Course
Code
3
0
4
FACILITY PLANNING & MANAGEMENT
Course
Title
L
T
P
Credit or
Maximum
Marks
3
1
0
4
Course Objectives
The objective of this course is to equip students with comprehensive knowledge and practical
skills to improve their ability for the planning and management of facilities with the scope in
hospitality industry. It is necessary to provide students of hotel management with necessary
planning tools, including the arts and sciences of industry development. This course will prepare
students for becoming a successful professional with the implementation of these core
concepts.
Pre-requisites:
Course Contents:
Sr.
No.
01
Topic
02
Hotel Design
Design consideration
a) Design Consideration
i.
Attractive Appearance
ii.
Efficient Plan
iii.
Good location
iv.
Suitable material
v.
Good workmanship
vi.
Sound financing
vii.
Competent Management
Facilities Planning
a) The systematic layout planning pattern (SLP)
Planning consideration
a) Flow process & Flow diagram
b) Procedure for determining space considering the guiding factors for
c) guest room/ public facilities, support facilities & services, hotel
d) administration, internal roads/budget hotel/5 star hotel
Architectural consideration
a) Difference between carpet area plinth area and super built area, their
b) relationships, reading of blue print (plumbing, electrical, AC, ventilation,
FSI, FAR, public Areas)
c) Approximate cost of construction estimation
d) Approximate operating areas in budget type/5 star type hotel
e) approximate other operating areas per guest room
f) Approximate requirement and Estimation of water/electrical load gas,
Ventilation
03
KITCHEN LAYOUT & 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) Layout of commercial kitchen (types, drawing a layout of a Commercial
kitchen)
h) Budgeting for kitchen equipment
04
KITCHEM EQUIPMENTS
a) Kitchen equipment, manufacturers and selection
b) Equipment requirement for commercial kitchen
i.
Heating - gas/electrical
ii.
Cooling (for various catering establishment)
c) Developing Specification for various Kitchen equipments
d) Planning of various support services(pot wash, wet grinding, chef room, larder,
store & other staff facilities)
05
KITCHEN STEWARDING LAYOUT AND DESIGN
a) Importance of kitchen stewarding
b) Kitchen stewarding department layout and design
c) Equipment found in kitchen stewarding department
06
Star Classification of Hotel
a) Criteria for star classification of hotel
07
Restaurant and Hotel Room Design
a) Layout of restaurants and Layout of Rooms, Type of rooms
b) Planning For work space
c) Space for other equipments
08
STORES – LAYOUT AND DESIGN
a) Stores layout and planning (dry, cold and bar)
b) Various equipment of the stores
c) Work flow in stores
07
CAR PARKING
a) Calculation of car park area for different types of hotels
10
Energy conservation
a) Necessity for energy conservation
b) Methods of conserving energy in different area of operation a hotel
Text Book –
1. Systematic Layout Planning by Richard Muther , Cahners Books Division
of Sahners Publishing Company Inc. * 9 Franklin Street , USA
2. Food Service Planning by Layout Equipment , Lendal H. Kotschevar &
Margrat E.Terrell
Management operations & Research: N Satyanarayan Lalitha Ramanhimalya Publishing House.
NOTE FOR THE PAPER SETTER
The syllabus has been divided into three units. Paper setter will set 3 questions from each
unit and 1 compulsory question spread over the whole syllabus consisting of 5 short answer
questions. Compulsory question will be placed at number one. Candidate shall be required to
attempt 6 questions in all including compulsory question and selecting not more than 2
questions from each unit. All questions carry equal marks.