B.Sc. DEGREE EXAMINATION, APRIL 2018
Second Year
Culinary Arts and Chef Management
RESTAURANT AND KITCHEN DESIGN
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is planning?
2. What is feasibility?
3. Define kitchen architecture.
4. What is restaurant?
5. What is standard?
6. Define specification.
7. Explain layout.
8. What is holding area?
9. What is called fast food?
10. Define stand alone restaurant.
Sub. Code
26
CP-8735
2
Ws 4
Part B x 5 25)
Answer all questions.
11. Write short notes on preliminary planning.
Or
How do you start restaurant pre planning?
12. Write short on efficiency and safety of kitchen.
Or
What are the design consideration in kitchen and
restaurant?
13. Give details about equipment selection process.
Or
Write about speciality restaurant.
14. Brief about food preparation area.
Or
Write the organization structure of large kitchen.
15. Write about interior design of kitchen and
restaurant.
Or
Explain about fine dining restaurant.
Part C x 10 30)
Answer all questions.
16. Briefly write about approvals from agencies to open
restaurant.
Or
Write the impacts of kitchen design.
CP-8735
3
Ws 4
17. Write the complete selection process of equipments.
Or
What are the food service facilities for architecture?
18. Write the details of cold and dry storage area.
Or
Draw the layout of large kitchen.
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