Professional Documents
Culture Documents
GROOMING TRAINING AT
WORKPLACE
[Held May. 15-05-2017 at Auditorium 1]
Prepared by
HinaTahseen
AneelaAmanat
AkifZubair
[May 2017]
1
Table of Contents
Executive Summary 3
Background 3
Training Process 5
Training Overview 6
Annex I (Participants) 11
Time Table 12
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1.0 Executive Summary
1.1 Background
Our HR Department, since it was created, has focused exclusively on self-grooming and
personality development of employees, during their job tenure to eliminate lack of
confidence & scarcity of professionalism. Our HR also aims at raising business attitude
as well as improving how to behave in a more professional manner.
In line with HR’s strategy to build the capacity of employees to effectively facilitate the
personality development process, we have planned to organize a training program for
employees by the name of “Personal Grooming at Workplace” at 15th May 2017 at
lecture hall B001.
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Practice good personal hygiene which includes bathing, using deodorant, and
practicing oral cleaning habits
Use correct and polite behavior (etiquette) in all settings that deal with other staff,
colleagues and administration, and customers of the company.
Enhanced social skills
Greater confidence to interact with people from all walks of life
Ability to make a positive first impression
Ability to make a lasting impression
Improvement in overall appearance
Help participants acquire perfect dining skills
Help participants to show professional behavior in office.
The training covered the following topics
Personal Grooming at Workplace, in terms of
• Dressing
• Dining
• Office
• Communication & Body Language
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5.0 Resource Persons
Training was prepared by the following trainers;
They included:
1. HinaTahseen
2. AneelaAmanat
3. AkifZubair
Other supervisor included Ma’am Amna with support from organization’s HR
department.
The program involve exercises as well as input from the course leader, and presentations
from speakers. There were many opportunities to raise questions or concerns throughout
the training. The following approaches were used
Lectures
Discussions
Group/ Syndicate work which constituteda means for developing the skills of
participants.
Activity
Video
Hand-outs were prepared and given to participants to take home as resource reference
which will hopefully constantly refresh them on the knowledge and skills acquired during
the training.
5
TRAINING OVERVIEW
The training session was opened on May 15, 2017 at about 11 am by the HR Manager.
She emphasized the importance of the training, since it will go to impact of the
development of employee’s personality at the workplace. She therefore called on
participants to participate fully and actively in the training so as to derive the maximum
benefit from it and realize the training objectives. The participants were allowed to
introduce themselves and state their expectations from the training.
Participants Expectations
The second session of the training started with a summary of the expectations of
participants.
The expectations were found to be in line with the objectives of the training. Participants
were encouraged to monitor the training process and draw the attention of the facilitator
if some expectations were not being addressed.
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Lecture 2 : Personal Grooming in Terms of Dining:
This session was delivered by AkifZubair.
This lecture was used to assist participants learn and explore the various dining ethics in
terms of business and office lunch and dinners.
It was properly explained that what manners should be followed while dining, and what
are the habits which are strictly forbidden while dining.
Pictorial representation of every act was provided so that participants can get a full
insight.
The key issues of the training were summarized and the workshop was closed May 15th ,
2017 at 6 pm with concluding remarks from the HR manager.
At the end of every section of the workshop participants were asked to evaluate the
training in terms of relevance and effectiveness of delivery as well as meeting their
objectives and expectations. The key evaluation criteria are:
Objectives of the workshop
Quality of presentation
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Overall course content
Lecturer
Learning environment
Of the 20 course participants, upto 85% took part in evaluations of different training
sessions. The grading ranges from 1=low to 5=very good. A summary of the responses
obtained from the participants is as follows:
Responses of Participants
Quality of Presentation
This section evaluated relevance, adequacy and overall quality of the materials used. The
cumulative score for quality of modules is 4.40 which indicated participants found
modules very useful and of high quality.
Overall Course
This section assess the following as relate to the course: the content and scope of course,
the time of the session, course structure and overall value of the course. The cumulative
score for quality of modules is 4.39 which indicated participants found the overall course
very good.
Lecturer
Each lecturer was evaluated at the end of session. The evaluation covered, punctuality of
lecturer, ability to communicate, preparedness and availability after training session. The
cumulative score for all lecturers is 4.34 which indicated participants found lecturers to
be very good.
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Learning Environment
Participant also evaluated the conduciveness of the learning environment. The cumulative
score for learning environment is 4.39 which indicated participants found learning
environment to be very conducive.
9.2 Recommendations
The under listed is a summary of the recommendation made:
A follow up should be made to monitor how the knowledge and skills acquired are
being used and applied.
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9.3 Final Remarks
HR manager wishes to expresses it gratitude to the trainers for the opportunity given
them to undertake the training.
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APPENDIX 1
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TIME TABLE
Formal Dressing
Registration and Personal Grooming in Casual Dressing
Session -1 Opening Ceremony Terms of Dressing Accessories for Men &
Women Footwear
General Appearance
Hairstyle
Nails
Shoes
Trainer HinaTahseen
1:00pm-2:00pm
Lunch Break
Sessions 2:00pm-3:00pm 3:00pm-4:00pm Focus Areas
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