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6th Sem Facility Planning Notes

Syllabus BHM306

01 Hotel Design

  1. Design Consideration
    1. Attractive Appearance
    2. Efficient Plan
    3. Good location
    4. Suitable material
    5. Good workmanship
    6. Sound financing
    7. Competent Management

02 Facilities Planning

  1. The systematic layout planning pattern (SLP)

Planning consideration

  1. Flow process & Flow diagram
  2. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel

Architectural consideration

  1. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)
  2. Approximate cost of construction estimation
  3. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room
  4. Approximate requirement and Estimation of water/electrical load gas, ventilation

03 Star Classification of Hotel

  1. Criteria for star classification of hotel (Five, four, three, two, one & heritage)

04 Kitchen

  1. Equipment requirement for commercial kitchen
    1. Heating – gas/electrical
    2. Cooling (for various catering establishment)
  2. Developing Specification for various Kitchen equipments
  3. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities)

05 Kitchen Layout & Design

  1. Principles of kitchen layout and design
  2. Areas of the various kitchens with recommended dimension
  3. Factors that affect kitchen design
  4. Placement of equipment
  5. Flow of work
  6. Space allocation
  7. Kitchen equipment, manufacturers and selection
  8. Layout of the commercial kitchen (types, drawing a layout of a Commercial kitchen)
  9. Budgeting for kitchen equipment

06 Kitchen Stewarding Layout and Design

  1. Importance of kitchen stewarding
  2. Kitchen stewarding department layout and design
  3. Equipment found in kitchen stewarding department

07 Stores – Layout and Design

  1. Stores layout and planning (dry, cold and bar)
  2. Various equipment of the stores
  3. Work flow in stores

08 Energy Conservation

  1. Necessity for energy conservation
  2. Methods of conserving energy in different area of operation of a hotel
  3. Developing and implementing energy conservation program for a hotel

09 Car Parking

  1. Calculation of car park area for different types of hotels

10 Planning for Physically Challenged

11 Project Management

  1. Introduction to Network analysis
  2. Basic rules and procedure for network analysis
  3. C.P.M. and PERT
  4. Comparison of CPM and PERT
  5. Classroom exercises
  6. Network crashing determining crash cost, normal cost

Syllabus with topics linked

Syllabus BHM306

01 Hotel Design

  1. Design Consideration
    1. Attractive Appearance
    2. Efficient Plan
    3. Good location
    4. Suitable material
    5. Good workmanship
    6. Sound financing
    7. Competent Management

02 Facilities Planning

  1. The systematic layout planning pattern (SLP)

Planning consideration

  1. Flow process & Flow diagram
  2. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel

Architectural consideration

  1. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)
  2. Approximate cost of construction estimation
  3. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room
  4. Approximate requirement and Estimation of water/electrical load gas, ventilation

03 Star Classification of Hotel

  1. Criteria for star classification of hotel (Five, four, three, two, one & heritage)

04 Kitchen

  1. Equipment requirement for commercial kitchen
    1. Heating – gas/electrical
    2. Cooling (for various catering establishment)
  2. Developing Specification for various Kitchen equipments
  3. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities)

05 Kitchen Layout & Design

  1. Principles of kitchen layout and design
  2. Areas of the various kitchens with recommended dimension
  3. Factors that affect kitchen design
  4. Placement of equipment
  5. Flow of work
  6. Space allocation
  7. Kitchen equipment, manufacturers and selection
  8. Layout of the commercial kitchen (types, drawing a layout of a Commercial kitchen)
  9. Budgeting for kitchen equipment

06 Kitchen Stewarding Layout and Design

  1. Importance of kitchen stewarding
  2. Kitchen stewarding department layout and design
  3. Equipment found in kitchen stewarding department

07 Stores – Layout and Design

  1. Stores layout and planning (dry, cold and bar)
  2. Various equipment of the stores
  3. Work flow in stores

08 Energy Conservation

  1. Necessity for energy conservation
  2. Methods of conserving energy in different area of operation of a hotel
  3. Developing and implementing energy conservation program for a hotel

09 Car Parking

  1. Calculation of car park area for different types of hotels

10 Planning for Physically Challenged

11 Project Management

  1. Introduction to Network analysis
  2. Basic rules and procedure for network analysis
  3. C.P.M. and PERT
  4. Comparison of CPM and PERT
  5. Classroom exercises
  6. Network crashing determining crash cost, normal cost
Design Consideration: Hotel Design

Design Consideration: Hotel Design

Hotel design involves the planning, drafting, design and development of hotels. The concept of hotel design is rooted in traditions of hospitality to travellers dating back to ancient times, and the development of many diverse types of hotels has occurred in many...

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Attractive Appearance: Hotel Design

Attractive Appearance: Hotel Design

A building of a hotel must be as impressive as its interiors. Its distinctive features begin from the designing itself. Our various civilizations over the ages and their influence can be seen in some modern structures even today. In fact, the principal guiding factor...

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Efficient Plan: Hotel Design

Efficient Plan: Hotel Design

Some of the popular types of modern hotel plans are:- Modular Construction Slip forming Arch design Cylinder-like structure Modular Construction This is most recent and promising development in the construction of hotel buildings. The technique has cut down the...

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The Importance of a Good Location in Hotel Design

The Importance of a Good Location in Hotel Design

Location plays a crucial role in the success of a hotel. A well-located hotel is likely to attract more customers and generate more revenue than a hotel that is situated in a less desirable location. In this blog, we will discuss the various factors that make a good...

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Suitable material: Hotel Design

Suitable material: Hotel Design

When it comes to designing a hotel, choosing the right materials is crucial. The materials used can affect the hotel's appearance, durability, and maintenance needs. In this blog, we'll discuss the importance of selecting suitable materials for your hotel. Why is...

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Sound Financing: Hotel Design

Sound Financing: Hotel Design

A proper costing of any project is essential for determining its viability and profitability. Any financial institution entertains an entrepreneur on the basis of the cost estimates of the project. For any cost over-run, the entrepreneur would find it difficult to...

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Competent Management: Hotel Design

Competent Management: Hotel Design

The design of a Hotel will depend upon the quality of management available to operate the establishment. If we have the quality management and manpower only then Hotel should be designed for sophisticated equipment and high tech gadgets It is another important...

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The systematic layout planning pattern (SLP)

The systematic layout planning pattern (SLP)

Systematic layout planning is an organized way to conduct layout planning, it consists of a framework of phases, a pattern of procedures and a set of conventions for identifying , rating and visualizing the elements and areas involved in a plan. Each layout rests on...

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Approximate cost of construction estimation

Approximate cost of construction estimation

Approximate cost of construction estimation   A. Professional Behavior Expected Of The Cost Estimator Ethics: The practice of construction estimating is a highly technical and professional discipline. It also involves abiding by certain standards of ethical...

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Equipment Requirement for Commercial Kitchen

Equipment Requirement for Commercial Kitchen

Equipments In The Commercial Kitchen Types of equipments required in a kitchen vary with the activities carried out in a particular area of work. It ranges from simple pots and pans to sophisticated cooking ranges, steamers, ovens, grills and fryers. The list can be...

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Developing Specification for various Kitchen equipments

Developing Specification for various Kitchen equipments

STANDARD After determining the type and capacity of the equipments required for a particular kitchen, the next phase involves selecting the specific characteristics that are desired. Factors such as Materials Constructions techniques Special features Maintenance...

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Principles of kitchen layout and design

Principles of kitchen layout and design

Basis Kitchen Design Principles   Understanding the basic principles of kitchen layout will help take much of the mystery out of the design process. The most basic layout principle is the work triangle. The work triangle is the line drawn from each of the three...

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Areas of the various kitchens with Recommended Dimension

Areas of the various kitchens with Recommended Dimension

Area Required For various Kitchen Many elements make calculating kitchen areas controversial and even experts differ. Kitchen areas vary according to the type and number of meals provided. At the same time, information about the number alone is not sufficient to plan...

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Factors that affect kitchen design

Factors that affect kitchen design

Factors that affect kitchen design   The factors which can affect the layout plan are:- 1. Type of business 2. Type of customers 3. Possibility of expansions 4. Seasonal pressures 5. Number of covers (guests) to be offered 6. Cover turnover 7. Type of meal 8....

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Flow of Work

Flow of Work

Flow of Work Commercial kitchens are very busy areas, and each area of the kitchen serves a specific purpose. The staff working in the kitchen must be organized and develop routine procedures that will enable them to make the most efficient and effective use of their...

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Importance of kitchen stewarding

Importance of kitchen stewarding

Importance of kitchen stewarding This is one of the most important support departments of the F&B department. Kitchen stewarding contributes to the successful operation of the Food production and service department. It performs the following functions:  Washing...

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Kitchen stewarding department layout and design

Kitchen stewarding department layout and design

Kitchen Stewarding Department Layout and Design   Layout of stewarding department stewarding layout Here is a sample of a daily sanitation schedule for the kitchen area After Each Use and at the End of the Day The things and areas in the kitchen that need to be...

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Equipment found in kitchen stewarding department

Equipment found in kitchen stewarding department

Heavy Duty Equipments used in Kitchen Maintaining the heavy duty equipments in the kitchen is a great task which ensures not only making of good and healthy food but efficient working including lower consumption of energy as well. Almost all the heavy physical...

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Stores (Types,Workflow in stores)

Stores (Types,Workflow in stores)

STORE A store has to store commodities for several reasons. When prices are low, it may necessitate buying more than the normal requirement. If chances of shortages loom large, they may buy more to tide over the period of shortage. Moreover, there are several kinds of...

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Various equipment of the stores

Various equipment of the stores

Shelves: These are integral to a storeroom. Shelves are of various designs and sizes depending upon the nature of items to be stored and available space. Standard sizes of shelves available in the market:- Shelf Width (in...

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Energy Conservation in Hotel

Energy Conservation in Hotel

 Energy Conservation Exponential consumption owing to rising demands has brought fossil fuels- the drivers of industrial revolution- on the brink of exhaustion. Grim scenario of depleting these energy resources, human beings have turned to several non-conventional...

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Car Parking (Calculation of car park area)

Car Parking (Calculation of car park area)

Car Parking Safe and secure parking facility for the vehicles is a fundamental right of all visitors. Most of the hotels are unable to provide sufficient parking space for their guests. Planning of parking totally depends on the availability of the space, size,...

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Introduction to Network analysis: Project Management

Introduction to Network analysis: Project Management

Network analysis is a system which plans the projects by analyzing the project activities. Projects are broken down into individual tasks or activities, which are arranged in logical sequence. It is also decided that which tasks will be performed simultaneously and...

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Basic Rules & Procedures for Network Analysis

Basic Rules & Procedures for Network Analysis

Rules Of Network Construction 1. Each defined activity is represented by one and only one arrow in the network. 2. Before an activity can be undertaken, all activities preceding it must be completed. 3. The arrows depicting various activities are indicative of logical...

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CPM & Pert ( Definition)

CPM & Pert ( Definition)

Definition of PERT PERT is an acronym for Program (Project) Evaluation and Review Technique, in which planning, scheduling, organizing, coordinating and controlling uncertain activities take place. The technique studies and represents the tasks undertaken to complete...

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Comparison of CPM and PERT

Comparison of CPM and PERT

Comparison Chart BASIS FOR COMPARISON PERT CPM Meaning PERT is a project management technique, used to manage uncertain activities of a project. CPM is a statistical technique of project management that manages well-defined activities of a project. What is it? A...

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