QUESTIONS FOR THE INTERVIEW

If any of the questions below is confidential, please feel free not to answer it.
Written Answers

Name of   Interviewee: ___________________________________  

Position :   ___________________________________________
Name of  Company/Hotel/Restaurant :_________________________________________
Address/Location__________________________________________________________

Background of  Company

What is the Vision, Mission, Goals of the company
_____________________________________________________________________________________
___________________________________________________________
Services and Products offered of the company _________________________________
When did the company start? Year?  ______   
Are they still open this  pandemic?  Yes  ____No____
Who is the Owner?   _____________________________________________________
How many  employees ?   Regular  ____  Contractual  ____   (before  COVID)
                                         Regular  ____  Contractual ____   (Present)
If hotel  , how many rooms do they  have?   _______ 
How many restaurants ?  ________
IF restaurant, what is their  seating  capacity  ?   _______

INTERVIEW PROPER

Purchasing
1. Who is the person in charge of purchasing? What are the certain qualifications needed by the person in
charge of purchasing?
2. How do you choose your supplier?
3. How do you manage balance cost and quality or other factors that you consider in purchasing your raw
materials?
4. How do you manage your stocks and supplies? Can you give us the tips on the good practices in
managing stocks and supplies?
5. Do you have a step-by-step procedure in purchasing your stocks and supplies? Can you share with us
the processes and important points?
6. How do you maintain a good relationship with your suppliers?

Receiving
1. Who receives the item being purchased?
2. When receiving the food item, what things should you check first before accepting the stocks?
3. What are the requirements for checking non-perishable and perishable food items when a delivery
arrives? Can you share your best practice with us?
4. What will you do if you received the wrong item and damaged one? If so, do you have proper
procedures in dealing with this kind of scenario?
5. Do you have procedures in the receiving process?
6. What is your main objective of receiving food items?

Storing
1. How do you store the following food items? Can you cite an example?
1.1 dry food;
1.2 refrigerated products;
1.3 dairy products;
1.4 produce;
1.5 fresh meat, poultry and seafood and
1.6 frozen foods

2. Do you have a general guideline for food storage?

3. How do you ensure safety handling preparation and storage of food and drinks?

Preparation and Delivery of Food

1. Do you have a general guideline for food preparation and delivery to customers? Can you share with us
the content of it?
2. Can you share with us your requirements for your employees as part of good personal hygiene? At least
10 rules for safety food practices.
3. What do you think is the importance of personal hygiene practices as a food handler?
4. How do you maintain the correct temperature of food items?
5. How do you manage your food waste? Do you have a program to minimize your waste in general?