6th Sem | Facility Planning | Solved Papers| 2013-14

Q.1. What are the seven design considerations for designing a hotel? Explain each. (10)

Following are seven major design consideration which must be considered while designing any Hotel:

1. Attractive appearance:

All over the appearance of a Hotel is one of the very important considerations for a Hotel. It should be attractive and should reflect the architecture of that area and should also have a character of the services being provided in that Hotel.

2. Efficient Plan:

The plan of the Hotel should be such that it should be functional and also appeal to the eye. All the services should be so designed that it meets various principles of layout and design.

3. Good Location:

The design of the Hotel will be guided by the geographical location of the Hotel e.g. if a Hotel is situated near the airport or railway station, the reception of the Hotel will be designed in such a way that it could handle a large number of guests at one time because there is a possibility of guest checking in large groups and around the clock. Similarly, hotels situated at hill stations, beaches and hotels located in the heart of the cities and metros will be designed differently.

4. Suitable Material:

The Hotel should be designed in such a way that it should be able to use the material locally available which will be cost-effective and efficient.

5. Good Workmanship:

While designing a Hotel one should consider the fact that what kind of workmanship is available and the designer should take advantage of local expertise. This will not only make the hotel efficient but also will be economical.

6. Sound Financing:

One of the very important factors is finance in designing the Hotel. The availability of ready funds and management of finance is a crucial factor and it should be considered very carefully in Hotel Design.

7. Competent Management:

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

Q.2. Explain Systematic Layout Planning pattern in detail. (10)

Systematic layout planning is a sequential procedure to decide a course of action based on the research of facts, and analysis. As the name suggests, it is a method wherein facts are collected and analyzed and evaluated so as to select the best plan that should be implemented. It is essentially the selection of a final plan that will then be implemented, on the basis of which, the project will be worked on. To put it in simpler terms, SLP is done to fulfill an objective.

Systematic Layout Planning is the framework of four planning phases:

• Analysis of the location of the area where what should be laid out
• Searching for general layouts
• Evaluation and establishing detailed layout
• Selection and installing the final layout

The main objective of SLP is as follows:

• Minimize investment in equipment
• Minimize production time
• Minimize material cost handling
• Maximize space utilization
• Provide safety and comfort to employees

There are 20 steps in the systematic layout pattern(SLP) of facilities design procedure so as to achieve the objectives stated above.

1. Procure data
2. Analyze data
3. Design production process
4. Design material flow pattern
5. Select/design material handling plan
6. Calculate the requirement of equipment
7. Plan work areas
8. Select material handling equipment
9. Plan groups of related operations
10. Design activity relationships
11. Calculate space requirement
12. Plan service activities
13. Calculate total space requirements
14. Allocate activities to space
15. Consider building types
16. Construct model layout
17. Evaluate, adjust and check the layout
18. Justify
19. Install layout
20. Nurture layout

Q.3. Explain the following in short: (4×2 ½ =10)

(a) Carpet area

As its name suggests, Carpet Area is the area where we can spread a carpet, which means area calculated from the inner wall to wall distance inside the house. This would also include steps if any, inside the house. So essentially, Carpet area is nothing but the net usable area inside the house.

(b) Super built area

The built-up Area is the carpet area plus the thickness of the outer walls and the balcony. Super Built-Up Area is the built-up area plus a proportionate area of common areas such as the lobby, lifts shaft, stairs, etc. Sometimes it may also include the common areas such, swimming pool, garden, clubhouse, etc.

(c) FAR

FAR stands for Floor Area Ratio

(d) FSI

FSI stands for Floor Space Index. This ratio is obtained by dividing the build-up area of a building to the total size of the plot.

The higher value of FAR or FSI means more dense construction, whereas a lesser value indicates a sparse type of construction. An FSI or FAR of 2.0 would mean that total floor areas are twice the gross area of the plot, and therefore it clearly means that this type of FAR suggests a multiple-store building.

Not in question but important to know:

Comparison between FSI and FAR :

	FSI	FAR
Definition	It is the ratio of gross floor area to the gross area of the plot	Synonymous to FSI
Preference to use	Apart from India and some other countries, people prefer to use FSI	The term is more frequently used in India
Full-Form	Floor Space Index	Floor Area Ratio

Q.4. Give the specifications for any two of the following equipment: (2×5=10)

(a) Tilting pan

Tilting Pan:

• Material: Stainless Steel
• Dimension: 700x775x850 mm
• Type of heating: Thermostat
• Tilting lever: manual

(b) Steam jacketed vessel

Steam jacketed vessel:

• All stainless steel 16 SWG  steam cooking units shall be double jacketed.
• The width of the mouth shall be 18” dia. with lid.
• The vessel shall be mounted on 16 SWG stainless steel pipes provided with base plates 4”x4” 10 SWG SS to facilitate grouting.
• The unit shall be provided with tilting handles and necessary standard bearings for smooth operation.
• The vessel shall be provided with a drain valve and a pressure release valve.
• The capacity of the vessel is 75litres.
• Heliarc welding to be used in all places.
• Overall size: 750x750x900 mm

(c) Chapati plate with puffer

Chapati plate with puffer:

• The unit shall be open frame structure with under shelf (20 SWG)
• Under Shelf 6” above ground level
• A stainless panel of 12” width shall be provided on all sides with louvers.
• A splashback 150mm shall be provided.
• The chapatti plate shall be a one-piece machine polished 5/8” thick plate
• The puffer shall be a cast iron with vents
• V” burner to be used. 2 for chapatti plate 1 for the puffer.
• Individual pilots and control valves to be provided.
• Spillage/ drip tray to be provided in SS
• Adjustable Nylon bullet feet.
• O.s. 1300x750x850+150 mm
• Chapatti plate 950×700 mm
• Puffer plate 300×700 mm

Q.5. What are the principles of kitchen layout and design?

The layout process may be described as two separate stages that occur at the same time.  One stage deals with arrangements of individual pieces of equipment, work tables, and sinks with a unit which comprise a functional area or a functional department i.e. one particular area may be developed for the function of Indian and Tandoor preparations, (or) salad and sandwich preparation, as a single unit.

The second stage of the layout process involves arranging the functional areas into a total facility.  For e.g. the receiving, storing, pre-preparation, production, pot washing areas, and non-production areas such as restrooms, offices are brought together to form the basic floor plan for the facility.

There may be some doubt as to whether these 2 stages of the layout are done at the same time.  Even though the designer may be working on one stage or another at any given time, layout design must be considered in terms of both stages.  In essence, the layout of the total facility must be considered when laying out the component areas and vice versa.

Concepts of Layout:

There are 4 concepts of layout for a kitchen plan:

1. Materials or products
2. Machines and equipment
3. Workers
4. Movement.

The most basic layout principle is the work triangle. The work triangle is the line drawn from each of the three primary work stations in the kitchen – the food storage, cooktop, and sink. By drawing these lines, you can see the distance you’ll walk to move to and from each area.

The sum of the ideal triangle is supposed to be between 15 and 22 feet, putting each of the three appliances within two or three steps of one another.

The three primary kitchen work stations which create the work triangle are:

Food storage:

Your refrigerator and pantry are the major items here. Cabinetry like lazy Susan or swing-out pantry units adds function and convenience. Options like wine racks, spice racks, and roll-out trays help to organize your groceries.

The preparation/cooking station:

Your range, oven, microwave, and smaller appliances are found in this area. Counter space is important in this section. Conserve space by moving appliances off the counter with appliance garage cabinets and space-saving ideas like towel rods and pot lid racks.

The clean-up station:

Everyone’s least favorite activity is one of the kitchen’s most important – clean-up. This area is home to the sink, waste disposal, and dishwasher. Cabinetry for this station is designed to organize with the trash bin cabinet and roll-out tray baskets for storage convenience.

Your kitchen is probably more than just a place to cook and eat. You may choose to include a breakfast bar, desk, bookshelves, a computer station, a TV or whatever in your kitchen.

Triangle reloaded

The work triangle, however, is experiencing a remodel of its own. The work triangle was designed for an age when there was only one cook, and only three appliances (fridge, stove, sink).

Here are a few top tips:

• No leg of the triangle is supposed to be less than 4 feet or more than 9 feet.
• There should be no human (well, or non-human, of course) traffic flow cutting through the triangle.
• Place the microwave near the refrigerator for convenience
• Walk space should be 42″ wide to account for traffic flow and clearance of large appliance doors or  large relatives
• Counter space on either side of the range or cooktop should be a minimum of 15 inches
• An 18-inch counter should be adjacent to the fridge on the same side as the handle
• The food prep area (minimum counter space 36 inches) is ideally located between the fridge and the sink; If the food prep area is between the sink and the range or cooktop, it will involve more travel. ·
• A lower surface is best for food prep (measure 7 to 8 inches below your elbow height)
• In two-cook kitchens, the fridge and range/cooktop are usually shared.
• Two triangles can share a leg, but shouldn’t overlap
• An island with a second sink creates at least one more triangle and adapts to many uses: wet bar location, flower cutting, and arranging, homework station, etc.

OR
Draw and explain at least two types of kitchen layout configurations. (10)

The single line (or Pullman) kitchen:

This is a smart and simple solution for narrow rooms, ideally with one wall over 10 feet long, without windows or doors. However, this layout causes the longest journey distances since you often have to walk from one end of the room to the other. Therefore, it’s a good idea to place the sink in the middle of the line, with adequate space separating it from the range.

• Ideal for apartments and smaller homes
• Works well with the open designs found in many contemporary homes
• Small moveable table can provide eating space
• Can be enhanced with the addition of an island

The L shaped Kitchen:

This is a very popular kitchen layout – ideal for a family kitchen, or for entertaining guests since it can easily accommodate table and chairs in the same room. Using two adjacent walls, the kitchen also benefits from the lack of through-traffic. The sink, range, and fridge should be separated by a preparation area.

• Very flexible layout design
• Major appliances can be placed in a variety of areas
• Work areas are close to each other
• Can easily convert to a U-Shape with a cabinet leg addition.

Q.6. Write short notes (any two): (2×5=10)

(a) Kitchen stewarding

The kitchen stewarding department is a very important part of the hotel industry but is often a neglected and underestimated area of operations. However, it is realized that how important a section it is, only when in any catering organization delays are caused in service and production due to uncleaned utensils, unwashed plates, crockery and cutlery for service and for kitchen purpose. Poor attention paid to this section often causes operational delays. Which brings down the efficiency of the entire F & B department. This may lead to guest dissatisfaction, a decrease in sales, an increase in budget for service equipment and a lowering of departmental profits. Each and every department is interconnected therefore in a successful and complete operation the stewarding department plays an equally important role in providing clean and hygienic equipment on time. In this operation, work is divided into 2 parts one is cleaning of the kitchen and it’s equipment and back of service area.

Importance Of Kitchen Stewarding

The department is primarily concerned with the storage, maintenance, cleanliness and issue of cutlery, crockery, hollowware, chinaware, glassware to the restaurants and kitchens.

The main duties to be carried out by the Kitchen stewarding dept. personnel is as follows:

• Handling stocks of small operating equipment like cutlery, crockery, glassware, kitchen equipment, etc.
• Cleaning and washing of all such operating equipment.
• Washing and cleaning of the entire kitchen and f & B department.
• Coordinating the securing of kitchen equipment with the maintenance department.
• Planning the requirement list and purchasing orders for all small operating
• equipment and helping the F & B manager with the budget in this area.
• Garbage clearance operations from all F & B areas.
• Ordering clearance operations from all F & B areas.

(b) Stores layout

The size and shape of a storeroom vary from establishment to establishment and depend on individual requirement, availability of a source of supply, the volume of business and inventory turnover.

While designing the layout of a store following points to be kept in mind:

• The store should be airy and free from moisture (dampness).
• Floors should be tough enough to hold heavy traffic and easy to clean and wash.
• Maintenance of standard of hygiene requires that the walls and ceilings be free of cracks.
• Sufficient lighting (natural and artificial) should be there in all areas (recommended level 30 foot candle) and the storekeeper’s desk should be well illuminated (recommended level 70 foot-candle- FCL).
• Should have a separate issuing counter/window.
• The ceiling should not be less than 12 ft from floor level.
• There should not be any right-angle corner between the floor and wall to prevent the accumulation of dirt.
• The height of the issuing counter (reception platform) should not be less than 30 inches from floor level and length should not be less than 36 inches. It should be well illuminated.
• The recommended height of the racks is 8 ft from floor level and space between shelves may vary 50-90 cms and for stacking of small cans or jars, it should not be less than 15 inches.
• Racks should be arranged with a minimum distance from the wall not less than 3 inches and the same gap should be maintained between two racks.
• A make-up counter is essential and should be located at the center of the store for holding commodities before issuing to the user department.
• Follow a minimum aisle space of approximately 36 inches for the gangway.
• For turning an average truck space required is 72 inches.
• Storekeeper should be provided with a suitable working table along with space to keep documents.
• Shelving – a) for perishable foods:- Shelving should be slatted to permit maximum circulation of air in refrigerated facilities.
  b) for non-perishable food items:- Solid steel shelving is preferred.

(c) Energy conservation

Energy conservation is an effort made to reduce the consumption of energy by using less of an energy service. This can be achieved either by using energy more efficiently (using less energy for a constant service) or by reducing the amount of services used (for example, by driving less). Energy conservation is a part of the concept of eco-sufficiency. Energy conservation reduces the need for energy services and can result in increased environmental quality, national security, personal financial security, and higher savings. It is at the top of the sustainable energy hierarchy. It also lowers energy costs by preventing future resource depletion. Energy can be conserved by reducing wastage and losses, improving efficiency through technological up-gradation and improved operation and maintenance.

A hotel energy management system (EMS) makes it easier to monitor energy usage and improve efficiency. There are many variations of EMS plans and several kinds of software or systems hotels can use to implement one, but any building can benefit from a plan.

Improving the efficiency of a building requires several steps:

Analyze current conditions:
Hire a qualified consultant to do an energy audit of the building or conduct your own, thorough inspection using a checklist.

Establish benchmarks:
Gather utility bills for the past 18 months and break everything into main categories of electricity, natural gas or fuel oil, water, waste, and other energy-related expenses.

Poll the staff:
Ask them where they see waste or opportunities for saving in any of the major or minor areas.

Gather information:
Through your energy audit or self-assessment, make notes about what you find and see, including location and date found.

Identify improvements:
Make a list of things that need to be done, break them down into two or three cost categories such as high, medium and low, then prioritize each item in each category.

Once you know where things stand, you’ll have the needed perspective to set priorities and goals for what you’d like to accomplish and a timeline to accomplish them. Each hotel’s plan will be a little different but should produce the same result: More money savings, less energy usage, and a gentler impact on the environment.

Q.7. What is the criterion for classifying a hotel as three-star?

For a hotel to be classified as a three-star hotel, it is necessary for it to have the following services and facilities

General Facilities:

• Full-time operation 7 days a week in season
• Establishment to have all necessary trading licenses
• 24 hr. lifts for buildings higher than ground plus two floors
• Mandatory for all hotels. Local laws may require a relaxation of this condition.
• Easy access for the differently-abled guests
• Bedrooms, Bathroom, Public areas and kitchen fully serviced daily
• All floor surfaces clean and in good shape

Guest room facilities

• Minimum 10 lettable rooms, all rooms with outside windows / Ventilation
• The minimum size of bedroom excluding bathroom in  130sq ft
• Air-conditioning 50% of the rooms
• Room temp. should be between 20c -28c.
• A clean change of bed and bath linen daily & between check-in
• Hairdryers, Where not provided in the bathroom, must be available on request on a complimentary basis.
• Minibar/Fridge
• Drinking water with minimum one glass tumbler per guest
• Wardrobe with a minimum of 4 clothes hangers per bedding
• Sufficient lighting, 1 per bed 5 amp earthed power socket, A bedside table and drawer, 1 per two twins and two for a double bed.
• TV – cable if available
• A writing surface with sufficient lighting, Chairs- Preferable one per bedding

Bathroom facilities

• Attached bathroom
• Minimum surface area: 36sq ft
• 1 bath towel and 1 hand towel to be provided per guest
• Hot and cold running water 24*7
• Shower cubicle

Public Area facilities

• Lounge or seating area in the lobby
• Reception facility
• Valet services
• Heating and cooling available
• Public restrooms with proper sanitation

For differently-abled guests

• At least one guestroom and one bathroom for  differently-abled guest
• Width of corridors should be a minimum of 1m to allow wheelchair access
• Anti-slip ramps

Food and Beverage outlets

• One Multicuisine Restaurant cum Coffee Shop open from 7 a.m. to 11 p.m. and 24 hr. Room Service

Kitchen/Food production area

• Refrigerator with deep-freeze storage
• Segregated storage of Meat, fish, and vegetables
• Meat, fish, and vegetables in separate freezers
• Colour coded synthetic chopping boards
• Wooden chopping boards
• Tiled walls
• non-slip floors
• Head covering for production staff
• Daily germicidal cleaning of floors
• Good quality cooking vessels/utensils
• Use of aluminum vessels prohibited except for bakery
• All food grade equipment containers
• Drinking water
• Water treated with UV + filtration Ventilation system
• Garbage to be segregated
• Receiving areas and stores to be clean and distinct from garbage area
• Six monthly medical checks for production staff
• First – aid training for all kitchen staff
• Pest control

Staff

• Staff uniforms for the front of the house
• English speaking front office staff
• Percentage of supervisory staff- 40%
• Percentage of skilled staff- 30%

Guest services

• Provision of the wheelchair for the differently-abled guest
• Wheelchair to be available on a complimentary basis in hotels of all categories Valet (parking) services to be available
• Paid transportation on call
• Ice (from drinking water) on-demand- Complimentary on request
• Acceptance of common credit cards and facilities/infrastructure for accepting/ making payments by digital transactions.
• Assistance with luggage on request
• A public telephone on-premises. Unit charges made known
• Wake – up call service on request
• Messages for guests to be recorded and delivered
• Name Address and telephone numbers of doctors with the front desk
• Doctor on call
• Stamps and mailing facilities
• Access to travel desk facilities
• Left luggage facilities
• Provision for emergency supplies toiletries /first aid kit

OR
Explain the design considerations for car parking. (10)

A safe and secure parking facility for vehicles is a fundamental right of all visitors. Most of the hotels are unable to provide sufficient parking space for their guests.

Design Consideration of parking totally depends on the availability of the space, size, configuration, and contours of a site.

Zoning Laws :
The car parking area must be covered with certain zoning laws as per statutory requirements. The requirement of the parking space is as per the thumb rule is 1000 sq. ft. to park 03 cars in the suburban area and 10% lesser space in the urban area (i.e. 900 sq. ft.)

Parking space standards :
i) Standard off-street (for standard vehicles):
Minimum width- 9 ft., Minimum length- 18 ft, except for parallel stalls.

ii) Compact off-street (for compact vehicles):
Minimum width- 8.5 ft., Minimum length- 16 ft. A maximum of 10% of the total parking area for this type of parking can be kept.

iii) Long term off-street:
Minimum width- 8.5 ft., Minimum length- 18 feet. This is meant for long time parking for employees for a minimum of 04 hours or more.

Ramps:

• Protected ramps shall not be constructed with slopes exceeding 12.5% gradient.
• Unprotected ramps shall not be constructed with slopes exceeding a 10% gradient.
• Ramp slopes exceeding 10% shall have transition area of not less than 15 ft. in length at the top and bottom of the ramp and the slope of the transition ramp shall be approximately 1.5 times of the main portions of the ramp.
• Single lane entrance shall not be less than 15 ft. wide at the street.

Design:
Openings etc. to be designed in accordance with National Building Code.

Lighting:
Interior light levels shall be at an average equal to or greater than 5 ft. candles to enhance security and safety.

• Lighting for rooftop parking to be placed in the parapet or interior of the parking area. Lighting shall not reflect or shine on adjacent properties

Q.8. What are the rules for the construction of a network for a project?

Following are a few basic rules for construction for a project:

1. No single activity can be represented more than once in a network. The length of an arrow has no significance.
2. The event numbered 1 is the start event and an event with the highest number is the end event. Before an activity can be undertaken, all activities preceding it must be completed. That is, the activities must follow a logical sequence (or – interrelationship) between activities.
3. In assigning numbers to events, there should not be any duplication of event numbers in a network.
4. Dummy activities must be used only if it is necessary to reduce the complexity of a network.
5. A network should have only one start event and one end event.

Some conventions of network diagram are shown in Figures below:

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(Please understand this topic completely as almost every paper ask a question on drawing network diagram which you can only understand if you understand this answer better. All the best.)

The example pictured in this answer shows network construction as per Activity on Arrow method, but for construction of network diagram, we have used Activity on Node Method.

Activity: A, B, C, D; Node: Circle; Dotted/Dashed Arrow: Dummy Activity

Here is a comparison on Activity on Node and Activity on Arrow methods

OR
Differentiate between CPM and PERT. (10)

The main points of distinction between CPM and PERT are as below:

1. CPM is activity-oriented, i.e. CPM network is built on the basis of activities.  Also, the results of various calculations are considered in terms of the activities of the project.  On the other hand, PERT is event-oriented.
2. CPM is a deterministic model i.e., it does not take into account the uncertainties involved in the estimation of time for execution of a job to an activity.  It uses a single time estimate.  It completely ignores the probabilistic elements of the problem.  PERT, however, is a probabilistic model.  It uses three estimates of the activity time:  optimistic, pessimistic and most likely; with a view to taking into account time uncertainty.  Thus the expected duration of each activity is probabilistic and the expected duration indicates that there is a fifty percent probability of getting the job done within that time.
3. CPM places dual emphasis on time and cost and evaluates the trade-off between project cost and project time.  By deploying additional resources, it allows the project manager to manipulate project duration within certain limits so that project duration can be shortened at an optimal cost.  One the other hand, PERT is primarily concerned with time.  It helps the manager to schedule and coordinate various activities so that the project can be completed on scheduled time.

PERT

CPM

1. The origin is military (naval). 2. It is an event-oriented approach. 3. There is an allowance for uncertainty. 4. It has three-time estimates. 5. It is a probabilistic model with uncertainty in activity duration. 6. It does not demarcate between critical and non- critical activities. 7. It is especially suitable when high precision is required in time estimates. E.g. defense projects. 8. Time is averaged. 9. The concept of “crashing” is not applied. 10. It lays emphasis on the reduction of the execution time of the project without too much cost implications.  It is time-based. 11. Used to schedule first-time projects due to its probabilistic nature that is suitable when activity times are not known with certainty.

1. The origin is industrial. 2. It is an activity-oriented system. 3. No such allowance. 4. There is only one single estimate of time and the emphasis is on cost. 5. It is a  deterministic model with well-known activity (single) time based upon past experience. 6. It marks critical activities. 7. It is suitable when reasonable precision is required e.g. Civil construction projects, industrial expansion schemes, etc. 8. No average time is involved. 9. The concept of crashing is applied. 10. It lays emphasis on the greatest reduction in completion time with the least increase in project cost.  It is cost-based. 11. Used to schedule projects that are repetitive in  nature due to its deterministic nature.

Q.9. Explain the following in one or two lines (any ten): (10×1=10)

(a) Design

A plan or drawing produced to show the look and function or workings of a building, garment, or other objects before it is made.

(b) SWG

Standard Wire Gauge, a notation for the diameters of metal rods or thickness of metal sheet ranging from 16mm to 0.02mm.

(c) Critical path

The critical path is the longest sequence of activities in a project plan which must be completed on time for the project to complete on due date. Activity on the critical path cannot be started until its predecessor activity is complete.

(d) Float

The terms “slack” and “float” are often used interchangeably. Float & Slack are described in next question (e) Slack

(e) Slack

In project management, the terms slack and float describe the length of time that an activity can be delayed without delaying the finish date of subsequent activity, or the finish date of the entire project. The terms are most commonly applied to a network analysis technique, known as the Critical Path Method.

The terms “slack” and “float” are often used interchangeably. However, the essential difference between the terms is that slack is typically associated with inactivity, while float is associated with the activity. Slack time allows an activity to start later than originally planned, while float time allows an activity to take longer than originally planned.

(f) Soldering

“Soldering” is defined as the process of joining two pieces of metals using a filler metal, known as solder, having a low melting point below the melting point of the workpiece.

A method in which the metals to be joined is bonded rather than fused together. Soldered joints have a weaker strength than welded joints.

(g) Event

An event is something that happens, especially when it is unusual or important. You can use events to describe all the things that are happening in a particular situation.

(h) Slab plan

It is a type of guest room plan where rooms are laid out on one side of the corridor(single loaded) or on both sides of the corridor (double-loaded).

(i) Welding

Welding is a fabrication or sculptural process that joins materials, usually metals or thermoplastics, by causing fusion, which is distinct from lower temperature metal-joining techniques such as brazing and soldering, which do not melt the base metal.

(j) Predecessor activity

it refers specifically to the work schedule activity that is part of the project that determines or establishes when the activity that is determined by the project management team and or project management team leader to be the logical successor activity can begin or end.

(k) Crashing

Network crashing is a method for shortening the project duration by reducing the time of one (or more) of the critical project activities to less than its normal activity time. This reduction in the normal activity time is referred to as crashing.

The project’s critical path time could be reduced by increasing expenditures for labor and other direct resources. The objective of crashing was to reduce the scheduled completion time to reap the results of the project sooner.

Q.10. Draw the network for the following activities and find the critical path:

Activity	Predecessor Activity	Time
A	–	4
B	–	3
C	A	2
D	A	7
E	B	6
F	C	4
G	D, E	2

Network Activity diagram for the given activities:

(In this solved paper we are following AON- Activity on Node method, as it is easier for most people to understand in comparison to AOA-Activity on Arrow)

From the Network Diagram, we can see that the  longest path i.e. critical path is

A(4)—>D(7)—>G(2)

Minimum Duration for completion of this project is 4+7+2=13 Days

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(Explanation for how to draw this diagram from this question, each blue circle/node represents an activity, we have written activity name and its duration on each node/circle.
1st, form the table in the question we can see that there are two activities that don’t need any activity to be done before that can be done in other words they don’t have any predecessor activity. So form the start node we start two activities A & B, 2nd from the table we can see that C & D can be started only after completion of A, so we start both from A, 3rd as per the given table activity E can be started after B, so we draw E after B, 4th F can be started after C only, 5th G needs D & E to be done before it can be started so we draw G and with help of arrows from D & E, represents that it’s after D & E.

In this case, we have two activities starting simultaneously in the beginning so we have taken a start node (Black), same at the end of this project.

The critical path is the longest path, it shows the minimum time required for completion of complete project i.e completion of all given activity.)

If you still need any help with this or any topic feel free to create a discussion (tab/button will be on the top of this page), where hm community reading this paper can help you.

OR
Draw the network for the following activities and find the critical path:

Activity	Predecessor Activity	Time
A	–	2
B	–	4
C	A	7
D	C	2
E	C	10
F	E, B	2

From the Network Diagram, we can see that the  longest path i.e. critical path is

A(2)—>C(7)—>E(10)—>F(2)

Minimum Duration for completion of this project is 2+7+10+2=21 Days