Raashi made an interesting observation:
This for me highlights the problem and the challenge we face.
Evaluating training primarily from the perspective of the trainer is narrow minded and short sighted. It is like a chef in a restaurant going up to a customer and asking them if they liked the way the meal was cooked, even though it may not have been what they asked for, or was not of sufficient quantity to quench their hunger. It is valid to ask how well the meal was cooked, but it is of more interest to the customer to be able to feedback on these other aspects of the meal - specifically were the customer's order and expectations fully satisfied?
It is my observation that trainers place too little emphasis on these aspects of meeting customer requiremerns and too much on asking if the meal was cooked right.
Sure, there is a correlation - poor reaction if the requirements aren't met, but this can be masked by not giving the customer the opportunity to comment on those aspects, by being 'clever' with the wording of the questions.
In a good, customer-focsed restaurant the waiter asks the customer exactly what they want, how they want it cooked, presented and at what time delivered. They make sure the chef knows this. And they constantly check with the customer to find out if there are any new or changed requirements, and they tend to these very quickly.
My message?
Sure, do the quality control, but remind yourself what quality means.
And who defines quality.
Quality is defined by the customer - nobody else!
Regards
Martin