TOP 10 HOTEL MANAGEMENT INTERVIEW QUESTION
Do you completed hotel management and looking for a job? Do you love to do a job in hotels? Hotel management is nothing but to manage a hotel. It is also a good future plan and there are many jobs to do in many hotels .It offers the largest platform for job seekers. You can search for relevant jobs in your city and locality.
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Welcome to Hotel Management Interview questions with answers and explanation. These 10 solved Hotel Management questions will help you prepare for the interview conducted during the selection of freshers at campus placement or job interviews of professional..
1-Question. Explain Hospitality In Terms Of Hotel Industry
Answer. Hospitality actually means, “taking care of guests in the best possible way". Organizing, providing services and looking care after guests is included in it. It means friendly and generous treatment of guests. Hospitality industry includes all companies involved in providing services for guests. They provide more mental satisfaction than tangible objects.
2-Question. What Do You Understand By Catering?
Answer . Catering refers to food and drinks whereas catering industry refers to hospitality industry that provides foods, drinks and in certain section accommodation also. Catering establishment is an organization, which provides food with an objective to satisfy its customer.
It includes two aspects:
One food and beverage
Other is service
3-Question . Define term cook,chef ,executive chef ?
Answer.
COOK - A person who prepares food for eating.
CHEF-The french word for chief, usually referred to as experienced cook and kitchenmanager.
EXECUTIVE CHEF-One who heads the kitchen and is overall in charge.
4-Question .What is the temperature danger zone?
Answer . This is a temperature range between 45°F – 140°F (7.2°C – 60°C) in this the bacteria grows rapidly.
5-Question . Is boiling water 100 F or 100 C?
Answer. water boils at 100° C (212° F)
6-Question. What is the serving temperature of an ICE CREAM?
Answer. The ideal serving temperature for most packaged, scoop-able ice cream is 5–10 degrees Fahrenheit (-15 to -12 °C)
7-Question .What Are The Different Types Of Rooms Exist In A Hotel?
Answer. Single Room
Double Room / Twin Room
Triple Room
Dormitory
Cabana
Studio
Suits
Single suits, Double suits, Duplex suit, Royal Suit, Pent house
8-Question .What is a la carte menu?
Answer. A Menu that offers and prices each food item on an individual basis. Guests may select from a variety of different salads, entrees, vegetable, desserts, and beverages. All items are individually priced.
9-Question. Define terms ?
Answer.
Skipper- This term is used for the status of a room, which indicates that a guest has left the hotel room without arranging to settle his or her account.
Sundry Services – These are the extra services, which are provided to the guests. For e.g. message, handling of guests.
Scanty baggage: This term is generally used for a guest who comes with a light luggage.
Paging: It is a process of identifying and informing about a guest.
Contaminated food: Any kind of food that is infected by bacteria, toxin, chemical substance and poison is created.
Cuisine: French word for things related to food.
Garde Manger: A section in the kitchen that is responsible for cold food preparations such as salads and sandwiches.
Bouquet Garni: French for a bunch of herbs used to flavor western stocks.
Foumet: A French word for Fish stock
Consommé: A crystal clear classical French soup, in which the stock is clarified further with minced meat and eggs.
Court bouillon: Water boiled with flavorings and vinegar. It is used as a poaching liquor for fish.
10-Question. Methods of cooking
Answer. There are three basic cooking methods, dry heat cooking method, medium of fat or oil, and medium of liquids or moist heat cooking method.
All the cooking techniques come under these three cooking methods, let us look at the infographic below to better understand.
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