Importance of Facilities Planning and HFE

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.

Objectives of Facilities Planning

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.

3. With appropriate facilities planning, principal funds can be curtailed.

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.

Hospitality and Tourism Facilities

To be able to provide a common frame of reference of the facilities involved in t

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?

5. What is the difference between hotels and resorts as enterprises?

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

In the hospitality and tourism industry, design is a very powerful component

to promote a place, an event, or a site. Design plays a significant role in creating e

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

It is imperative that professionals in the hospitality and tourism industry be well-verseu

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

gravildte to d specitic object or space. Designing is seen in every aspect of human me

and activity. The process of creating design allowNS the development of an object to be

appealing to the recipients.

Design in the hospitality industry is not limited to the provision of architecture; it

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;

2. demonstrate the importance of. design in hospitality facilities planning;

3. identify designs; and

4. evaluate the relationship of the interior and exterior designs.

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.

Importance of Design in the Hospitality and Tourism Industry

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:.

Aesthetics is a quality of an object, person, or space that is relative to one's perception

of things brought about by their environment. Aesthetics is a philosophical condition

study of both beauty and taste.

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

to understand that design contributes a tremendous impact in creating a cohesive overall

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.

In order to provide a clearer understanding of the exterior and interior parts of a

structure, it is imperative to discuss the visual design elements.

Elements of Visual Design

1.

Line - It is a series of points that create motion. It determines a certain position

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.

a. Straight - sturdy and masculine; it belongs to architecture; it has its moods.

b.
Vertical - expresses the spirit of the Gothic: it is proud and exalted; tP

inspirational.

c. Horizontal -represents the horizon of the seascape; it is calm and peaceful; it

is repose.

d. Diagonal - symbolizes the flight of geese; it is vigorous or even angry; it is

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

affect one's emotions because of symbolism through association and synthesis.

Colors may be distinguished by tones and results in hues of the spectrum.

COMPLEMENTARY

Hues of the Spectrum

a. Primary colors are commonly known as blue, red, and yellow.

b. Secondary colors are commonly known as green, violet, and orange.

c. Tertiary colors are the combinations of the following colors: red-orange

yellow-orange, yellow-green, blue-green, blue-violet, and red-violet.

Color Scheme

The color scheme is an important element in communicating the mesconee

the design.

a. Monochromatic - utilizes one color in different hues or tones.

b. Complementary - are colors that are located opposite each other in the color
wheel (e.g., yellow and violet).

c. Split-complementary - refers to a color and the two colors besides its

complement (e.g., yellow, blue-violet, red-violet).

d. Analogous - are three or more colors beside each other in the color wheel.

e. Triads are related to the use of three colors.

Psychological Significance of Colors

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:

a, Red-orange - heat, stimulation, activity, richness, splendor, dignity

b. Pink- daintiness, gaiety, animation

c. Yellow, yellow-green - dryness, crispness, relaxation, warmth, light, cheer

d. Green-blue-coldness, spaciousness, passivity, tranquility

e. Violet -coolness, limpness, dullness, daintiness, reservation,

femininity

f. Brown - warmth

Some examples of how the food industry has used colors in creating a brand

tor their business, thus establishing strong recollection in their patrons.

Both fast-food chains use bright colors as their dominant color.

Decorative Uses and Effects of Colors

In the composition of architecture, from the exterior, interior, and to the

smallest details of decoration, color plays an important role.

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

compelling attention and may be used in dining areas; however, it should be

used only in small quantities in libraries and kitchens.

b. Blue - provides a feeling of relief from nervousness and depression. 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

when there is a heated argument.

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

serenity and rebirth. It suggests hope.

e. Orange pertains to well-being and energy; however, expansive quantity

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.

h. Pink - provides soothing stimulation when used in a bedroom or nursery.

Adding black, white, or gray will provide intensity to a room.

How to Use Color

In order to create the necessary ambiance to conform with the theme

concept of a hospitality or tourism facility, it is important to decide which of th.

following is needed:

a. To create a cool or warm atmosphere

b. To create a spacious or a small space

c. To create a dark or bright room

d. To denote as code of function and safety

e. To stimulate or reduce excitability

The common applications of colors in rooms and spaces according to the

building type are as follows:

a. Offices - cool and pastel

b. Industrial Plants - red for fire equipment, yellow for danger areas, green for

first-aid stations

c. Residences - varies according to function and style

d. Commercial -stimulating and exciting colors in lobbies, neutral in corridors

e. Institutional - pastel colors

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

element, then a visual element in the vocabulary of architectural design.

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

be categorized by what the task the designer wants to achieve

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.

It is important that the activities in the area be considered in specifying a

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

both natural and artificial lighting.

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

of the interiors are the following:

a. Complex - It a composition of several crisscrossing lines that gives intricacy to

the design. It can liven up a group in the right amount, or it can be overwhelming

in a small space.

b.Vertical Lines -They are used to add height in a small room.

c. Horizontal Lines- They can give a sense that the space is bigger or shorten the height of a tall room.

d. Floral-It is a design that shows general and accent lighting.

e. Motits They are patterns normally related to an architectural style.

f. Animal Prìnts - These are not limited to fur or skins; they can also be a stylized representation of
animals.

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.

Visual Design Elements: Furniture

Form-Characteristic outline of a any particular form

Color-Visual perception hue, saturation, and tonal value

Line- Critical element in formation of any visual construction

Pattern-Repetition of a unit of shape or form

Light-Transmits spatial and temporal information

Texture-Tactile quality given to a surface

Visual Design Principles in Architecture

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:

a. Symmetrical-The elements on either side of the axis are arranged similariy

provides formality and statics.

b. Unsymmetrical -The elements on each side differ in shape but provide visual equilibrium.

c. Radial -The elements are arranged around a circular form.

2. Rhythm and Movement - The movement or rhythm in a design must be directed

and controlled, similar to creating music. If the composition is unrelated and

disorganized, the effect in music is it will create noise. In architecture, it will create

confusion, especially for the users.

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

COLOUR-To distinguish between the

SIZE- elements of different sizes for focus the viewers attention accordingly

HIGHLIGHT-Break the visual hierarchy using form to lay emphasis

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.

Shown above are the measurements of a person in different movements.

Contrast in mass is achieved in:

•forms;

•proportions;

•directions;

•sizes; and

•solids and voids.

Contrast in surface is achieved in:

•shapes;

•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:

a. between the building and the site;

b. between the building and the surrounding structure; and

C. between the different parts of the same structure.

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:

a. Function -The use of the building

b. Association - The influence of traditions

c. Personality - The human quality and emotional appeal

REVIEw QUESTIONS

1. How would you differentiate the elements and principles of design?

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

WORKSTATION FACILITIES DESIGN

AND THE HOSPITALITY INDUSTRY

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

services not just in quantity but more so in quality.

OBJECTIVES:

At the end of the chapter, the students will be able to:

1. identify the role of workstations in the hospitality and tourism industry;

2. increase their level of understanding and assess the functions of the facility designs

of workstations; and

3. evaluate the relationship of the different workstations to deliver services both in

quantity and quality.

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

operation to provide quality service.

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

impression that is carried out in the whole experience of the place.

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

took cognizance of the physical stature of the population as a variable of socioeconomic

growth. The birth of Anthropometry as a science in obtaining a systematic measurement

of the human body was developed in 1830 by Alphonse Bertillon. It was originally used

as a system of identification, of felons' physical measurements which include the size oT

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

development of ergonomically designed equipment, fixtures, and furniture continuously

evolved alongside the culture of safety to increase productivity and boost the morale of

employees. Ergonomics is the science of standardization through human measurement

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.

Importance of Ergonomics in the Workspace

1. Promotes a culture of safety - A healthy and safety-conscious workforce is a valed

asset to any company; it creates sustainability in terms of branding the service

2. Improves workforce productivity - A well-designed workspace allowS good posture

and lessens movement and unnecessary effort which provides efficiency to worker

3. Reduces unnecessary expenses - The cost of treatment and hospitalízation in an

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

activities of people, equipment, and furniture to achieve a desired goal. It is a complex

program that involves multidiscipline professionals.

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

of delivery of goods and services.

Factors in Determining Layout and Design

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

or minimize is an inevitable process in the hospitality industry brought about by

trends, technology, and economics.

2. Ease of movement - This is achieved through proper allocation of space. This wouiu

limit the incidents of delays and accidents.

3. Safety -This is accomplished by the harmonious combination of correct plannilis

and choice of materials used.

4. Accommodation Furniture, equipment, and fixtures used are ergonomically

designed.

Major Sectors of the Hospitality Industry

1. Accommodation and Lodging - The backbone of accommodation and lodging relies

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;

they should be encompassing to all types of accommodations.

The different types of hotel accommodations are:

SuitesThey are more spacious than a typical hotel room.

B. Resorts - These are often related to nature and, more often than not, provide

different types of rooms, from adjoining rooms, stand-alone units, to detached

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,

movie theaters, sports facilities, and entertainment complexes.

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.

The travel can either be for business or leisure.

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,

museums, planetariums, and areas for sports either as spectators or participants.

General Classification of Workstations

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

touch screen monitors allows minimal space usage.

3. Monitors should be adjustable to conform with the eye level of the user and

approximately an. arm's length away to minimize unwanted glare.

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

mats that cushion the feet while standing.

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

general rule for the worktable is shown in the following figure.

There are six principles in creating a good commercial kitchen design.

a. Flexibility and Modularity-A dynamic commercial kitchen will adapt to how

the executive chef operates. Utilize movable equipment to create spaces that

would adapt to multi-use workstations.

B. Simplicity - In order to maximize space for an effective and efficient delivery of

goods and services, the simplest design should be considered. Since the kitchen

IS prone to clutter, which usually results in poor sanitation and confusion, a

simpler layout will address this issue.

C. Movement of Materials and Personnel - A busy kitchen does not necessarily

mean chaos. A kitchen that allowS easy movement of goods and people wil

allow timely and better delivery of service, Ideally, a circular pattern provides

order and lessens or completely avoids confusion.

D. Maintenance of Sanitation-The cleaning of the kitchen is simultaneously

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

when cleaning the table surface, floors, and walls.

E. Expedient Monitoring - The layout of the kitchen if conscientiously and

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

communication within and amongst the kitchen staff.

F. Space Efficiency and Effectivity - An efficient and effective kitchen layout

adheres to the principle of ergonomics. The loçation of equipment by usage

and size should be considered. A kitchen which is designed with the necessary

equipment will promote better production.

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

well-laundered linen is important in the delivery of smooth and efficient operations

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

uses separate machines.

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

is a lot of reaching, bending, and twisting. The design of the machines

considered ergonomics in terms of depth; however, there might be a need

provide additional apparatus such as steps or stress absorbent mats to cushion

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

two people to make sure that creases are minimized.

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

extra work for the staff.

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

designers, and engineers. A well-designed working environment prevents unnecessary

injuries whether they are acquired instantly or developed over time.

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.

2. How do you differentiate anthropometrics and ergonomics?

3. What are the benefits of an ergonomically designed workstation?

EXPERIENTIAL EXERCISE

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

improve the areas which cause strain to the body?

Rubric for Grading

Each item is rated based on the following rubric:

1= Very poor

2= Poor

3 = Adequate

4 = Good

5= Excellent