1. skill level assessment: assess the skill level of practitioners in specific fields. This can be evaluated by observing the operator's operation process, viewing the operation records and asking related questions. For example, in the actual evaluation of a catering industry, we can observe the cooking skills, food handling capacity and the importance attached to food safety and hygiene.
2. Work effect evaluation: evaluate the performance and achievements of operators in actual work. This can be evaluated by checking the operator's work results, evaluating the work efficiency and quality, and collecting customer feedback. For example, in the actual evaluation of sales positions, we can examine the sales skills of operators, the ability to achieve sales targets and customer satisfaction.
3. Comprehensive quality evaluation: evaluate the comprehensive quality and ability of operators. This can include teamwork ability, communication ability, problem-solving ability, adaptability and so on. It can be evaluated by observing the performance of practitioners in teamwork, participating in group discussions and conducting case studies. For example, in the practical assessment of a project management position, the ability of teamwork, problem solving and responding to project changes can be assessed.