Novotel Hyderabad Convention Centre Interview Questions and Answers

List is an ordered collection of elements while dictionary is an unordered collection of key-value pairs.

• Lists are accessed by index while dictionaries are accessed by keys.

• Lists can contain duplicate values while dictionaries cannot have duplicate keys.

• Lists are enclosed in square brackets [] while dictionaries are enclosed in curly braces {}.

• Example: list = [1, 2, 3] and dictionary = {'a': 1, 'b': 2, 'c': 3}

Window functions in SQL are used to perform calculations across a set of rows that are related to the current row.

• Window functions are used to calculate values based on a subset of rows within a larger result set.

• They allow you to perform calculations across rows that are related to the current row.

• Examples of window functions include ROW_NUMBER, RANK, DENSE_RANK, and NTILE.

• Window functions are often used in conjunctio...read more

Fairmont has over 70 hotels worldwide.

• Fairmont has hotels in North America, Europe, Asia, Africa, and the Middle East.

• Some notable Fairmont hotels include The Plaza in New York City, The Savoy in London, and The Fairmont Banff Springs in Canada.

• Fairmont also has several resort properties, such as the Fairmont Mayakoba in Mexico and the Fairmont Southampton in Bermuda.

P&L stands for Profit and Loss. It is a financial statement that shows the revenues, costs, and expenses incurred during a specific period of time.

• P&L is used to assess the financial performance of a restaurant.

• To control P&L, a restaurant manager can focus on increasing revenue and reducing costs.

• Increasing revenue can be achieved through strategies like menu engineering, marketing campaigns, and upselling.

• Reducing co...read more

COSV can be controlled by monitoring inventory, reducing waste, and negotiating with suppliers.

• Regularly monitor inventory levels to prevent overstocking or understocking

• Reduce waste by implementing portion control and proper storage techniques

• Negotiate with suppliers for better pricing and quality products

• Regularly review menu items and adjust pricing as needed

• Train staff on proper handling and preparation of ingredie