Professional Documents
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Ergonomic
Ergonomic
Ergonomic
Facilities planning, together with HFE, are important especially in the hospitality and tourism industry
because of the following:
1. As the tourism and hospitality industry is a fast-paced and growing industry, it is important that
facilities planning be a priority and a continuing activity.
2. Facilities planning and HFE, when observed together, can make work easier, improve efficiency, and
render the operational system more resistant to errors that are usually committed.
3. As such, it can increase productivity and reduce costs by reviewing the system and cutting all
activities that are deemed unnecessary or wasteful, such as retraining of staff.
4. Also, wastes such as fines and lawsuits can be avoided because of appropriate facilities planning and
HFE by incorporating Occupational Safety and Health and Disaster and Risk Reduction concepts.
5. Facilities planning can also support sustainability initiatives (as the industry facilities contribute to a
lot of wastes) through energy conservation and adopting green building systems and processes
6. Lastly, through facilities planning, firms can cut down on losses and achieve optimum profitability
through their materials handling, process flow, and physical design.
In order to effectively implement facilities planning, the following could serve as objectives in the
tourism and hospitality operations:
1. Facilities planning will support the company's vision through appropriate materials handling, materials
control, and good housekeeping.
2. Through facilities planning, there will be an effective utilization of resources, such as manpower,
paraphernalia, workspace, and energy.
4. Flexibility, maintenance, and ease of supervision can also be achieved through facilities planning.
5. Most importantly, manpower safety and security and job satisfaction can be assured through facilities
planning.
material, the following definitions were gathered from the Department of Tourism:
1. Hotel refers to a full-service accommodation with reception and guest roome generally offering
private facilities with onsite restaurant and room and bar services Additional facilities, such as business
centers and conference rooms, are expected A hotel is open to the general public and usually has two or
more of the following facilities: food and beverage, concierge, housekeeping, linen and laundry services,
and use of furniture and fixtures. (Kasavana, 2017)
2. Resort refers to a full-service accommodation located in a mnore natural, relaxed environment with
reception and guest rooms generally offering private facilities with onsite restaurant and room and bar
services. Additional recreation facilities and tour services are expected. A resort also refers to a
compound of buildings and facilities located in a scenic area that provides lodging, entertainment, and a
relaxing environment for people on vacation. (Cornell, 2015)
3. Tourism enterprises refer to facilities, services, and attractions involved in tourism, Such as, but not
limited to, travel and tour services; tour and transport services, whether by land, sea, or air
transportation; tour guiding and adventure sports services, such as mountaineering, spelunking, scuba
diving, and other sports activities of significant tourism potential; convention organizers;
accommodation establishments including, but not limited to, hotels, resorts, apartment-hotels
(apartelles), tourist inns, motels, pension houses, and homestay operations; and tourism estate
management services, such as restaurants, shops and department stores, sports and recreation centers,
spas, museums and galleries, - theme parks, convention centers, and zoos.
4.Restaurant refers to any establishment offering refreshments and/or meals to the public.
5. Department store refers to a store that sells or carries several lines of merchandise that are organized
into separate sections to promote service, accounting, and contro.
6. Shop refers to a small retail establishment offering a line of goods and services.
7.Sports and recreational club/center refers to any establishment offering sports and recreational
facilities to tourists and the general public.
8. Museum refers to an institutional establishment where a collection of valued objects and artifacts on
history and culture, arts, and sciences are displayed on exhibition for the general public.
9. Training center refers to any establishment that offers one or more training programs for tourism
manpower development and is equipped with trainíng facilities, equipment, and institutional staff.
REVIEW QUESTIONS
1. Explain the importance of facilities planning in the tourism and hospitality industry.
2. What effects do facilities planning and human comfort and ergonomics have on operational costs?
3. What are some objectives of facilities planning in tourism and hospitality establishments?
4. How are systems analysis and HFE related?
EXPERIENTIAL EXERCISES
1. Search on the Internet for lobbies of different hotels. Reflect on the facilities planning (layout and
design) that is implemented in the establish ment with regard to disaster resiliency and sustainability.
2. When looking at nearby alfresco-type restaurants, take a photo and reflect or provisions on facility
planning and improvement.
CHAPTER 2
PRINCIPLES OF INTERIOR
ANDEXTERIOR DESIGN
necessary ambiance to promote the concept of lodging. food and beverage, recreauo
ality
and transportation, all of which are combonents of the hospitality and tourism industy
in communicating their ideas with the design professionals to optimize the delivery of the overall
concept of the project. Design has the capacity to influence people's percepuon
and actions. It can create conditions and situations on how people will act, reacy a
and activity. The process of creating design allowNS the development of an object to be
includes the whole branding of the space. both the exterior and the interior.
OBJECTIVES:
At the end of the chapter, the students will be able to:
1. discuss the basic principles of design, both the interior and exterior of hospitality facilities;
CONTENTS
What is designing?
Designing is a process of creating a plan and specifications for making or producing an object or space
for implementation to address a specific goal or provide a solution
to a particular problem. The design takes into account aesthetics, function, and utility
and takes cognizance of economic and sociopolitical issues that create the culture in
the environment.
The attributes of the things around us can be defined by t the concepts brought about by the influence
of the environment at a certain time. There are influential factors that create a defined state of mind on
how we respond as they affect emotion. One of primary characteristics of design, as defined in the
previous discussion, is aesthot:.
For most people, our eyes are the first among the senses and, more often than nos the strongest organs
that help our mind process our perception of things. The aesthetice
of an environment is the first impression that is imprinted in the minds of people. Design
in the hospitality and tourism industry is a fundamental component in providing the total
experience to not just the clientele but to all the players in the industry. It influences
how we move in spaces and interact with other users. The design of the facilities in the
industry, whether for accommodation, food and beverage, and transportation, foretells
the overall experience of the users. There are specific designs and concepts that appeal to
a certain age group or economic status. Some may gravitate toward something they are
familiar with, while the more adventurous individuals or cohorts seeka novel experience
that will interest them further. The design of an establishment has to imbibe a vibe to develop
a culture and, eventually, a brand that would be synonymous with the place. It is essential
experience, from the design of its façade, interior, and to its smallest details.
A facility or establishment can be divided into exterior and interior spaces in terms of
its architecture. This delineation of areas is an important factor in creating and conveying
the brand of the establishment. Generally speaking, the exterior of an establishment can
be the entrance gate of a complex, a façade of a structure, or a wall that divides the
hallways and the facilities. The experience of a space is not limited to the walls, floors, and
ceiling ofa structure; it is the total amalgamation of the different elements including the
decorations and, to a great degree, the clothes that the staff wears.
1.
and direction in space. A line can create different variables that form a size and
Shape, and its weight yields meaning according to its intensity. The following are
characteristics of lines that are used to convey messages through the design.
b.
Vertical - expresses the spirit of the Gothic: it is proud and exalted; tP
inspirational.
is repose.
action.
e. Curved Line - more subtle than the straight line; it is graceful and sensitive; it is feminine; represents
architecture that caters to the emotional rather than the physical.
2.
Color - Colors are part of the surroundings, both in nature and in manmade
environments. They are integral parts of a human's sensory perception and can
COMPLEMENTARY
Color Scheme
the design.
b. Complementary - are colors that are located opposite each other in the color
wheel (e.g., yellow and violet).
d. Analogous - are three or more colors beside each other in the color wheel.
Sir Isaac Newton discovered the color spectrum, its organization, and its
composition. However, studies show that as early as the ancient Egyptian period,
humans have used colors to create the moods of spaces to achieve a holistic design.
Johann Wolfgang von Goethe wrote the book Theory of Colors in 1810. Several stuales
on the psychology of colors were done and the general findings are stated below:
femininity
f. Brown - warmth
Some examples of how the food industry has used colors in creating a brand
a. Red-provides a stimulated and cheering feeling in a seemingly lazy atmosphere. This color may also
give a sense of active feeling or nervousness. It provides
a cooling effect in the space and a sense of infinity. This color has an intellectual appeal. Symbolically, it
is the color of truth, which results in calm reflection
c. Yellow - some hues create the sensation of royalty and glory. It denotes
happiness; however, it may also be a sign of cowardice and cheapness. Studies show that this color has a
healing effect on the brain.
d. Green - suggests life and provides a cooling effect. This color is a symbol of
should be avoided.
f. Brown-if used alone, it gives a sense of depression. This color is best combined with orange, yellow,
and/or gold. It is suitable for living rooms and libraries.
g. Purple - associated with heroism, passion, mystery, and gorgeousness. It has a soothing influence.
following is needed:
b. Industrial Plants - red for fire equipment, yellow for danger areas, green for
first-aid stations
3. Form and Shape - The primary elements of form are points and lines that create
the shape of an object, room, or edifice. From a single point to a dimensional line
then from a line to a two-dimensional plane, this would eventually evolve tnie
three-dimensional volume. For each element, its first consideration is its concepte
4.
Texture-This refers to the quality of the surface treatment. More often than not,
texture is associated with the kind of materials used. Polished stones can reflect
light and will sparkle when lighted. Raw stones are rough and coarse, giving the
building or object a feeling of strength and simplicity. Texture depends on the choice
of materials and how they are used. The materials are indicators of the character of
the final effect and should complement and supplement the concept of the facility.
3. Light- The provision of light in a room or space can either be manmade or natural. The choice of
lighting is critical in the translation of any space or object. Lighting can
a. Lighting for a defined purpose is also termed as general lighting. This illuminates the whole space or
room. This is used if there are tasks that would require
b. Lighting as an accent. This type of light provides emphasis to an object, a space, movement in the
area.
c. Lighting as the generator of mood. This is used to create an ambiance that goes with the concept of a
faculty.
lighting fixture for artificial lighting and the placement of openings, such as doors,windows, mirrors, and
even roofs, for natural lighting. The following figure shows
6. Pattern -The choice of patterns should not be taken as a stand-alone element of design as it is a part
of the whole. Patterns can provide interesting p points in the
space. It can give a sense of direction and dimension and can produce energy and
vitality. A professional in the design industry can determine what patterns can be
mixed and matched. The most common patterns that are used in the design schemes
the design. It can liven up a group in the right amount, or it can be overwhelming
in a small space.
c. Horizontal Lines- They can give a sense that the space is bigger or shorten the height of a tall room.
The primary consideration of the patrons when eating in restaurants is the food
and the services given to them. However, the restaurant's design provides a holistic
experience for the clients. Patterns in the design promote the necessary ambiance
in facilities.
1. Balance- It is a natural attempt to balance and egualize things. It is a state of equilibrium for visual
forces that create a sense of stability. The environment would balance temperature through the climate.
However, in reality, nature is variable; can never be the same at any specific time. In terms of design,
balance is achieved through the following:
b. Unsymmetrical -The elements on each side differ in shape but provide visual equilibrium.
3. Emphasis - This is the process of establishing a specific element that would draw the
attention of the viewers. This is achieved by setting a focal point in the design.
Dominance/Emphasis
SIZE- elements of different sizes for focus the viewers attention accordingly
4. Proportion and Scale - The proportion should reverberate in relation to each part of the whole and
the scale to the size of the elements that make up the design composition. The proportion generally is a
matter of relationships where the comparison registers the size, shape, and tone of the different parts of
the composition. One of the more important phases of proportion should be in the development of the
façade in relation to its elements. The size of the buildings in relation to the human dimensions and
physical conditions is addressed in determining the elements of the architectural structures, such as
stairs and steps, doorways, work areas and surfaces, and seating and storage facilities, that should fit the
average person whether able or physically challenged.
Contrast - The method of contrast in the composition of a design is to intensify the different elements of
the structures. This produces a dynamic expression in the design. Contrast is utilized in order to avoid
monotony and provide emphasis to hol4 the interest of the viewers and users. It also creates a
diversified effect to achio variety. Contrast can be achieved in mass and surfaces.
•forms;
•proportions;
•directions;
•sizes; and
•textures of materials;
•tones; and
•colors.
In order to achieve and harmonize contrast. it is important to consider tne different characteristics of
elements. One dominant element that can give emphass and interest and the number of variations in
materials, forms, colors, and directions are carefully mapped out by the design professionals.
6. Unity- This pertains to the harmonious combination of parts in a composition. this means that all the
unrelated parts of an architectural arrangement are brought into their proper relation in order to obtain
a satisfactory composition. The simplest kind of unity is achieved by identifying a concept or motif.
Accents may be introducea into the composition; dominant notes may be added to the regularity of the
repetition. Unity and harmony can be achieved in terms of:
7. Character - This principle grows from the function of the structure and the consideration of all the
creative principles of the composition. Throughout the development of the project, the designers and
the client must focus on expressing the purpose of the facility, whether it is for lodging, recreation, food
and beverage, or transportation. The character may be divided into three forms:
REVIEw QUESTIONS
2. What is the importance of interior and exterior designs in the hospitality and tourism industry?
3. How can color enhance the experience of the client in facilities for the hospitality and tourism
industry?
4. What defines the character of facilities for the hospitality and tourism industry?
CHAPTER 3
In the hospitality and tourism industry, giving the full experience to the clientele is
the best advertisement. The aesthetic value of the facilities is part and parcel of a bigger
microcosm. However, in order for the industry to deliver quality service to the clients., the
working conditions and the workstations of the staff should be considered. The correct
and compatible design of their work and tasks allows the workforce to deliver better
OBJECTIVES:
2. increase their level of understanding and assess the functions of the facility designs
of workstations; and
CONTENTS
The general division of a facility for the hospitality and tourism industry is divided
as front of the house (FOH) and back of the house (BOH). Both areas are integral in the
BOH are spaces that cater to all the behind-the-scenes activities. These areas are
not seen nor made accessible to clients and guests. Included in the BOH are operations
that deal with housekeeping, food production, human resource, accounting, security,
engineering, and maintenance. BOH is sometimes referred to as the heart of the house.
Employees under this area do not directly interact with the guests.
FOH is where most of the interaction occurs. These are areas that clients woula
have great exposure to while they stay in the facility such as the lobby, restaurants, and
cafés. These are the areas that should be decorated to set the concept and the ambiance
of the facility. The engagements of the client and the staff in these areas create the fifS
Both BOH and FOH areas are host to the movements of guests and staff. The deslB
of the workstation is critical in the delivery of quality service to the clients. The books oT
Marcus Vitruvius (80-15 BCE), a famous ancient Roman architect and theorist, was the
basis of the Vitruvian Man penned by Leonardo da Vinci around 1492 which depicts a
man's reach. It was not until the 18th century when Adolphe Quetelet and Louis R. Vilere
of the human body was developed in 1830 by Alphonse Bertillon. It was originally used
the head, the reach of arms and extent of legs, scars, and other distinguishing marks ana
features.
In the mid-19 th century, Polish scholar Wojciech Jastrzębowski published his book
titled, Ergonomji. The term "ergonomics" was attributed to the Greek words ergon (work
and labor) and nomos (natural laws). The height of industrialization triggered the study on
the relationship between labor and health. This was the springboard for the development of
preventive measures based on human measurements that cause occupational fatigue. The
evolved alongside the culture of safety to increase productivity and boost the morale of
tndustry and human anatomy that was developed with the end goal of protectinpg people in
their everyday lives and at work against the effects of their tasks while performihg their duties
and responsibilities.
and lessens movement and unnecessary effort which provides efficiency to worker
unsafe workplace can be reduced or totally obliterated through ergonomics. This wil
also entail the additional cost of hiring and training new staff due to immobilized personnel.
Facilities Planning
It is the process of designing the layout and location to provide a congruence on the
A good facility design should be able to accomplish a goal that satisfies the safety of
the workers in terms of material handling, utilization of equipment, and increased quality
In laying out the different parts of the workstations in the hospitality and tourism
industry, the professionals involved should be able to address the following conditions:
1. Versatility of space for expansion or change - Whether the space needs to expano
2. Ease of movement - This is achieved through proper allocation of space. This wouiu
designed.
on superior customer satisfaction, which includes their comfort and the quality of
the amenities. These premiums are not exclusive to 5-star hotels and establishments;
B. Resorts - These are often related to nature and, more often than not, provide
secluded villas.
C. Lodging- The most basic accommodation that provides a room or space for
sleeping. These are normally patronized by backpackers who only stay for a
limited time.
2. Food and Beverage - This is the largest sector in the hospitality industry. This
comprises of facilities that engage primarily in preparing food for meals, snacks, and
beverages. Food is served either in stand-alone facilities that serve fast food to fine
dining. The facilities can also be part of a bigger structure such as hotels, malls,
3. Travel and Tourism - This sector involves services related to moving people from
one place to another. This would entail different transportation modes such as
buses, taxicabs, planes, ships, or trains from budget coaches to high-end classes.
4. Entertainment and Recreation - This sector involves activities that allow people
to enjoy, rest, and relax. The primary goal in entertainment and recreation is for
the guests to refresh their mind and body. The facilities related to this sector are
resorts, theaters, cinemas, casinos, and places with special interest like parks, zoos,
1. Concierge and Office Area - The scales of concierges in the hospitality industry
may vary in size; however, the major goal is to welcome guests and clients. This
is the reference point for the clientele who need information and assistance. The
primary activities in this area involve standing and sitting, and the main equipment
are computers.
1. Table height should be below the elbow height when in the sitting or standing
position.
2. The keyboard should be within reach and the width should not be wider than
the shoulders. There are special ergonomic keyboard designs, and the use of
3. Monitors should be adjustable to conform with the eye level of the user and
4. Specific task chairs should be used to fully support the back. The chair height
should be adjustable to allow the users to have their feet fully touch the ground.
5. When standing, weight should be evenly distributed as the user stands tall and
the keyboard and monitor are at the specified level. There are also anti-fatigue
2. Kitchen- Whether for domestic or commercial use, the general term for the cooking
area in a building is kitchen. The basic activities done here are preparing, cooking,
and storage, to which the primary concern is the production of clean and safe food.
However, the bulk of food and beverage produced in a commercial kitchen and
the different processes of cooking makes designing the layout more complex. The
the executive chef operates. Utilize movable equipment to create spaces that
goods and services, the simplest design should be considered. Since the kitchen
allow timely and better delivery of service, Ideally, a circular pattern provides
done with the preparation and cooking. To be able to achieve a clean kitchen,
the bins installed near worktables and equipment should be easily removable
properly done will allow not just physical access to monitor the activities in
the kitchen but would allow also visual access, easier movement, and better
and size should be considered. A kitchen which is designed with the necessary
The kitchen is one of the busiest areas in the hospitality industry. The design
of the kitchen is very much dependent on the type of cuisine served and the
volume of clientele. Regardless of the style a commercial kitchen, it will have the
following parts:
a. Storage- The storage area can be segregated into nonfood storage, cold storage, and dry storage.
Nonfood storage can be divided for cleaning supplies and for dishes and cutleries.
B. Cleaning/Washing- This section in the commercial kitchen includes equipment and fixtures such as
sinks, machines for washing, and drving racks. It is necessoy for to have compartmentalized sinks for all
the washing of the utensils that are To quick and immediate use. The use of machines for washing
dishes, cutleries, and other kitchen cooking vessels can also be utilized except that they io their own
timing unlike manually washing.
c. Food Preparation Area -The food preparation area is critical because raw foods are placed in this
section. It is important that this area has its specific sink for washing. Typically, this area should be near
the storage to minimize movement.
D. Meal Cooking Area-The bulk of large equipment such as ranges, Ovens, fryers, and rotisseries are
situated in this section. Similar to the food preparation area, this section for cooking meals is
compartmentalized into smaller sectione dedicated to baking, grilling, frying, and roasting. Since this is
the final stage of food preparation, the service area should be easily accessible.
e. Service Area - In a commercial kitchen, this is the final area where food is placed. This is where the
service staff picks up the food and beverage to serve to the clientele.
3. Bar- The bar is one of the most profitable spaces in a hotel or restaurant because it is not just for fast
exchange of services and goods but also serves as an area for entertainment with the juggling acts of the
bartenders. Visual aesthetics plus quick and efficient service that does not hamper the movements of
the bartender equate to successful bar operation.
4. Laundry - In lodging and accommodation, the laundry area occupies a large space
and employs plenty of staff. There must be consideration in providing space for
equipment and machines and the people operating them. The continuous supply of
in this industry. Although in other hospitality and tourism establishments where the
cleaning of soiled linens is sometimes outsourced to a third party, there are still
activities that wWould involve sorting and storing. There are several movements in
this area that are stressful on the hands, wrists, shoulders, and back. The level of
machines and worktables should be on a level that will minimize stress in the body
parts involved in delivering this service. The basic cycle of activities are as follows:
a. Sorting- Soiled linens or wet laundry are sorted from piles of bins or the
laundry chute. Sorting is done for the washers or dryers if the establishment
b. Washing -The soiled linens that have been segregated are loaded I in machines
for washing. The movement of the whole body is required in n this area; there
the body, especially if the floors are made of a hard material like concrete
c. Drying - There are two types of machines for drying, the conventional type,
similar to a washing machine which is either top load or front load, and the
roller type. The staff feeds the machine with the linens for drying. For small
pieces, it can be done by one person, but for the bigger pieces, it would need
d. Folding Linen- After retrieving linen from the drying roller, they are then folded
on the edge of the roller of a working table. For dryers built similar to washing
machines, ironing is done on ironing tables, which requires extra space and
Ergonomics is not limited to the kind of furniture and egquipment that can be bought
in stores and construction depots. It is a collaboration of minds from the people in the
hospitality and tourism industry and the built environment from architects, interior
REVIEw QUESTIONS
1. Based on the discussions, identify an area in the hospitality industry that you are
interested in. ldentify the different areas of workstations in the area of your choice.
In your homes, identify an area that can be used as a simulation point similar to
spaces in the hospitality and tourism industry (e.g., kitchen, dining area, laundry room,
and the like). Measure the equipment and furniture involved, and list the activities done
in the area. Use the area in relation to the activities previously listed and analyze what
aspects are ergonomically designed. What are the interventions that can be done to
1= Very poor
2= Poor
3 = Adequate
4 = Good
5= Excellent