6th Sem | Facility Planning | Solved Papers| 2016-17

Q.1. List the factors to be kept in mind while designing the hotel. (10)

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

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.

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.

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.

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.

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.

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.

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. Mention the utility of the flow process diagram in connection with SLP. (10)

OR
Define SLP. Discuss different phases of layout planning. (3+7=10)

SLP refers to an organized, disciplined and rational approach to a problem or assigned task. Involves conceptualization, planning, analysis, designing and implementation with the relationship of people, material, information, equipment and method in flow with an objective of the efficient layout.

Phases of layout planning

The four steps that the layout planner takes may be translated into what is known as the “Four Phases of Layout Planning”. These include the following:

Phase I: Location

Determine the location of the area to be laid out.

This is not necessarily a new site problem. More often it is one of determining whether the new layout (or re-layout) will be in the same place it is now, in a present storage area that can be made free for the purpose, in a newly acquired building or some other potentially available space.

Phase II: General Overall Layout

Establish the general arrangement of the area to be laid out.

Here the basic flow patterns and the areas allocated are brought together in such a way that the general size, relationships, and configuration of each major area is roughly established. Phase-II is sometimes termed block layout or area allocation of the merely rough layout.

Phase III: Detailed Layout Plans

Locate each specific piece of machinery and equipment.

In detail planning, the actual placement of each specific physical feature of the area to be laid out is

established. And this includes utilities and services as well. The detailed layout plan is customarily a sheet or board with replicas of the individual machines or equipment placed or drawn thereon.

Phase IV: Installation

Plan the installation, seek the approval of the plan, make the necessary physical moves.

Once the detailed layouts are completed (Phase III), considerable detailing of installation drawings and planning of moves must be worked out. Funds for the installation must be appropriated and the actual moves to install the machinery, equipment, and the services as planned must be made.

These four phases come in sequence, but, for best results, they should overlap each other. Every layout project passes through these four phases even though the layout planning analyst may not be specifically charged with the responsibility for Phase I and/or Phase IV. That is, he must make sure that Phase I has been agreed to or that a specific decision has been or will be made as to where the layout he is planning is to be located. Obviously, he cannot be very specific about his detailed layout planning if he does not have information about the number of floors, ceiling heights, column spacing, and building features. All the generally dependent upon a location- or a reasonably acceptable assumption as to the location -having been established. In many cases, the Phase I work actually involves a plant location study or a new site analysis. In such cases, the person actually responsible for making the layout plan may or may not be involved directly in Phase I. Likewise, in Phase IV some other group may do the physical installation. However, in any case, the layout planning engineer should be aware of this four-phase sequence and should be prepared to integrate his work with Phase I and V.

Q.3. Mention the facilities and services required for the classification of a 5-star hotel. (10)

General Facilities

1. Full-time operation 7 days a week in season
2. Establishment to have all necessary trading licenses
3. Establishment to have public liability insurance
4. 24 hr. lifts for buildings higher than ground plus two floors
5. Mandatory for all hotels. Local laws may require a relaxation of this condition.
6. Easy access for the differently-abled guests
7. Bedrooms, Bathroom, Public areas and kitchen fully serviced daily
8. All floor surfaces clean and in good shape

Guest room facilities

1. Minimum 10 lettable rooms, all rooms with outside windows / Ventilation.
2. The minimum size of bedroom excluding bathroom in  200sq ft
3. Air-conditioning  100% of the rooms
4. Room temp. should be between 20c -28c.
5. A clean change of bed and bath linen daily & between check-in
6. Hairdryers, Where not provided in the bathroom, must be available on request on a complimentary basis.
7. Safekeeping / in-room safe
8. Minibar / Fridge
9. Drinking water with minimum one glass tumbler per guest
10. Wardrobe with a minimum of 4 clothes hangers per bedding
11. 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.
12. TV – cable if available.
13. A writing surface with sufficient lighting, Chairs- Preferable one per bedding

Bathroom facilities

1. Attached bathroom
2. Minimum surface area: 45sq ft
3. One bath towel and one hand towel to be provided per guest
4. Hot and cold running water 24*7
5. Shower cubicle
6. Bottled toiletries, one of each per person

Public Area facilities

1. Lounge or seating area in the lobby
2. Reception facility
3. Valet services
4. Heating and cooling available
5. Public restrooms with proper sanitation

For differently-abled guests

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

Food and Beverage outlets

1. Grade A cities: One 24 hours  Multi-Cuisine Restaurant cum Coffee Shop, one Specialty Restaurant, and 2 4hours. Room Service.
2. Grade B cities: One multi-cuisine restaurant cum Coffee Shop open from 7 am to   11 p.m and 24 hours. Room Service. One Specialty Restaurant would be desirable.
3. Other than A &B cities: One Multi-Cuisine Restaurant open from 7 a.m. to 11 p.m. and 24 hours Room Service

Kitchen/Food production area

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

Staff

1. Staff uniforms for the front of the house
2. English speaking front office staff
3. Percentage of supervisory staff- 80%
4. Percentage of skilled staff- 60%

Guest services

1. Provision of the wheelchair for the differently-abled guest
2. Wheelchair to be available on a complimentary basis in hotels of all categories Valet (parking) services to be available
3. Dry- cleaning /laundry
4. Tea / Coffee making facility in the room
5. Iron and Iron Board facility
6. Paid transportation on call
7. Shoe cleaning, shoehorn & slippers
8. Ice (from drinking water) on-demand- Complimentary on request
9. Acceptance of common credit cards and facilities/infrastructure for accepting/ making payments by digital transactions.
10. Assistance with luggage on request
11. A public telephone on-premises. Unit charges made known
12. Wake – up call service on request
13. Messages for guests to be recorded and delivered
14. Name Address and telephone numbers of doctors with the front desk
15. Doctor on call
16. Stamps and mailing facilities
17. Newspapers available
18. Access to travel desk facilities
19. Left luggage facilities
20. Provision for emergency supplies toiletries /first aid kit
21. Health – Fitness facilities
22. Indian system of treatments should preferably be offered Beauty Salon and Barber’s Shop
23. Utility shop/kiosk
24. Money changing facilities

Q.4. Classify various equipment required for a commercial kitchen with the help of suitable examples. (10)

Classification of the various equipment required for commercial kitchen:

1. Freezers & Refrigerators

All commercial kitchens require a refrigeration unit of some type. Refrigerating food items prevents them from perishing quickly, preserves freshness, and provides cold food storage space. There are many varieties of coolers and freezers available, but our purchasing decisions will generally involve two types: reach-in or walk-in units.

2. Food Preparation Counters

Prep tables, counters, and cutting surfaces are essential to any commercial kitchen and come in various sizes.  Preparation surfaces made of stainless steel are best. Stainless steel is sturdy against corrosion, resists attack from food and meat juices, and can withstand the harsh cleaning products used in commercial kitchens.

As for cutting surfaces, we can have either plastic or wooden cutting boards. Plastic boards are easier to sanitize but can develop deep grooves that can hide bacteria. Wooden boards are generally tougher than plastic ones and don’t develop grooves as easily.

3. Slicers

Slicers are often tasked with cutting meat, cheese, or other foods with speed and precision. However, for larger amounts of food or foods that need to be cut to specific proportions. Electric slicers are automatic, which can save you time and labor. Moreover, most electric slicers allow you to turn off the automatic function and operate the machine manually.

4. Mixers

A commercial kitchen operation involves baking or bread making, a commercial mixer is mandatory. Just like slicers, it’s important to choose a mixer based on the volume of food you’ll need and how frequently the mixer will be in use.

If you need to mix dense materials for doughs like that of bagels or pizza, buy a spiral mixer. Spiral mixers are named after the spiral-shaped agitator (the mixing appendage). They mix at fast speeds and are capable of handling fifty to six hundred pounds of dough.

For all other types of mixing, choose a planetary mixer. Planetary mixers offer versatility to your kitchen. Named after the way the mixing bowl rotates around the agitator, planetary mixers have lower mixing speeds than their spiral counterparts, but allow you to make various things like whipped cream and mashed potatoes. These mixers come in both countertop and floor types, which can handle up to twenty and two hundred quartz, respectively.

5. Food Processors

Predominantly, there are four types of food processors:

• batch bowl
• continuous feed
• buffalo chopper
• combination

Batch bowl processors collect food as it’s processed. These processors generally hold between one and six quarts but can also come in larger sizes. Most bowls are made of plastic, but stainless steel options are available for those who want more strength and durability.

Continuous feed food processors allow you to constantly add food to the processing unit. As it operates, the processor dispenses food into a separate container. Continuous feed processors can minimize preparation time when processing large quantities of food, making them an advantageous option for many kitchens.

Buffalo choppers are heavy-duty, all-metal food processors capable of chopping everything from small vegetables to tough meats. Although heavier than other food processing types, these units are sturdy and multifunctional.

Finally, combination processors combine the properties of batch bowls and continuous feed units. You can add an attachment that collects chopped food in a side container or use the bowl instead.

6. Ranges

If your commercial operation prepares food over an open flame, you’ll need a kitchen range. The range is the powerhouse of the kitchen, so it’s important to choose one that meets both your cooking and aesthetic needs. Like residential ranges, commercial units can be either gas or electric. If you’d prefer to have visual, responsive cooking experience, purchase a gas range.

Gas ranges make it easier to judge heat and change from high to low settings much faster than their electric counterparts. Alternatively, electric ranges have smooth, elegant, easy-to-clean designs and come in one of three sub-categories.

Standard electric ranges use coils to heat food, whereas you cook directly on the flat surface of smooth-top electric ranges. Electric induction ranges employ magnetic coils beneath a ceramic glass top to generate heat. The stovetops of induction ranges stay cooler than standard or smooth-top variations but require special magnetic cookware to work.

7. Ovens

Most, if not all, ranges come outfitted with an oven. If your operation centers around baked goods, it may be in your best interest to purchase a range with a convection oven setting. Unlike regular ovens, a convection oven has a fan and exhaust system that blows hot air around the food. They are an excellent appliance for roasting, toasting, making pies and cookies, or dehydrating.

However, for foods that are made from a batter-like custard, cakes, and bread, use a regular oven. Depending on the nature of your practice, you may need to acquire special restaurant equipment such as a deep fryer, flat grill, or industrial salamander for broiling.

Regardless of its focus, any operation that uses heat to prepare food is required to have appropriate ventilation equipment installed. Range hoods, which sit on top of stoves and broilers, use fans to suck grease, moisture, and heat through filters and out of the kitchen. Range hoods are imperative for cooking operations and can be custom built to fit any location.

8. Sinks

Sinks are vital to any kitchen because they provide running water as well as washing space for food and dishes. Local health authorities typically require commercial kitchens to install a triple-sink wash station and a commercial dishwashing unit.

9. Shelving

Appropriate shelving is an ideal solution for storing various appliances in a commercial kitchen as well as perishable and nonperishable foods. Moreover, having an organized storage system will help streamline your kitchen operation. Shelves and racks come in a variety of sizes and materials to satisfy your aesthetic preferences and storage needs.

10. Safety Equipment

Last, but certainly not least, it’s needed to be sure that a kitchen has proper safety equipment.  Examples include Fire safety equipment, gloves, mobcaps, all-important signboards, shelf life labels, etc.

OR
Write short notes on any two: (5+5=10)

(a) Different types of car parking

There are various types of parking, like

a) On grade parking: This is the most common and least expensive car parking, totally dependent on the availability of space and its configuration. Low cost of land always supports the on-grade parking. This requires a lot of maintenance in respect of property management. Parking lots deteriorate with the passage of time. Cracks and break of surface are common problems, if unnoticeable may become serious defects. Preventive maintenance program to be ensured. General precautions to be taken are:

• Use of salt to melt snow or ice on the concrete surface
• Avoid spillage of oil/kerosene or other liquids on asphalt surfaces. Inspection of the area to be done twice a year. Maintenance record to be maintained.

b) Above grade parking: This is a free-standing parking deck of two or more levels. This type provides maximum efficiency in terms of area, structure, and circulation. This is the least expensive after on-grade parking.

c) Below grade parking: This is commonly known as underground parking. This is more expensive because of the structure and mechanical systems required to construct it. The best method of protecting a dry floodproofed garage from floodwaters is to design garage entry to the above BFE (Base Flood Elevation).

d) Composite parking:- This is basically integrated above and below-grade parking types with the building above the structure. It requires special ventilation and sprinkler systems and a more elaborate facade.

(b) Specifications of kitchen working table

• Recommended gauge top: 16-18
• MS Framework
• OS – 2100 x 750 x 850 mm
• Tubular stainless steel bullet legs
• Variations:
• In case of a work table with undershelf,
  • Edges to be a marine edge
  • Undershelf with 20 gauge
  • Should be at least 6 inches above ground level
  • In case of a work table with sink attached
  • Edges to be crimped edges
  • Sink on left-hand side 45*45*45cm
  • Splashback to be provided

(c) FSI

FSI stands for the Floor space index. Also known as the following:

• Floor area ratio (FAR)
• Floor space ratio (FSR)
• Site ratio
• Plot ratio

It is the ratio of a building’s total floor area (gross floor area) to the size of the piece of land upon which it is built. The terms can also refer to limits imposed on such a ratio.

As a formula:

FSI = (total covered area on all floors of all buildings on a certain plot, gross floor area) / (area of the plot).

The number basically defines the maximum Floor space area you can build on your land with respect to the plot area that you have.

(FSI) x (plot area) = Maximum build-able Floor Space

Q.5. Mention the different factors that affect hotel kitchen design. (10)

The factors which can affect the hotel kitchen design are:

• Type of business
• Type of customers
• Possibility of expansions
• Seasonal pressures
• Number of covers (guests) to be offered
• Cover turnover
• Type of meal
• Timings of meals (lunch or dinner service, or day service)
• Facilities of equipment in a still room
• Floor space
• To what extent will ‘convenience’ foods be used?
• Is the allowance to be made for special functions?
• Type of service proposed- self- service, cafeteria, waiter or waitress service)
• Position of windows, ventilation, drainage, water service, etc.

OR Draw a neat layout of a 5-star hotel kitchen and explain different types of kitchen layout. (6+4=10)

We have added here two layouts, there are many other possibilities, you go with any.

 Commercial Kitchen Design Layouts

There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals.

Island-Style Layout

The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow (any section can be the “island” depending on what best suits your needs).

Zone-Style Layout

The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc.

Assembly Line Layout

The assembly-line configuration is ideal for kitchens that need to serve a large number of people quickly, like cafeterias or correctional facilities. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. The cleaning/washing and storage/receiving areas can be located behind the assembly line to keep them out of the way.

Q.6.(a) Explain the flow of work in the main stores with the help of its flow chart. (5)

(b) List the equipment required for the efficient functioning of the kitchen stewarding department. (5)

 

Equipment used in kitchen stewarding

• Dishwashing Machine
• Ice cube machine
• Conveyer belt
• Floor scrubbing machine
• Garbage container
• Autofit
• Mobile tray master
• Racks
• Warming cabinets
• Loaders
• Silvo machine
• Reject Trolley

Q.7. List different steps to be taken to conserve energy in any key discipline areas of the hotel. (10)

Energy conservation is a process used to reduce the quantity of energy that is used for different purposes. By reducing emissions, energy conservation is an important method to prevent climate change. Energy conservation makes it easier to replace non-renewable resources with renewable energy.

Some of the major energy-consuming areas/departments of a hotel are the following:

• Guest rooms
• Food production
• Laundry
• Food and beverage service
• Elevators/ escalators
• Swimming pool
• Hotel Engineering especially in the HVAC system which is the biggest user of energy.

Energy conservation is a team job, and the contribution of every single staff makes a difference. Therefore, it is important that all employees be appropriately counseled and appraised of small habits that go a long way in conserving energy.

Some useful tips on power saving for some energy-consuming majors in the industry are enlisted as under:

Room Division

• Make use of natural light when designing the rooms. A saving of half an hour per day results in an energy conservation of almost 180 hrs per room per year.
• Use light finishes for walls and ceilings for better reflection.
• Reduce wattage of lamps with the help of light savers.
• Switch off the light in corridors bearing in mind safety and security
• Switch off TV or music in an unused room.
• Keep draperies closed in guest rooms
• Ensure that leakage in water taps is promptly attended.
• Laundry is a major section of energy consumption in the housekeeping dept, so develop a regular preventive maintenance and cleaning program of the heavy-duty equipment.
• Control neon fixtures, other floodlights and spot fixtures used for illuminating building exterior on present automatic time switches.
• Place alternate lights in passages, corridors, staircases, backyards and compound on separate circuits.  Practice preventive maintenance.
• Turn off all the lights of all the public areas when not required
• Turn off the corridor lights during the day when natural light is adequate
• Install master switch controls in all lights of the guest rooms and which can be synchronized with looking arrangements from outside the entrance door to turn off and turn on the supply of electricity.
• Follow manufacturer’s instructions for maximum output of an equipment

Q.8. Discuss various facilities provided by the hotel to a guest having mobility problems. (10)

Public Areas:

• Ramps giving access to most public spaces such as the lobby, the restaurants, and public restrooms
• Seated check-in and check-out available in the reception area or the guest room.
• Escape chairs available in all fire exists of the guest room floors

Guest Rooms:

• Handicapped-accessible rooms feature connecting doors to another handicapped-accessible room
• The guest rooms are located close to the elevators and fire exits
• The entry door is 94 cm wide
• Floor to ceiling mirror available in the room
• The safety box is installed at shoulder-height of a sitting person (100 cm)
• Lower cloth rails in certain areas e.g. left cupboard, small rail
• The top of the mattress is 70 cm high and 46 cm when special mattress base is installed (upon request)
• The bedrooms feature a bench in front of the beds with a height of 50 cm
• Along the length of the bed (210 cm) between bed and cupboard width of 155 cm maneuvering space next to bed
• Plug Socket in 30 cm height
• The light switch in 73 cm hight
• A/C control 75 cm height
• Service in the bathroom in 90 cm height

Bathroom in the Guest room:

General

• Door to the bathroom is 120 cm wide with a threshold of 1 cm
• Door to WC and shower is 88 cm wide with a threshold of 2 cm

Sink

• Clearance below the sink is 69 cm in height between the floor finish and the apron to allow access to wheelchairs users
• The sink is 85 cm high
• Faucets are lever-operated
• Mirror in 90 cm hight

Shower

• Size of: width of 160 cm x 190 cm
• Shower equipped with a marble bench (height 44 cm) depth: 35 cm
• The shower spray unit features a hose of 145 cm length, that can be used both as a fixed shower head and a hand-held unit

Bathtub

• In-tub seats provided upon request
• Grab bars are provided
• The shower spray unit features a hose of 115 cm length, that can be used both as a fixed shower head and a hand-held unit

Q.9. Briefly explain the following: (5×2=10)

(a) Super built-up 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 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.

(b) Float

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.

(c) 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.

(d) Network 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.

(e) Dummy activity

It is an imaginary activity. It does not exist in project activities. It is used in the network diagram to show dependency relationship or connectivity b/w two or more activities.
It is represented by a dotted line.

Q.10. Differentiate between PERT and CPM. (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 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 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 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.

 

OR
Using the information given below, develop a network and identify the critical path.

Activity	Predecessor Activity	Time Estimate (weeks)
A	–	3
B	A	4
C	A	5
D	B,C	6
E	D	2
F	D	7
G	E,F	3

Network diagram of the given project:

Critical Path:

From the Network Diagram we can see the longest path from start to end is  A(3)–>C(5) –>D(6)–> F(7) –> G(3)

The same is the Critical Path & Minimum Duration Required to complete this project would be 3+5+6+7+3 = 24 Days.

Extra: In case if you need to revise How to draw network diagram

Following are 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:

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