Facility Planning IHM Notes

BHM306 - FACILITY PLANNING 

HOURS ALLOTED: 60               MAXIMUM MARKS: 100 S.No. Topic Hours Weight age

01 HOTEL DESIGN
A.  Design Consideration
- Attractive Appearance
- Efficient Plan
- Good location
- Suitable material
- Good workmanship
- Sound financing
- Competent Management

02 FACILITIES PLANNING
The systematic layout planning pattern (SLP)

Planning consideration
A. Flow process & Flow diagram
B. 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
A. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)
B. Approximate cost of construction estimation
C. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room
D. Approximate requirement and Estimation of water/electrical load gas, ventilation


03 STAR CLASSIFICATION OF HOTEL
Criteria for star classification of hotel     
(Five, four, three, two, one & heritage)

04 KITCHEN
A. Equipment requirement for commercial kitchen
 Heating - gas/electrical
 Cooling (for various catering establishment)

B. Developing Specification for various Kitchen equipments

C. Planning of various support services           
(pot wash, wet grinding, chef room, larder, store & other staff facilities)

05 KITCHEN LAY OUT & DESIGN

A. Principles of kitchen layout and design
B. Areas of the various kitchens with recommended dimension
C. Factors that affect kitchen design
D. Placement of equipment
E. Flow of work
F. Space allocation
G. Kitchen equipment, manufacturers and selection
H. Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen)
I. Budgeting for kitchen equipment

06 KITCHEN STEWARDING LAYOUT AND DESIGN

A. Importance of kitchen stewarding
B. Kitchen stewarding department layout and design
C. Equipment found in kitchen stewarding department

07 STORES – LAYOUT AND DESIGN

A. Stores layout and planning (dry, cold and bar)
B. Various equipment of the stores
C. Work flow in stores

08 ENERGY CONSERVATION

A. Necessity for energy conservation
B. Methods of conserving energy in different area of operation of a hotel
C. Developing and implementing energy conservation program for a hotel

09 CAR PARKING
Calculation of car park area for different types of hotels

10 PLANNING FOR PHYSICALLY CHALLENGED

11 PROJECT MANAGEMENT

A. Introduction to Network analysis
B. Basic rules and procedure for network analysis
C. C.P.M. and PERT
D. Comparison of CPM and PERT
E. Classroom exercises
F. Network crashing determining crash cost, normal cost