Hotel Manager Interview Preparation Guide

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This term is used for the status of a room, which indicates that a guest has left the hotel room without arranging to settle his or her account.

It is the actual time when customer interacts with service staff. It is the moment of contact when no management has control. It is the motivation, skill, tools of the service and expectation, behavior, expectation of the customer determines the quality of the service.

It is a task card, which mentions the room number, guest name, and luggage types, which is prepared by the reception and hand over to bellboy.

It can be an employee of a hotel who serves guests with duties similar to those of a butler.

it is a thick fabric with lint laid on the surface of the table with pin underneath. It is absorbent, has smooth surface and is sound resistant. It is used to hold tablecloth.

To utilize village and villagers for the purpose of tourism. Tourism managed and operated by villagers for the villagers. Tourism managed and operated by villagers for the villagers.

This term is generally used for a guest who comes with a light luggage.

It can be defined as putting different products and services together to form a product for the satisfaction of customer. For e.g. Hospitality is a product formation which is not made from a single item.

These are the items made from silver or china. It is made in a way that it can hold something in it.

Perishable services are those services, which cannot be stored. Unused service of a particular day cannot be sold next day or in advance.

It is an art of cooking, preparing food and service.

These are those services which are already prepared but the customer receive it only when he wants. For e.g. room reservation, fast food, printed information, housekeeping service, etc.

It is one of the formalities of filling the card at the time of registration.

That food is necessary for the growth. Nutritive food plays a very important role in hotel industry.

This type of accommodation provides housekeeping service. Here service is provided to earn profit.

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Guests who are staying in the hotel.

These are the extra services, which are provided to the guests. For e.g. message, handling of guests.

Action of arriving and registering in a hotel is called check in. There are various formalities, which are involved with check in procedures i.e. allocating a room, taking guest's name, asking the guest to sign the hotel register whereas action of leaving and paying the bill after a stay in a hotel is called check out process. The formalities, which are involved with check out process, are presenting the bill and making sure it is paid, taking the room key, etc.

There is no much difference as both are desire to travel. Sun lust can be defined as travelling in search of sunshine/Adventure activities/Outdoor activities whereas wanderlust is the desire to travel far away and too many different places to explore those places.

This term is used for the staffs who are directly involved in providing services to the guests in the hotel. For example receptionist, bellboys, gatekeeper, etc.

To receive the service customer must be personally and physically present at the point of delivery. Customer cannot be separated from the point of delivery. Service is available at the Point of service Delivery (POD)

Catering refers to food and drinks whereas catering industry refers to hospitality industry that provides foods, drinks and in certain section accommodation also. Catering establishment is an organization, which provides food with an objective to satisfy its customer. It includes two aspects:

☛ One food and beverage
☛ Other is service

Creating good picture of the hotel and representing positive image of the hotel.

It is that food, which is necessary for growth, maintenance, and repair of the body.