FACILITY PLANNING

2012
1. Discuss the responsibilities of a food service consultant in a food service facility.

2. What do you understand of facility management ? Write its concept.

3. Location is an important factor for food service facility. Discuss.

4. What are the consideration in mind while designing for new accommodation ?

5. Write about job responsibilities of an architect.

2009-10
6. Write short notes on the following :

a) Plinth area

b) Damp proof course.

7. What is flow process ?

8. Write a short note on an efficient plan.

9. What is an activity relationship chart ?

10. What are the requirements of minimum area of a single room and a bathroom in 1, 2, 3, 4, 5 star
and 5 star deluxe categories of hotels ?

2010-11
11. Write a short note on good location.

12. What is the importance of flow process ?

13. Name the members of HRACC.

14. Discuss in brief the classification criteria of 4-star hotels.

15. Write short notes on the following :

a) Plinth area b) Carpet area.

2012-13
16. State the difference between carpet area and plinth area. How plinth area is calculated ? 4 + 1

17. State the requirements of good design of a hotel.

18,State the stages and sources of capital funding in the design of a hotel.

19. State the reasons for good hotel design associated with the integrated functions of a hotel.

20. State the benefits of hotel development and the sources of revenue earning area in a hotel.

Page | 1
 2010
21. Discuss the responsibilities of a food service consultant in a food service facility.

22. What do you understand by facility management ? Write its concept.

23. Location is an important factor for food service facility. Discuss.

24. Write the considerations to be kept in mind while choosing bedroom furniture for new
accommodation.

25. Discuss the concept of flow with the diagram.

2011-12
26. What do you mean by Competent Management while considering a hotel design ?

27. What are Flow Process and Flow Diagram ?

28. Briefly discuss the Architectural Consideration.

29. Write down the difference between Carpet area and Plinth area.

30. Write short notes on House feeding.

GROUP-C
2012
1. Draw a neat sketch of concept of flow and discuss.

2. What do you understand by term "Design and Layout" ? Discuss briefly about their functions.

3. "Working environment that maximizes a worker's output". Briefly discuss the environmental
conditions.

4. What are the "Thumb Rules" to determine approximate space requirements for a food service
facility and how to calculate ?

5. Write the classification criteria of a five star hotel.

2009-10
6. Discuss in brief the Systematic Layout Planning ( SLP ).

7. Discuss on the considerations in estimating the cost of a construction approximately.

8. Write short notes on the following :

a) Rentals b) Service c) Entertainment.

9. Discuss flow process and flow diagram.

10. Explain the general features, facilities and services of a five star hotel.

Page | 2
 2010-11
11. Explain the general features, facilities and service of a 5-star hotel.

12. Explain the thumb rules for evaluation of accommodation need.

13. Write an essay on flow process and flow diagram.

14. Discuss in brief the Systematic Layout Planning pattern ( SLP ).

15. Write short notes on the following : a) Rentals b) Service c) House Feeding.

2012-13
16. State the factors associated with the classification of hotels. State the eligibility criteria for star
classification of a hotel. State the facilities available in a four star category hotel. 5 + 5 + 5

17. State and discuss the factors to be considered for the good location in the hotel design.

18. What are the functions of efficient management in a hotel ? What factors are to be considered
for selecting suitable materials in the construction of a hotel ?

19. Draw a diagram for the steps to be taken in the systematic layout planning procedures. Elaborate
the steps. 5 + 10

20. In SLP state and explain the flow process and flow diagram. In kitchen, draw a kitchen product /
Traffic flow diagram. 10 + 5

21. State the process of estimation for electrical load requirement and water requirement in a hotel.

2010
22. Who are the responsible people to develop the attractive appearance of a food service facility ?
Write their area of responsibilities.

23. What do you understand by term "Design and Layout" ? Discuss briefly about their functions.

24. "Working environment that maximizes a worker's output." Briefly discuss the environmental
conditions.

25. What are the "Thumb Rules" to determine approximate space requirement for a food service
facility ? How to calculate if ?

26. Write the classification criteria of a five star hotel.

2011-12
27. Discuss in brief the Systematic Layout Planning ( SLP ).

28. What are the criteria for star classification of hotels ? Discuss.

29. Explain the general features, facilities and services of a five star hotel.

30. Explain the thumb rules for evaluation of accommodation need.

31. Explain the role of Floor Manager.

Page | 3