Project information memorandum

for culinary institute at barjora

AUGUST 2014
November 2013
Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

1. INTRODUCTION .......................................................................................................................... 1-2

1.1 Project Background .................................................................................................................. 1-2
1.2 About Knight Frank................................................................................................................... 1-2
2. District overview - bankura ....................................................................................... 2-3
2.1 Introduction .............................................................................................................................. 2-3
2.2 Climate ...................................................................................................................................... 2-3
2.3 Demography ............................................................................................................................. 2-4
2.4 Economy .................................................................................................................................... 2-4
2.5 Transport and Communication ............................................................................................... 2-5
3. Site Analysis ............................................................................................................................. 3-7
3.1 Introduction .............................................................................................................................. 3-7
3.2 Photo Essay of the site............................................................................................................. 3-9
3.4 Site Details .............................................................................................................................. 3-10
3.5 Topography Analysis.............................................................................................................. 3-11
3.6 Site’s Potential ....................................................................................................................... 3-11
4. Concept plan ........................................................................................................................ 4-12
4.1 Introduction ............................................................................................................................ 4-12
4.2 Planning Objectives ............................................................................................................... 4-13
4.3 Site appraisal.......................................................................................................................... 4-14
4.4 Master Planning Concept ...................................................................................................... 4-14
4.5 Master Plan Flow .................................................................................................................... 4-15
4.6 Area Statement ....................................................................................................................... 4-20
4.7 Proposed Area vis-à-vis Area as per AICTE norms ............................................................... 4-20
4.8 Project Cost ............................................................................................................................. 4-21

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

1. INTRODUCTION

1.1 Project Background

Government of West Bengal, Tourism Department (hereinafter referred to as the “Client”)

floated a Request for Proposal (RFP) No. 509 (10)-TW- 2P-106/2012 dated 26th April 2013

development of to the transaction advisors empanelled by the Finance Department,

Government of West Bengal for Tourism sector.

Knight Frank (India) Pvt. Ltd. submitted its financial offer and was declared as selected

consultant by the client vide letter dated 19th July 2013.

As a part of the study, Knight Frank has to conduct a study on

 Development of Culinary Institute at Barjora

1.2 About Knight Frank

Knight Frank is an international consultancy firm which offers a bouquet of services in the
infrastructure and real estate domain which encompass Advisory, Transaction, Investments

and Facilities Management. Research & Advisory Service within Knight Frank offers services in
the domain of advisory covering feasibility studies, detailed project reports, concept

planning/ master planning studies, valuation of assets and customized research reports.

Our Advisory Division assists government, development authorities, developers, landlords,

investors, and occupiers, to make the best use of their asset. Be it commercial, residential,
land or other infrastructure, our clients benefit from our sound business strategies based on

understanding, experience and insight. In India, Knight Frank is headquartered from Mumbai

with offices across 7 cities and serving clients across India.

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

2. District overview - bankura

2.1 Introduction

The site for Culinary Institute at Barjora is located in Bankura District of West Bengal, India

with 23°24’02.74”N latitude and 87°17’16.82”E longitude. The 7 acres land is approximately
246.45m in length and roughly 114.61m in breadth. The site is located at Sahebdihi Mouza in

Hat Asuria GP at Barjora Block. Barjora is a Block in Bankura District of West Bengal State,

India. It is located 36 KM towards East from District headquarters Bankura and 170 KM from

State capital Kolkata towards East.

Barjora Block is bounded by Durgapur Block towards North, Faridpur - Durgapur Block towards

North, Gangajal Ghati Block towards west, Kanksa Block towards East. Durgapur, Sonamukhi,

Bankura, Asansol and Kulti are the nearby Cities from Barjora.

2.2 Climate

The climate is tropical in Barjora characterized by hot summer with high humidity. The average

annual temperature in Barjora is 26.5 °C. Barjora summer highest day temperature is in
between 29 ° C to 44° C and drops down to 7.70C in the month of January in winter. The depth

to ground water table ranges from 6 to 8 metres in the study area. A good quantity of rain
showers in the rainy season with an annual average of 1067 mm in the area. The site has no

flooding history. The area comes in Seismic Zone-III, which reveals that the area is covered
under “low hazard zone”. Thus the area is not susceptible to any possible earthquake.

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

2.3 Demography

Bankura district administers 6,882 square kilometers of areas. In 2011, Bankura had

population of 3,596,674 (about 3.94% of the total population in West Bengal) of which male

and female were 1,838,095 and 1,758,579 respectively. There was change of 12.65% in the
population compared to population as per 2001. The initial provisional data released by

census India 2011, shows that density of Bankura district for 2011 is 523 people per sq. km. In

2001, Bankura district density was at 464 people per sq. km.

Average literacy rate of Bankura in 2011 were 70.26% compared to 63.44% of 2001

2.4 Economy

The district of Bankura is characterized by an overwhelming agro-economic base, low

urbanization and industrialization. The district is broadly divisible into two regions the alluvial
plains in the east and the undulating tract to the west. Within the district and even within

these regions, the villages vary not only their geographical features but also in their physical

forms and composition, their economic and social life patterns. Agricultural activities and

most its employment and priority is being accord to its development.

The pace of industrialization in the district has been very slow. Despite the proximity to

Durgapur-Asansol industrial belt, well organized plans were not taken upto the 70' s as it is
experienced from the reality . There are no worth mentioned large and medium scale

industries. Lately, a program for utilization of the resources available has been conceived by
the State Govt. As a result, a few big units, e.g. Bias Packaging Ltd., Mejhia Thermal Power

Project, Kangsaboti Spinning Mills, Exodus Knitwear etc. have already come up or will be

coming up shortly. Cottage Small Scale Industry constitutes a major segment of district's
economy. It provides maximum employment opportunity next to agriculture and this accounts

nearly 9% of district income.

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

Barjora has the following small scale industries:

 M/S Tuff & Tube Pvt. Ltd. - PVC Pipe

 M/S Durgapur Flour Mill -Wheet Flower

 M/S Spark Exports Ltd. - P.P. Cap

 M/S Bankura Agro-Products Pvt. Ltd - Non-edible Oil

 M/S Durgaur Ultra Ceramic Pvt. Ltd- Fly Ash bricks

 Borjora has following Large or Medium Scale Industries

 M/S Xpro Ltd.- Packaging

 M/S Bhaskar Srachi Ltd. (Under cosnt.) Barjora - Steel plant

 M/S Kangsabati Spinning Mill - Synthetic Yarn

 M/S Nilkamal - Plastic Product

 M/S Hindustan Seals Pvt. Ltd. - Mosquito Coil

 Times Pac- Packaging

 Sibaji Electro Steel - Iron Casting

 EMR Polytex HDPE - Oven Sacks

 Diesel Forge - Forged Steel

 Shiva Durga Oil Co. - Rice Bran Oil

 Cellulose Containers- Composite Container

 Crodence Plasto Ind.- Moulded TV. Cabinet

 General Synthetics Corporation Ltd.- Polyester Filament Yarn

 An open coal mine in Barjora Shilpa taluk (Barjora Industrial Zone).

2.5 Transport and Communication

South Eastern Railway connects Bankura with Kolkata, which passes through this district;

once abandoned BDR Railway has also been upgraded to broad gauge. National Highway

(NH)-60 that connects NH-2 and NH-6 passes through Bankura. Bankura has very good road

communication with Durgapur, an important industrial city of the state. It has excellent road
connectivity with Raniganj-Asansol industrial belt as well. Moreover, the network of surfaced

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

road is very good. A large number of very good quality rural roads has come up under Pradhan

Mantri Gram Sarak Yojana (PMGSY). This has opened up scope for trade and commerce and
also service-oriented activities in the remote areas

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

3. Site Analysis

3.1 Introduction

The site for culinary Institute is located within the industrial zone on one side and residential

zone on the other. The site abuts a 3m wide village road, which deviates from the Hatsuria
Pakhanna road at about a distance of 100m.

The land is under jurisdiction of Barjora Administrative block and is about 1.5km from Barjora

Town

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

The site is depicted in the figure below.

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

3.2 Photo Essay of the site

Following are the actual photographs taken at the site during our site visits

Village road abutting the Site Site view

Site View Site View

Power Sub-station near to Site Road Connecting site to SH 9

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

3.4 Site Details

Items Details

Site Details JL No- 98

Plot- 01 (RS), LR plot no. 40

Site Location Mouza – Sahebdihi

GP- Hat Asuria

District- Bankura

Block- Barjora

Site Area 7 acres

Site Connectivity Can be accessed from State Highway 9 (deviating from NH2-
Durgapur Expressway), by a 4.5m wide PWD road. Site abuts 3m
wide Village Road

Road Condition Though narrow, the road quality is good.

Nearest Bus Station 1.853 km from Site, Hatsuria More

Nearest Railway Stations Durgapur Railway Station, 12.5 Km from Site

Baliator Railway Station 13.1 Km from Site

Nearest Airport Bengal Aerothropolis, at Andal, 36 km from Site

Nearest Power Station Harirampur Substation, 132KV/ 33KV/11KV, opposite to site

Water Supply Network Piped water supply is there in the block; 250mm dia pipe runs
along Hatsuria Pakhanna Road. New piped water supply and
reservoir project of Rs. 204 cr under BRGF scheme is under
construction at Paharpur, 0.5 km from site.

Storm Water Drainage Network No network at present. Nearest outlet points, 4km away at Sali River
and 7 km away at Damodar River

Sewerage Network & treatment No infrastructure at present; Sewerage has to be treated at site and

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

infrastructure disposed with Storm water pipe line.

Other Details Site is more or less regular, slightly undulating.

Has no Flooding History

Located with the pocket of Industrial and residential zone.

Nearest Power Station Harirampur Substation, 132KV/ 33KV/11KV, opposite to site

3.5 Topography Analysis

The Topographic survey is in process and the report will be shared as soon as the survey is
complete.

3.6 Site’s Potential

Strengths Weakness Threat Opportunity

 The site has  No Water Supply  There seems no  In a location this is

minimum Network threat for the one of a kind

undulations and is a  No Sewerage institute as of now. institute and no

flat land. Network such institute is

 Located close to  No storm Water present.

Durgapur Drainage network

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

4. Concept plan

4.1 Introduction

The culinary institute being planned at Barjora will be a state of art culinary institute featuring

all the facilities required to develop a top notch chef. This institute will have facilities and
services complying with the finest culinary institutes in the world.

Above: Site Master Plan of the proposed Culinary Institute

This place is not just a teaching institute but also a place where students learning the culinary

arts can also practise the education part as a practical experience in the associated restaurant

with the Institute. In the planning of the institute the facilities would range from theoretical
classrooms, practical teaching labs, fine culinary arts lab, administrative section along with a

top notch multi-cuisine restaurant with an international standard bakery. These are the places

where the students can learn the practical aspects of restaurant along with practicing the
culinary arts learnt as a part of the curriculum.

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

4.2 Planning Objectives

The site is to be planned as an Institute of Hotel Management as per AICTE guidelines. The site

is planned to provide for the following courses:

 Diploma courses

o Food Technology

o Hotel management & catering Technology

 Short Term Diploma Courses for Food Production

The table below highlights the guidelines issued by AICTE for developing an under-graduate

degree courses in an institute coming under the HMCT Category.

Minimum Academic Area Requirements (for UG Degree Courses)

Space Area per Space (sq.mts.) No. Total Space (In Sq. Mts.)
Class Rooms 66 12 792
Tutorial Rooms 33 3 99
Practical Labs. 66 6 396
Kitchen 132 1 132
Restaurant 66 1 66
Computer Center 75 1 75
Library 150 1 150
Seminar Hall 132 1 132
Total (in sq.mts) 1842

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4.3 Site appraisal

This is a regular shaped site with minimum undulations in site levels. The site shape is also
regular and is in the middle of an industrial area.

4.4 Master Planning Concept

The main academic and the business end

part of the campus are designed in a

circular plan/ pattern. This is done so that

there is an organic development to the

site. All these parts are made such that all

the parts or rather the different building
blocks although for all practical purpose
are separate but feel like a part of a

homogenous system of buildings that

work together.

For the above mentioned objectives to be fulfilled along with the maximum efficiency in the

forte of working the circular plan-form seems to be the best way of going about it.

The residential part of the whole development has been given a separate area and is designed

in such a way that it forms a reverse flow in the opening up of places from that area.

There is a separate entry for the residential areas and the first part of the whole campus which

is accessible from the residential areas is the Academic Block and the classroom which as
then followed by the administrative section and in the end by the restaurant.

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4.5 Master Plan Flow

The planning of the place has been designed in the manner where there are two entry points to
the institute:

ENTRY 1: This entry is for the people coming to the restaurant as well as the day scholar

students and the faculty and staff members who are residing outside the campus. A parking

facility has been provided for the same.

Above: Entrance – I; The raw material drop-off location can also be seen both for Restaurant and the

Academic Section

This entry would also take care of the raw materials for food coming in for the restaurant and
the institute. For this a separate drop-off location is specified both for the dry and wet raw

materials for food preparation.

ENTRY 2: This entry leads to the hostels and the living quarters of the working staff. This entry

would be mainly used by the students and the faculties/ administrative staff who reside inside
the institute campus.

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

Above: Entrance II; Leading to residential area and vacant area

This entrance would also lead to the land left for development works such as an electrical sub-

station as a part of rules regulations of gram panchayat as a part of this development. There
are internal streets surrounded by landscaped gardens which would lead these residential

places to the main institute building.

Restaurant

The restaurant is accessible through

ENTRY 1. This will be a multi-cuisine

restaurant with a bakery as well. This is

where the students would be able to have

a live experience of running a restaurant

by working over here in various

capabilities and profiles.

The storage place (both wet and dry

storage) is directly accessible to both the

kitchen and the bakery area.

Above: Basic Layout of the restaurant and the kitchen sections

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There is a provision for the raw material directly being dropped off to the storage area. The

restaurant will have designated bakery/ coffee shop are and a fine dining set-up.

Directors Room and Administrative Section

The director’s room and the administrative section have been kept deliberately close to the

restaurant and are also in close proximity to the academic section and hence as a result can

have direct control and monitoring over both these areas which are the ley parts to the
Institute.

Above: Director’s room and Administrative Section; The floors above would be for academic purpose

The building block where the director’s room and the administrative section are present would

be a G+1 structure similar to all the other building components in the academic section of the
campus. The first floor will have the practical training labs for culinary training.

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Academic Section

The academic section of the campus will be a G structure. This will continue to be on the

circular building form pattern as the rest of the main campus containing the restaurant and

supporting facilities as well as the building bloc

containing the Director’s cabin and the administrative

section.

This will be a Ground Floor Structure which will have direct

access to the administrative section as well as the kitchen

storage section of the restaurant. However the main dining

area of the restaurant and the bakery is isolated from this

area by a green zone.

The main features and the facilities available in the

academic section are:

 Theoretical Classrooms

 Food Labs

 Beverage Labs

 Practical Training Centre (Cooking)

 Practical Training Centre (Bakery)

 Practical Training Centre (Beverages)

Above: Academic Section

These facilities are spread over two floors with staircase for access. Along with this there

would be a lift facility available along with the staircase block for the differently abled.

The salient features of the academic section from planning perspective are that there is a

direct view of the green zone from each of the parts of the academic and the administrative

section.

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Project Information Memorandum on ‘Development of Culinary Institute at Barjora’

Residential Area

The residential area is primarily divided into two parts:

 Part I: This area has further two

parts one is the directors

residence and the other part is the

staff residences.

 Part II: This comprises of the

hostel facilities for the residential

students. Separate hostels would

be there for boys and girls.

Along with the residential developments

there would also be supporting parking

facilities as well as sports and

recreational facilities.

These residential developments can be as

high as G+4 depending upon the specific

designs for the same.

Above: Entrance II and the residential Area

There is an area adjacent to the residential area that has been kept deliberately vacant as the

area that has to be given to the gram panchayat as a mandatory rule for allocation of land in

the development taking place.

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4.6 Area Statement

Space (Activities) Area (sq. mts.)

Restaurant & Bakery 790

Main Academic Block 2849

Staff/ Faculty Residential Space 630

Student Residential Area 1724

Residential Area (Total) 2354

Total Built-up Area 5993

4.7 Proposed Area vis-à-vis Area as per AICTE norms

Minimum Academic Area Requirements (for UG Degree Courses)

Space Area per Space (sq.mts.) No. Total Space (In Sq. Mts.)
Class Rooms 66 12 792
Tutorial Rooms 33 3 99
Practical Labs. 66 6 396
Kitchen 132 1 132
Restaurant 66 1 66
Computer Center 75 1 75
Library 150 1 150
Seminar Hall 132 1 132
Total (in sq.mts) 1842

Circulation Space (in sq.mts.) 25% of Total Area 460.5

Minimum Total Built Up Area Required for a HMI (in sq.mts.) 2302.5

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4.8 Project Cost

The cost of Project Development is estimated at INR 9.0 Crores.

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