Part 15

34問 • 6ヶ月前

問題一覧

110.) What's guest profiling? Guest profiling is ............. and using information about a guest’s ............, habits, and past visits to ............ their experience and provide better service.

collecting/preferences/personalize

109.) What are the 5 golden rules of service? 1. ....... every guest warmly 2. ......... carefully and respond politely 3. Be ........... without being intrusive 4. Handle ............. professionally 5. .......... guest expectations whenever possible.

Greet/Listen/attentive/complaints/Exceed

108.) What will you do if a guest doesn't like the food? I will politely .........., ....... to the guest’s concern, ....... to replace the dish or suggest an ..........., and .......... the kitchen and manager if needed.

Apologize/listen/offer/alternative/inform

107.) What's upselling? Upselling is .............. the guest to buy a higher-priced or better-quality item than they originally ..........., to enhance their experience and ......... sales.

encouraging/planned/increase

106.) What's suggestive selling? "Suggestive selling means recommending .......,..... items to enhance the guest's experience, like suggesting a drink, ....... dish, or dessert that pairs well with their order."

additional/side

105.) What's guest delight? Guest delight means ............. guest expectations by offering ........... service, personalized attention, and memorable experiences that make them feel .........

exceeding/exceptional/valued

104.) How to deal with a rude guest? Stay ...... and polite, listen .........., don’t take it ..........., ........... if needed, try to ......... the issue, and inform a ............. if necessary.

calm/patiently/personally/apologize/resolve/supervisor

103.) What's the importance of body language? "Body language is important because it ....... confidence, attentiveness, and professionalism. ......... gestures like eye contact, smiling, and good posture help ....... trust with guests."

shows/Positive/build

102.) How do you handle complaints? .......... calmly, .......... with the guest, ........... sincerely, take immediate action to ........ the issue, and ........ up to ensure their satisfaction.

Listen/emphatize/apologize/resolve/follow

101.) How do you greet a guest? Welcome the guest with a warm ......, .......... eye contact, greet them .......... by saying 'Good [morning/afternoon/evening], welcome to [restaurant name],' and offer ............ right away."

smile/maintain/politely/assistance

155.) A guest asks for a wine you don't know. How would you respond? If I don’t know the wine, I’d politely let the guest know I’ll ........ and get accurate information. I’d ......... the sommelier or wine list and return quickly with the right suggestion, ensuring the guest feels well taken care of.

check/consult

154.) Guest is diabetic and ask for advice. What would you suggest? If a diabetic guest asks for advice, I would first suggest low-........, high-........ options such as grilled vegetables, lean proteins like grilled chicken or fish, and salads with light dressing. I would avoid recommending sugary desserts or high-carb dishes. I’d also politely offer to check with the chef or our nutrition team for personalized recommendations to ensure the guest’s dietary needs are safely met.

sugar/fiber

200.) How will you contribute to our F&B Team from day one? From day one, I will contribute by being ......., following ........., supporting my team, giving excellent guest service, and always being ready to learn and adapt.

punctual/standards

198.) What skills have you learned in your last job that will help you here? In my last job, I learned ....... handling, upselling, teamwork, time management, and how to maintain hygiene and service standards — all of which will help me perform well in this role.

guest

168.) What's Anticipatory service? Anticipatory service means ......... guest needs before they ask, by ............ and responding proactively.

meeting/observing

160.) How do you handle an intoxicated guest who's asking for more alcohol? If a guest appears intoxicated, I would politely and respectfully ........ further alcohol service, as per responsible service policy. I’d offer water or food instead and inform my supervisor discreetly. The goal is to ensure the guest’s ....... while handling the situation calmly and professionally.

refuse/safety

153.) Guest finds hair in the food - how do you react? If a guest finds hair in the food, I would ............ apologize and immediately .......... the dish. I’d offer a fresh ............... or an alternative as per the guest’s preference. I would also inform the chef or supervisor to ensure it doesn’t happen again. Finally, I’d follow up with the guest to make sure they’re fully satisfied and feel taken care of.

sincerely/remove/replacement

145.) What are your salary expectations? My experience with brands like Courtyard by Marriott, ITC Grand Bharat, and Hyatt Regency, along with my skill set. I’m expecting between ₹18,000 - 22,000. I believe it’s a fair expectation based on my experience and ITCs standard but final decision will be yours and acceptable.

considering

144.) What does Hospitality mean to you? To me, hospitality means making guests feel ......., comfortable, and cared for. It’s not just about serving food or drinks — it’s about creating a warm and welcoming experience that they remember. True hospitality comes from the heart, with respect, attention to detail, and a positive attitude."

valued

143.) What do you know about our hotel/brand? Taj Hotel & Convention Centre Agra is one of the ....... hotels in the city, known for its luxury, beautiful view of the Taj Mahal, and world-class service. Being part of the Taj brand, it stands for excellence and true Indian hospitality — and I would be proud to be a part of such a respected name.

finest

140.) What motivates you towards your job? What motivates me is the ............ of making guests happy through good service. I enjoy interacting with people, learning about food and beverages, and improving myself every day. When a guest leaves with a smile or appreciates the service, it gives me a sense of achievement. That positive energy keeps me motivated to do better every day

satisfaction

138.) How do you handle pressure? In the F&B industry, pressure is a ...... of daily operations, especially during busy hours. I stay calm, stay focused on the task, and prioritize the work. I believe in teamwork and clear communication to manage the rush smoothly. My experience at Courtyard by Marriott, along with my training at ITC Grand Bharat and Hyatt Regency, has taught me how to stay composed, handle multiple tasks, and still give the best service to the guest.

part

137.) Why do you want to change your job? I’m .......... for the experience I’ve gained at Courtyard by Marriott Agra, but now I’m looking for a new opportunity where I can learn more, face new challenges, and grow further in the F&B department. I want to work in an environment that helps me improve my skills, take on more responsibility, and continue developing my career in hospitality.

grateful

131.) Tell me about yourself. My name is Amiit Kumar, and I’m currently working as a F&B Service Expert at Courtyard by Marriott Agra. I have .......... strong knowledge in food and beverage service, menu understanding, guest interaction, and handling special requests. I always focus on providing personalized service and creating a comfortable dining experience for each guest. I enjoy working in a team, staying calm under pressure, and I’m always looking for ways to learn and grow in the hospitality industry.

gained

199.) How do you handle feedback from your supervisor? I take feedback from my supervisor ............. as a chance to learn and improve my performance.

positively

196.) What do you think what makes a 5star F&B Experience? A 5-star F&B experience is made by .............. service, high-quality food and beverages, elegant ambiance, attention to detail, and ............ guest care.

exceptional/personalized

191.) What's the role of F&B in generating hotel revenue? F&B plays a key role in generating revenue by ........ food and beverages, promoting upselling, managing costs, hosting events, and enhancing guest satisfaction to encourage repeat business.

selling

186.) How do you promote a Chefs special to a guest? Today we have a Chef’s Special dish – it’s a [dish name], freshly prepared with premium ingredients, and available only for a ......... time. Guests are really enjoying it today — would you like to try it?” This approach creates urgency, highlights freshness and premium ingredients.

limited

141.) Are you a Team player? Yes, I’m definitely a team player. I believe good service is only possible when the whole team works ......... smoothly. In my experience at Courtyard by Marriott, ITC Grand Bharat, and Hyatt Regency, I’ve learned to support my team members, communicate clearly, and help wherever needed — whether it's during a busy service or behind the scenes. I always try to keep a positive attitude and contribute to the team’s success."

together

136.) Where do you see yourself in next 5 years? In 5 years, I see myself more ........ and knowledgeable in food and beverage service. I want to keep improving my communication, product knowledge, and guest-handling skills, so I can grow into a more responsible role in the team.

skilled

135.) Want is your weakness? One of my weaknesses is that I pay too much ........... to detail. Sometimes I spend extra time making sure everything is perfect — whether it’s table setup or the way a dish is served. While it can slow me down a little, I believe it helps ensure the guest receives the best possible experience. I’m learning to balance quality with efficiency

attention

134.) What are your Strengths? My strengths include strong guest ............ skills, a positive attitude, and the ability to stay calm under pressure. I’m a quick learner and always eager to improve. My background with ITC Grand Bharat, Hyatt Regency Chandigarh, and Courtyard by Marriott Agra has helped me develop excellent communication, teamwork, and attention to detail. I always try to give personalized service and ensure guest satisfaction."

handling

133.) Why do you want to work in F&B? I want to work in F&B because I genuinely ........ serving people and creating memorable dining experiences. During my training at Hyatt Regency Chandigarh and my apprenticeship at ITC Grand Bharat, I developed a strong interest in food and beverage service. I love learning about different cuisines, beverages, and service styles. Working in F&B allows me to interact with guests, understand their needs, and make them feel special. It’s a dynamic and rewarding department where I can grow both professionally and personally."

enjoy

132.) Why should we hire you? You should hire me because I bring strong ............ experience from some of the most respected names in the hospitality industry. I completed my Industrial Training at Hyatt Regency Chandigarh, where I learned the basics of guest service and hotel operations. Later, I did my Apprenticeship at ITC Grand Bharat Gurgaon, which taught me the importance of luxury service, fine dining etiquette, and attention to detail. Currently, I’m working at Courtyard by Marriott Agra as a Guest Service Associate where I’ve gained practical experience in food & beverage service, guest handling, and working under pressure. I’m sincere, quick to adapt, and passionate about providing excellent service, and I’m confident I can add value to your team."

hands on

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1