Human Resources TRADE TEST The Oberoi Cecil

NAME PRATEEK ARORAINSTITUTE IHM GURDASPURDATE 29.11.2004AREA OF SPECIALISATION CONTI / BAKERY

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

COFFEE MOUSSE 7 6 5 6 7 7 38

CRÈME ANGLAISE 6 6 6 6 7 7 38

CREAM OF TOMATO 6 5 5 6 7 7 36

MASHED POTATOES 7 7 7 7 7 7 42SAUTEED SPINACH 7 5 6 6 7 7 38

000000

GRAND TOTAL 192PERCENTAGE 64.00

DATE YES ( ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB29.11.2004

Human Resources TRADE TEST The Oberoi Cecil

NAME SIDDHARTH KAPAHIINSTITUTE IHM GURDASPURDATE 29.11.2004AREA OF SPECIALISATION

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

STEAMED RICE 7 6 7 7 7 7 41

PALAK PANEER 6 6 7 7 7 7 40

CHICKEN TIKKA 7 6 6 7 7 7 40

MISSI ROTI 7 7 7 7 7 7 42TAMATAR SHORBA 6 6.5 6.5 6.5 7 7 39.5

000000

GRAND TOTAL 202.5PERCENTAGE 67.50

DATE YES ( ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB29.11.2004

Human Resources TRADE TEST The Oberoi Cecil

NAME DILPREET SINGHINSTITUTE IHM GURDASPURDATE 30.11.2004AREA OF SPECIALISATION INDIAN

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

TAMATAR KA SHORBA 6 7 7 7 7 7 41

PANEER MAKHNI 7 7 7 7 7 7 42

BOILED RICE 7.5 5.5 6.5 6.5 7 7 40

CHICKEN TIKKA 7.5 7.5 6.5 6.5 7 7 42MISSI ROTI 7 6 5.5 6 7 7 38.5

000000

GRAND TOTAL 203.5PERCENTAGE 67.83

DATE YES ( ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB30.11.2004

Human Resources TRADE TEST The Oberoi Cecil

NAME GAGAN MANCHANDAINSTITUTE IHM CHANDIGARHDATE 08.12.2004AREA OF SPECIALISATION CONTINENTAL

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

CRÈME DE TOMAT 0

BLANCHED TOMATO 0

BLANCHED SPINACH 0

POMMES FRITS 0SUNNY SIDE UP 0

000000

GRAND TOTAL 0PERCENTAGE #DIV/0!

DATE YES ( ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB08.12.2004

Human Resources TRADE TEST The Oberoi Cecil

NAME MAYUR SUDINSTITUTE IHM CHANDIGARHDATE 08.12.2004AREA OF SPECIALISATION CONTINENTAL

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

CRÈME DUBARRY 0

JULIENNE OF CARROT 0

CHOPPED ONION 0

MASHED POTATO 0POACHED EGGS 0

000000

GRAND TOTAL 0PERCENTAGE #DIV/0!

DATE YES ( ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB08.12.2004

Human Resources TRADE TEST The Oberoi Cecil

NAME SACHIN KUMARINSTITUTE IHM CHANDIGARHDATE 09.12.2004AREA OF SPECIALISATION INDIAN

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

TAMATAR KA SHORBA 0

PANEER MAKHNI 0

BOILED RICE 0

NAAN 0CHICKEN TIKKA 0

000000

GRAND TOTAL 0PERCENTAGE #DIV/0!

DATE YES ( ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB09.12.2004

Human Resources TRADE TEST The Oberoi Cecil

NAME DEEPANSHU LALINSTITUTE IHM CHDDATE 28.11.2005AREA OF SPECIALISATION INDIAN

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

TAMATAR SHORBA 6 6 6 6 6.5 7 37.5

MAKHNI GRAVY 6 5 5 6 6.5 7 35.5

JEERA RICE 6 6 5 6 6.5 7 36.5

PALAK PANEER 6 6 6 6 6.5 7 37.5DAL TADKA 6 6 6 6 6.5 7 37.5MURGH MALAI TIKKA 6 6 6 6 6.5 7 37.5LACHCHA PARATHA 6 5 4 6 6.5 7 34.5

0000

GRAND TOTAL 256.5PERCENTAGE 61.07

DATE YES ( √ ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB28.11.2005

Human Resources TRADE TEST The Oberoi Cecil

NAME DEVENDRA NATH SINGHINSTITUTE IHM CHDDATE 28.11.2005AREA OF SPECIALISATION WESTERN

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

CREAM OF TOMATO 4 7 6 5 6 6 34

CHICKEN VIENNOISE 4 6 5 4 6 6 31

MASHED POTATO 4 5 4 4 6 6 29

SAUTEED SPINACH 4 6 5 5 6 6 32GALZED CARROT 4 5 4 5 6 6 30PENNE CARBONARA 4 5 3 5 6 6 29

00000

GRAND TOTAL 185PERCENTAGE 51.39

DATE YES ( ) NO (√ ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB28.11.2005

Human Resources TRADE TEST The Oberoi Cecil

NAME SHIKHA GUPTAINSTITUTE IHM CHDDATE 28.11.2005AREA OF SPECIALISATION BAKERY

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

APPLE TART 6 6 6.5 6 7 7 38.5

LEMON SOUFFLE 6.5 6.5 6.5 6 7 7 39.5

CINNAMON COOKIE 5 5 5 6 7 7 35

PINEAPPLE PASTRY 5 5 5 6 7 7 35

VOL AU VENTS 6 6 5 6 7 7 37BREAD ROLLS 6 6 6 6 7 7 38

000000

GRAND TOTAL 223PERCENTAGE 61.94

DATE YES (√ ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB28.11.2005

Human Resources TRADE TEST The Oberoi Cecil

NAME ANKUR SHARMAINSTITUTE IHM CHDDATE 28.11.2005AREA OF SPECIALISATION

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

SALAD WALDROF 5 4.5 5 4.5 7.5 5.5 32

CRÈME DUBARRY 4 4 3 4.5 7.5 5.5 28.5

STUFFED CHICKEN 5 5 4 4.5 7.5 5.5 31.5

POMMES LYONNAISE 5 5 4 4.5 7.5 5.5 31.5SAUTEED SPINACH 5 5 4 4.5 7.5 5.5 31.5SPAGHETTI CARBONARA 4 5 3 4.5 7.5 5.5 29.5

00000

GRAND TOTAL 184.5PERCENTAGE 51.25

DATE YES ( ) NO ( √ ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB28.11.2005

Human Resources TRADE TEST The Oberoi Cecil

NAME JACKWINDER UPPALINSTITUTE IHM GPRDATE 29.11.2005AREA OF SPECIALISATION

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

CREAM OF MUSHROOM 7 6 7 6 6.5 6.5 39

SALAD WALDROF 7 5 6 6 6.5 6.5 37

PAN SEARED CHICKEN 7 6 6 6 6.5 6.5 38

SAUTEED SPINACH 6 6 6 6 6.5 6.5 37GLAZED CARROT 5 5 3 6 6.5 6.5 32PASTA ARABIATTA 5 4 5.5 6 6.5 6.5 33.5

00000

GRAND TOTAL 216.5PERCENTAGE 60.14

DATE YES (√ ) NO ( ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB29.11.2005

Human Resources TRADE TEST The Oberoi Cecil

NAME MANU PIPLANIINSTITUTE IHM GPRDATE 29.11.2005AREA OF SPECIALISATION

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

0

WALNUT COOKIES 5 4 3.5 4 6 6 28.5

PINEAPPLE PASTRY 4 4 3.5 5 6 6 28.5

BOUCHEES 4 3 3.5 5 6 6 27.5

LEMON SOUFFLE 3 4 5 5 6 6 29BREAD AND BUTTER PUDDING 4 4 4 4 6 6 28SOFT ROLLS 4 4 4 4 6 6 28

00000

GRAND TOTAL 169.5PERCENTAGE 47.08

DATE YES ( ) NO ( √ ) WAIT LIST ( ) EVALUATION BYBHASKAR ADEEB29.11.2005

IHHR Hospitality Pvt. Ltd

IHHR TRADE TEST EVALUATION FORMAT

NAME : ____Vikrant surya sharma ______________________

DATE: ____18/11/2010________________________

NAME OF PREPARATION PRESENTATION TASTE TEXTURE AROMA HYGIENE WORK METHOD TOTALSCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 SCALE 1 - 10 UPON 60

Lasooni murg tikka 7 7 7 7 6 6 40

Tomato dhania ka Shorba 7 7 7 7 6 6 40

Yellow dal tadka 7 7 6 7 6 6 39

Paneer kadhai 7 8 6 7 6 6 40

Rogan josh 7 7 8 6 6 6 40

Peas pulao 7 6 6 6 6 6 37

Kesri kheer 7 7 7 7 6 6 40

GRAND TOTAL 276

PERCENTAGE

EVALUATED BY :

Name: ______Ashis kumar rout _____________________ Basic theory is good, Good trade test, Positive attitude, Well spoken SELECTED

Signatures : ______________________