Roll No. [ TTTTTT] [ ] Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.-4)
FACILITY PLANNING
Subject Code : BSHM-405
M.Code : 12105
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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- Write briefly :
- Define Plinth area
- Define Star hotels.
- Write down two staff working in kitchen stewarding.
- Define Facility planning.
- Write two equipments used in larder.
- What are the different equipments used in store?
- What are two points of good hotel design?
- What do you mean by back areas of kitchen?
- Differentiate between pot wash and dish wash.
- What do you mean by S.L.P?
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SECTION-B
- Differentiate between plinth area and carpet area.
- Write down criteria for classification of 1 star hotel.
- What are the factors effecting kitchen design?
- Draw the work flow for Indian Kitchen.
- How will you develop specification of kitchen working table?
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SECTION-C
- Draw the layout plan of a kitchen of 60 cover specialty restaurant (assume necessary information).
- Explain the importance of kitchen planning.
- Explain different types of configurations of work stations in kitchen.
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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