3 MONTH SELF-EVALUATION My Name: My Host Organisation: My Position: My Department: At the mid-point of your PHE it is important to reflect on your progress. This is valuable as it helps you to...

these files below will be use for Assignment 4. you can use file " Resubmission Assignment1" to continue filling the Learning objective 3, 4 & 5.


3 MONTH SELF-EVALUATION My Name: My Host Organisation: My Position: My Department: At the mid-point of your PHE it is important to reflect on your progress. This is valuable as it helps you to identify your strengths and areas for improvement and assists in setting your next learning objectives. As you work through this document it is important to respond as honestly as you can. Your responses are for your personal use to help you in your PHE journey and are CONFIDENTIAL. Unless specified, the rating scale to be used is: 1 = Unsatisfactory 2 = Needs improvement 3 = Meets job requirements 4 = Exceeds job requirements 5 = Outstanding (Please note: a score of 5 would indicate that there is no further scope for improvement) SECTION A: MY PERFORMANCE THROUGHOUT THE PAST 3 MONTHS For each factor please select the most appropriate statement and corresponding numerical value that describes your evaluation of yourself. 1. JOB KNOWLEDGE Consider how much you know about your job Circle your response · I know what is required of me in my position and why it is required: Yes / No / Sometimes · I understand tasks assigned to me and perform to the standards expected: Yes/No/ Sometimes · I display the relevant skills required for effective performance: Yes / No / Sometimes I rate my job knowledge as (use a number from the rating scale above):________ 2. QUANITY OF WORK Thinking of your workplace, why is it important to turn out a high quantity of work? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. Consider the volume of work you produce under normal conditions. I produce the volume I should on each task and within the time expected Yes / No / Sometimes I rate my quantity of work (use a number from the rating scale on page 1):______ 3. QUALITY OF WORK REQUIRED Why is it essential for you to turn out work which meets high quality standards? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. Circle your response · I perform tasks in accordance with standards & procedures, or the instructions provided Yes / No / Sometimes · My work reflects concern for accuracy and quality Yes / No / Sometimes · I deliver an exemplary level of service to both internal and external customers Yes /No / Sometimes I rate my quality of work (use a number from the rating scale on page 1):________ 4. VERSATILITY / ADAPTABILITY Consider the speed with which you learn and the amount of instructions you require to complete each new task: Circle your response · I adapt easily to new conditions Yes / No / Sometimes · I learn quickly Yes / No / Sometimes · I am confident in my ability to learn Yes / No / Sometimes · I am willing to try new ideas Yes / No / Sometimes · I am flexible in accordance with the needs of different tasks, working hours and helping others when needed Yes / No / Sometimes I rate my versatility and adaptability (use a number from the rating scale on page 1):_____ 5. TEAMWORK Consider your relationship with colleagues: Circle your response · I am always ready to work as a team Yes / No / Sometimes · I am co-operative and provide assistance to colleagues Yes / No / Sometimes · I am respectful to my superiors Yes / No / Sometimes · I accept all tasks assigned to me Yes / No / Sometimes · I am receptive to constructive feedback Yes / No / Sometimes I rate my teamwork as (use a number from rating scale on page 1):_________ 6. COMMUNICATION Consider your ability to communicate with others: Circle your response · I communicate information clearly to colleagues and guests Yes / No / Sometimes · I present my own ides clearly Yes / No / Sometimes · I listen effectively Yes / No / Sometimes · I ask for help when necessary Yes / No / Sometimes · I ask questions to clarify and/or learn the cause of problems Yes / No / Sometimes · I display professional telephone and/or in person etiquette Yes / No / Sometimes I rate my communication with others as (use a number from rating scale on page 1):_____ 7. ATTITUDE Explain the type of attitude that is expected of you by your organisation ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… I consider myself to have the attitude I have just outlined Yes / No / Sometimes I rate my attitude as (use a number from rating scale on page 1):________ 8. INDEPENDENT JUDGEMENT Consider your ability to make decisions and to utilise time to your best advantage: Circle your response · I plan logically to get work done in the best possible manner Yes / No / Sometimes · I obtain all facts when making decisions Yes / No / Sometimes · I take responsibility for my decisions Yes / No / Sometimes · I know when to seek advice Yes / No / Sometimes · In unusual situations, I act wisely Yes / No / Sometimes I rate my judgement to be (use a number from rating scale on page 1):________ 9. TIME MANAGEMENT Why is it important to be organised in your workplace? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Consider efficiency in how you use your time and resources Circle your response · I consider myself to be organised Yes / No / Sometimes · I can prioritise and effectively allocate time to complete tasks Yes / No / Sometimes · I can be depended upon to complete tasks satisfactorily and on schedule Yes / No / Sometimes I rate my organisation at work to be (use a number from rating scale on page 1):______ 10. ATTENDANCE & PUNCTUALITY In the right place at the right time – ready to work What is the effect on your business if an employee does not arrive to work on time and/or is not ready to work? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Circle your response · I honour my allocation of shifts Yes / No / Sometimes · I follow my workplace procedures regarding requesting days off Yes / No / Sometimes · I alert the appropriate person in case of delay or absence within the required time Yes / No / Sometimes · I return from breaks at correct times Yes / No / Sometimes I rate my attendance and punctuality (use a number from rating scale on page 1):______ 11. GROOMING Why is it important for you to be well groomed at all times in the workplace? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Consider such factors as your cleanliness, clothing, neatness, poise, general impression given: Circle your response · I communicate my best image at all times Yes / No / Sometimes · I am capable of professionally representing my organisation Yes / No / Sometimes I rate my grooming to be (use a number from rating scale on page 1):_________ 12. GUEST ORIENTATION Consider your personal attributes and if they are favourable towards ensuring guest satisfaction: · I am welcoming and friendly towards all guests Yes / No / Sometimes · I display positive body language Yes / No / Sometimes · I am professional in my interactions with guests Yes / No / Sometimes · I retain composure under pressure Yes / No / Sometimes · I understand the reason for my employment is my guest Yes / No / Sometimes I rate my guest orientation to be (use a number from rating scale on page 1):_______ OVERALL RATING a) Add the numerical values of your 12 ratings b) Divide this total by 12 c) This is your overall self-rated score ………….. What does my overall self-rating mean? Your host organisation will be evaluating your workplace performance at the end of your PHE using the same rating system. You need to score an overall rating of 3 to meet the requirements of the workplace component. Look at individual areas you have self-rated below 3 and work out a plan on how to better your overall performance. Turning ‘sometimes’ into a ‘Yes’! The more times you can answer ‘Yes’, the higher your reviewer is likely to rate you! Look at any ‘Sometimes’ areas and work out a plan on how to better your performance. How can I improve my workplace performance? Now that you have identified your areas for improvement, you can base your learning objectives 3, 4 & 5 on these areas. You may also find it beneficial to speak with your workplace supervisor or tutor to discuss specific areas where you feel you need further support or guidance. General comments regarding my performance so far in my role: ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Acknowledgement These responses reflet my true and honest self-evaluation at the mid-point of my PHE Student’s name: Student’s signature: Ensure that you keep a copy of this evaluation for your own records Page 6 | 6 ASSESSMENT 1 Part A: Orientation Checklist Part B: Reflection on Initial Impressions Reflection on Initial Impressions When joining the hotel management course, there were certain experiences I came across while facing different task goals to ensure a fruitful experience in this field and turn out developing valuable skills in my work (Felicen et al. 2014). Working as a member of the management I was encountered with the workplace environment and a brief introduction to the team members and taught about the management operating facilities and guidelines such as the use of pagers and telephones along with the entries and exits to be used, the locker rooms designated for staffs with the allocation of working hours. Company policies and payment criteria were also explained to me with a reading brochure for my personal assistance in the organization. The management system made sure that I was well acquainted with emergency facilities with provisions related to the evacuation system in case of system default.  Moreover, working as an intern in food and beverage services, the foremost objective I was faced with was to fulfill the professional and hygienic appearance. There were certain basic criteria I was asked