Part I: Hospitality Industry Scenarios

1. You are responsible for inventory management. How do you track usage, minimize
wastage and reorder supplies within a budget?
2. Two coworkers in the kitchen have a dispute. How do you mediate the situation and find
a resolution that allow work to continue smoothly?
3. A customer become upset over a service issue. How do you address their concern and
turn the situation around?
4. You receive feedback from a supervisor that requires improvement. How do you accept
constructive criticism and work on self-improvement
5. A guest complains about a delayed room service order and demands compensation. How
would you handle the situation, ensuring customer satisfaction and maintaining the
hotel’s reputation?
6. A natural disaster, such as earthquake, strikes a popular tourist destination. As a manager
of a hotel, how do you coordinate the evacuation and safety of guests and staff?
7. The kitchen staff is faced with a sudden rush of orders during a busy dinner service. How
can the kitchen team work together efficiently to ensure that all orders are prepared
accurately and on time?
8. You manage a popular tourist attraction in a fragile ecosystem. Tourists are eager to take
souvenir shells and rocks, which is harming the environment. How do you promote
responsible tourism and protect the local ecosystem while still providing a positive visitor
experience?
9. A health inspector arrives unannounced and finds a sanitation issue in the restaurant. As a
manager, how do you handle the situation, communicate with the inspector and manage
the aftermath to maintain the restaurant’s reputation?
10. A new health trend has emerged and customers are demanding more plant-based options.
How does a restaurant adapt its menu to meet these changing dietary preferences while
maintaining profitability?
11. A key employee in your hotel’s management team resigns abruptly. As a leader, how do
you manage the transition, reassign responsibilities, and motivate the remaining team
members during this challenging time?
12. A guest falls ill after dinning at your restaurant, and there are concerns of food poisoning.
How do you cooperate with health authorities, conduct an internal investigation, and
ensure that the situation is handled responsibly?
13. The COVID-19 pandemic significantly impacts the hotel industry. As a manager, how do
you adapt to the changing circumstances, implement safety measures and explore new
revenue streams to keep the business afloat?
14. A group of international travelers including individuals with diverse cultural backgrounds
visits your resort. How do you ensure that all guests feel respected, included and that
their cultural preferences are considered?
15. The power goes out in the restaurant during dinner service. How do you adapt to continue
serving guests safely and efficiently?

Part III: Hospitality Industry Interview Questions

 How do you know when to stop serving an intoxicated customer?

 What's the best way to upsell food or beverages to customers?
 Describe the best experience you've had as a customer and what you learned from it.
 What do you do if a customer asks you a question and you don't know the answer?
 What methods do you have for remembering specials, allergy warnings, or menu
updates?
 How do you handle conflict between yourself and your colleagues?
 What do you do if another staff member isn't working hard enough?
 How do you keep track of which customers need service?
 What do you hope to achieve by working here, and how can we help you grow in this
industry?
 How do you know when to stop serving an intoxicated customer?
 What's the best way to upsell food or beverages to customers?
 Describe the best experience you've had as a customer and what you learned from it.
 What do you do if a customer asks you a question and you don't know the answer?
 What methods do you have for remembering specials, allergy warnings, or menu
updates?
 What tools help you to stay on task behind the counter, in front-of-house, or at the
kitchen pass?
 How do you handle conflict between yourself and your colleagues?
 What do you do if another staff member isn't working hard enough?
 How do you keep track of which customers need service?
 What do you hope to achieve by working here, and how can we help you grow in this
industry?