Interview question for hotel management

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FREQUENTLY ASKED QUESTION FOR INTERVIEWS
(F AND B PRODUCTION ) - IT
1. Define Cookery?
Cookery is defined as a Chemical process, the mixing of ingredients ,the
application and withdrawal of heat ,decision making ,technical knowledge
and manipulative skills .Cookery is considered to be both art and a
technology.
2. What is Mirepoix?
It consists of roughly cut aromatic vegetables like leeks, celery, carrots
onions, used for flavoring a dish and making of stocks.
3. What is Bouquet Garni?
It is a bouquet of fresh herbs such as parsley, bay leaf, thyme tied
together in a cheese cloth(muslin cloth),to flavor soups ,stews and
removed before dish is served.
4. What are basic /mother sauces.
a. Bechamel
b. Veloute
c. Espagnole
d. Mayonnaise
e. Hollandaise.
5. What is a roux?
Roux is a mixture of butter and flour in equal ratio cooked together, used
for thickening of soups and other dishes.
6. What are different types of roux?
White roux, Blond roux and Brown roux.
Used for making different types of sauces and dishes.
7. What is a stock?
Stocks are nutritious, aromatic, strongly flavored liquids. They are
important foundation liquids that are used in the preparation of various
dishes such as soups ,sauces,, stews, rice, etc.

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8. What is Court Bouillion.
It is highly flavored cooking liquor with the addition of an acidic medium
like lemon/ vinegar/ white wine in which fish is cooked/ poached. The
acidic medium helps to make the fish flesh firm and removes the off
flavor of it.
9. What is Cloute?
Cloute is onion studded with bay leaf and cloves, used for flavorings milk
for the preparation of Béchamel sauce.
10. Name five international soups.
Minestrone-Italy
French onion soup-France
Mulligatawny-India
Gazpacho-Spain
Paprika –Hungary.
Scotch Broth- Scotland
Brosch- Russia
Green Turtle- England
11. What are four basic parts of a salad?
Base, Body, Dressing and Garnish.
12. Name five derivatives of Béchamel.
Mornay, Cream, Parsley, Mustard, Onion and Anchovy.
13. Name few cuts of vegetables.
Brunnoise, macedoine, Julienne, Jardinière, Paysanne,Wedges.
14. How will you cook green vegetables in water?
We will cook green vegetables in boiling water with salt and the lid
should not be covered.
15. What is the holding temperature for cold food?
40 F (4 C)

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16. What is the holding temperature for hot food?
140 F (65 C)
17. What is a fish fillet?
It is a deboned, long flat piece of fish, without the skin.
18. How many fish fillet we get from flat fish and round fish.
Flat fish-4 fillet
Round fish -2 fillet.
19. Name some of the cuts of fish.
Paupiette, Supreme, Meuniere, Goujon, Goujonettes, Tron con, darne,
Mignon, Plie, medallion.
20. What is a chinois and what is the use.
It is a conical strainer used for straining of soups and sauces.
21. What is Béarnaise.
It is a derivative of Hollandaise sauce, made with Hollandaise + chopped
tarragon + chervil.
22. What is Bain Marie.
It is a hot water bath in which utensils containing various culinary
preparations are immersed to warm or for the purpose of poaching or
reheating.
23. What is barding.
Pieces of pork fat placed over the lean meat before roasting to prevent
drying.
24. What do you understand by basting?
Basting is to moisten food products with drippings of fat while cooking.
The other term for it is spooning of fat.

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25. What is consommé?
It is a clear soup made of minced meat, aromatic vegetables, herbs,
stocks etc. It is clarified with egg white.
26. What is the pigment present in the green vegetables /Onions?
The pigment present in green vegetables is Chlorophyll/flavones
27. What is the French term for spinach? What is Florentine?
It is epinard eg Crème d epinard and when something is served with
spinach, it is termed florentine eg oeuf poached Florentine.
28. Name five chicken preparations (Continental)
a. Poulet sauté Chasseur
b. Rosemary Roast Chicken with Jus.
c. Chicken ala king
d. Chicken a la kiev
e.Chicken cubes Dijonnaisse( mustard sauce)
29. Name five egg based desserts
1. Crème caramel
2. Chocolate mousse
3. Apple tart
4. Bread and Butter pudding
5. Fruit cake.
30. What is the difference between tart and a pie?
Pies have a hard crust and are covered with the short crust.
31. Name five herbs
Basil, oregano, thyme, parsley, mint, sage, chervil, coriander, rosemary,
chives.
32. Name five spices.
Pepper corn, allspice, anise, cloves, and cinnamon

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33. Name 5 electrical equipment that are used in a kitchen in a 5 star hotel?
1. Salamander 2. Oven 3. Griddle 4. Deep fat fryer
5. Tilting pan 6. Pressurize steamer 7. Boiler
8. pulverizer 9. Dough mixer
34. What is a difference between a salamander and oven?
Salamander – heat comes from above
Oven – heat comes from all sides
35 In order can you tell me the French course?
1. Hors d’oeuvres 6. Sorbet 11. Dessert
2. Potage 7. roti
3. Poissoin 8.legumes
4. Entrée 9. Entremets
5. Relever 10. Savory
36. In the absence of hors d’oeuvres (appetizer) can potage (soup) act as a
hors d’oeuvres (appetizer)?
Yes
37. While making stock is it good to make a very strong flavor stock.
No.
38. Why we should not make a very strong Flavour stock.
Because it will spoil the taste of the dishes, dishes should always be
mild in taste and Flavour. It should never be over seasoned or over
flavored by the stock
39. Is tomato a fruit or a vegetable.
Fruit or you can say it is a vegetable fruit
40. What is a roe?
Egg of Sturgeon fish
41. What is caviar?
Roe of sturgeon fish

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42. Can caviar be served as a appetizer and can it be eaten raw
yes
43. How about canapés? What are they?
They are also an appetizer.
Served hot or cold.
Small enough that can be finished in one or 2 bites
44. Which one of the following you think comes first in food and beverage
production?
1. Hygiene and safety 2. Guest interaction and good food
45. What is MSG?
Monosodium glutamate or ajino motto. It is a Flavour intensifier
46. Since MSG (flavor intensifier) have been banned what are the alternative
for it .
Maggie broth
47. What is marination? Why is it necessary
To flavor a raw meat product by mixing spices and keeping it for
overnight. Imp – because it gives flavor to the food
48. Name at least 3 different shape of pasta
1. Spaghetti 2. Ravioli 3.penne 4. Fettuccine 5. Lasagna 6. Cannelloni
49. What is Rechauffe?
Reheat of food
50. In a breakfast what are the different types of eggs that can be served
1, hard boil 2. Soft boil 3. Sunny side up 4. Turn over
5. scrambled 6. Poached egg
5. Omelets
51. Name 2 derivatives of Espanole sauce
Demi- glaze and chasseur

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52. What is a recipe of demi- glaze?
Made from 50% of brown stock and 50% of brown sauce. Boiled and
than reduce to 50%.
53. What is beurre manie
Thickening agent made from 1 part of oil and 1 part of butter
mixed together.
54. What is a crouton?
Deep fried cubes of bread or can be oven baked
55. Raw meat should be stored with cooked meat or with the vegetables and
why
Not with vegetables, because it can lead to food poisoning by interacting
with the raw food.(cross contamination)
56. What do you mean by Garde manger?
One of the very skill full departments in a kitchen who are mainly
responsible for making sauces, salads, carving (vegetable, ice and
gelatin) and making canapés. Most of the continental appetizers are
made here.
57. Up to your knowledge name different department or outlet or section in a
kitchen?
Banquet, Indian, sauce, oriental (Chinese , Korean , Japanese or can be
mixed), coffee shop ,bakery, vegetable, Garde manger , receiving ,
butchery
58. What do you mean by receiving dept. and vegetable?
Receiving - all vegetable are weight and received for quality
Vegetable – all vegetable are stored.
59. What is a walk-in cooler?
A very big refrigerator to store assorted vegetables

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60. Different color chopping board are used for cutting vegetables and meat
product . Name them
Red color chopping board – red meat
Green - vegetables
Blue - sea food
White - white meat
Brown meat - cooked meat
61. While using a canned product what thing comes 1st
in your mind when
reading a label?
Manufacturing date and expiry date.
62. Name few of the worlds greatest Chef.
a. Marie Antonin Careme b. Auguste Escoffier c. Fernand Point
63. What are the aims and objective of cooking food?
a. makes food more digestible b. makes food palatable c. improves
colour and texture of the food. D. gives balanced diet e. changes the
appearance of the food. f. increases more variety g. preservation.
64. What do you understand by Gastronomy?
Gastronomy is the art and science of good eating.
65. What is En- Papiotte?
It is a method of cooking where food particle to be covered by the
paper and then either poached/ steamed/ baked.
66. What is contamination?
It refers to presence, generally unintended, of harmful organisms or
substances. It can be biological, chemical or physical.
67. Name ten different types of knives used in kitchen.
Chef Knife, French Knife, Utility Knife, Carving Knife, Paring Knife,
Vegetable Knife, Butcher’s Knife, Filleting Knife, Bread Knife, Cleaver.

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68. What is Poeling?
It is a cooking method similar to both roasting and braising. It can also
be said a combination of three cooking methods – Stewing + Steaming +
Roasting.
69. Name few thickening agents?
Roux, Blood, beurre manie, Starch (Corn flour, Arrowroot), egg yolk
liaison.
70. Name five Breakfast Rolls name.
a. Croissant, b. Brioche, c. Doughnuts, d. Danish pastry, e.
Muffins.
71. What is the difference between Tikka and Kebab?
Tikka is made of with chunk of meat and Kebab is made of with
mince meat.
72. Name few Indian Breakfast items name.
Idle, Dosa, Wada, Sambar, Chutney, Parantha, Puri-bhaji, Chole
Bhature, Masala milk, Jalebi etc.
73. Name few Indian snack items.
Dhokla, Samosa, Kachori, Pakora, Chat, Panipuri, Dahi valla, Bhel
Puri, Wada pao.

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FREQUENTLY ASKED QUESTION FOR INTERVIEWS
FRONT OFFICE – IT PREPARATION
What do you mean by the following
1. Amenities – Personal toiletry items such as shampoo, toothpaste, mouthwash
and electrical equipment, kept in the room and bathroom for free use by
guest.
2. Atrium concept – A design in which guest rooms overlook the lobby from the
first floor to the roof.
3. Average Daily Rate ( ADR ) – A measure of the hotel staff’s ability to sell
available room rates; the method to compute the ADR is :Room revenue /
number of rooms sold
4. Blocking on the horizon – Reserving guest rooms in the distant future.
5. Cancellation code – A sequential series of alphanumeric combinations that
provide the guest with a reference for a cancellation of a guaranteed
reservation.
6. Complimentary rate – A rate in which there is no charge to the guest.
7. Confirmed reservations – Prospective guests who have a reservation for
accommodations that is honored until a specified time
8. Corporate client – A hotel guest who represents a business or is a guest of
that business and provides the hotel with an opportunity to establish a
regular flow of business during sales periods that would normally be flat.
9. Corporate guests– frequent guests who are employed by a company and
receive a special room rate.
10.Eco tourists – Tourist who plan vacation to understand the culture and
environment of a particular area

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11.Express check out – Means by which the guest uses computer technology in
a guest room or a computer in the hotel lobby to check out.
12.Float – The delay in payment from an account after using a credit card or
personal check.
13.Full house – 100 percent hotel occupancy; a hotel that has all its guest
room occupied.
14.Global Distribution System (GDS) – Distributor of hotel rooms to corporations
such as travel agents that buy rooms in large volume, Example: Galileo,
Amadeus & Sabre.
15.High (Peak) Season / Shoulder Season
The period of consecutive months during which optimum revenues,
room/suite occupancy and average room rates are generated
16.Occupancy (Occ. %) (Occ Rate)
The percentage of available rooms occupied for a given period of
consecutive time. This figure is calculated by dividing the number of rooms
occupied for a period by the number of rooms available for the same period
and is expressed as a percentage.
17.Overbooking
A situation in which more room reservations have been taken by a hotel
than what the hotel is able to accommodate. Hotels that use overbooking as
a policy are increasingly being targeted by tour wholesalers and operators in
an attempt to better control and minimize the serious adverse marketing
effects which overbooking has for all stakeholders.
18.Registration Card (Reg. Card)
A form on which arriving guests record their names, addresses, and other
details including mode of transportation used, nationality, purpose of visit
(usually business or pleasure), method of payment, and length of stay. A

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space is also provided for signature, room rate and room number. Additional
questions may be included as a part of the hotel's market research platform.
19.Revenue Per Available Room (REVPAR)
Revpar is the key measure in the performance of the core business of
hotels-selling rooms. Revenue per available room (revpar) is the key
indicator of performance for hotels and can be broken down into two parts
reflecting occupancy and rates:
Revpar = occupancy (percentage of available rooms occupied) × average
room rate per night
20.Shoulder Season
The period between peak and low season
21.Guaranteed reservations – Prospective A reservation in which guest is asked
for guaranteed payment for one room night.
22.Guest Folio – A form imprinted with the hotel’s logo and control number and
allowing space for room number, guest identification, date in and date out,
and room rate in the upper left-hand corner; it allows for guest charges to
be imprinted with PMS and is filed in room number sequence.
23.Guest histories – Detail concerning the guest’ visits, such as ZIP code,
frequent of visits, corporate affiliation or special needs.
24.In-room guest check out – A feature of the property management system
that allows the guest to use a guest room television to check out of a hotel.
25.Overbooking – Accepting reservations for more rooms than are available by
forecasting the number of no show reservations, stayovers, understays, and
walk ins, with the goal of attaining 100 percent occupancy.
26.Package Rate – Room rate that include goods and services in addition to
rental of a room, like MAP (Breakfast + Lunch or Dinner), AP (Breakfast,
Lunch & Dinner).

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27.Paid in advance ( PIA ) – Guest who paid cash at check in.
28.Paid-outs – Amount of monies paid out of the cashier’s drawer on behalf of
guest or an employee of the hotel.
29.Posting – The process of debiting and crediting charges and payments to a
guest folio.
30.Property Management System (PMS) – A generic term for applications of
computer hardware and software used to manage a hotel by networking
reservation and registration databases, point of sales system, accounting
system and other office software. Example: Fidelio Micros, Opera.
31.Rack rate – The highest room rate category offered by a hotel. Discount are
given on this rate to different categories of guests and in off season.
32.Self-check-in process – A procedure that requires the guest to insert a credit
card with a magnetic stripe containing personal and financial data into a self
check in terminal and answer a few simple questions concerning the guest
stay.
33.Stayovers – currently registered guest who wish to extend their stay beyond
the time for which they made reservations.
34.Understays – Guest who arrive on time but decide to leave before their
predicted date of departure.
35.Upsell – To encourage a customer to consider buying a higher priced
product or service than originally anticipated.
36.Cancellation Hour – A specific time after which a property may release for
sale all unclaimed non-guaranteed reservations, according to property policy.
37.Day Rate: A special room rate for less than an overnight stay
38.Domestic Tourism: Travel within the traveler's country of residence
39.FRONT OF THE HOUSE: The functional areas of a hotel or restaurant in
which employees have extensive guest contact, such as the front desk (in
hotels) and the dining room(s).

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40.GUEST COMMENT CARD: Short questionnaires that lodging properties and
food service establishments ask their guests to fill out. Guest comments are
used by the property to define current markets and to improve the
operation.
41.NO-Show:- It is a situation in which a guest with a room reservation does
not arrive on the scheduled date & time & does not cancel the reservation
as well. Full guarantee money is forfeited by the hotel in such cases.
42.Guest Cycle: - The four stages of guest interaction with the hotel pre-arrival,
arrival, stay and departure.
43.Point of Sale:- All outlets- including restaurants, bars, disco theques, night
clubs, health centre from where hotel sell their products & services other
than accommodation.

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Questions and Answers for I.T. Interviews
F & B Service
Q.1 Name the F & B Outlets of a Five Star hotel.
Ans. (a) Restaurant (speciality) (b) Coffee Shop (c) Banquets (d)
Room Service (e) Bar
(f) Pub (g) Disco Theque (h) Cake & Pastry Shop (i) Lobby lounge
(j) Pool side service
Q.2 Which are the F & B Outlets of a Five Star hotel that are opened round
the clock?
Ans. Room Service & Coffee Shop which is also called multi-cuisine restaurant.
Q.3 Give the Features of a Coffee shop.
Ans. It is a type of restaurant which is opened round the clock and it has
informal & fast service.
Breakfast is mostly buffet. Lunch & dinner may be buffet or a la
carte.
Q.4 Name Seven crockery items with their dimensions.
Ans. Names of Seven crockery items with their dimensions are as follows.
• Quarter Plate/ Side Plate/ B & B Plate - 6 inches Diameter
• Half Plate/ Dessert Plate - 8 inches Diameter
• Dinner Plate/ Full Plate/ Large Plate - 10 inches Diameter
• Soup Plate/ Pasta Plate – 8 Inches Diameter
• Tea Cup – 6 OZ. (180ml.)
• Demi-tasse - 3 OZ. (approx. 100 ml.)
• Soup Bowl – 7-8 Oz.
Q.5 Name Five Knives , Forks & Spoons used in a restaurant
Ans. Names of Five Knives are as follows
Side knife/ Small knife ,Steak knife, Fish knife, Large/ joint knife,
Cheese knife
Names of Five Forks are as follows
Fish Fork , Dessert Fork, Pastry Fork, Service Fork, Oyster Fork

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Names of Five Spoons are as follows
Soup Spoon, Dessert Spoon, Tea Spoon, Coffee Spoon , Service
Spoon.
Q.6 Name ten Glassware used in restaurant/ bar with capacity.
Ans. Names of ten glassware with their Capacity are as follows.
A. Highball - 8- 10 OZ.
B. Water Goblet - 8- 10 OZ.
C. Collin Glass - 10-12 OZ.
D. Brandy Balloon - 8–10 OZ.
E. Champagne Flute - 6 – 8 Oz. F.
Champagne Saucer - 6 – 8 Oz.
G. Champagne Tulip - 6 – 8 Oz. H.
Red Wine Glass - 6-8 OZ.
I. White Wine Glass - 6-8 OZ.
J. Cocktail Glass - 2-3 OZ.
Q.7 Name Five restaurant linen with their size
Ans. Following are the names Five restaurant linen with their size
Table Cloth
for 2 ft 6 in (30 inch) Square Table & 3 ft Round table
54 inches * 54 inches
for 1 m (3 ft) Square Table
for 4 ft 6 in * 2 ft 6 in Rectangular Table
Slip Cloth / Nappron / Runner
1 m * 1 m (3 ft * 3 ft)
Buffet Cloth
2 m * 4 m (6 ft * 12 ft)
Cloth Napkin/ Serviette
18 in * 18 in

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20 in * 20 in
Salver Cloth/ Mat
12 in * 12 in
14 in * 14 in
Q.8 Write the dimensions of 2 cover, 4 cover square table , 4 cover round
table & 4-6 cover rectangular table & also give dimension of chair.
Ans. Dimensions of Table
A) Dimensions of 2 cover Square Table ----------
2 ft 6 in * 2 ft 6 in
B) Dimensions of 4 cover Square Table ----------
3 ft * 3 ft
C) Dimensions of 4 cover round Table ----------
3 ft diameter
D) Dimensions of 4-6 cover Rectangular Table ---------- 4 ft 6
in * 2 ft 6 in
E) Height of the Table from ground ------------
30 in
Dimensions of Chair
Height of the Chair from ground ------------- 18 in
Depth of Chair --------------
18 in
Height of the back rest from seat ------------- 18 in
Q.09 What is the size of restaurant cover & banquet cover?
Ans. Restaurant Cover size is 24 in * 15 in
Whereas Banquet cover size is 27 in * 18 in
Q.10 How do you lay cutlery on the cover?
Ans. From Outward to Inward, in the service sequence.
Q.11 All pre-plated food items & beverages are served from which side of the
guest?
Ans. Right Hand Side (R.H.S.) of the guest.

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Q.12 Silver service/ Platter to plate service is done from which side of the
guest?
Ans. Left Hand Side (L.H.S.) of the guest.
Q.13 What are the food items served in a Continental breakfast?
Ans. a) fresh/ canned Fruit Juice (apple, pineapple, orange, tomato)
b) Breakfast bread ( brioche, Vienna, muffins, Danish pastry,
croissants) with butter & Preservatives (Jam, Honey, Marmalade).
c) Beverage (tea/ café).
Q.14 What are the two main types of Indian breakfast? Name the food items
traditionally served in Indian breakfast?
Ans. North Indian breakfast & South Indian breakfast.
North Indian breakfast may contain following food items.
i) Lassi (sweet/ salted).
ii) Poori - bhaji/ Aloo Pratha with curd & pickle/ potato cutlet.
iii) tea/ café.
South Indian breakfast contains following food items.
i) Coconut Water.
ii) Idli/ Medu Wada/ Upama/ Dosa (plain/ masala) with coconut
chutney & sambar.
iii) tea/ café.
Q.15 Name Six types of pastry?
Ans. i) Croissant Pastry, Puff Pastry, Flaky Pastry, Danish Pastry, Choux
Pastry, Short Crust Pastry.
Q.16 Name various breads that can be served in breakfast.
Ans. Croissant, Brioche, Vienna, Muffins, Dough nut, Danish Pastry.
Q.17 Name eight Indian breads.
Ans. Tandoori Roti, Naan (butter, plain, garlic, cheese etc.), Phulka, Paratha,
Rumali Roti, Missi Roti
Kulcha, Poori, Litti, Bati

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Q.18 What is English term for “Menu” ?
Ans. Bill of Fare.
Q.19 What are the two main types of menu with their meanings in English?
Ans. i) A la carte means from the card/ in the style of card/ menu with
choice.
ii) Table d’ hote (T.D.H.) means Table of the host / Fixed menu .
Q.20 Give the sequence of 11-Course French Classical Menu with English
meaning.
Ans. The sequence of 11-Course French Classical Menu with English meaning
is as follows.
French Name English
Name (Meaning)
i) Hors d’ oeuvre
Appetizer/ Starter
ii) Potage/ Soupe
Soup
iii) Poisson
Fish
iv) Entrée
Entry of first Meat Course
v) Releve
Roasted meat (joints)
vi) Sorbet
Rest Course/ Sherbet
vii) Roti
Roasted Bird
viii)Legume
Vegetables
ix) Entremet
Sweets (cake, puddings, Ice-creams etc.)

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x) Bonne Bouche
Savoury and/ or Cheese
xi) Dessert
Fresh fruits & dry fruits.
*Beverages are served as a complimentary course.
Q.21 Name Five International Soups.
Ans. Petite marmite (France), Oxtail (England), Green Turtle(England),
Gazpacho (Spain), Minestrone (Italy), Mulligatawny (India/Sri Lanka).
Q.22 Name the five different garnishes / accompaniments of soup.
Ans. Croutons, Grated Parmesan Cheese, poached bone marrow, savoury
egg custard, stripes of pancakes, Dices of vegetables.
Q.23 Name some of the bread items that can be served with soup.
Ans. Bread rolls, bread sticks, melba toast.
Q.24 Name Some Pasta varieties.
Ans. Cannelloni, Feddi, Fettucini, Farfelle, Lasagne, Macroni, Penne, Zettuccini.
Q.25 Give the types of cheese.
Ans. Fresh cheese, Soft cheese, Semi-hard cheese, Hard cheese, Blue cheese.
Q.26 What is fermentation? Name some fermented product.
Ans. Fermentation is the action of yeast on the sugar to convert it into carbon
dioxide & alcohol. Some fermented products are Wine (Red & white),
champagne, Sherry, Port, Madeira , Marsala, Beer, Mead, Cider, Perry.
Q.27 What is Distillation? Name some distilled product.
Ans. In simple words “Distillation may be described as a process of converting
liquid into vapour by heating & then condensing it back into liquid forms.”
Some distilled products are Whisky, Rum, Gin, vodka, brandy, Tequila.
Q.28 What is the flavouring agent used in Gin?
Ans.Juniper Berries & other botanicals like angelica root, Orris root, Cassia
bark, Caraway seeds etc.
Q.29 What is the raw material used in the manufacturing of Rum?

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Ans. Molasses (Sugarcane).
Q.30What are the ingredients of beer?
Ans. Water , Barley, Hops (Humulus lupulus is the name of species).
Q.31 Name the cocktail made out of Beer.
Ans. Shandy or shandygaff.
Q.32 Write the Capacity of Indian Beer bottle, Indian Whisky bottle & Cognac
bottle.
Ans. The Capacity of Indian Beer bottle is 650 ml. & The Capacity of Indian
Whisky bottle is 750 ml.
The Capacity of Cognac bottle is 700ml.
The Capacity of Indian Whisky bottle is 750 ml.
Q.33 What is vinification?
Ans. Process of making Wine.
Q.34 What the elements of a grape?
Ans. Skin (which provides tannins & colour), Stalk (which provides tannins),
Pips (which provides bitter oils) & Pulp (contains sugar, fruit acid, water &
pectines).
Q.35 Classify wines on the basis of its Nature / Characterstics.
Ans. Table wine/ Still wine, Sparkling wine, fortified wine & aromatized wine.
Q.35(A) Main Classification of wines.
Ans. Red Wine, White wine, Rosé wine
Q.36 Name five grape varieties for white wine?
Ans. Chardonnay, Chenin Blanc, Riesling, Pinot Blanc, Sauvignon Blanc.
Q.37 Name five grape varieties for red wine?
Ans. Cabernet Franc, Cabernet Sauvignon, Pinot Noir, shiraz, Merlot
Q.38 Name the simple billing methods in restaurant.
Ans. Duplicate Checking/ Billing System & Triplicate Checking/ Billing System.

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Q.39 What are the Attributes of a good waiter?
Ans. Honesty, Punctuality, Grooming, Menu Knowledge, Courtesy,
Communication skills, Local
Knowledge, Eye for detail.
Q.40 Who is known as Maitre d’ Hotel?
Ans. Head Waiter/ Captain.
Q.41 Give the hierarchy of F & B Service Dept.
Ans.
Hierarchy in the Food and Beverage Department
General Manager
Resident Manager
Food & Beverage Director
Food & Beverage Manager F & B
Controller
Restaurant Bar Banquet Asst. Food & Bev.
Controller
Manager Manager Manager
Asst. Rest. Asst. Bar Asst. Banquet
Manager Manager Manager

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Sr. Captain Sr. Bar Captain Sr. Banquet Captain
Captain Bar Captain Banquet Captain
Steward Bartender Banquet Steward
Asst. Steward Trainee Asst. Banquet Steward
Bus Boy Trainees
Apprentice
Trainees
Q. 42 What are the various types of service?
Ans. For each of these stages there are a variety of methods in which they
may be carried out. There are 5 basic types of service.
Table Service :- It is a service to a customer at a laid cover. The different
types of table service are -----
a) Silver/ English Service :- Presentation and service of food to the
customers by the waiting staff ( steward ) from the platter to the plate, from
the left hand side of the guest.

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b) Pre-plated /American :- Service of pre-plated food to the
customers from their right
Service hand side. The food is pre-portioned in
the kitchen by the chef.
c) Butler/ French service :- Presentation of food individually to
customers by food service staff for
customers to help themselves.
d) Russian Service :- The table is laid with food for the
customers to help themselves.
e) Family/Victorian Service :- The table is laid with accompaniments &
Siver service is done
but the portion size of child
is decided by mother.
f) Gueridon Service :- Food served on to a customer’s plate at a
side table on wheel or
trolleys. It also includes carving, cooking and flambéing.
Assisted Service :- It is a combination of self service
and table service.
Buffet :- Customers select food and drinks from displays or passed trays and
consume it either at the table, standing or in lounge areas.
3) Self Service or buffet :- The customers will help themselves.
Egs – Cafeterias
– The customers will queue in line, pass a
service counter
and will help themselves .
Q.43 What are the various equipments found in bar?
Ans. Cocktail shaker, Boston shaker, paring knife, cork screw, peg measure,
hawthorn strainer,

25
Ice tong, bar spoon, ice bucket, water jug, ice crusher, muddler, peeler, Lime
squeezer etc.
Q. 44 What is the difference between a-la- carte and table d hôte (buffet)?
Ans. Table d hote menu – the menu has a fixed number of courses, there is
a limited choice within each course, the selling price is fixed., the food is
usually available at a set time.
The a la carte menu – The choice is generally more expensive, each dish is
priced separately, there may be longer waiting times as some dishes are
cooked or finished to order.
Q.45. What is dispense bar?
Ans. The term ‘dispense bar’ refers to any bar situated within a food and
beverage service area the dispense wine or other alcoholic drinks which are to
be served to a customer consuming a meal or using a lounge area. All drinks
dispensed must be checked for and controlled.
Q.46. Name five of Indian tea ?
Ans. Darjeeling tea, Earl grey tea, English breakfast tea, jasmine tea and
lemon tea.
Q. 47 KOT / BOT stand for
Ans. KOT stands for Kitchen Order Ticket and BOT stands for Bar Order Ticket
Q.48 What is Aperitif?
Ans. It is an alcoholic beverage served before a meal to stimulate appetite
Q.49 Give example of Clear/thin soup and thick soup
Ans. Example of Clear / thin soup are Consomme (strained / passed) & Broth
(unstrained/unpassed)
Examples of Thick Soup are Puree, Crème, veloute, chowder, Bisque and
Coulis

26
Q.50 What is continental breakfast.
Ans. One which fruit platter, fruits, breads, tea/coffee is served and no cooked
items. It is at a lower rate than full breakfast.

Interview question for hotel management

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