Download PTU BHMCT 2020 March 7th Sem 14579 Facility Planning Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 7th Sem 14579 Facility Planning Previous Question Paper

1 | M-14579 (S5)-535

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?7)
FACILITY PLANNING
Subject Code : BH-411
M.Code : 14579
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write short notes on :
a) Space Allocation
b) Feeding
c) Class room exercises
d) Plinth area
e) Carpet area
f) Architectural consideration
g) Feasibility Report
h) Local Area Evaluation
i) Financial Analysis
j) Function Space
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1 | M-14579 (S5)-535

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?7)
FACILITY PLANNING
Subject Code : BH-411
M.Code : 14579
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write short notes on :
a) Space Allocation
b) Feeding
c) Class room exercises
d) Plinth area
e) Carpet area
f) Architectural consideration
g) Feasibility Report
h) Local Area Evaluation
i) Financial Analysis
j) Function Space
2 | M-14579 (S5)-535

SECTION-B
2. What is the difference between Flow Process and Flow Diagram?
3. What are the factors to be considered while designing a hotel Kitchen?
4. What are the thumb rules in Hotel design?
5. What is Hotel Facility Planning? Also explain the importance of an effective plan?
6. What should be the ideal area for a Hotel Generals Manager?s room? What factors are
considered while designing it?

SECTION-C
7. What are the different methods for computing room tariff of the hotel?
8. Mention in detail the various licenses required for starting up a fine dining restaurant.
9. What are the planning considerations for designing Management Areas and staff facilities
in the hotel?








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