6th Sem | Facility Planning | Solved Papers | 2018-19

Q.1. Explain the unique architectural features, facilities and services provided in five star hotels.

Designing a hotel requires careful consideration of various factors to ensure that the hotel is functional, visually appealing, and meets the needs of its guests. The following are some points to be considered while designing a hotel:

1. Location: The location of the hotel is one of the most important factors to consider as it affects the accessibility, visibility, and marketability of the hotel. The hotel’s location should be convenient and easily accessible to its target audience, whether it is business travelers, leisure tourists, or both. Additionally, the location should be safe, attractive, and offer scenic views if possible.
2. Layout and Space Planning: The layout and space planning of the hotel are critical in determining the guest experience and operational efficiency. The hotel’s layout should be designed to maximize space utilization while ensuring that guests can move around comfortably and conveniently. The hotel’s facilities, such as guest rooms, reception, lobby, restaurants, and other amenities, should be strategically placed to optimize guest flow and minimize operational bottlenecks.
3. Architectural Design: The architectural design of the hotel should align with its brand and target audience. The hotel’s design should be aesthetically pleasing and memorable, while also reflecting the local culture and environment. The architectural design should also consider sustainability and energy efficiency to reduce the hotel’s environmental footprint.
4. Interior Design: The interior design of the hotel is crucial in creating a unique and memorable guest experience. The hotel’s interior design should align with its brand and target audience, creating a cohesive and harmonious ambiance throughout the hotel. The hotel’s interior design should also be functional, offering guests comfort and convenience while reflecting the local culture and environment.
5. Amenities and Facilities: The hotel’s amenities and facilities should be designed to meet the needs and preferences of its target audience. The hotel should offer a range of amenities and facilities, including guest rooms, restaurants, bars, fitness centers, spa, pool, and meeting rooms. The hotel should also offer the latest technology, such as high-speed internet, in-room entertainment, and smart room features.
6. Safety and Security: Safety and security are critical considerations when designing a hotel. The hotel should have appropriate safety and security measures in place, including fire safety systems, CCTV surveillance, access control systems, and trained security personnel. The hotel should also have emergency procedures in place to deal with unforeseen events such as natural disasters or medical emergencies.
7. Sustainability: Sustainable design is becoming increasingly important in the hospitality industry. The hotel should be designed to minimize its environmental footprint, including reducing energy and water consumption, using renewable energy sources, and minimizing waste generation. The hotel should also adopt sustainable practices in its operations, such as using eco-friendly cleaning products and reducing single-use plastics.

Q.2. Explain features of feasibility report with reference to financial, technical and marketing components.

OR Propose list of furniture, fixtures and equipment for 50 covers multi-cuisine restaurant.

A 50 covers multi-cuisine restaurant requires an extensive range of furniture, fixtures, and equipment (FF&E) to provide a comfortable dining experience to its guests. The proposed list of FF&E for the restaurant includes the following:

1. Furniture
   • Tables (rectangular, round, or square) with chairs and/or booths to accommodate up to 50 guests. The number of tables and chairs will depend on the restaurant’s layout and seating arrangements.
   • Bar counter with bar stools (if applicable)
   • Host/hostess stand with podium
   • High chairs for children (if applicable)
   • Outdoor seating (if applicable)
2. Fixtures
   • Lighting fixtures (chandeliers, pendant lights, wall sconces) to create the desired ambiance.
   • Decorative items (paintings, sculptures, plants) to enhance the aesthetic appeal.
3. Equipment
   • Commercial kitchen equipment, including ovens, stoves, grills, fryers, refrigerators, and freezers.
   • Serving equipment, including serving trays, platters, pitchers, and utensils.
   • Dishwashing equipment, including dishwashers and sinks.
   • POS (point of sale) system to manage orders and payments.

It is important to note that the above list of FF&E is not exhaustive and can be customized based on the restaurant’s concept, theme, and budget. Additionally, the selection of FF&E should take into account factors such as durability, comfort, and ease of maintenance.

Overall, the proposed list of FF&E for a 50 covers multi-cuisine restaurant includes furniture, fixtures, and equipment that are essential for providing a comfortable and memorable dining experience to guests.

Q.3. Enlist certificates / no objection certificates required to attest at the time of approval of hotel at the project stage.

OR With the help of a flow diagram, explain the Systematic Layout Planning.

Systematic Layout Planning (SLP) is a method used to design and optimize the layout of a facility. It is a step-by-step approach that involves analyzing the needs of the facility, identifying objectives, and developing alternative layouts to achieve the objectives. The following flow diagram explains the steps involved in the SLP process:

The SLP process starts with the initiation of the process, where the project team is formed and the scope and objectives of the layout project are defined. The team then proceeds to gather information about the facility, such as the size, shape, and existing layout.

The team then conducts an analysis of the current layout of the facility to identify the strengths and weaknesses of the existing layout. This is followed by an analysis of the flow of materials and people in the facility to identify opportunities for improvement.

The team then develops a relationship chart that identifies the spatial relationships between various work areas in the facility. This is followed by the development of a space requirements chart that identifies the required space for each work area.

The team then develops a space availability chart that identifies the available space in the facility. Based on this information, the team develops alternative layouts that meet the objectives of the project.

The team then evaluates the alternative layouts using various criteria, such as cost, efficiency, and safety, and selects the final layout. The final layout is then implemented in the facility.

Q.4. Enlist key steps for designing a commercial kitchen for 100 covers coffee shop and suggest list of ten heavy duty kitchen equipment.

Q.5. Explain various kitchen configurations / shapes with the help of a neat diagram.

Commercial kitchens can be designed in a variety of configurations or shapes, depending on the size, type of food service, and workflow requirements. The following are the most common kitchen configurations:

1. Straight Line Kitchen: In a straight line kitchen, the equipment and workstations are arranged in a straight line, from the receiving area to the service area. This configuration is suitable for small kitchens with limited space.
2. L-Shaped Kitchen: In an L-shaped kitchen, the equipment and workstations are arranged in an L-shape, with the cooking area and service area in the two arms of the L-shape. This configuration is suitable for larger kitchens with more complex workflows.
3. U-Shaped Kitchen: In a U-shaped kitchen, the equipment and workstations are arranged in a U-shape, with the cooking area and service area on opposite sides of the U-shape. This configuration is suitable for larger kitchens with multiple workstations.
4. Island Kitchen: In an island kitchen, the equipment and workstations are arranged in a square or rectangular shape, with the cooking area in the center of the kitchen and the service area surrounding it. This configuration is suitable for larger kitchens with multiple workstations and high volume of food service.
5. Zone Kitchen: In a zone kitchen, the equipment and workstations are arranged based on functional zones, such as preparation zone, cooking zone, and service zone. This configuration is suitable for kitchens with complex workflows and high volume of food service.

[Diagrams to be added]

Q.6. Explain the recommendations and norms of Ministry of Tourism regarding the facilities provided by a five star hotels to Divyang (physically challenged guests).

Q.7. Differentiate between any four of the following:

(a) Plinth area and floor area

Plinth area refers to the total area occupied by the building at the floor level. It includes the area of all walls, internal partitions, and columns. Plinth area is calculated by measuring the external dimensions of the building at the floor level and multiplying the length by the breadth. It is usually used to determine the cost of construction, as it includes all the materials used in the building.

Floor area, on the other hand, refers to the area of the floor slab only. It does not include the area of the walls, internal partitions, and columns. Floor area is calculated by measuring the length and breadth of the floor slab and multiplying them together. It is used to determine the usable area of the building, such as for determining the maximum number of people who can occupy a room.

(b) Site conditions and project conditions

Site conditions refer to the physical conditions and characteristics of the site where the construction project is to be carried out. This includes factors such as the topography, geology, soil quality, climate, and existing infrastructure. Site conditions can have a significant impact on the design and construction of the building, as well as on the safety of workers and the surrounding environment. For example, if the site is located in an earthquake-prone area, the building may need to be designed to withstand seismic forces.

Project conditions, on the other hand, refer to the specific requirements and constraints of the project itself. This includes factors such as the scope of work, budget, schedule, and quality standards. Project conditions can also be affected by external factors such as legal regulations, building codes, and zoning laws. The project conditions can have a significant impact on the success of the construction project, as they determine the goals, resources, and timeline for the project.

(c) CPM and PERT

CPM is used for projects with known and fixed durations for each activity. It is a deterministic approach that calculates the critical path and identifies the activities that must be completed on time to meet the project deadline. CPM breaks down the project into a sequence of activities, estimates the duration of each activity, and identifies the dependencies between them. By analyzing the critical path, CPM helps project managers to identify the activities that have the greatest impact on the project timeline and allocate resources accordingly.

PERT, on the other hand, is used for projects with uncertain durations and complex interdependencies between activities. It is a probabilistic approach that uses a range of estimates for activity durations and calculates the probability of completing the project within a given time frame. PERT uses a three-point estimate (optimistic, most likely, and pessimistic) for activity durations and calculates the expected duration using a weighted average of the three estimates. PERT also considers the dependencies between activities and identifies the critical path to determine the activities that have the greatest impact on the project timeline.

(d) Merger and franchise

A merger is a combination of two or more companies to form a single entity. In the hospitality industry, mergers can help companies expand their geographic reach, diversify their services, and gain access to new markets. For example, a hotel chain might merge with another hotel chain to create a larger network of properties, allowing them to offer a wider range of services to customers.

A franchise, on the other hand, is a business model where a franchisor grants a franchisee the right to use their business name, products, and services in exchange for an initial fee and ongoing royalties. Franchising allows companies to expand their brand without incurring the full cost and risk of opening new locations. In the hospitality industry, franchising is commonly used by hotel chains, restaurants, and other hospitality businesses to expand their brand and reach new customers. For example, a hotel chain might offer franchise opportunities to entrepreneurs who want to own and operate their own hotel while leveraging the established brand and services of the hotel chain.

(e) Greek architecture and Roman architecture

Greek architecture refers to the style of architecture that was prevalent in ancient Greece from around 900 BC to 1st century BC. Greek architecture is known for its simplicity, symmetry, and harmony with the natural surroundings. The most prominent features of Greek architecture include columns, pediments, and entablatures. Greek buildings were often decorated with intricate sculptures and reliefs depicting mythical or historical scenes. The most famous examples of Greek architecture are the Parthenon in Athens and the Temple of Zeus in Olympia.

Roman architecture, on the other hand, refers to the style of architecture that was prevalent in ancient Rome from the 6th century BC to the 5th century AD. Roman architecture is characterized by its grandeur, monumentality, and engineering prowess. Roman buildings were often constructed using arches, domes, and vaults, which allowed for large, open interior spaces. Roman architecture was also known for its extensive use of decorative elements, such as frescoes, mosaics, and sculptures. The most famous examples of Roman architecture are the Colosseum, the Pantheon, and the Roman Forum.

(f) Three-star apartment and three-star hotel

A three-star apartment is typically a self-contained unit with a kitchen, living room, one or more bedrooms, and a bathroom. The apartment may be part of a larger complex or a standalone unit. Three-star apartments typically offer basic amenities such as air conditioning, Wi-Fi, and basic kitchen appliances. They may also offer additional services such as housekeeping, laundry facilities, and front desk assistance. Three-star apartments are often used by travelers who want more space and privacy than a traditional hotel room.

A three-star hotel, on the other hand, is a traditional hotel that offers rooms with various configurations such as single, double, twin, and suites. Three-star hotels typically offer more amenities and services than three-star apartments, including 24-hour front desk service, housekeeping, room service, and on-site dining options. Three-star hotels also offer amenities such as fitness centers, swimming pools, and business centers. Three-star hotels are often used by travelers who want a convenient and comfortable accommodation option with a range of services and amenities.

Q.8. Write short notes on any four of the following:

(a) Mark sheet for Quality (Hotel classification)

Mark sheet for Quality is a document used in the hotel classification process to evaluate and rate the quality of a hotel’s facilities and services. The mark sheet typically covers a wide range of criteria, including room size, cleanliness, amenities, staff training, food and beverage services, and security. The mark sheet is used by hotel classification committees to assign a rating to the hotel based on its overall quality and compliance with established standards.

(b) Hotel classification committee

A hotel classification committee is a group of experts in the hospitality industry who are responsible for assessing and rating hotels based on established standards. The committee typically includes representatives from government agencies, tourism boards, and industry associations. The committee evaluates hotels based on a variety of criteria, including location, facilities, services, cleanliness, and safety. The hotel classification committee assigns a rating to each hotel based on its overall quality and compliance with the established standards.

(c) Kitchen stewarding

Kitchen stewarding is a department within a hotel or restaurant that is responsible for maintaining the cleanliness and organization of the kitchen and its equipment. This includes tasks such as dishwashing, cleaning surfaces and equipment, and waste management. Kitchen stewarding is essential to ensure the safety and hygiene of the food served to customers.

(d) Types of parking

There are various types of parking available in the hospitality industry, including valet parking, self-parking, and shuttle parking. Valet parking is a service where a hotel employee parks and retrieves the guest’s car. Self-parking is where the guest parks their own car in a designated parking area. Shuttle parking is where the hotel provides a shuttle service to transport guests to and from a parking area.

(e) Compensating hood

A compensating hood is a type of ventilation system used in commercial kitchens to remove smoke, heat, and odors. A compensating hood uses a combination of exhaust and supply air to create a balanced airflow, ensuring that smoke and odors are effectively removed from the kitchen without creating negative pressure or affecting the temperature of the cooking environment.

(f) Beam scale

A beam scale is a type of weighing device used in commercial kitchens to measure the weight of ingredients. A beam scale consists of a balance beam with two pans suspended from it. The weight of the ingredient is measured by placing it on one pan and adding weights to the other pan until the balance beam is level. Beam scales are commonly used in kitchens because they are accurate, easy to use, and do not require electricity.

Q.9. Prepare a network diagram and identify the critical path of various tasks for a restaurant project. Duration and procedures are given in the below table:

Here are all the possible paths and their respective durations for the given network diagram:

• Start -> A(3) -> D(2) -> H(3) -> J(6) -> End: 14 days
• Start -> B(4) -> E(5) -> H(3) -> J(6) -> End: 18 days
• Start -> B(4) -> F(3) -> I(7) -> J(6) -> End: 21 days
• Start -> C(4) -> G(4) -> I(7) -> J(6) -> End: 21 days

The critical path is the longest path through the network and determines the minimum amount of time required to complete the project.

Q.10. Energy conservation is one of most challenging area in hotel operation. Recommend Ten most prominent ways to be followed by hotel industry in India.