Mahindra Holidays & Resorts Accounting Trainee Interview Questions and Answers

Q1. Basics of Front Office
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Q1. Introduction of my self
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Q2. Why I choose hospitality
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Q1. Self introduction
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Q2. Types of biryani?
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Biryani is a popular Indian dish made with fragrant rice, spices, and meat or vegetables.
• Hyderabadi Biryani - famous for its unique blend of spices and basmati rice

• Lucknowi Biryani - known for its rich flavors and use of saffron

• Kolkata Biryani - features potatoes and boiled eggs along with meat

• Ambur Biryani - originated in Tamil Nadu and is spicy and flavorful
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Q1. Specialized department, alternative ways, why interested, any experiences
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Q1. What type of questions may by HR I am ready with that or comfortable with that all questions thank you.
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Q2. HR May Accounting or reconciliation based questions.
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Test which may be as per the accounting basis.

Q1. My Introduction
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Q2. Basic general knowledge
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Q1. Which department you like most
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Q2. What is housekeeping pertaining to
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Housekeeping pertains to the management and organization of a living space to maintain cleanliness and order.
• Housekeeping involves cleaning, organizing, and maintaining a home or other living space.

• It includes tasks such as dusting, vacuuming, mopping, and laundry.

• Housekeeping also involves decluttering, tidying up, and ensuring proper storage of items.

• Regular housekeeping helps prevent the buildup of dirt, dust, and g...read more
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Q3. Whats most important for hotelier
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Q4. Types of jaggery
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Jaggery is a traditional non-centrifugal cane sugar consumed in many countries in Asia and Africa.
• Types of jaggery include palm jaggery, sugarcane jaggery, date palm jaggery, and coconut jaggery.

• Jaggery can also be made from sap of the Palmyra palm, sugar cane, or date palm.

• Different types of jaggery vary in color, taste, and texture based on the source of the sugar.
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Q5. How to extract butter
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Butter can be extracted by churning cream until the fat separates from the liquid.
• Obtain fresh cream from milk or purchase heavy cream from the store.

• Allow the cream to come to room temperature.

• Place the cream in a jar or container and shake or use a hand mixer to churn it.

• Continue churning until the fat separates from the liquid, forming butter.

• Drain the liquid (buttermilk) from the butter and rinse the butter with co...read more
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