La Consolacion College Tanauan

School of International Hospitality & Tourism Management

Midterm Examination
HRDESIGN/Hotel and Restaurant Facilities Design and Layout
First Semester, AY 2015-2016
Instructor: Mr. Gene Roy P. Hernandez

Name: ___________________________________ Score: ____________________

Course: __________________________________ Date: ____________________

Read the following questions and statements and indicate the best answer.

1. Explain the relationship of dishwashing process to other functions using the diagram below.
(15pts)

DISH TRASH
DINING
WASHING REMOVAL

FOOD POT/PAN
PRODUCTION WASHING

2. List down at least 5 set-up needed in the kitchen for a good access to utensils and
equipment in the concept of applying the design principles to the kitchen layout.
(2 points each)

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Hotel and Restaurant Facilities Design and Layout
 3. Identify the following kitchen lay-out and briefly discuss each. (1pt=identification,
2points= discussion)

4. Supply the information needed to complete the table.

Your task is to give the Pros and Cons of the equipment mounting approaches in the
kitchen. (2 points each)

Particulars Pros Cons

Concrete Bases

Small Steel Legs

Stands

Casters

Wall-Hung

Pedestal

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Hotel and Restaurant Facilities Design and Layout
 5. List down the four essential elements of a functional receiving area. (4pts)

6. Discuss the two kinds of design for hotel and restaurant establishments. (10pts)

7. List down the 8 approaches for an efficient and effective Hotel/ Restaurant design.
(2pts each)

8. List down the three kinds of faade for restaurant establishments and briefly discuss
each. (3points each)

GOD BLESS
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Hotel and Restaurant Facilities Design and Layout