Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 6th Sem 75042 Facility Design And Management Question Paper

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Roll No. [ ][] | [ T[T 1] Total No. of Pages : 02

Total No. of Questions : 09

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BSc. (Catering and Culinary Arts) (2015 & Onwards)(Sem.-6)

FACILITY DESIGN & MANAGEMENT

Subject Code :BSCCA-605

M.Code :75042

Time : 3 Hrs. Max. Marks : 60

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INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.

SECTION-A

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1. Write briefly :
   1. Kitchen Stewarding
   2. SLP
   3. FSI
   4. Budget
   5. Dry Stores

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   6. Carpet Area
   7. L shape kitchen
   8. Kitchen equipments
   9. HVAC
   10. Larder

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SECTION-B

2. Write short note on planning kitchen support services.
3. Explain importance of kitchen stewarding.
4. List any five commercial kitchen equipment and give their specifications.

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5. Write a note on store equipment.
6. Explain facilities required in the guest room of a five star hotel.

SECTION-C

7. Explain in detail the seven design considerations for designing a hotel.
8. With the help of an example, explain the systematic layout planning.

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9. List all the necessary facilities for a hotel to be classified as three stars.

NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.