Clarion Hotel F&B Executive Interview Questions and Answers

Hi Good Evening I am Chef Sarkar

Q1. Hao many date and time in Interview
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Q2. My interview portion fas to fas HR and GM
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Q1. Tell me about yourself
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Q2. Talk about experience
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Q1. More practical questions with the bar manager
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Q1. Short interview with hotel director
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Q1. Tell me about your previous hotel
Ans. How many types of f n b department
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Q2. Tell me some food items of ur previous hotel
Ans. 
Some food items served at my previous hotel include a variety of international cuisines such as sushi, pasta, grilled meats, and seafood.
• Sushi - a selection of fresh sushi rolls and sashimi

• Pasta - a range of pasta dishes including carbonara, bolognese, and pesto

• Grilled meats - options like steak, lamb chops, and chicken skewers

• Seafood - dishes like grilled fish, prawns, and calamari
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Q1. About food and beverage service Why you choose the taj
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Q1. Ihcl full form About food and beverage service department
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Q1. Why you would like to work with us?
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Q2. Where do you see yourself after 5 years?
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Q1. What is wine and how many types are there?
Ans. 
Wine is an alcoholic beverage made from fermented grapes. There are several types of wine including red, white, rosé, and sparkling.
• Wine is made from fermented grapes

• There are different types of wine such as red, white, rosé, and sparkling

• Each type of wine has its own unique flavor profile and characteristics
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Q2. Can you explain types of services?
Ans. 
Types of services include table service, counter service, buffet service, and self-service.
• Table service involves a server bringing food and drinks to the table.

• Counter service requires customers to order and pick up their food at a counter.

• Buffet service allows customers to serve themselves from a variety of dishes.

• Self-service involves customers preparing their own food or drinks.
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Q1. What do you know about French course of menu ?
Ans. 
French course of menu typically consists of multiple courses served in a specific order.
• French menu usually includes appetizers (entrées), main courses (plats principaux), cheese courses, and desserts.

• Each course is served in a specific order, starting with appetizers and ending with dessert.

• French menus often feature regional specialties and seasonal ingredients.

• Wine pairings are commonly recommended with each course
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Q1. About Room division profitability
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Q2. Basic of house keeping
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Q1. Tell me about your self
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