Vertical Transportation Notes (Unit 4: Hotel Engineering)
Contents:Lift / Elevator (Cable and Hydraulic Type); Escalator; Dumbwaiter Elevator.
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Heating, Ventilation and Air Conditioning Notes (Unit 4: Hotel Engineering)
Contents:Introduction to HVAC and its importance; Heating Process: – Air to Air heat Pumpand Air to water Heat Pump; Ventilation and its importanceType of Ventilation: Natural Ventilation (Cross ventilation, Stacked Ventilation andSingle Sided Ventilation); Mechanical Ventilation (Exhaust Ventilation System,Supply Ventilation System and Spot Ventilation) and Hybrid Ventilation; AirConditioning: – Working Principle and its components; Type
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Water and Waste Water System Notes (Unit 4: Hotel Engineering)
Contents:Water and waste water system: Water and waste water management; Type of water: Pure and Impure water, Potable and wholesome water, Polluted and contaminated; Water demand and its type, Sources of water (Ground source and surface source); Per capita demand and different types of Water Demand; Impurities of water : Suspended, Dissolve and Colloidal impurities;
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Heat and Light Notes (Unit 4: Hotel Engineering)
Contents: Heat and Light: Importance of Heat; Measurement unit of Heat; Mode of Transfer ofHeat: Conduction, Convection, Radiation; Introduction: lux and lumen; Sources oflight. ;Types of Lighting : Direct Lighting ,Indirect Lighting, Diffused lighting, Semi- direct and Semi-indirect; Types and importance of External Light
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Unit 4: Hospitality Engineering
Contents: Engineering Department: Organizational chart of engineering Department;Responsibility of Engineering Department; Duties and responsibility of ChiefEngineer; Relationship of Engineering Department with other departments. This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your immense efforts”.
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Unit 3: Hotel Building Economics
Contents: Direct and indirect cost; Capital Project cost; Building Structure cost; Finishing cost; Land development cost. This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your immense efforts”.
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Unit 2: Design and Planning Note
Contents: Landscaping and ground; Parking and its type; Guest room layout, design andplanning; Kitchen layout, design and planning; Lobby design and planning; Differenttypes of Flooring used in Hotel This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your
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Unit 3: Chinese, Thai and Japanese Cuisine Note
Important Questions Introduction to Chinese Cuisine Chinese cuisine is one of the oldest and most influential culinary traditions in the world. It has been developed through hundreds of regional traditions, imperial influences, religious practices, and seasonal availability. The cuisine is known for its emphasis on balance in taste, texture, color, and aroma. Staple foods such
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Unit 4: Breakfast
Introduction, Concept of breakfast, Types of breakfast, Food Items of Continental,English, American, Indian, Nepalese Breakfast Menus. Short Important Questions Long Important Questions Introduction to Breakfast Breakfast, known in French as “Petit-déjeuner” is the first meal of the day, usually consumed in the morning after waking up, usually between 7:00 AM and 10:00 AM. The term
Fish – Introduction, Classification, Quality, Cuts, Cooking, and Preservation
Introduction to Fish Fish (Le Poisson) are cold-blooded, gill-breathing aquatic animals belonging to the group Pisces. They live in water, use fins for movement, and do not have true limbs, feet, toes, or fingers. Their streamlined bodies and gills make them perfectly adapted for aquatic life. In culinary terms, fish and shellfish together are called
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