INSTITUTE OF HOTEL MANAGEMENT, AHEMDABAD

SIXTH SEMESTER, SECOND INTERAL EXAMINATION,

FACILITY PLANNING,

MARKS 50

BATCH A
ATTEMPT ANY FIVE
EACH QUESTION CARRIES TEN MARKS
1.
2.
3.
4.
5.
6.
7.

LIST & EXPLAIN THE PRINCIPLES OF KITCHEN LAYPOUT & PLANNING.

DRAW & EXPLAIN FLOW OF WORK IN KITCHEN
LIST DOWN & EXPLAIN VARIOUS TYPES OF SPECIFICATION OF EQUIPMENT
LIST & EXPLAIN VARIOUS TYPES OF STORES FOUND IN HOTELS
WRITE A NOTE ON SUPPORT DEPARTMENT IN KITCHEN
LIST DOWN THE GUIDELINES FOR PLANNING & OPERATIONS OF A CELLAR
WRITE DOWN THE SPECIFICATIONS OF
1. DEEP FAT FRYER
2. TILTING FRYING PAN

INSTITUTE OF HOTEL MANAGEMENT, AHEMDABAD

SIXTH SEMESTER, SECOND INTERAL EXAMINATION,
FACILITY PLANNING,

MARKS 50

BATCH B
ATTEMPT ANY FIVE
EACH QUESTION CARRIES TEN MARKS
1. EXPLAIN ANY FIVE COMMERICAL KITCHEN CONFIGURATIONS
2. WRITE A NOTE ON AREA REQUIREMENT IN KITCHEN LAYOUT PLANNING
3. DRAW & EXPLAIN THE GOODS & WORKFLOW IN STORAGE FACILITY
4. EXPLAIN THE IMPORTANCE OF KITCHEN STEWARDING DEPARTMENT IN
HOTELS
5. LIST DOWN TEN BEST PRATICES FOR STORAGE FACILITIES
6. LIST DOWN & EXPLAIN VARIOUS TYPES SPECIFICATION OF KITCHEN
EQUIPMENT
7. WRITE DOWN THE SPECIFICATION FOR THE FOLLOWING KITCHEN
EQUIPMENTS
1.BUFFALO CHOPPER
2. GRIDDLE