SUBJECT CODE: BHME-10 EXAM DATE: 13.05.2015
CODE: FACPLNG/VI/MAY/15 Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 6th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Facility Planning
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. "Ideas of kitchen planning layout may be kept flexible". Do you agree to this
comment? Justify your answer with proper reasoning.
OR
Describe the flow diagram of kitchen activity starting from goods entry to wash up
section.

Q.2. What are the steps taken in designing a kitchen. Describe four steps in detail.
OR
"Guests demands and tastes play a major role in kitchen plan". Justify the
statement with the help of key steps in kitchen design.

Q.3. Write short notes on:
Contract services
Reasons to renovate

Q.4. What are the shapes of commercial kitchen normally used in 5-star hotels?
Describe two of them with sketches and placement of equipment.
OR
Waste management and minimization are important for hotels. Elaborate this
statement.

Q.5. How can efficient HVAC systems reduce energy bills of a hotel?

OR
On the basis of food and beverage commodities, what are the various types of
store maintained in hotels? Mention key points regarding layout of a good food
store.

SUBJECT CODE: BHME-10 EXAM DATE: 13.05.2015
CODE: FACPLNG/VI/MAY/15 Page 2 of 2
Q.6. List and describe five essential facilities that a hotel should build for physically
challenged guests.

Q.7. What do you understand by energy conservation? Why is it necessary? Who are
the beneficiaries of energy conservation?

Q.8. What is an evacuation plan? Discuss in detail.

Q.9. Write short notes on (any
Fire safety measures in a commercial kitchen
Human engineering
Production cycle
Stock level

Q.10. What is energy audit? Define benchmark and explain its role in energy auditing.