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

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M-75042 (S2)-2285
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Write briefly :
a) Kitchen Stewarding
b) SLP
c) FSI
d) Budget
e) Dry Stores
f) Carpet Area
g) L shape kitchen
h) Kitchen equipments
i) HVAC
j) Larder

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1 | M-75042 (S2)-2285
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Write briefly :
a) Kitchen Stewarding
b) SLP
c) FSI
d) Budget
e) Dry Stores
f) Carpet Area
g) L shape kitchen
h) Kitchen equipments
i) HVAC
j) Larder

2 | M-75042 (S2)-2285
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.
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.
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.
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