Lovely Professional University, Punjab

Course Code HMT307 Course Category Course Title FACILITY PLANNING AND MANAGEMENT Courses with conceptual focus Course Planner 17312::Bhanu Sharma Lectures 3.0 Tutorials Practicals Credits 1.0 0.0 4.0

TextBooks Sr No T-1 Title Hotel facility planning Reference Books Sr No R-1 Other Reading Sr No OR-1 OR-2 OR-3 Journals articles as Compulsary reading (specific articles, complete reference) Advancing facility planning by Owens, Robin- Industrial Engineer Online Journal on EBSCO Nov. 2011 Vol. 43 issue11 , Indoor Climate Control: The Global Demand for Heating, Ventilating, and Air-Conditioning Equipment- Business Economics Online Journal on EBSCO ; Apr2010, Vol. 45 Issue , RESTAURANT DESIGN & RENOVATION- Food & Beverage Market Research Handbook Issue 2011 pg253-25 , Title Hotel facility planning Author Jagmohan negi Edition 1st Year 2008 Publisher Name Kanishka Publisher:New Delhi. Author Tarun Bansal Edition 1st Year 2010 Publisher Name Oxford University Press, India

Relevant Websites Sr No RW-1 RW-2 (Web address) (only if relevant to the course) http://www.scribd.com/doc/12610838/Systematic-Layout- Planning http://www.foodreference.com/html/artkitchendesign2.html Salient Features Systematic layout planning Kitchen design considerations

LTP week distribution: (LTP Weeks) Weeks before MTE Weeks After MTE Spill Over 7 7 3

Detailed Plan For Lectures

Week Number

Lecture Number

Broad Topic(Sub Topic)

Chapters/Sections of Text/reference books

Other Readings, Lecture Description Relevant Websites, Audio Visual Aids, software and Virtual Labs RW-1 The systematic layout planning pattern , flow process and flow diagram, guiding factors for space of guest room/ public facilities, hotel administration, internal road Architectural consideration, carpet area,plinth area , super built area,reading of blue prints Facility planning (Approximate cost of construction estimation), Facility planning (Approximate operating areas in budget type/5 star type hotel , approximate other operating areas per guest room) Facility planning (Approximate cost of construction estimation), Facility planning (Approximate operating areas in budget type/5 star type hotel , approximate other operating areas per guest room) OR-1 Facility planning (Approximate requirement and estimation of water/electrical load gas, ventilation)

Learning Outcomes

Pedagogical Tool Demonstration/ Case Study / Images / animation / ppt etc. Planned

Week 1

Lecture 1

Facility planning(The systematic layout planning pattern , flow process and flow diagram, guiding factors for space of guest room/ public facilities, hotel administration, internal road)

T-1:Chapter 2

From this lecture discussion and images. student will understand about the basic concepts of hotel building planning.

Lecture 2

Facility planning(Architectural consideration, carpet area,plinth area , super built area,reading of blue prints) Facility planning(Approximate cost of construction estimation)

T-1:Chapter 2

RW-1

From this lecture the Discussion and images student will learn about basic of architectural considerations of hotel buildings. Student will be able to estimate the areas required for different class Discussion and images

Lecture 3

T-1:Chapter 2

Facility planning(Approximate operating areas in budget type/5 star type hotel , approximate other operating areas per guest room)

T-1:Chapter 2

Student will be able to estimate the areas required for different class

Discussion and images

Week 2

Lecture 4

Facility planning(Approximate requirement and estimation of water/electrical load gas, ventilation)

T-1:Chapter 01

Student will understand images and discussion. the Approximate requirement and estimation of water/electrical load gas, ventilation

Week 2

Lecture 5

Hotel design(Design considerations)

T-1:Chapter 2

OR-2

Design considerations,Attractive appearance, efficient plan

Student will learn about discussion and images the Design consideration of the hotels.

Hotel design(Attractive appearance, efficient plan)

T-1:Chapter 2

Design considerations,Attractive appearance, efficient plan

Student will learn about discussion and images the Design consideration of the hotels.

Lecture 6

Hotel design(Good location, suitable material)

T-1:chapter 2

Lecture 6 is for Location, material, workmanship and Financing required for good hotel planning and lecture 7 for revision Lecture 6 is for Location, material, workmanship and Financing required for good hotel planning and lecture 7 for revision Lecture 6 is for Location, material, workmanship and Financing required for good hotel planning and lecture 7 for revision Lecture 6 is for Location, material, workmanship and Financing required for good hotel planning and lecture 7 for revision

The student will learn Discussion and images about Location, material, workmanship and Financing required for good hotel planning. The student will learn Discussion and images about Location, material, workmanship and Financing required for good hotel planning. The student will learn Discussion and images about Location, material, workmanship and Financing required for good hotel planning. The student will learn Discussion and images about Location, material, workmanship and Financing required for good hotel planning. Discussion and images.

Hotel design(Good workmanship, sound financing)

T-1:chapter 2

Week 3

Lecture 7

Hotel design(Good workmanship, sound financing)

T-1:chapter 2

Hotel design(Good location, suitable material)

T-1:chapter 2

Lecture 8

Hotel design(Competent management)

T-1:Chapter 02

Competent management Student will learn out the competent management in hotel industry Facilities in the hotels

Lecture 9

Star classification of hotels (Facilities provided in the hotels)

T-1:Chapter 01

Student will learn about Discussion and images the mandatory . requirements for hotel classification.

Week 4

Lecture 10 Lecture 11 Star classification of hotels (Intangibility of services) T-1:Chapter 01

Homework,Test1 Intangible services in the The student will Discussion and images hospitality sector understand about the importance of in tangible services in the hospitality sector.

Week 4

Lecture 12

Star classification of hotels (Classification criteria)

T-1:Chapter 01

Classification Criteria for hotels

The student will learn about the mandatory requirements for hotel classification. The student will learn about different hotel types

Discussion and handouts.

Week 5

Lecture 13

Star classification of hotels(Types of hotels) Kitchen lay out and design (Principles of kitchen layout and design) Kitchen lay out and design(Areas of the various kitchens with recommended dimension)

T-1:Chapter 01

Hotel types

Discussion and images

Lecture 14

T-1:Chapter 04

RW-2

Basics of kitchen design The student will learn about the basics of professional kitchen designs. Lecture 15 will cover the deciding factors for areas of various kitchens and the factors effecting the kitchen design while lecture 16 is for revision. Lecture 15 will cover the deciding factors for areas of various kitchens and the factors effecting the kitchen design while lecture 16 is for revision. Lecture 15 will cover the deciding factors for areas of various kitchens and the factors effecting the kitchen design while lecture 16 is for revision.

Discussion and images

Lecture 15

T-1:Chapter 4

OR-2

The student will learn Discussion and images about deciding factors for areas of various kitchens and the factors effecting the kitchen design. The student will learn discussion and images. about deciding factors for areas of various kitchens and the factors effecting the kitchen design. The student will learn discussion and images. about deciding factors for areas of various kitchens and the factors effecting the kitchen design. The student will learn Discussion and images about deciding factors for areas of various kitchens and the factors effecting the kitchen design. discussion and images

Kitchen lay out and design(Factors that affect kitchen design, placement of equipment)

T-1:Chapter 4

Week 6

Lecture 16

Kitchen lay out and design(Factors that affect kitchen design, placement of equipment)

T-1:Chapter 4

Kitchen lay out and design(Areas of the various kitchens with recommended dimension)

T-1:Chapter 4

OR-2

Lecture 15 will cover the deciding factors for areas of various kitchens and the factors effecting the kitchen design while lecture 16 is for revision.

Lecture 17

Kitchen lay out and design(Flow of work , space allocation , layout of commercial kitchen (types, drawing a layout of a commercial kitchen) budgeting for kitchen equipment) Kitchen equipment(Kitchen equipment, manufacturers and selection)

T-1:chapter 4

Work flow and relative The student will learn consideration while hotel about different factors design of work flow in regard to hotel planning

Lecture 18

T-1:Chapter 5

Kitchen Equipment specification

Student will learn about discussion Kitchen equipment specification and relative importance in kitchen planning

Week 7

Lecture 19

Kitchen equipment(Equipment requirement for commercial kitchen heating - gas/electrical cooling (for various catering establishment)) Kitchen equipment(Developing specification for various kitchen equipments) Kitchen equipment(Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities))

T-1:chapter 5

Kitchen heating, cooling The student will learn discussion and ventilation . about kitchen heating ,cooling and ventilation.

Lecture 20

T-1:Chapter 5

Kitchen Equipment Specification . Kitchen planning

The student will learn Discussion about Kitchen equipmet specification Student will learn about Discussion. Kitchen planning in five star hotels

Lecture 21

T-1:chapter 04

MID-TERM
Week 8 Lecture 22 Kitchen stewarding layout and design(Importance of kitchen stewarding) Kitchen stewarding layout and design(Kitchen stewarding department layout and design) Kitchen stewarding layout and design(Co ordination between stewarding and kitchen) Kitchen stewarding layout and design(Equipment found in kitchen stewarding department) Restaurant and Hotel Room Design (Layout of restaurants) T-1:chapter 6 Importance of kitchen stewarding Kitchen stewarding layouts Student will learn about discussion the importance of kitchen stewardinh The student will learn discussion about the the kitchen stewarding departments layout. Student will understand discussion. the importance of coordination between the two departments The Student will learn discussion about different equipments in kitchen stewarding Department. Student will learn about discussion the restaurant lay out and the comparative placement of furniture and equipment Student will learn about discussion Layouts of rooms Discussion

Lecture 23

T-1:chapter 6

Lecture 24

T-1:Chapter 6

Coordination of kitchen and stewarding departments Equipment i kitchen stewarding

Week 9

Lecture 25

T-1:chapter 6

Lecture 26

T-1:Chapter 3

Restaurant layout

Lecture 27 Week 10 Lecture 28

Restaurant and Hotel Room Design (Layouts of rooms) Restaurant and Hotel Room Design (Planning for work space space for other equipments) Stores-layout and design(Types of stores) Stores-layout and design(Stores layout and planning (dry, cold and bar))

T-1:chapter 3 T-1:chapter 3 OR-3

Layouts of rooms

Planning for work space The student will learn space for other about equipments Types of storage facilities in the hotels Stores Lay out and planning

Lecture 29 Lecture 30

T-1:chapter6 T-1:chapter 6

Student will learn about discussion Types of stores Student will learn about discussion the different stores layout in the hotels

Week 11

Lecture 31

Stores-layout and design(Various equipment of the stores)

T-1:chapter 6

Lecture 31 is for The student will learn discussion equipment and work about equipment and flow in the stores and work flow in the stores lecture 32 is for revision Lecture 31 is for The student will learn discussion equipment and work about equipment and flow in the stores and work flow in the stores lecture 32 is for revision Lecture 31 is for The student will learn discussion equipment and work about equipment and flow in the stores and work flow in the stores lecture 32 is for revision Lecture 31 is for The student will learn discussion equipment and work about equipment and flow in the stores and work flow in the stores lecture 32 is for revision Homework,Test2 lay out of the car park the student will learn discussion about the Layout of the car parking facilities in the hotel The student will learn about Car parking layout planning and flow of traffic. The student will learn about Car parking layout planning and flow of traffic. discussion

Stores-layout and design(Work flow in stores)

T-1:chapter 6

Lecture 32

Stores-layout and design(Work flow in stores)

T-1:chapter 6

Stores-layout and design(Various equipment of the stores)

T-1:chapter 6

Lecture 33 Week 12 Lecture 34 Car parking(Lay out of the car parking area) T-1:chapter 2

Lecture 35

Car parking(Factors affecting the layout of the car park area)

T-1:chapter 2

Car parking layout planning and flow of traffic Car parking layout planning and flow of traffic

Car parking(Importance of a good layout and planning for the car parking) Lecture 36 Car parking(Flow of traffic from the car park)

T-1:chapter 2

discussion

T-1:chapter 2

Lecture 36 is for flow of The student will learn discussion and images traffic and lecture 37 is about the flow of traffic for revision in the car parking area for unobstructed car parking Lecture 36 is for flow of The student will learn discussion and images traffic and lecture 37 is about the flow of traffic for revision in the car parking area for unobstructed car parking Major energy consuming The student will learn areas and necessity of about Major energy energy conservation consuming areas and necessity of energy conservation Major energy consuming The student will learn areas and necessity of about Major energy energy conservation consuming areas and necessity of energy conservation Discusion

Week 13

Lecture 37

Car parking(Flow of traffic from the car park)

T-1:chapter 2

Lecture 38

Energy conservation(Necessity of energy conservations)

T-1:lecture 8

Lecture 39

Energy conservation(Necessity of energy conservations)

T-1:lecture 8

Discusion

Week 14

Lecture 40

Energy conservation(Importance from hotel point of view)

T-1:Chapter 8

Importance of energy conservation in hotel conservation Lecture 41 is for methods and barriers in energy and lecture 42 is for revision Lecture 41 is for methods and barriers in energy and lecture 42 is for revision Lecture 41 is for methods and barriers in energy and lecture 42 is for revision Lecture 41 is for methods and barriers in energy and lecture 42 is for revision

The student will learn Discussion about the Importance of energy conservation in hotel conservation. The student will learn about the methods and barriers in energy coversation The student will learn about the methods and barriers in energy coversation The student will learn about the methods and barriers in energy coversation The student will learn about the methods and barriers in energy coversation discussion

Lecture 41

Energy conservation(Barriers in energy conservation)

T-1:chapter11

Energy conservation(Methods of conserving energy in different area of operation a hotel) Lecture 42 Energy conservation(Methods of conserving energy in different area of operation a hotel) Energy conservation(Barriers in energy conservation)

T-1:Chapter 11

discussion

T-1:Chapter 11

discussion

T-1:chapter11

discussion

SPILL OVER
Week 15 Lecture 43 Lecture 44 Lecture 45 Spill Over Spill Over Spill Over

Scheme for CA:

Component Homework,Test Frequency 2 Total :Out Of 3 Each Marks Total Marks 10 10 20 20

Details of Academic Task(s)

AT No.

Objective

Topic of the Academic Task

Nature of Academic Task (group/individuals/field work Individual

Evaluation Mode

Allottment / submission Week 3/4

Test1

To assess the Test onThe systematic layout planning pattern (SLP) Planning Knowledege of the consideration Flow process & Flow diagram student on the topic taught

the student will be evaluated on the basis of correctness of the answers given in the written test , consisting of multiples of five mark questions out of which 2 will be anylatical . The student will be evaluated on the basis of quality of the report. the student will be evaluated on the basis of correctness of the answers given in the written test , consisting of multiples of five mark questions out of which 2 will be anylatical

HW1

To make students aware about the application of SLP in live projects The student will be evaluated on the basis of quality of the report.

Analyze the layout of a five star property and compare it will the Systematic layout planning factors

Individual

5/6

Test2

Test on Kitchen Stewarding and Importance of kitchen stewarding , Kitchen stewarding department layout and design

Individual

10 / 11

Plan for Tutorial: (Please do not use these time slots for syllabus coverage)
Tutorial No. Lecture Topic Type of pedagogical tool(s) planned (case analysis,problem solving test,role play,business game etc)

Tutorial1 Tutorial2 Tutorial3 Tutorial4 Tutorial5 Tutorial6

Factors considered while allocating space to various areas in Hotel Difference between Blue Print and Layout Hotel design factors Various Hotel Design and unique features Kitchen layout and design Planning of Various supporting services like(pot wash, wet grinding, chef room, larder, store & other staff facilities.), Budgeting for kitchen equipment Restaurant designing factors Kitchen

Problem Solving Problem Solving Problem Solving Problem Solving Problem Solving Problem Solving

Tutorial7

Problem Solving

After Mid-Term
Tutorial8 Tutorial9 Tutorial10 Tutorial11 Tutorial12 Tutorial13 Tutorial14 Kitchen stewarding and its role Store layout and work flow Planning for various supporting area in hotel Work Flow of Stores Various other facilities in hotels Planning for Physically Cahllenged energy conversation Problem Solving Problem Solving Problem Solving Problem Solving Problem Solving Problem Solving Problem Solving