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CPM & Pert ( Definition)

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Definition of PERT

PERT is an acronym for Program (Project) Evaluation and Review Technique, in which planning, scheduling, organizing, coordinating and controlling uncertain activities take place. The technique studies and represents the tasks undertaken to complete a project, to identify the least time for completing a task and the minimum time required to complete the whole project. It was developed in the late 1950s. It is aimed to reduce the time and cost of the project.

PERT uses time as a variable which represents the planned resource application along with performance specification. In this technique, first of all, the project is divided into activities and events. After that proper sequence is ascertained, and a network is constructed. After that time needed in each activity is calculated and the critical path (longest path connecting all the events) is determined.

Definition of CPM

Developed in the late 1950s, Critical Path Method or CPM is an algorithm used for planning, scheduling, coordination and control of activities in a project. Here, it is assumed that the activity duration is fixed and certain. CPM is used to compute the earliest and latest possible start time for each activity.

The process differentiates the critical and non-critical activities to reduce the time and avoid the queue generation in the process. The reason for the identification of critical activities is that, if any activity is delayed, it will cause the whole process to suffer. That is why it is named as Critical Path Method.

In this method, first of all, a list is prepared consisting of all the activities needed to complete a project, followed by the computation of time required to complete each activity. After that, the dependency between the activities is determined. Here, ‘path’ is defined as a sequence of activities in a network. The critical path is the path with the highest length.

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Syllabus BHM306

01 Hotel Design

  1. Design Consideration
    1. Attractive Appearance
    2. Efficient Plan
    3. Good location
    4. Suitable material
    5. Good workmanship
    6. Sound financing
    7. Competent Management

02 Facilities Planning

  1. The systematic layout planning pattern (SLP)

Planning consideration

  1. Flow process & Flow diagram
  2. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel

Architectural consideration

  1. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)
  2. Approximate cost of construction estimation
  3. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room
  4. Approximate requirement and Estimation of water/electrical load gas, ventilation

03 Star Classification of Hotel

  1. Criteria for star classification of hotel (Five, four, three, two, one & heritage)

04 Kitchen

  1. Equipment requirement for commercial kitchen
    1. Heating – gas/electrical
    2. Cooling (for various catering establishment)
  2. Developing Specification for various Kitchen equipments
  3. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities)

05 Kitchen Layout & Design

  1. Principles of kitchen layout and design
  2. Areas of the various kitchens with recommended dimension
  3. Factors that affect kitchen design
  4. Placement of equipment
  5. Flow of work
  6. Space allocation
  7. Kitchen equipment, manufacturers and selection
  8. Layout of the commercial kitchen (types, drawing a layout of a Commercial kitchen)
  9. Budgeting for kitchen equipment

06 Kitchen Stewarding Layout and Design

  1. Importance of kitchen stewarding
  2. Kitchen stewarding department layout and design
  3. Equipment found in kitchen stewarding department

07 Stores – Layout and Design

  1. Stores layout and planning (dry, cold and bar)
  2. Various equipment of the stores
  3. Work flow in stores

08 Energy Conservation

  1. Necessity for energy conservation
  2. Methods of conserving energy in different area of operation of a hotel
  3. Developing and implementing energy conservation program for a hotel

09 Car Parking

  1. Calculation of car park area for different types of hotels

10 Planning for Physically Challenged

11 Project Management

  1. Introduction to Network analysis
  2. Basic rules and procedure for network analysis
  3. C.P.M. and PERT
  4. Comparison of CPM and PERT
  5. Classroom exercises
  6. Network crashing determining crash cost, normal cost