Food and Beverage (F&B) Service Interview 100 Questions and Answers for fresher’s, hotel management students and experienced F&B candidates. Below Food and Beverage (F&B) questions and answers covers common, important general, basic, situational, behavioral and experience-based interview questions for F&B managers, Room Service Manager Interview questions, Order taker, Bar Tender, Waitress, Banquet, Restaurant Manager, Chief Steward, F&B executives, waiters, F&B Captains, Stewards, F&B guest service agents and trainees/interns etc.

 01. Why are you interested in this opportunity?

Don’t make any overt or veiled comparisons to your current or past employers. Instead, do your research on the company and come ready to cite specific details about the organization that is of interest to you, as well as why you can bring value to the company in the role for which you’re interviewing. Showing that you understand the job.

 02. Why did you choose the food and beverage service?

Example Answer: Because F&B is a dynamic industry covering a wide range of job roles. From baristas to head waiters, bartender etc. It is a career with many opportunities for development.
Plus, there’s a sure chance to meet and interact with different nation people. It is a win-win situation. I love everything…if it is about Hospitality.

 03. Why did you join the hotel industry?

Hospitality offers a job that changes all the time. It is a fast-paced environment where you are doing varied tasks each day. You are on your feet and moving around a lot which helps you think, feel, and react better.

 04. What experience do you have in this field?

Provide details of previous experience in F&B Service or Related Hotel experience.

 05. What are the main components of a cocktail?

A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream. There are various types of cocktails, based on the number and kind of ingredients added.

 06. What is draught or draft beer and name them?

Draft / Draught Beer - Beer drew from a keg or a cask to glass.
Some Draft Beer Brands - Heineken, Budweiser, Guinness, Carlsberg, Fosters, Miller Lite, Corona.

 07. What is a Single malt whisky, give names of single malt whisky?

Single malt Scotch is single malt whisky made in Scotland. To be a single malt scotch the whisky must have been distilled at a single distillery using a pot still distillation process and made from a mash of malted barley. As with any Scotch whisky, a single malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years and one day. (Most single malts are matured longer.)

“Malt” indicates that the whisky is distilled from “malted” barley. Several types of grains can be malted (for example, barley, rye and wheat are all grains which can be malted); however, in the case of single malt Scotch, barley is the only grain used.
“Single” indicates that all the spirits in the bottle come from a single distillery. Bottling containing malt whisky from multiple distilleries are called “blended malt”.

Examples of Single Malt: Highland Park, Aberlour, The Balvenie, Glenfiddich, The Glen Dronach, Glenmorangie

 08. What is a Grain whisky?

Grain whisky is whisky that is not made from malted barley, mainly from Scotland and Ireland. It can contain any type of grain, also a mixture. Today grain whiskies mostly contain wheat, since it offers a higher utilization level than corn, which was used in earlier times for cost reasons. Grain whisky can be distilled higher than malt whisky in column stills, but it contains fewer flavors.

 09. What is a Blended Whisky?

Blended Whisky can contain any mixture of different whiskies (malt, grain). These whiskies differ in type, but especially in their origin, i.e. the distillery they come from.

The character of a blended whisky is determined by the ratio of whiskies from different distilleries since each distillery produces different flavors. For well-known brands, the ratio is always the same, so the taste doesn’t change. In order to be able to produce these large amounts of blended whisky, there are malt whisky distilleries that produce exclusively for the blended whisky industry and don’t bottle any single malts.

 10. What is the difference between champagne and sparkling wine?

All Champagne is a sparkling wine, but not all sparkling wine is Champagne. There are several types of sparkling wine. The most common: Champagne, prosecco, cava, and sparkling wine from the United States. Champagne can only be called Champagne if it comes from the Champagne region in northern France.

 11. Name a few champagne brands?

Moët & Chandon, Veuve Clicquot, Nicolas Feuillatte, Laurent-Perrier, Taittinger, Pommery, Piper-Heidsieck

 12. Difference between Mock tail and Cocktail?

Mock tail - is a non-alcoholic drink, its a mixer of fruit juices and soft drinks.
Cocktail - is an alcoholic drink consisting of spirits mixed with other ingredients, such as fruit juice, mint and cream.

 13. What is Rye Whiskey?

This type of whisky used to be produced mainly in the United States, and still today in Canada. It contains at least 51% rye and must also be matured in oak casks for at least 2 years. Today there are only a few rye whiskeys in the US since its very spicy taste is not so popular anymore. Canadian rye whisky is an important ingredient of Canadian blended whiskies.

 14. Classification of Beverage?

‘Beverages’ is a drink other than water; an explanation on the commercial context. Beverages are further divided into ‘Alcoholic beverages’ and ‘Non-alcoholic’ beverages.

 15. Name a few Red Wine grapes?

Cabernet Sauvignon, Pinot Noir, Zinfandel, Syrah or Shiraz, Malbec, Sangiovese, Tempranillo

 16. Name a few white wine grapes?

Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer, Chenin Blanc, Torrontés, Sémillon, Pinot Blanc, Glera

 17. Name Few International beer brands?

Coors Light (Canada), Bud Light (USA), Desperados (France), Kronenbourg 1664 (France), Brahma (Brazil), Stiegl Radler (Austria), Schumacher (Germany), Ninkasi Brewing (USA), Foster (Australia), Budweiser (American), Saigon beer (Vietnam), Corona (Mexico)

 18. What is cognac?

A high-quality brandy, strictly speaking, that distilled in Cognac in western France.

 19. How many types of breakfast name them?

Continental Breakfast, American Breakfast, The full or English breakfast, Buffet Breakfast, Regional Breakfast menu like North or South Indian Breakfast, Japanese breakfast etc.

 20. What is the difference between liquor and liqueur?

Liquor - also known as spirits is an alcoholic beverage made of grains or other plants that are fermented into a potent drink. Though a few others fall into this category, it’s generally accepted that six types of distilled spirits are liquors: brandy, gin, rum, tequila, vodka, and whiskey.

Liqueur - Technically, liqueurs are liquor because they are distilled spirits. The general difference is that liqueurs are sweetened spirits with various flavors, oils, and extracts added; rum, whiskey, brandy, and other liquors can serve as a base spirit for liqueurs.

 21. Name some non-alcoholic beverages?

Examples of Non-alcoholic beverages are aerated waters, mineral water, juices, squashes, syrups, tonic, soda, Pepsi, Coke, root beer etc.

 22. How many types of tea?

Tea can be divided into six basic categories: black, dark (including puer), oolong, yellow, green, and white.

 23. What is a Menu?

A menu is a list of food and beverages offered to customers and the prices

 24. What is a Cover?

Cover - Refers to the number of seating available at the restaurant.

 25. What is a PAX?

PAX - Refers to the number of guests.

 26. Which vodka is made from grapes?

Idol, a premium brand from France, is made with Pinot Noir and Chardonnay grapes

 27. Differentiate between beer and whisky?

The major differences between beer and whiskey are the percentage of alcohol, price, colour, taste and appearance. There is also a difference in their bottles, carbonation, corks and labels.

 28. What is the serving temperature of an ICE CREAM?

The ideal serving temperature for most packaged, scoop-able ice cream is 5–10 degrees Fahrenheit (-15 to -12 °C)

 29. Name a few types of Pasta and pasta sauces?

Penne Pasta with Bolognese, Farfalle with pesto, Fusilli with Olive Oil Sauce.

 30. How many ounces is standard coffee cup?

4oz (4 ounces)

 31. Tea cup and soup Bowl size?

Teacup 150ml and Soup Bowl 180 ml

 32. What is American whisky?

American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain. The primary types of spirit included under this designation are bourbon whiskey, rye whiskey, rye malt whiskey, malt whiskey, wheat whiskey, Tennessee whiskey, and corn whiskey.

 33. What is Irish whiskey?

Irish whiskey is whiskey made on the island of Ireland. The word “whiskey” is an Anglicisation of the first word in the Irish Gaelic phrase, uisce beatha, meaning “water of life”. The phrase was a translation of the Latin term aqua vitae, which was commonly used to describe distilled spirits during the Middle Ages.

 34. Different types of BAR?

1. Public Bar - Often know simply as bars or lounges
2. Service Bars - at which bartender prepare drinks only for servers who then take the drinks to guest.

 35. How many courses are there in French classical menu?

17 courses are in the French Classical Menu.

 36. What is the Silver Service?

The service style is similar to the French Service and Guèridon Service. The difference is an elaborate sterling silverware is used for the food and beverage service. Due to the fact that silver cutlery and crockery are expensive, EPNS (Electroplated Nickel Silver) service ware is used most commonly in hotels and restaurants.

 37. What is function Prospectus (FP)?

Banquet function sheet or Banquet Event Order (BEO) or Banquet Function plan (FP)   is used to compile all information related to a particular event for one or multiple days. The banquet coordinator prepares and distribute the same in advance for the coming week and also discussed during the morning HOD meetings.

 38. What is the use of (F.P / BEO) in banquet Operations?

Banquet function sheet or Banquet Event Order (BEO) or Banquet Function plan (FP)  is used to compile all information related to a particular event for one or multiple days. The banquet coordinator prepares and distribute the same in advance for the coming week and also discussed during the morning HOD meetings.

 39. Name a few sauces used for pasta?

Browned butter sauce, Tomato Sauce, Garlic and Oil Sauce, Cream Sauce, Meat Sauce.

 40. What is Tableware?

Tableware is the dishes or dishware used for setting a table, serving food and dining. It includes cutlery, glassware, serving dishes and other useful items for practical as well as decorative purposes.

 41. How many types of bread?

Baguette, Bagel, Brioche, Chapatti, Ciabatta, Foccacia, Naan, Tiger bread, Tortilla

 42. What is a Buffet?

A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of service à la française, buffets are offered at various places including hotels, restaurants, and many social events.

 43. Name a few kinds of Breakfast cereal?

Cinnamon Toast Crunch, Corn Flakes, Frosted Flakes, Froot Loops, Honey Nut Cheerios, Lucky Charms

 44. Name a few items from French classical menu?

Hors-d oeuvre (Appetizer), Potage (Soup), Oeuf (Egg), Farineaux (Pasta or Rice)

 45. What are the main components of a cocktail?

Cocktails are made by mixing of Alcoholic Drinks and other Soft Beverages or ingredients or flavoring agents.

 46. What is Menu compiling/ Menu Development?

Menu Development focuses primarily on the dish selection and design of a menu. When developing custom menus for clients, we look at the brand’s story, guest demographics, local ingredients, and specialties.

 47. What is the consideration of menu compiling?

Hotel’s or Restaurant brand’s story, guest demographics, local ingredients, and specialties etc.

 48. What are the differences between a lager and an ale?

Lager - is a type of beer conditioned at low temperatures.[1] Lagers can be yellow pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. Well-known brands include Pilsner Urquell, Molson Canadian, Miller, Stella Artois, Beck’s, Brahma, Budweiser Budvar, Corona, Snow, Tsingtao, Singha, Kirin, Quilmes, Heineken, Kingfisher, Carling, Foster’s, Carlsberg, Birra Moretti and Tennents.

Ale - is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops.

As with most beers, ale typically has a bettering agent to balance the malt and act as a preservative. Ale was originally battered with grit, a mixture of herbs or spices boiled in the worth before fermentation. Later, hops replaced grit as the bettering agent.

 49. How to calculate costing in food and beverage at the restaurant?

Food Cost Per Dish = Food Cost of Ingredients x Weekly Amount Sold.
Total Sales Per Dish = Sales Price x Weekly Amount Sold.

 50. What is suggestive selling?

Suggestive Selling - A Technique by which servers can increase guest satisfaction and sales by encouraging guests to order such extras as appetizers, cocktails, wine, dessert etc.

 51. What is Table Turn rate?

The average amount of time that a table is occupied. For example, if two separate parties are seated at the same table within a 60 min period, the table turn rate is 30 minutes per hour.

 52. What are called premium brands?

A costly call brand of liquor specified by guests when they order cocktails.

 53. What is called House Brands?

A Brand of liquor a restaurant carries for use when guests order cocktail without specifying the use of any particular brand.

 54. Name some tableware alternatives?

Stainless steel, China, Bio-Degradable tableware etc.

 55. What do you call a set meal menu?

A set menu is a menu with a specific set of meals to choose from. The price charged for each meal is the same.

 56. What is a la carte menu?

A Menu that offers and prices each food item on an individual basis. Guests may select from a variety of different salads, entrees, vegetable, desserts, and beverages. All items are individually priced.

 57. What is Cyclical Menu?

A menu that changes daily for a certain number of days then repeats the sequence.

 58. What is a Vegan Menu?

A strict vegetarian menu which doesn’t contain any animal products whatsoever.

 59. Name some famous whiskey 🥃 around the world?

Johnnie Walker, Chivas Regal, Glenfiddich, Talisker, Glenmorangie, Royal Salute, Ballantine’s, Jack Daniels, Glenfiddich, Blanton’s, The Dubliner, The Irishman, Hakushu, Amrut whiskey.

 60. What is a Silver Dip?

A popular and quick method for polishing silver is the use of chemical dips. Dips work by dissolving the tarnished surface of the silver at a highly accelerated rate. Many dips are made of acids and other agents.

 61. What is Lounge service?

Lounge service - Food and Beverage Service which is done in the Lobby Lounge or Executive lounge area.

 62. What is a Hot plate?

A hot plate is a portable self-contained tabletop small appliance cooktop that features one, two or more electric heating elements or gas burners. A hot plate can be used as a stand-alone appliance but is often used as a substitute for one of the burners from an oven range or a kitchen stove.

 63. What is Restaurant Guest Service Cycle?

The sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant. Preparation to deliver satisfying service begins before the guest steps into the restaurant with activities like handling reservation, allocation of the table, F&B service, farewell etc.

 64. What is Gueridon service?

Service on a cart with workspace, shelf and a heating unit.

 65. What is Self Service?

The prepared food is kept at the food counter and the guest needs to help themselves with serving.

 66. What is Counter service?

Counter service assistants serve food to customers from a counter or bar rather than providing table service. Normally at fast food outlets, it’s counter service.

 67. What is Table Service?

Table Service - In this type of service, the guests enter the dining area and take seats. The waiter offers them water and menu card. The guests then place their order to the waiter. The table is covered in this service. It is grouped into the following types English or Family Service and American service.

 68. What is English or Family service?

English or Family Service - Here, the host contributes actively to the service. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions and serves the guests or allows the waiter to serve. To replenish the guests’ plates, the waiter takes the platters around to serve or to let the guests help themselves. This is a common family service in specialty restaurants where customers spend more time on-premise.

 69. What is American service?

American or Plate Service - The food is served on the guest’s plate in the kitchen itself in a predetermined portion. The accompaniments served with the food, the color, and the presentation is determined in the kitchen. The food plates are then brought to the guest. This service is commonly used in a coffee shop where service is required to be fast.

 70. What is a KOT?

KOT stands for Kitchen Order Ticket.

 71. What is Cheque?

The final bill which is presented to the guest which contain the details or items ordered, quantity and total bill value along with any applicable taxes and service charge.

 72. What is up selling?

A technique by which servers can increase sales by suggesting more expensive items than those that the guest first mentioned.

 73. What is a platter service?

A table service in which servers carry platters of fully booked food to the dining room and present them to guests for approval. Servers then set hot plates in front of each guest and place food from the platters onto the plates.

 74. What is a side station?

Side Station is a service stand in the dining area that holds service equipment.

 75. What does POS stand for?

POS - Point of Sale System or Point of Sale Machine

 76. What is Physical inventory?

A physical inventory requires that all items in storage be counted periodically. To be an effective control, physical inventory should be taken at least monthly. The inventory records are kept in a spreadsheet or in another system reserved for that purpose.

 77. What is a Perpetual Inventory?

A perpetual inventory is simply a running balance of what is on hand. Perpetual inventory is best done by keeping records for each product that is in storage.

 78. What is called Napery?

Napery - A table linens such as tablecloths and napkins.

 79. What are the different types of glassware?

Collins / Highball, Rock Glass or Tumbler, Whisky / Shooter, Beer Schooner, Beer Mug, Beer / Pint etc..

 80. Name a few types of banquet layout?

Banquet / Wedding Style, Board Meeting Style, Herringbone or fishbone style, Hollow Square Style, Lecture Room - Training Room Style, School Room/Class Room etc.

 81. What are the Different Types of Cheese?

Unripened Cheese, Semi-soft Cheese, Soft Ripened Cheese, Hard Ripened Cheese:, Grating Cheese, Goat Cheese etc.

 82. What are the different types of breakfast egg preparation?

Soft Boiled Egg, Hard Boiled Egg, Scrambled Egg, Fried Egg, Omelettes, Poached Eggs etc.

 83. Give 5 types of equipment used in a BAR?

Bar Floor Mat, Bar Caddies, Liqueur Speed Rail, Bottle Opener, Wine opener, Pour Spouts, Cocktail Shaker and Glass etc. Complete list of bar equipment 230.

 84. Explain Cafeteria Service?

Cafeteria Service - This service exists in industrial canteens, hostels, and cafeterias. The menu and space is limited; the cutlery is handed over to the guests. The tables are not covered. Sometimes high chairs are provided to eat food at narrow tables. It is a quick service.

 85. What is a task list?

Task List - A list of job responsibilities or tasks for a specific position. Whenever possible tasks should be listed in an order that reflects the logical sequence of F&B staff members daily responsibilities. 

 86. What is a Fixed Menu?

Fixed Menu - A Menu that does not change from day to day.

 87. What is Food Promotion?

All the ways in which a business tries to persuade people to buy its products or services.

 88. What is a Signature Entree?

A menu items that the guests perceive as special and closely associated with the restaurant promoting it. Signature menu item helps build repeat business and guest loyalty.

 89. Who is a Lacto Vegetarian?

An Individual who does not eat meat but eats dairy products (But no Fish or Egg) in addition to vegetables, fruits, grains and nuts.

 90. Who is a Lacto Vegetarian?

An Individual who does not eat meat but eats dairy products (But no Fish or Egg) in addition to vegetables, fruits, grains and nuts.

 91. Who is Chef du rang?

The staff member who is responsible for taking orders, serving drinks, preparing food at the table, and collecting the guest payments in a ‘Cart Service’.

 92. Who is Commis du rang?

The staff member assist Chef du rang in the ‘Cart Service’.

 93. Who is Maitre d'hotel?

The staff member who supervises the service in the ‘Cart style Service restaurant’.

 94. What is a show plate?

The elaborately or highly decorated plate with hotels logo which is made from chinaware or another attractive material, this plate enhances the table presentation when the guest first arrives. Also called as a base plate.

 95. What is side work?

Service related task without guest contact like making coffee, folding napkins, refilling condiment containers etc.

 96. Who is a runner?

Staff who brings in food order from the kitchen to the restaurant side table.

 97. Name some specialty coffee?

Americano, Brave, Cafe latte, cappuccino, Cafe Mocha, Espresso, Ristretto, Skinny.

 98. What is a call brand?

A specific liquor that guests request by brand name.

 99. What is Aging?

Storing wine in wooden or stainless steel barrels for bottling.

 100. What is still wine?

Wine with no carbon dioxide or bubbles is called a still wine.

 101. What is Bordeaux?

Wine from the Bordeaux region of France

 

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