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ONLINE TRAVEL AGENT

ONLINE TRAVEL AGENT

There are two things that you can touch upon as an answer to this question. The first relates to the STATISTICS regarding the sector. Tell your interviewers that it is a DYNAMIC sector that is growing at a rapid pace and you want to be in the middle of the boom, the excitement and the energy. However, before saying so, make sure that you have the required data to support your claims. What is the growth rate of the industry? What is the size of the industry? When did the boom start? Who says there is a boom? Basically, doing your HOMEWORK well is advised in case you want to wax eloquent on the hotel and tourism industry.

The other aspect that you should always touch upon as an answer to this question is how you and your personality are well suited to this sector. Convince the interviewers that you are made for the industry and the industry is made for you. Talking about BASIC traits like people skills, PATIENCE, ability to work under pressure criteria, which are prerequisites to succeeding in the hospitality and tourism sector and how you excel at all these, should constitute a good answer.

There are two things that you can touch upon as an answer to this question. The first relates to the statistics regarding the sector. Tell your interviewers that it is a dynamic sector that is growing at a rapid pace and you want to be in the middle of the boom, the excitement and the energy. However, before saying so, make sure that you have the required data to support your claims. What is the growth rate of the industry? What is the size of the industry? When did the boom start? Who says there is a boom? Basically, doing your homework well is advised in case you want to wax eloquent on the hotel and tourism industry.

The other aspect that you should always touch upon as an answer to this question is how you and your personality are well suited to this sector. Convince the interviewers that you are made for the industry and the industry is made for you. Talking about basic traits like people skills, patience, ability to work under pressure criteria, which are prerequisites to succeeding in the hospitality and tourism sector and how you excel at all these, should constitute a good answer.

Knowing your text books well always helps, especially when you are faced with QUESTIONS like these. TALK about the DIFFERENT SECTORS like house keeping, accounting, maintenance, public relations, security, sales, food and beverages, front office and accounting and give brief descriptions if asked. Say something about how each one is important for the proper FUNCTIONING of a hotel.

Knowing your text books well always helps, especially when you are faced with questions like these. Talk about the different sectors like house keeping, accounting, maintenance, public relations, security, sales, food and beverages, front office and accounting and give brief descriptions if asked. Say something about how each one is important for the proper functioning of a hotel.

Any hotel or tourism institute worth its SALT spends a lot of time teaching its students about dealing with tough customers. Checking your textbooks for answers is a good idea, but please manages to do so before the interview takes place. If you KNOW somebody in the industry, then it would be a good idea to speak to him or her and ask about how such situations are HANDLED real time, in the real world. If you can BASE your answer on these inputs, then nothing to beat it. If you have time, then give an EXAMPLE or two about how you dealt with an angry or bad customer in the past with tact, politeness and firmness.

Any hotel or tourism institute worth its salt spends a lot of time teaching its students about dealing with tough customers. Checking your textbooks for answers is a good idea, but please manages to do so before the interview takes place. If you know somebody in the industry, then it would be a good idea to speak to him or her and ask about how such situations are handled real time, in the real world. If you can base your answer on these inputs, then nothing to beat it. If you have time, then give an example or two about how you dealt with an angry or bad customer in the past with tact, politeness and firmness.

This seems LIKE a simple enough question, but it is more like a trick question. Many interviewees, either due to anxiety, or because of the overconfidence that comes from being ASKED such a simple question, mess this up by missing out an important step of the process. Think this out carefully, remember everything that you have been taught or have done and then ANSWER this question SLOWLY and methodically, convincing your interviewers that you can handle a situation under pressure well.

This seems like a simple enough question, but it is more like a trick question. Many interviewees, either due to anxiety, or because of the overconfidence that comes from being asked such a simple question, mess this up by missing out an important step of the process. Think this out carefully, remember everything that you have been taught or have done and then answer this question slowly and methodically, convincing your interviewers that you can handle a situation under pressure well.

Chef: Chef is a person who is in charge of preparing FOOD in a restaurant or a hotel.

Nutritive: That food is NECESSARY for the growth. Nutritive food plays a very important ROLE in hotel INDUSTRY.

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

Contaminated food: Any kind of food that is infected by bacteria, toxin, chemical substance and poison is created.

Chef: Chef is a person who is in charge of preparing food in a restaurant or a hotel.

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

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

Contaminated food: Any kind of food that is infected by bacteria, toxin, chemical substance and poison is created.

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

Pastry / Bakery: Ice cream, cakes, breads, pies, ETC are the products, which are prepared in a bakery.

Scullery areas: It is a place where cups and POTS are washed and CLEANED.

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

Pastry / Bakery: Ice cream, cakes, breads, pies, etc are the products, which are prepared in a bakery.

Scullery areas: It is a place where cups and pots are washed and cleaned.

• Sommelier: He is the person who is in CHARGE of serving the wine in a restaurant.
• SPILLAGE: A LIQUID falls by mistake.
• Flatware: these are all forms of spoons and forks.
• Cutlery: these are the knives, and other equipments which are USED for cutting.
• Hollowware: These are the items made from silver or china. It is made in a way that it can hold SOMETHING in it.

Variability: Services are highly variable. The quality of service depends upon how, when where and who PROVIDES them. Each time customer receives DIFFERENT levels of satisfaction from the same level of service; same food gives different TEST to different PEOPLE.

Village tourism: 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.

Variability: Services are highly variable. The quality of service depends upon how, when where and who provides them. Each time customer receives different levels of satisfaction from the same level of service; same food gives different test to different people.

Village tourism: 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.

Intangibility- It can be explained as services, which cannot be seen, tested, FELT heard or smell or measured before they are delivered and received by customer. For example, travel experience, trust, confidence, hospitality, satisfaction, etc.

Inseparability- 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)

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

Point of contact- Place, item, product, staff, service customer contact to receive service. It can be BUILDING, service environment, delivery items, staffs, follow travelers which they contact and receive positive or NEGATIVE feelings.

Intangibility- It can be explained as services, which cannot be seen, tested, felt heard or smell or measured before they are delivered and received by customer. For example, travel experience, trust, confidence, hospitality, satisfaction, etc.

Inseparability- 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)

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

Point of contact- Place, item, product, staff, service customer contact to receive service. It can be building, service environment, delivery items, staffs, follow travelers which they contact and receive positive or negative feelings.