Blog 6 - Second Interview Preperation

1) Who is you mentor and where do they work?

              I do have so many mentor in this professional because restaurant management is not only about managing business. It's also about how to cook the food, severing others, and cleaning supplies. My main mentor would be Mr. Chukiat Navasu, the owner of the City Thai cuisine  in Old Town Pasadena. There are also waiters, waitresses, dishwasher, and chefs as my other mentors as well. They are all working in the same place, City That cuisine 

2) What five questions will you ask them about their background?

• Why do you choose to open Thai restaurant in Old Town Pasadena? What is some of your advantage from that?
• You have been working for 7 years, what do you get out from that?
• How experiences in the restaurant are different from other business and what is might required more?
• You have been opening your restaurant about 7 years ago, What is might be your obstacle and how you over come?
• What are the tips to make your restaurant more efficiently and stay in this past 7 years?
• If you have a chance to redo everything from the beginning, what are the things you might change and why?
• Why do you choose to open Thai restaurant in Old Town Pasadena? What is some of your advantage from that?
• What is changing you from an engineer to an owner of the restaurant?
• Do you write a business plan when you first started?

Blog #4: Interview Preparation

Content:

1) I planned to interview an owner of City Thai restaurant because I wonder what is his perspective in his profession and I actually do the mentorship there.

2) The addition questions that I planned to ask are:

1. How long have you been experienced in this profession? 
2. What is your motivation to working in this profession and why is that important to you?
3. What is you perspective about this profession? what is the factor that might affect your aspect?
4. What are the pro's and con's working in the restaurant business? 
5. There are so many opportunities for you to choose what type of business you would like to do, but why do you choose Culinary Art field as your priority? 
6. What are those skills that you have to have to become a successful business in restaurant? Why are those skills important to you?