Shangri-la Hotels & Resorts F&B Associate Interview Questions and Answers

Q1. What is your family background?
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Q2. Tell me about yourself.
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Q1. Basics questions about food and beverages
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Q1. How many restro in there hotel
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Q2. How many type of water and soft drinks
Ans. 
There are various types of water and soft drinks available in the market.
• Types of water: mineral water, purified water, sparkling water, flavored water

• Types of soft drinks: cola, lemon-lime soda, orange soda, root beer, ginger ale

• Other types of beverages: energy drinks, sports drinks, iced tea, fruit juices
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Q1. For how long can you work
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I can work full-time, part-time, or on a flexible schedule depending on the needs of the job.
• I am available to work full-time hours (40 hours per week) if needed

• I am also open to part-time hours (less than 40 hours per week) if that better suits the job requirements

• I am willing to work on a flexible schedule, including weekends and holidays if necessary
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Q2. Why did you work in the hotel
Ans. 
I worked in the hotel industry because of my passion for hospitality and customer service.
• Passion for hospitality and customer service

• Opportunity to interact with guests from diverse backgrounds

• Enjoyment of working in a fast-paced environment

• Desire to learn and grow within the industry
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Q1. How many type of menu
Ans. 
There are typically four main types of menus: a la carte, table d'hote, cyclical, and special.
• A la carte menu offers individual items priced separately

• Table d'hote menu offers a set menu at a fixed price

• Cyclical menu changes regularly based on season or theme

• Special menu features limited-time or themed items
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Q2. How many type of table set up in 5 star hotel
Ans. 
There are several types of table setups in a 5-star hotel, including formal, informal, buffet, and banquet setups.
• Formal table setup includes fine dining with multiple courses and elegant tableware.

• Informal table setup is more casual with fewer courses and simpler tableware.

• Buffet setup allows guests to serve themselves from a variety of dishes displayed on tables.

• Banquet setup is used for large events and typically fe...read more
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Q1. Are you compare table 12 hour's in hotel
Ans. 
Yes, I am able to compare table 12 hour's in a hotel setting.
• I am familiar with the layout and organization of tables in a hotel restaurant.

• I can efficiently compare the setup and cleanliness of tables within a 12-hour period.

• I am able to identify any discrepancies or issues with the tables and address them promptly.

• For example, I have experience in ensuring tables are properly set up with clean linens and utensils wit
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Q2. You like hotel industry
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Yes, I am passionate about the hotel industry because of the dynamic environment, opportunities for growth, and the chance to create memorable experiences for guests.
• I enjoy working in a fast-paced and customer-focused environment

• I appreciate the variety of tasks and challenges that come with working in a hotel

• I find satisfaction in providing excellent service and creating positive experiences for guests
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Q1. How many types of wins
Ans. 
There are three main types of wins: small wins, big wins, and moral wins.
• Small wins are minor achievements that contribute to overall success, such as completing a task or reaching a small goal.

• Big wins are major accomplishments that have a significant impact, such as winning a competition or achieving a long-term objective.

• Moral wins are victories that align with one's values and beliefs, even if they may not result i
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Q2. How toh handle guests
Ans. 
Handle guests with patience, empathy, and excellent customer service skills.
• Greet guests warmly and make them feel welcome

• Listen to their needs and concerns attentively

• Provide prompt and efficient service

• Handle complaints or issues calmly and professionally

• Go above and beyond to exceed guest expectations

• Maintain a positive attitude and smile

• Thank guests for their patronage
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Q1. What did you learn in your internship
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Q2. What's happening in the world , India or whats in the news
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Q3. Share a situation when you handled guest
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Q4. Tell us about the hotel where you trained
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Q5. What do you know about the Oberoi
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Q1. Technical Questions department specific
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Q1. How you control the daily food cost?
Ans. 
To control daily food cost, I implement inventory management, portion control, and cost analysis.
• Implement inventory management to track food usage and prevent wastage

• Enforce portion control to minimize food waste and control costs

• Conduct regular cost analysis to identify areas of improvement and cost-saving opportunities
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Try and understand the topic, listen to the other people in the group raise your hand when you want to speak, put forward your opinion, it shouldn’t be aggressive nor use slang don’t interrupt anyone let the person speak when your turn comes mention the point n then state your opinion

Q1. This is more of personal questionnaire round This completely based on your CV Why the organisation And so on
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Q2. Family background, area of interest,
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