trade test
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trade testTRANSCRIPT
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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 : ______________________