Fortune Park Hotels Interview Questions, Process, and Tips

Menu engineering is the process of strategically analyzing and designing a menu to maximize profitability and customer satisfaction.

• Menu engineering involves analyzing the popularity and profitability of menu items.

• It aims to strategically place high-profit items on the menu and adjust pricing accordingly.

• Menu engineering also involves updating and refreshing the menu regularly to keep it appealing to customers.

• By usin...read more

The apc of F&B in my previous hotel was 25%.

• The apc (average check per cover) is calculated by dividing the total revenue from food and beverage by the total number of covers served.

• In my previous hotel, the apc was consistently around 25%, indicating that guests were spending an average of $25 per cover.

• Monitoring and analyzing the apc can help identify trends in guest spending habits and inform pricing strategies.

I have worked longer at XYZ Resort compared to ABC Hotel.

• Worked at XYZ Resort for 5 years

• Worked at ABC Hotel for 2 years

• Have more experience and knowledge at XYZ Resort

My current CTC is $60,000 and my expected CTC is $70,000.

• Be honest and transparent about your current and expected salary

• Consider factors such as cost of living, job responsibilities, and industry standards when determining your expected CTC

• Highlight any additional skills or qualifications that may justify a higher salary

A seventeen course classical menu is a formal dining experience consisting of multiple courses served in a specific order.

• Consists of seventeen different dishes served in a specific sequence

• Each course is carefully curated to complement the overall dining experience

• May include appetizers, soups, salads, main courses, desserts, and palate cleansers

• Common in fine dining establishments or special events

My salary expectation is based on my experience, qualifications, and the responsibilities of the role.

• Consider my years of experience in the industry

• Take into account my relevant qualifications and certifications

• Factor in the responsibilities and duties outlined for the Senior Steward position

Yes, I am ready 24*7 for outdoor caterings as a Senior Steward.

• I have experience working long hours and irregular shifts in the hospitality industry.

• I am dedicated to providing excellent service to clients, even in challenging outdoor settings.

• I am physically fit and able to handle the demands of outdoor catering events.

• I am flexible and adaptable to changing circumstances during outdoor events.

• I have a strong work eth...read more