FACILITY PLANNING

2012
1. Discuss the responsibilities of a food service consultant in a food service facility.

1. Provides specific/specialized expertise

2. Usually involved for limited, specified period

3. Brings high degree of industry experience
4. Advises and educates clients on wide range of topics
5. Provides independent, objective advice
6. Facilitates between project team and foodservice operations professionals
7. Acts as an advocate for foodservice operations
8. Enhances client’s business

2. What do you understand of facility management ? Write its concept.

Facility management (FM) is a profession that encompasses multiple disciplines to ensure

functionality, comfort, safety and efficiency of the built environment by integrating people, place,
process and technology.

The International Organization for Standardization defines FM as the “organizational function which
integrates people, place and process within the built environment with the purpose of improving the
quality of life of people and the productivity of the core business.”

3. Location is an important factor for food service facility. Discuss.

Four Important Factors

1. Parking: Ideally, a new restaurant location should have its own parking lot. If that isn’t an option—
for example, in a major city—consider partnering with a hotel in the area that has its own parking
options. Many famous restaurants are housed in hotels, and for a good reason. Not only is there
parking, but the benefit of foot traffic that is staying right upstairs is incalculable.

2. Accessibility: There’s a reason that major restaurant chains are often located near highway exits:
It makes them accessible for customers. Certain restaurants can get away with food or service that
isn't the best simply because their locations are so accessible, like restaurants near the Eiffel
Tower or Collisseum.

3. Visibility: This goes along with accessibility and is very important for new restaurant locations.
People have to know the restaurant is there, either in person or on their mobile devices. It is why
property prices in downtown districts and developed strips are higher than in other areas. They
offer a level of visibility that can bring in a great deal of walk-in business. Consider advertising in
search engines and social media to enhance your presence across all forms of media

4. Population Base: Are there enough people in the area to support your business? There need to
be enough people who live in or pass through the area regularly to keep you busy. To determine
a particular area's population base, you could do a site study.

5. What are the consideration in mind while designing for new accommodation ?

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1. DETERMINE THE PURPOSE OF THE ROOM 2. DO YOUR RESEARCH AND MAKE A BUDGET 3. THINK
ABOUT THE ROOM’S LAYOUT BEFORE BUYING ANYTHING 4. LEAVE SOME FREE SPACE 5. DON’T BUY
FURNITURE THAT’S TOO BIG 6. DECIDE ON A COLOR SCHEME 7. REMEMBER YOUR OTHER ROOMS 8.
STICK WITH THE CLASSICS 9. INCORPORATE LIGHTING INTO YOUR PLAN 10. ACCESSORIZE LAST

5. Write about job responsibilities of an architect.

 Meet with clients to determine objectives and requirements for structures

 Estimate the amount of required materials, equipment, and construction time
 Prepare structure specifications
 Direct workers who prepare drawings and documents
 Prepare scaled drawings with computer software and by hand
 Prepare contract documents for building contractors
 Manage construction contracts
 Visit worksites to ensure that construction adheres to architectural plans
 Seek new work by marketing and giving presentations

2009-10
6. Write short notes on the following :

a) Plinth area (done)

b) Damp proof course.

Damp proof course (DPC) is generally applied at basement levels which restricts the movement of
moisture through walls and floors. Selection of materials for damp proof course and its various
methods of applications in buildings is discussed.

Materials for Damp Proof Course (DPC)

Properties of Materials for DPC

An effective damp proofing material should have the following properties;

1. It should be impervious.

2. It should be strong and durable, and should be capable of withstanding both dead as well as
live loads without damage.

3. It should be dimensionally stable.

4. It should be free from deliquescent salts like sulphates, chlorides and nitrates.

Types of Materials for Damp Proof Course

The materials commonly used to check dampness can be divided into the following three categories:

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1. Flexible Materials: Materials like bitumen felts (which may be hessian based or fiber/glass fiber
based), plastic sheeting (polythene sheets) etc.

2. Semi-rigid Materials: Materials like mastic, asphalt, or combination of materials or layers.

3. Rigid Materials: Materials like first class bricks, stones, slate, cement concrete etc.

7. What is flow process ? vvvvv

8. Write a short note on an efficient plan. (done)

9. What is an activity relationship chart ?

Relationship Chart

Code Reason
1 Frequency of use high
1. Directors conference room
I 2 Frequency of use medium
1 I 3 Frequency of use low
2. President O 1 U
4 Information flow high
5 U 3 O
3. Sales department U O 2 5 Information flow medium
6 U
6 I 5 U 3 U 6 Information flow low
4. Personnel O U
4 O 6 3 U
5 O 5 O 6 I 3 U
5. Plant manager A 4 6
5 O 5 E O
4 A 5 O 4 I 5
6. Plant engineering office
I 4 O 5 O 4
4 O 5 4
Rating Definition
O
7. Production supervisor U 5 E 5 A Absolutely Necessary
6 O 4
8. Controller office I 5
E Especially Important

4
I Important
9. Purchasing department O Ordinary Closeness OK
U Unimportant
X Undesirable

10. What are the requirements of minimum area of a single room and a bathroom in 1, 2, 3, 4, 5 star
and 5 star deluxe categories of hotels ?

2010-11
11. Write a short note on good location. (done)

12. What is the importance of flow process ? vvvvvv

13. Name the members of HRACC.

In India Star Rating of hotels is given by a central government committee (HRACC). The
members of HRACC comprises of:
 Officials from Central and State Tourism ministry
 Members of FHRAI
 Members of HAI
 Members of IATO
 Members of TAAI
 Principle of IHM
 Members of IHHA

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14. Discuss in brief the classification criteria of 4-star hotels.

15. Write short notes on the following :

a) Plinth area b) Carpet area.

Carpet area
As the name indicates, a carpet area is an area which can be covered by a carpet. It is the
wall to wall distance which makes for the net usable floor area of the house. According to
RERA (Real Estate Regulation and Development) Act guidelines, it is mandatory for
developers to disclose the carpet area of each apartment basis which the sale price should
be calculated. Unlike the built-up area, explained below, this area does not include the area
covered by the external walls, balcony or terrace. However, the carpet area, which becomes
your personal space includes the thickness of the inner walls of the house.
Built-up area

The built-up area is the comprehensive area which is the sum of the carpet area and the
thickness of walls of the housing unit. The area spanned by the balcony or terrace is also
counted.
in this. Mostly, it constitutes about 70 to 80 percent of the super built-up area of the property.
It is to be noted that the percentage may vary with the project or the developer. Conversely,
an addition of 10 to 15 percent space to the carpet area becomes the built-up area.
For calculating the built-up area, let us assume you have a super built-up area of 1,200 sqft,
then the built-up area will be 70 or 80 percent of 1,200 sqft which is equal to 840 sqft or 960
sqft while the carpet area will be 588 sqft or 672 sqft.
Built-up area = Carpet area + area of walls + area of the balcony

2012-13
16. State the difference between carpet area and plinth area. How plinth area is calculated ? 4 + 1

1. Carpet Area: It is the area which implies to the total clear usable area inside of the house. It is
calculated by subtracting the area occupied by the outer and the innerwalls of the house from the
Total Floor Area. This term, therefore, indicates the area where actually one can walk into, or in
other terms can lay a carpet into.

2. Plinth Area : It is the area calculated by multiplying the outer-to-outer dimensions of the floor;
not considering the boundary walls, but definitely taking into account the house outer walls as well
as the innerwalls. As such, this term implies to the area covered under outer-to-outer walls of the
house.

Built-up area = Carpet area + area of walls + area of the balcony

17. State the requirements of good design of a hotel.

Following are seven major 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.

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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, Hotel situated at hill
stations, beaches and the Hotels located in 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 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 the quality management and manpower
only then Hotel should be designed for sophisticated equipment and high tech gadgets.

18,State the stages and sources of capital funding in the design of a hotel.

19. State the reasons for good hotel design associated with the integrated functions of a hotel.

20. State the benefits of hotel development and the sources of revenue earning area in a hotel.

2010
21. Discuss the responsibilities of a food service consultant in a food service facility. (done)

22. What do you understand by facility management ? Write its concept.(done)

23. Location is an important factor for food service facility. Discuss.

24. Write the considerations to be kept in mind while choosing bedroom furniture for new
accommodation.

25. Discuss the concept of flow with the diagram.

2011-12
26. What do you mean by Competent Management while considering a hotel design ?

27. What are Flow Process and Flow Diagram ?

28. Briefly discuss the Architectural Consideration.

29. Write down the difference between Carpet area and Plinth area.(done)

30. Write short notes on House feeding.

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 GROUP-C
2012
1. Draw a neat sketch of concept of flow and discuss.

GOODS ENTER
← →
CHEF'S OFFICE ↓ STAFFCLOAK ROOMS

WEIGH-IN POINT

COMMODITY STORE VEGETABLE STORAGE

COLD STORE

PATISSERIE VEGETABLE
PREPARATION

GARDE MANGER

DRY EQUIPMENT STOVE PARTIES WET EQUIPMENT

PREPARATION TABLES

SERVICE COUNTER

RESTAURANT

WASH - UP

2. What do you understand by term "Design and Layout" ? Discuss briefly about their functions.

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

1. 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 storekeeper’s desk should be well illuminated (recommended level 70 foot
candle- FCL).

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 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 floor and wall to prevent accumulation
of dirt.

8. The height of issuing counter (reception platform) should not be less than 30 inch from floor
level and length should not be less than 36 inch. 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 inch.

10. Racks should be arranged with a minimum distance from wall not less than 3 inch and same
gap should be maintained between two racks.

11. A make-up counter is essential and should be located at the centre of the store for holding
commodities before issuing to the user department.

12. Follow a minimum aisle space of approximately 36 inch for gangway.

13. For turning an average truck space required is 72 inch.

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 maximum circulation of air in
refrigerated facilities.

b) for non-perishable food items:- Solid steel shelving is preferred.

3. "Working environment that maximizes a worker's output". Briefly discuss the environmental
conditions.

4. What are the "Thumb Rules" to determine approximate space requirements for a food service
facility and how to calculate ?

5. Write the classification criteria of a five star hotel.

2009-10
6. Discuss in brief the Systematic Layout Planning ( SLP ).

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 Input Data and Activities

Analysis
1. Flow of Materials 2. Activity Relationships

3. Relationship Diagram

4. Space Requirements 5. Space Available

6. Space Relationship Diagram

Search
7. Modifying Considerations 8. Practical Limitations

9. Develop Layout Alternatives

Selection
10. Evaluation

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

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 thro 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.

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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 !

Tie in PQRST:

The product designs and sales forecasts must be woven together with PQ analysis also called as
product mix or volume variety. A specific analysis of product mix, along with Routing, services and
times

leads to 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

Allan H Mogensen developed a simplification check which challenges each step in the process
routing as below

• ELIMINATE- is the operation Necessary or can it be eliminated

•COMBINE – can the operation be combined with some other action or operation

•CHANGE SEQUENCE, PLACE OR PERSON- Can these be changed or rearranged ?

• IMPROVE DETAILS -can the method of operation or equipment be improved

7. Discuss on the considerations in estimating the cost of a construction approximately.

8. Write short notes on the following :

a) Rentals b) Service c) Entertainment.

9. Discuss flow process and flow diagram.

10. Explain the general features, facilities and services of a five star hotel.(done)

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 2010-11
11. Explain the general features, facilities and service of a 5-star hotel.(done)

12. Explain the thumb rules for evaluation of accommodation need.

13. Write an essay on flow process and flow diagram.

14. Discuss in brief the Systematic Layout Planning pattern ( SLP ).(done)

15. Write short notes on the following : a) Rentals b) Service c) House Feeding.

2012-13
16. State the factors associated with the classification of hotels. State the eligibility criteria for star
classification of a hotel. State the facilities available in a four star category hotel. 5 + 5 + 5

17. State and discuss the factors to be considered for the good location in the hotel design.

18. What are the functions of efficient management in a hotel ? What factors are to be considered
for selecting suitable materials in the construction of a hotel ?

Availability of raw material and other inputs is essential for successful implementation of the
project.

The availability of inputs of the right quantity and the right quality on a regular and continuous basis
is essential for continuity of operations. Wherever necessary, the enterprise must enter into supply
contracts to ensure availability of essential inputs. The enterprise may also create their own source
of supply. Various building materials commonly used in modern construction are:-

Bricks- A brick may be defined as

 a block of clay or other ceramic used for construction and decorative facing.

It resists dampness and heat, cost relatively little, can last longer than stone. Its colour varies
according to the clay used and in proportions according to architectural tradition. Some bricks are
made of special fireclays for use in fireplaces or ovens.

Bricks may be arranged in patterns called bonds according to the way long sides (stretchers) or short
sides (headers) are placed. Can be laid in a variety of intricate patterns like a checker, herringbone,
basket weave or Flemish bond.

Concrete- It is the most widely used construction material in the world. It is the only major building
material that can be delivered to the job site in a plastic state. The unique quality makes concrete
desirable as a building material because it can be moulded to virtually any form or shape. Qualities
of concrete as a building material are its strength, economy and durability.

Polymer Concrete- A composite material- formulation of thermoset resins and aggregate that
simulates stone. In applications particularly in the usage of pedestrians, a heavy material may be
desirable to provide both the look and feel of stone or concrete. Has several advantages over real
stone- does not absorb moisture, dirt or graffiti. Stone-like polymer concrete surfaces can also be
created on lightweight fibre glass panels.

Steel- Introduction of steel for construction purpose done by Americans. It acts not only as a frame
but provides tensile strengths to the building. It does not rot and can be easily moulded.

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Glass- Widely used construction materials nowadays – supported by frames of wood or steel.
Production of more durable glasses made use of them in buildings on all the sides.

Fiberglass- For speciality applications, decorative fibre glass architectural elements are becoming the
first choice among building owners and architects due to;-

 installed cost is less than traditional materials.

 composites are easier to install and maintain.

 new finishes that simulate traditional material make Fiber-reinforced Plastic (FRP) (with
technological advances) nearly indistinguishable from the real things.

 a number of different finishes to mimic woods, stone, terracotta, concrete, steel or other
materials.

19. Draw a diagram for the steps to be taken in the systematic layout planning procedures. Elaborate
the steps. 5 + 10

20. In SLP state and explain the flow process and flow diagram. In kitchen, draw a kitchen product /
Traffic flow diagram. 10 + 5

21. State the process of estimation for electrical load requirement and water requirement in a hotel.

2010
22. Who are the responsible people to develop the attractive appearance of a food service facility ?
Write their area of responsibilities.

23. What do you understand by term "Design and Layout" ? Discuss briefly about their functions.

24. "Working environment that maximizes a worker's output." Briefly discuss the environmental
conditions.

25. What are the "Thumb Rules" to determine approximate space requirement for a food service
facility ? How to calculate if ?

26. Write the classification criteria of a five star hotel.

2011-12
27. Discuss in brief the Systematic Layout Planning ( SLP ).(done)

28. What are the criteria for star classification of hotels ? Discuss.

29. Explain the general features, facilities and services of a five star hotel. (done)

30. Explain the thumb rules for evaluation of accommodation need.

31. Explain the role of Floor Manager.

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