Roll No. [ TTTTTT] [ ] Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc.(HMCT) (2016 & 2017 Batch) (Sem.-5)
FACILITY PLANNING
Subject Code : BSHM-505
M.Code : 75394
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
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- Explain briefly :
- SLP
- Estimation of electrical load
- FSI
- Plinth area
- FAR
- Flow of work
- Carpet area
- Blue print
- Plumbing Plan
- Minimum Room size for 5-star classification
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SECTION-B
- How will you consider the following two as important part of hotel design considerations :
- Good Location
- Suitable material
- What are the factors that affect kitchen design?
- List the cooling equipments used in a hotel with one line description of each.
- Write short notes on the following :
- Larder
- Store
- Who are the members of HRACC committee of star classification?
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SECTION-C
- Draw a sample layout of a Chinese cuisine restaurant kitchen for 80 covers.
- Discuss the factors that are considered while selecting kitchen equipments and their manufacturers.
- Write a note on developing specifications for a Four burner Gas Range unit. Illustrate with the help of a diagram.
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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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This download link is referred from the post: PTU B.Sc (HMCT) 2020 March Previous Question Papers