Download PTU HMCT-B.Sc 2020 March 5th Sem 75394 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-75394 (S2)-1060
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2016 & 2017 Batch) (Sem.?5)
FACILITY PLANNING
Subject Code : BSHM-505
M.Code : 75394
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. Explain briefly :
(a) SLP
(b) Estimation of electrical load
(c) FSI
(d) Plinth area
(e) FAR
(f) Flow of work
(g) Carpet area
(h) Blue print
(i) Plumbing Plan
(j) Minimum Room size for 5-star classification
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1 | M-75394 (S2)-1060
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2016 & 2017 Batch) (Sem.?5)
FACILITY PLANNING
Subject Code : BSHM-505
M.Code : 75394
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. Explain briefly :
(a) SLP
(b) Estimation of electrical load
(c) FSI
(d) Plinth area
(e) FAR
(f) Flow of work
(g) Carpet area
(h) Blue print
(i) Plumbing Plan
(j) Minimum Room size for 5-star classification
2 | M-75394 (S2)-1060
SECTION-B
2. How will you consider the following two as important part of hotel design
considerations :
(a) Good Location
(b) Suitable material
3. What are the factors that affect kitchen design?
4. List the cooling equipments used in a hotel with one line description of each.
5. Write short notes on the following :
(a) Larder
(b) Store
6. Who are the members of HRACC committee of star classification?

SECTION-C
7. Draw a sample layout of a Chinese cuisine restaurant kitchen for 80 covers.
8. Discuss the factors that are considered while selecting kitchen equipments and their
manufacturers.
9. Write a note on developing specifications for a Four burner Gas Range unit. Illustrate
with the help of a diagram.



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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