Narangs International Hotels Interview Questions and Answers

Controlling food cost involves monitoring inventory, reducing waste, and negotiating with suppliers.

• Track inventory levels and usage to avoid over-ordering

• Reduce waste by properly storing and rotating food items

• Negotiate with suppliers for better pricing and quality

• Create a menu that utilizes ingredients efficiently

• Train staff on portion control and minimizing waste

Saving electricity can be done by turning off lights and appliances when not in use, using energy-efficient bulbs and appliances, and reducing overall energy consumption.

• Turn off lights and appliances when not in use

• Use energy-efficient bulbs and appliances

• Reduce overall energy consumption

• Unplug chargers when not in use

• Use natural light instead of artificial light

• Use a programmable thermostat to regulate temperature

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Handling guest complaints involves active listening, empathy, prompt resolution, and follow-up.

• Listen attentively to the guest's complaint without interrupting

• Show empathy and understanding towards the guest's concerns

• Apologize sincerely for any inconvenience caused

• Resolve the issue promptly and efficiently

• Follow up with the guest to ensure their satisfaction

• Document the complaint for future reference and improvement

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