer service
Core Competency
3.1 Prepare the dining room/restaurant area for

service
3.2 Welcome guest and take food and beverage

orders
3.3 Promote food and beverage products
3.4 Performing workplace and safety practices
3.5 Provide room service
3.6 Receive and handle guest concerns
Part III. Attitude
Instruction:
Please rate your attitude towards work as a trainer resulting from the
activities of this training program. Use the following rating scale:
5 - Excellent
4 - Very good
3 - Good
2 - Fair
1 - Poor
Work Attitudes
Rating
1 2 3 4 5
punctuality/attendance
resourcefulness/creativity
Obedience, respect to authority, rules and

regulations
commitment to work
adaptability to change
cooperation with co-workers
concern to environmental preservation
Feedback
Please indicate your recommended training programs to be offered by this
training Institution
______________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
THANK YOU FOR YOUR COOPERATION
Title of the Report

“Evaluation tool for the improvement and strengthening of the program offered”
Executive summary
Monitoring and Evaluation is an integral part of the program component specifically

intended to provide feedback on how the implementation of a program/course is
progressing. Evaluation of training is one of the main components of a training programmed.
Training evaluation is a continual and systematic process of assessing the value or potential
value of a training program, course, activity or event. This report presents the results of
evaluation of the training program provided by TESDA.
Rationale
The main purpose of evaluating a training program is to gain knowledge about

whether it has achieved or failed its objectives. Analyzing the training event by using
appropriate evaluation tools can improve the outcome of future trainings to a considerable
extend.
Objectives
1. Determine if the training program is effective.

2. Identify the strengths and weaknesses of the trainer and the trainees.
3. Ascertaining relationship between acquired knowledge, transferring knowledge at
workplace and training.
4. Determine whether the actual outcomes are aligned expected outcomes of trainees.
Methodology
In this training evaluation I can used the questionnaire to gather some information
to evaluate if the training program or course is effective to the trainees. And also to
evaluate the performance of the trainer, if he/she give the better knowledge for the good
performance to achieved or failed the objectives of the training program.
Results and discussion

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Training Program Evaluation Form

Part I. Program Evaluation

Adjectival Rating Numerical

A. Program Design and Organization

1. Clarity of program objectives

2. Organization of course activities

3. Scheduling of activities and time allotment

1. Course content vis-a-vis the program objectives

2. Sequencing of the course contents

4. Relevance of course content vis-à-vis need

1. Effectiveness of selected method

2. Appropriateness to the course activities

D. Program Administration and Management

2. Timeliness of provision of supplies and materials

3. Availability of training equipment and materials

4. Conduciveness of the training venue to learning

5. Appropriateness of the physical layout of

number to rate each Facilitator/Trainer:

5 Outstanding 4 Very Good 3 Good

5. Ability to organize lecture

Part II. Skills

Learning Outcomes Rating

1.1 Participating in workplace communication

1.2 Working in a team environment

1.3 Practicing career professionalism

1.4 Practicing occupational health and safety

2.1 Developing and updating industry knowledge

2.2 Observing workplace hygiene procedures

2.3 Performing computer operations

2.4 Performing workplace and safety practices

3.1 Prepare the dining room/restaurant area for

3.2 Welcome guest and take food and beverage

3.4 Performing workplace and safety practices

3.5 Provide room service

3.6 Receive and handle guest concerns

Part III. Attitude

Obedience, respect to authority, rules and

cooperation with co-workers

concern to environmental preservation

THANK YOU FOR YOUR COOPERATION

Title of the Report

Monitoring and Evaluation is an integral part of the program component specifically

The main purpose of evaluating a training program is to gain knowledge about

1. Determine if the training program is effective.

Results and discussion

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