Roll No. ________________
Total No. of Questions : 09
Total No. of Pages : 02
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BHMCT (Sem.-7)
FACILITY PLANNING
Subject Code: BH-411
M.Code: 14579
Time: 3 Hrs.
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Max. Marks : 30
INSTRUCTION TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
- SECTION-B contains FIVE questions carrying 2 ½ (Two and Half) marks each and students has to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.
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SECTION-A
- Write short notes on :
- Space Allocation
- Feeding
- Class room exercises
- Plinth area
- Carpet area
- Architectural consideration
- Feasibility Report
- Local Area Evaluation
- Financial Analysis
- Function Space
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SECTION-B
- What is the difference between Flow Process and Flow Diagram?
- What are the factors to be considered while designing a hotel Kitchen?
- What are the thumb rules in Hotel design?
- What is Hotel Facility Planning? Also explain the importance of an effective plan?
- What should be the ideal area for a Hotel Generals Manager's room? What factors are considered while designing it?
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SECTION-C
- What are the different methods for computing room tariff of the hotel?
- Mention in detail the various licenses required for starting up a fine dining restaurant.
- What are the planning considerations for designing Management Areas and staff facilities in the hotel?
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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 BHMCT 2020 March Question Papers (1st, 2nd, 3rd, 4th, 5th, 6th And 7th Semester)