6th Sem | Facility Planning | Solved Papers| 2014-15

Q.1. Explain the basic considerations in the design of a hotel. (10)

Following are seven basic 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. With the help of a neat diagram explain the systematic layout planning pattern (SLP). Explain the fundamentals of SLP. (5+5=10)

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 three fundamentals

• Relationships – degree of closeness desired among things
• Space – the amount, kind, shape of config of the things to be laid out
• Adjustments – arrangement of things into a realistic best fit

These are the heart of any layout plan regardless of products, processes or size of the project.

The data input of the pattern is most significant in a process and by planning the layout around the sequence and intensity of material movement we attain a progressive flow through the areas involved. In addition, many supporting service areas must be planned & integrated, thus developing activity relationships.

These are combined into Flow and / or Activity Relationship diagram. Here activities, departments or areas are geographically related to each other without consideration of actual space required.

Next, the space requirements are developed from process machinery and equipment necessary or service facilities involved Area requirements must be balanced against space available.

Then the area allowed for each activity is hung on the activity relationship diagram to form a Space Relationship Diagram.

This is essentially a layout but is not effective unless adjusted or manipulated to integrate with space and modifying considerations hence we get various alternatives and each must be tested against practical limitations like

• cost
• safety
• employee preference

Remember each alternative has to work the problem lies in which one to select at this point a cost analysis of some kind should be made for comparison and justification, as a result, one may be chosen although frequently a modification or combination of two or more layouts may be chosen this completes phase II!

P – Product – Material What is to be produced ? of each item
Q – Quantity – Volume How Much
R – Routing – Process Sequence How will it (they) be produced?
S – Supporting Services With What support will production be backed?
T – Time – Timing When will items be produced?

Tie in PQRST:

The product designs and sales forecasts must be woven together with PQ analysis also called a product mix or volume variety. A specific analysis of product mix, along with Routing, services and times
leads to the demarcation of individual activities or workgroups hence a final layout

Flow Of Materials:

Routing means how an item is made – its process this is established by operations and sequences that will best produce P & Q wanted in optimum T This yields the basic data for analyzing the flow of materials.

Q.3. Write short notes on any four of the following: (4x 2 ½ =10)

(a) Car parking plan for a business hotel

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

There are various types of parking, like

• On grade parking
• Above grade parking
• Below grade parking
• Composite parking

For a business hotel, car parking plan should be made based on the number of room, space available, pax expected at MICE.  Depending on the kind of space available and location of the hotel, the paring should ideally be

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).  as it does not occupy too much of ground-level space.

(b) Phases of layout planning

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.

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
• Each layout rests on three fundamentals

 

• Relationships – Degree of closeness desired among things
• Space – The amount, kind, shape of the config of the things to be laid out
• Adjustments – Arrangement of things into a realistic best fit

These are the heart of any layout plan regardless of products, processes or size.

(c) Food grade steel

Food grade steel, as the name suggests, is stainless steel that is fit for use for cooking/serving/storing food material in it without having to worry about chemical reactions, corrosion and any ill/harmful effects taking place. Type 302 and 304 are the two most common grades of stainless steel used for food preparation and dining, also known as Type 304 (304 Grade) and are part of the 300 series. Also called 18/0. The first number,18, refers to the amount of chromium present and the second represents the amount of nickel.  For example, 18/8 stainless steel is comprised of 18% chromium and 8% nickel.  304-grade stainless steel is also comprised of no more than 0.8% carbon and at least 50% iron. The chromium binds oxygen to the surface of the product to protect the iron from oxidation (rust). Nickel also enhances the corrosion resistance of stainless steel.  Therefore, the higher the nickel content, the more resistant the stainless steel is to corrosion.

(d) Feasibility report

A Feasibility Study Report (FSR) is a formally documented output of feasibility study that summarizes results of the analysis and evaluations conducted to review the proposed solution and investigate project alternatives for the purpose of identifying if the project is really feasible, cost-effective and profitable. It describes and supports the most feasible solution applicable to the project.

The process to write the report is called feasibility study reporting. Often it is the responsibility of the project manager to control such a process. The importance of writing the report consists of providing legal and technical evidence of the project’s vitality, sustainability, and cost-effectiveness. The reporting process allows the senior management to get the necessary information required for making key decisions on budgeting and investment planning. A well-written feasibility study report template lets develop solutions for:

• Project Analysis because an example of FSR helps link project efficiency to budgeted costs.
• Risk Mitigation because it helps with contingency planning and risk treatment strategy development.
• Staff Training because the report can be used by senior management to identify staffing needs as well as acquire and train necessary specialists.

(e) 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.

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.4. Give the criteria for classifying a four-star hotel as per the latest classification guidelines of the Ministry of Tourism, Government of India. (10)

As per the latest classification guidelines by the Ministry of Tourism, Govt of India, for the hotel to be classified as a 4* hotel, it should 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  140sq ft
• Air-conditioning  100% 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.
• Safekeeping / in-room safe
• Minibar / Fridge
• Drinking water with minimum one glass tumbler per guest
• Wardrobe with minimum 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
• One bath towel and 1 hand towel to be provided per guest
• Hot and cold running water 24*7
• Shower cubicle
• Bottled toiletries, 1 of each per person

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 guest room 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

• Grade A cities: One Multi-Cuisine Restaurant cum coffee shop open from 7 am to 11 pm, one Specialty Restaurant and 24 hr. room service
• Other than A cities: One Multi-Cuisine Restaurant cum Coffee Shop open from 7 a.m. to 11 pm and 24 hours. 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
• Tea / Coffee making facility in the room
• Iron and Iron Board facility
• Paid transportation on call
• Shoe cleaning, shoehorn & slippers
• 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 the 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
• Newspapers available
• Access to travel desk facilities
• Left luggage facilities
• Provision for emergency supplies toiletries /first aid kit

Q.5. Explain the factors that affect the layout and design of a commercial kitchen and explain the various layout configurations with the help of a neat diagram. (10)

We should always remember that in the hotel industry due to importance must be given towards the kitchen in the early stage of construction itself. Pure kitchen location with respect to the building renders efficient design and difficult planning. One must remember while designing a kitchen that :

• Should be adjacent to the service area.
• Preferably in one corner of the building – in the north-west direction which provides two side walls for windows and free access to air and natural light.
• Corner location makes it convenient for receiving supplies and removal of the garbage.
• It should be situated over the ground to avoid flooding, drainage blockage/backflow. Should not be in basement areas where humidity, the heat of kitchen renders it prone to dampness, insect and pest infestation.

Factors to be kept in mind for a Commercial Kitchen

Drainage:

The efficiency of the drainage system determines the hygiene and sanitation of the kitchen environment to a large extent. Fat and grease get collected in drains restrict the flow of water – all kitchens should be fitted with grease traps on all drainage inlets to prevent backflow or blockage. Taking care on this during layout planning can prevent unnecessary recurring expenses during operation. Drains should be 10 to 15 cm. in diameter.

Electricity and Gas Connections:

Electric and gas points to be provided in a kitchen must be in confrontation with the plan of the equipment and also for the future plan. Depending on the size of the catering units, the requirement may vary from one PowerPoint and two light points as in a kiosk, to three PowerPoint and four-light points as in the cafeteria – which may need to use a refrigerator, a mixer, a juicer, with lighting the area. For large kitchens it is safer and economical to have a pipeline gas supply with meter, avoiding changing of gas cylinders in between. Gadgets are available which indicates the quantity of fuel in each cylinder, which helps the changing pattern. It is wise to make provision for more than one type of fuel in the kitchen to cope with failure and shortages.

Water Supply:

Provision for both hot and cold running water is necessary – this has to be made at the structural stage. (Smaller kitchens may have water heater above sink unit may be enough, but in kiosks and coffee shops installation of instant water heaters connected to normal plumbing proves quite effective). Following points are to be kept in mind:

• All water supply must be from purified sources.
• Non-purified sources may be used to wash out swill bins.
• Overhead water pipes should be avoided (collect dirt and drop on work areas)
• Preferably pipes should be concealed.
• Water storage tank should be covered and easy to clean periodically.
• Separate provision for drinking water is necessary where public supply is not satisfactory.

Floors:

It should be smooth, but not slippery, hard-wearing, free from joints, not easily damaged by spillage, easy to clean, preferably in dark plain color with appearance and durability factor. Various types of flooring materials that are available in the market having merits and demerits, the details of which are given in the following table.

Walls:

Hard plaster with an emulsion finish is most suitable as it is smooth and easy to clean. Ordinary emulsion paints are not washable, and removing marks or stains could the smudge the wall. Gloss paints are washable but tend to show faults in old plasterwork. Where the wall is near steam equipment, a plastic finish is better than tiles as it is non-absorbent and condensation from steam does not damage the surface. Any particular type of finish cannot be specified for a kitchen because the manager of the kitchen must decide what properties should be given priority. Whatever may be the material, the walls should be smooth, easy to clean, and impervious to moisture.

Ceilings :

Ceiling finish should be heat resistant. A plaster finish is most suitable, though it requires frequent redoing. While choosing finishing for walls, floors, and ceilings one must remember that dark colors reduce the level of illumination and affect visibility in kitchens.

Work Surface:

All work surfaces should be hard-wearing, smooth, and impervious. Stainless steel is by far the best among work surfaces in the kitchens, though the initial cost is higher. Marble though expensive is ideal as a work surface for food preparation work, because of its hardwearing and hygienic qualities, and beauty.

Lighting:

It should be designed to give the best possible illumination. Apart from overall lightings, fittings need to fix directly above work tables and food preparation areas. There might be two types of lightings – Fluorescent lamps and Mercury lamps. The recommended lighting per sq. m. of floor area is 30-watt for fluorescent lights, for filament lamps 80-watts per sq. m. are considered optimum. The recommended illumination for performing a task is 500 fluxes. The lights should be mounted at a height not less than 2.4 meters from the floor and the fittings not more than 2.2 meters apart.

Ventilation:

In kitchen it is very important to prevent the process of condensation which leads to the formation of molds and bacteria resulting in contamination of food. Proper ventilation is not only important for a fresh and comfortable environment, but vital to the preparation and provisions of safe and healthy food, Modes of ventilation: There are two types of mode, e.g, Windows and Ventilator hoods.

OR
What are the factors to be considered while planning of various supporting services? Give the specification for any two of the following kitchen equipment: (a) Brat pan (b) Idly steamer (c) Chapatti plate with a puffer (5+2 ½ + 2 ½ =10)

Factors to be considered while planning various support service:

Pot and Pan Washing:

The pot and pan washing function is also preferably done in a separate area instead of combining it with other areas as some small operations may be inclined to do. The basic pot and pan washing function can be handled with the three-compartment sink and drainboards, sufficient space for storing the soiled utensils have to be provided.

In some operations, a large storage area for soiled utensils may be required because they are not washed as soon as they are received. This occurs when the same person who wash dish, also wash the pots and pans. A pot washing machine is considered for large food facility if they can be economically justified.

A pot wash area is suppressed by 6” than the regular floor level of the kitchen, to avoid the water flowing into the main kitchen area. Heavy jet washers with water at a temperature of 88 degrees are used to wash pots because they easily remove the dirt and fat and make cleaning easy. Since the pot wash area becomes very messy with waste food and fat, anti-skid tiles are recommended for the floor and white glazed tiles on the three side walls up to 8 feet height. A minimum area of 10’ x 10’ is required.

Wet Grinding Area :

In India wet grinding area is considered to be one of the supporting services to the main kitchen. There will be a minimum of two wet grinders in any small hotels so that there is a stand by in case of breakdown. Wet grinders are tailor-made and are of different capacities. The ideal functional area required for a wet grinding is 10’ x 4’. The area has to have anti-skid tiles for the floor and glaze tiles on the wall to maintain hygienic conditions.

Chef’s Cabin :

The chef’s cabin has to be ideally located, so that, he has a clear view of the entire kitchen. In some organizations and some hotels, the Chef’s cabin is being utilized to store the imported stock of ingredients  like spices, wine, etc. Ideally 10’ x 10’ is required for the Chef’s cabin.

Chef‟s Larder:

This is a substore which is located within the kitchen, in the control of the chef.  The quantities of material drawn for the day from the main food store are stored in the chefs’ larder since there is no space to store this in the individual kitchen, the drawn material is stored in a place with the kitchen, which is called as chefs larder. Chefs larder is convenient for the cooks because they can draw material at any given time of the day even after the main food store is closed for the day in the evening.  Large quantities of food material should not be stored in a chef larder because it blocks the capital of the hotel.

Specification of given kitchen equipment:

(a) Brat pan

Specifications:

• Size: 800 x 900 x 850mm
• Voltage: 380v

Features:

• Hygienic
• Energy Efficient
• Durable

(b) Chapatti 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.6. Explain in 1-2 lines any ten of the following terms: (10×1=10)

(a) Carpet area

The net usable area is available for actual use within the internal walls of an apartment(i.e. excluding wall thickness areas).

(b) Plinth area

It is the area on which the structure is to developed. Eg-before construction commencement, the plot needs to be leveled and the leveled area is the plinth area.

(c) Dummy activity

It is an imaginary activity. It doesn’t exist in project activities. It is used in the network diagram to show dependency relationships or connectivity b/w two or more activities.
It is represented by the dotted line.

(d) Blueprint

Series of drawings showing detailed information about the layout of the parts of the building.

(e) FSI/FAR

(FSI- Floor Space Index, FAR- Floor Area Ratio)- Total covered area on all floors of all buildings on a certain plot divided by area of the plot.
{FAR is max. gross floor area(including balconies)}
{FSI doesn’t include areas with open roofs(eg-terraces)}

(f) Ventilation hood

It is a device containing a mechanical fan that hangs above the stove or cooktop in the kitchen, it removes airborne grease, combustible products, fumes, smoke, odor, heat, etc. from the air.

(g) SWG

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

(h) Critical path

It is the longest chain of activities through the network starting from first to the last event. (it is shown by thick or double line)

(i) Atrium

These are internal corridors overlooking the central space which may be open or sub-divided mezzanine extensions to increase utilization.

(j) 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).

(k) Circulation

The movement of guests, non-resident visitors, staff and supplies in a hotel tends to flow distinct, circulatory patterns. Where practical guests, supply and staff circulation be kept separate.

(l) Soldering

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

Q.7. Explain the procedure for developing specification for various kitchen equipment. List ten equipment required for the smooth functioning of commercial kitchen. (10)

After determining the type and capacity of the equipment required for a particular kitchen, the next phase involves selecting the specific characteristics that are desired.  Factors such as:

• Materials
• Constructions technique
• Special features
• Maintenance considerations are evaluated

Materials considered on the basis of hardness, high corrosion resistance, high strength, durability, abrasion resistance, ease of maintenance

1. Stainless steel (with alloys made with metals such as chromium, manganese, nickel, carbon, silicon. To create food-grade stainless steelie, type 302 and 304)

Specific standards for finishing using polish as well as the thickness that each equipment should have. Both depend on where and what for the quipment will be used

1. Galvanized steel- with a coating of zinc on it. Galvanized steel can be satisfactorily used for kitchen equipments, where there is no food contact or where abrasion is not evident.  Sinks, tables, counters, shelves, racks are manufactured with galvanized steel framework.

Construction technique

1. Welding is the preferred methods of joining sheets of metal that cannot be formed into the desired shapes. Heliarc welding is used on stainless steel if there is sufficient thickness of metal. The heliarc welding utilizes an inert gas as the flux, resulting very smooth or strong weld.  The weld can be ground and polished to the extent that the joint is equivalent to No.4 finish.
2. Soldering is different from welding in that the metal to be joined are bonded rather than fused together.  Soldered joints do not have the strength of welded joints, and should be used appropriately in those applications  that are not subjected to stress.  Tin and lead are the basic solders used, the presence of these metals prevents their use on joints in food contact areas.  If at all soldering has to be done in a food contact area, a silver soldering may be done with 95% of tin, 5% silver, but it is expensive.
3. Mechanical fasteners: The use of bolts, screws, rivets, and studs are undesirable in the food zones of kitchen equipment for sanitary reasons.  They may be used only in non-food zones if other joining techniques are not practical.  Low profile fasteners are preferred in order to facilitate cleaning of the area where the fasteners protrude.

Special features

• Edge treatment
• Leg and feet
• Casters and rollers
• Door and panels

Steps to develop standard specifications.

1. Ascertain the overall size of the equipment; overall size means, the length, breadth, and the height of equipment from the ground level in mm. (1 foot = 300 mm).
2. Framework to be used.
3. Briefly describe the top and 3 sides of the equipment with gauge of metal.  Then the interior of the equipment, (shelves, racks, etc.) with gauge, the distance between the racks and shelves.
4. Then express in brief about the 4th side i.e. the door, (swing door or sliding door) metal gauge used, type of insulation to be used.
5. Specify the electrical attachment required for the equipment – compressor on top (or) bottom, location of the panel – left/right/side.  Specify the make of the electrical attachment to be used.
6. If sinks have to be made/inbuilt with the table the overall size of the sink, the side on which it is required: LHS/RHS/Middle.
7. Bain-marie containers, whether dry heat/moist heat, which side the bain-marie containers are required and the size of the containers L/B/D.
8. Chute: whether chute is required, size of the chute, location of the chute, length of the chute, and finish
9. Gas burners:  type of burners, T-35, T-22, Chinese, specify the type of burners and the make to be used.
10. Wet Grinder: specify the make, capacity, if possible the model number.

For the smooth functioning of a commercial kitchen, the following equipments are needed:

1. Gas range
2. Work stations/ tables
3. Oven
4. Food processor/ Grinder
5. Deep fat fryer
6. Flat girdle
7. Steamer
8. Walk-in refrigerator with freezer
9. Brat pan
10. Dishwasher

Q.8. Explain the importance of kitchen stewarding in a hotel. Explain the workflow and the equipment required for smooth functioning of store department.

Kitchen Stewarding Importance:

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 kitchen pots and pans(scullery/pot wash)
• Maintaining kitchen equipment
• Cleaning all kitchen equipment and ensuring hygiene
• Garbage disposal
• Washing all service equipment including the ones used in banquets
• Polishing silverware
• Sending damaged silverware for plating
• Pest control
• Carrying transporting heavy articles
• Indenting for new crockery cutlery
• Gas connections and upkeep of tandoor
• Maintaining ppm levels for sanitizing knives and chopping boards
• Replenishment of serviceware to various outlets

The KST in charge reports directly to the GM or the Exe chef depending on the size of the property

Workflow in the store:

The basic aim of a food store is to maintain an adequate supply of foods for the immediate needs of the business with the very minimum loss through spoilage and pilferage.

The standard established for storing food should address the following principal concerns:

1. Location of storage facilities
2. The layout of storage facilities
3. Condition of facilities and equipment
4. Arrangement of foods
5. Security of storage areas

Equipment and Utensils used in store:

1. 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. These are manufactured as flat or louvered metal shelves and open welded wire shelves. The open wire shelving is recommended where ventilation is important. Shelves are available in aluminum, galvanized, coated galvanized and stainless steel. SS is the ultimate finish for both wet and dry storage. Uncoated zinc plated units should be used for dry storage only. The average shelf load limit is 1000 lbs. The height and upright shelves vary from 26 inches to 86 inches.
2. Mobile ingredient bins for dry storage: These are now available either in plastic or metal and may have sliding or hinged covers. Clear and see-through covers are also available.
3. Chinaware and glassware carton sizes: These are among the most important service equipment used in a catering facility and need to be stacked and preserved with great care and caution.
4. Refrigerated Storage: There are various options available for refrigeration systems – both indoor and outdoor installations. Indoor units are available in various finishes and with color panels. Audio and visual alarm systems are available for coolers and freezers. Plastic air curtains hung at door openings can cut down the running time of the compressor and save money.
5. Blast Freezer

Q.9. Explain the methods of conserving energy in different areas of hotel.

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 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 wastage 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 supply of electricity.
• Follow manufacturer’s instructions for maximum output of an equipment

OR
Discuss the various facilities to be provided for differently-abled guests in a hotel. (10)

Public Areas:

1. • 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:

1. • Handicapped-accessible rooms feature connecting doors to another handicapped-accessible room
   • The guest rooms are located close to the elevators and fire exits
   • 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

1. • 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

1. • 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

1. • 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

1. • 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.10. (a) Distinguish between CPM and PERT.

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 take into account time uncertainty.  Thus the expected duration of each activity is probabilistic and expected duration indicates that there is 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 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.

 

(b) Draw the network diagram for the given project and find out the critical path:

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

Network Diagram for the given project:

We can see from the network diagram that the longest path i.e critical path is

A(4)–>D(7)–>G(2)

& Total Time required for the project is 4+7+2 = 13