Download PTU HMCT-B.Sc 2020 March 4th Sem 12105 Facility Planning Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc HMCT (B.Sc Hotel Management and Catering Technology) 2020 March Previous Question Papers

1 | M-12105 (S2)-1155
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?4)
FACILITY PLANNING
Subject Code : BSHM-405
M.Code : 12105
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) Define Plinth area
b) Define Star hotels.
c) Write down two staff working in kitchen stewarding.
d) Define Facility planning.
e) Write two equipments used in larder.
f) What are the different equipments used in store?
g) What are two points of good hotel design?
h) What do you mean by back areas of kitchen?
i) Differentiate between pot wash and dish wash.
j) What do you mean by S.L.P?
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1 | M-12105 (S2)-1155
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?4)
FACILITY PLANNING
Subject Code : BSHM-405
M.Code : 12105
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) Define Plinth area
b) Define Star hotels.
c) Write down two staff working in kitchen stewarding.
d) Define Facility planning.
e) Write two equipments used in larder.
f) What are the different equipments used in store?
g) What are two points of good hotel design?
h) What do you mean by back areas of kitchen?
i) Differentiate between pot wash and dish wash.
j) What do you mean by S.L.P?
2 | M-12105 (S2)-1155
SECTION-B
2. Differentiate between plinth area and carpet area.
3. Write down criteria for classification of 1 star hotel.
4. What are the factors effecting kitchen design?
5. Draw the work flow for Indian Kitchen.
6. How will you develop specification of kitchen working table?

SECTION-C
7. Draw the layout plan of a kitchen of 60 cover specialty restaurant (assume necessary
information).
8. Explain the importance of kitchen planning.
9. Explain different types of configurations of work stations in kitchen.









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page of Answer Sheet will lead to UMC against the Student.
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