6th Sem | Facility Planning | Solved Papers| 2015-16

Q.1. List the design considerations while planning a hotel. Explain any two of them in detail. (10)

The following design consideration is to be kept in mind:

• Attractive appearance
• Efficient plan
• Location
• Suitable material
• Workmanship
• Sound financing
• Competent Management

1. 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.

1. 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. List and explain the four phases of layout planning. Discuss the key to unlocking layout problems. (5+5=10)

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 are 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.

The Key to Unlocking Layout Problems

There are two basic elements on which every layout problem rests:

• 1. Product (or material to service) – what is to be made or produced.
• 2. Quantity (or volume) – how much of each item is to be made.

Directly or indirectly, these two elements underline all other features or conditions in layout work. Therefore, facts, estimates, or information about these two elements are essential.

One other basic element of the key to unlocking layout problems is time (or timing). By the time (or timing) we mean when, how long, how often, and how soon. The above figure shows the elements as a key. But note that these letters at the business end of the key; W H Y. These are an essential reminder to the layout man to question the basic data – to check with reliable sources or his top management to find out the basic figures on which layout planning will depend. Therefore a few challenging “W H Y’s” may be necessary to be sure the starting data is sound.

OR
What are the general features, facilities, and services essential for being classified as a five-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. 1 bath towel and 1 hand towel to be provided per guest
4. Hot and cold running water 24*7
5. Shower cubicle
6. Bottled toiletries, 1 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.3. With the help of a neat diagram, explain the sequential procedure of systematic layout planning. (10)

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

Systematic Layout Planning is a framework of four planning phases:

1. Analysis of the location of the area where what should be laid out
2. Searching for general layouts
3. Evaluation and establishing detailed layout
4. Selection and installing the final layout

The main objective of SLP is as follows:

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

Q.4. Give the standard purchase specification for the following equipment (any two): (2×5=10)

(a) Four Burner Cooking Range

• The unit shall be open frame structure provided with cross bracings. •
• Top S.S.sheet shall be 16 SWG.
• S.S.panels up to 12” from the top shall be 18 SWG.
• The vessel rests shall be of cast iron size 450 x 450 mm. •
• S.S. spillage or drip tray to be provided.
• 4 Nos. high-pressure burners – T.22 United (Mumbai) make along with pilots.
• The provision of gas inlets shall be on both sides.
• Exhaust louvers on all 3 sides of the panel.
• Needle control valve to be provided.
• Marine edges to be provided.
• O.S. 1500 x 700 x 600 mm.

(b) Dessert Trolley

• Length- 123cm
• Height- 108cm
• Width- 43cm
• Material- Acryl glass, Beechwood veneered, Brass
• Load Capacity- 50kg
• Wheels- 4

(c) Bain-Marie Counter

• The top of the bain-marie shall be 16 SWG  S.S.
• 3 side blinders shall be of 20 SWG
• The under shelf 18 SWG shall be 6” above GL
• The unit shall be provided with 1/2 G.N.pans (gastro norm pans) 200 mm deep and with
• 2 Nos. round containers of 225 mm x 200 mm depth made of 16 SWG with lids.
• The unit shall be provided with rotator switch on/off, thermostat and pilot lamp indicator of standard make.
• One partition inside the counter on the non-bain Marie container side at 12” height from the bottom.
• O.S. 1500 x 700 x 850 mm.

(d) Work Table with Sink

• Recommended gauge top: 16-18
• MS Framework
• OS – 2100 x 750 x 850 mm
• Tubular stainless steel bullet legs
• Edges to be crimped edges
• Sink on left-hand side 45*45*45cm
• Splashback to be provided

Q.5. (a) Discuss the points to be considered for the provision of store layout planning.

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

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

(b) Suggest energy-saving actions for the kitchen and F&B service department. (5+5=10)

Some useful tips on power saving for some energy-consuming majors for the food and beverage production and service departments are as follows:

1. Switch on only that equipment which is required
2. Prepare a schedule clearly indicating additional equipment required during peak season
3. Check the capacity of heavy equipment, like ovens, deep fat fryers, dough kneaders, etc. and plan for optimum capacity utilization.
4. The time required for preheating the oven should be known and notified to all staff concerned.
5. Oven doors not to be opened for longer than necessary for loading and unloading.
6. Opening doors frequently reduces efficiency and results in energy loss.
7. Switch off ovens, and gas ranges that are not necessary / not in use.
8. Limit the general use of hot water to 1060 F.
9. Cook on the largest volume possible.
10. Turn down the heat as soon as food begins to boil.
11. Keep all cooking surfaces clean.
12. Bring the frosted meat/vegetables/fruit items to room temperature before you start cooking.  Soaking of lentils and rice helps in energy conservation.
13. Place foil under range and griddle burners.
14. Do not turn on the gas burners until you are ready to cook.
15. Timers should be installed on the kitchen equipment.
16. Burners should always be at minimum before placing the pot or kettle on them.
17. Use flat-bottom pans and pots to maximize heat transfer.
18. Regularly check all gas units for uneven or yellow flames.
19. Replace the outdated equipment with more energy-efficient ones.
20. Follow scheduled maintenance of equipment.
21. Check proper insulation and earthing of equipment on a routine basis.
22. Proper cleaning and maintenance of equipment reduce fuel consumption.
23. Install chandeliers and other decorative light fixtures in restaurants, coffee shops, banquets, nightclubs, discotheques, etc. A banquet is a major section of energy consumption. So, control the functioning of a/c according to the time of function; e.g. if function starts at 15-00 hrs, then switch on the AC system at 14-30 hrs and if it schedules closing at 21-00 hrs, then switch off the AC system at 20-30 hrs.
24. Timely defrosting in the case of refrigerated equipment helps in energy conservation.

Q.6. Draw a neat layout of the commercial kitchen of a 100 cover Indian specialty restaurant (Assume detail wherever required). (10)

Q.7. Give a comparative analysis of CPM and PERT. (10)

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

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

PERT

CPM

1. The origin is military (naval). 2. It is an event-oriented approach. 3. There is an allowance for uncertainty. 4. It has three-time estimates. 5. It is a probabilistic model with uncertainty in activity duration. 6. It does not demarcate between critical and non- critical activities. 7. It is especially suitable when high precision is required in time estimates. E.g. defence 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.

 

OR
Discuss the basic rules and procedures for network analysis. (10)

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

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

Some conventions of network diagram are shown in Figures below:

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

Q.8. Draw a network diagram for the given project and find out the critical path: (10)

Task	Time (in days)	Predecessor
A	2	—
B	3	—
C	4	—
D	2	A
E	2	B
F	4	B
G	6	C
H	4	D
I	2	E
J	3	H, I
K	5	F, G

Network Diagram for the given project:

Critical Path:

From the Network Diagram, we can see the longest path from start to end is  C(4) –> G(6) –> K(5)

The same is the Critical Path & Minimum Duration Required to complete this project would be 4+6+5 = 15 Days.

Q.9. Write short notes on any two of the following:(2×5=10)

(a) Planning for physically challenged

While designing for the hotels & restaurants we often forget that our services are not only meant for the abled Adults, and limited too. We are all physically disabled at some time in our lives. A child, a person with a broken leg, a parent with a pram, an elderly person, etc. are all disabled in one way or another. Those who remain healthy and able-bodied all their lives are few. As far as the built-up environment is concerned, it is important that it should be barrier-free and adapted to fulfill the needs of all people equally. As a matter of fact, the needs of the disabled coincide with the needs of the majority, and all people are at ease with them. As such, planning for the majority implies planning for people with varying abilities and disabilities.

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 exits 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.
• Entry door is 94 cm wide.
• Floor to ceiling mirror available in the room.
• The safety box is installed at the 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 a 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.
• Light switch in 73 cm height.
• A/C control 75 cm height.
• Service in the bathroom at 90 cm height.

(b) Importance of Kitchen Stewarding 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.

(c) Budgeting for kitchen equipment

When thinking about a kitchen redevelopment or new build, it can be extremely daunting to think about all the things that you need to buy. However, it’s an essential step in the process, and if you don’t budget correctly, then you might find yourself with some hefty, and unforeseen, bills at the end of the project. It’s also problematic to be too cautious with your budget too

Small Items and Ware This is something that so many new restaurants overlook. It’s easy to do. You’re so focused on the large things, such as the background décor, the chairs, and tables, the large pieces of kitchen equipment that you just forget about the small things.   When it comes to small items, there are a number of things to think about: Cutlery: you need to have enough to cater for all restaurant users, and then some. They tend to go missing.

Plates: these definitely go missing a lot less than the above, but still, they do get broken. When you buy items that break easily, (e.g. plates or glasses) make sure that they can be easily replaced with the same style. A restaurant that services people with odd-looking plates can sometimes come across as not a little blasé, and people then interpret this to mean they probably don’t serve nice food. Other small items include catering equipment, such as blenders, kettles, toasters, microwaves, etc.

Finally, with small ware, factor in things like vases, pictures, and other decorative flourishes. They can make a huge difference in the feel of the restaurant. Large Items and Equipment These items are rarely overlooked. All restaurant owners know that these items consist of fridges, freezers, ovens, ventilation (-this one might go under the radar, but it is essential for a healthy kitchen), dishwashers, etc. They consist of large items of furniture too, such as tables, chairs, and sofas.

(d) Planning of various support services in the kitchen

Pot and Pan Washing:

The pot and pan washing function are 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 the dish, also wash the pots and pans. The 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 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.

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

(a) Blueprint

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

(b) FSI

(FSI- Floor Space Index) Total covered area on all floors of all buildings on a certain plot divided by area of the plot.
-FSI does not include areas with open roofs(eg-terraces).

(c) Carpet area

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

(d) Network crashing

It is done when we want to shorten the project completion by spending extra resources i.e. ultimately more money.

(e) Blast freezer

It is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. It ensures the safety and quality of food products.

(f) Heritage hotel

‘Heritage Hotels’ cover running hotels in palaces/castles/forts/Havelis/hunting loges/residence of any size built prior to 1950.

(g) Normal cost

Normal or Regular cost which is incurred in the normal conditions during normal operations of the organization. They are the sum of actual direct material cost, actual labor cost, and other direct expenses. Eg- repairs, salaries.

(h) FIFO

First In First Out, is an asset-management and valuation method in which the assets produced or acquired first are sold, used or disposed of first.

(i) Energy Audit

It is an inspection, survey, and analysis of energy flow for energy conservation in a building, process or system to reduce the amount of energy input into the system without negatively affecting the output.

(j) 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.

(k) CADD

Computer-Aided Design and Drafting, which involves designing and drafting equipment, ceilings, lighting, plumbing, wiring and so on of the overall project plan.

(l) Landscape

The landscape is a portion of territory that can be viewed at one time from one place.