Module in HM 8 Ergonomics 1

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR
THE HOSPITALITY INDUSTRY WITH FEASIBILITY STUDY

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UNIT 1- Introduction of Ergonomics
Many of the ways we work- such as lifting, reaching, or repeating the same
movements may strain our bodies and lead to injuries.
Ergonomics prevents these types of injuries by lifting the job to the person
using proper equipment and work practices. This results in the safest way to
work and prevents workplace injuries.
Employers must provide equipment and establish safe work practices to

reduce the risk of sprains and strains. Employers must also instruct workers in
these safe work practices. Workers must follow employers’ instructions to
protect themselves.
Desired Learning Outcomes:
1. Describe and apply the principles of good ergonomic design

of work areas and equipment to a range of occupational
settings.
2. Assess and manage workplace ergonomic issues using an
appropriate assessment strategy, incorporating the
principles of the 'hierarchy of controls' in a range of
occupational settings.
3. Explain the influence of ergonomic principles on human
factors, work organization and culture.
4. Access, interpret and apply evidence-based ergonomics and
human factors literature to provide high-level advice.

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LESSON 1 Ergonomics
Ergonomics is a science-based discipline that brings together knowledge from
other subjects such as anatomy and physiology, psychology, engineering and
statistics to ensure that designs complement the strengths and abilities of
people and minimize the effects of their limitations. Rather than expecting
people to adapt to a design that forces them to work in an uncomfortable,
stressful or dangerous way, ergonomists and human factors specialists seek
to understand how a product, workplace or system can be designed to suit the
people who need to use it.
Ergonomics also takes into account the need for

movement throughout the day. Office furniture has
traditionally encouraged stiff, fixed postures and little
movement. However, a balance between sitting and
standing, which can be aided with a height-adjustable
desk, is a proven way to combat the effects of sedentary
workplace behavior.
Ergonomics can roughly be defined as the study of

people in their working environment. More
specifically, an ergonomist (pronounced
like economist) designs or modifies the work to fit
the worker, not the other way around. The goal is to
eliminate discomfort and risk of injury due to work. In
other words, the employee is our first priority in analyzing a workstation.
The word ergonomics comes from the Greek word “ergon” which means work
and “nomos” which means laws. It’s essentially the “laws of work” or “science of
work”. Good ergonomic design removes incompatibilities between the work and
the worker and creates the optimal work environment.
Ergonomics draws on many disciplines to optimize the interaction between the
work environment and the worker.
Disciplines
 Anthropometry
 Biomechanics
 Mechanical engineering
 Industrial engineering
 Industrial design
 Information design
 Kinesiology
 Physiology
 Psychology

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Ergonomics Domains of Specialization
According to the International Ergonomics Association, there are three

broad domains of ergonomics: physical, cognitive, and organizational.
1. Physical Ergonomics
Physical ergonomics is concerned with human anatomical,

anthropometric, physiological and biomechanical characteristics as
they relate to physical activity.
This is the ergonomics domain we are most concerned with in the

workplace, and most of the content on this site is very much
focused on workplace ergonomics.
Workplace Ergonomics
The science of fitting workplace conditions and job demands to the

capabilities of the working population. Ergonomics is an approach
or solution to deal with a number of problems—among them are
work-related musculoskeletal disorders.
At its core, workplace ergonomics is really about building a better

workplace. When jobs are designed to match the capabilities of
people, it results in better work being produced and a better
experience for the person doing it.
Through that lens, ergonomics creates value on several fronts. It’s

good for your people and good for your business.
Benefits of Ergonomics:
a. Lower costs
b. Higher productivity
c. Better product quality
d. Improved employee engagement
e. Better safety culture
The ergonomics improvement process systematically identifies

ergonomic hazards and puts in place engineering and
administrative control measures to quantifiably reduce risk factors.
Ergonomics Process
Assess Risk: Conducting an ergonomic assessment is a

foundational element of the ergonomics process. Your ergonomic
improvement efforts will never get off the ground without being able
to effectively assess jobs in your workplace for musculoskeletal
disorder (MSD) risk factors.

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Plan Improvements: The core goal of the ergonomics process is to
make changes to your workplace that reduce risk. Making changes
at scale requires a significant planning effort that includes
prioritizing jobs to be improved, identifying effective improvement
ideas, and cost-justifying the improvement projects.
Measure Progress: Measurement is an important component of

any successful continuous improvement process. High performing
ergonomics programs are constantly measured using both leading
and lagging indicators.
Scale Solutions: By establishing a common set of tools to train

your workforce, assess risk, plan improvements, measure progress,
and design new work processes, you’ll be able to scale ergonomics
best practices throughout your organization.
2. Cognitive Ergonomics
Cognitive ergonomics is concerned with mental processes, such as

perception, memory, reasoning, and motor response, as they affect
interactions among humans and other elements of a system.
 Relevant topics
 mental workload
 decision-making
 skilled performance
 human-computer interaction
 human reliability
 work stress
 training as these may relate to human-system design
3. Organizational Ergonomics
Organizational ergonomics is concerned with the optimization of
sociotechnical systems, including their organizational structures,
policies, and processes.
 Relevant topics
 communication
 crew resource management
 work design
 design of working times
 teamwork
 participatory design
 community ergonomics
 cooperative work
 new work paradigms
 virtual organizations
 telework
 quality management

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The definition of work is an, “activity involving mental or
physical effort done in order to achieve a purpose or result.”
That sounds like just about everything we do, and when

you consider that ergonomics is about designing the work
environment to optimize human well-being and overall system
performance, you begin to realize that ergonomics plays a major
factor in our lives – at work, at home and all the places in between.
Common Work- Related MSDs
Musculoskeletal Disorders (MSDs)

 Affect the muscles, nerves, blood vessels, ligaments, and
Tendons
 Symptoms
 Discomfort
 Pain
 Numbness
 Loss of motion/ flexibility
 Spasticity
 Stiff Points
 Burning
 Swelling
 Inflammation
 Throbbing
 Paralysis
Most commonly affected areas:

 Back
 Arms, elbows, and
Shoulders
 Neck
 Hands, wrists, and fingers
 Knees, ankles and feet

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Risk Factors Associated with MSDs
Risk factors of MSDs injuries:

 Dependent upon:
 Work positions
 How often task is performed
 Level of required effort and duration task
 Cold temperatures
 Combined exposure to several risk factors
Learning Assessment’s
Answer the following questions:
1. Define and discuss the function of ergonomics?

2. What is the ergonomics domain of specialization? Give 1 example
each domain.

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LESSON 2 Hospitality Ergonomics
When we talk about ergonomics, many will think of
specially designed desk chairs, tilting computer screens or even non-
conventional keyboards made with user ability in mind. But ergonomic design
and equipment isn’t just necessary for people who sit at a desk all day.
In fact, in hotels, ergonomics can be the difference between happy, healthy

staff or a challenging and costly high turnover of employees – not to mention
worker compensation claims.
Aspects Of Ergonomics
There are five aspects of
ergonomics: safety, comfort, ease of
use, productivity/performance, and
aesthetics. Based on these aspects of
ergonomics, examples are given of
how products or systems could benefit
from redesign based on ergonomic
principles.
FIVE Aspect of Ergonomics
Safety – Today, everything is ergonomically

oriented. However, buying just a single chair
which provides good posture, balance and less
stress on the body is not the adequate.
To prevent musculoskeletal injuries, one must buy
additional furniture components which are also
responsible in decreasing stress and work-related
injury. Similarly, the overhead cabinets over kitchen
counters in a kitchen may be lesser in depth and optimal in height so that the
person working may get adequate head room and will not get hurt while
bending over the counter. Ergonomic principles can help one to avoid injuries
at home as well as at work.

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Comfort - It is extremely important that
products like chairs are designed with
ergonomics in mind. The chair should
be comfortable for the workers, supporting
his back and allowing his feet to touch the
floor. In the case of task lighting for table,
some task lights are extremely bright as
compared to their surroundings and may
cause glare and discomfort to the user.
Ergonomic principles could re-design this based on contrast principles.
Ease of use - Seated on an ergonomically designed chair and work with a

computer, the height of the chair must be adjusted accordingly. It is important
to place the computer monitor at a level where it does not produce stress on
the eyes or the hands. The top of the screen should be ideally set just below
eye level. When sitting upright, this positioning will not produce any neck,
shoulder or eye stress. Similarly, microwave ovens when placed them at a
height that is much below the eye level makes it difficult to check while
cooking. This could be addressed with the principles of working heights in
ergonomics and aptly placing it to ease the process.
Productivity/performance - Ergonomics can potentially be used to improve

productivity as well. The kitchen is typically the most used room in any
hotel/house. And an efficient kitchen is typically a key point in having a happy
life. There is an ergonomically correct working height for each type of work the
work counters can be designed to maximize performance and reduce work
stress by considering both ergonomics and productivity together.
Aesthetics - Aesthetics concerns our

senses and our responses to an object. If
something is aesthetically pleasing to you,
it is 'pleasurable' and you like it. It is
integration of function, usability, and
aesthetics in design e.g. Switchboards may
be placed at an appropriate height with the
help of ergonomics principle so that they are
consistent in height, therefore easy to locate and also do not become
splotches in the interior elevations. Thus, letting the interior look pleasant
while not being unduly emphatic on the walls
THE FOUR SEGMENTS OF HOSPITALITY INDUSTRY
A hospitality unit such as a restaurant, hotel, or an amusement park consists

of units such as facility maintenance and direct operations (servers,
housekeepers, porters, kitchen workers, bartenders, management, marketing,
and human resources, etc.).
The hospitality industry is a multibillion-dollar industry that depends on the

availability of leisure time, disposable income, and complete customer

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satisfaction. There are four segments of the hospitality industry: Food and
beverages, Travel and Tourism, lodging, and recreation.
1. Food and Beverages

The food and beverage sector which is professionally known by its initials as
F&B is the largest segment of the hospitality industry.
The F&B industry is estimated to provide 50% of all meals eaten in the US
today. It comprises of establishments primarily engaged in preparing meals,
snacks, and beverages for immediate consumption on and off the premises.
When a restaurant is part of a hotel, services it renders can enhance the
guest experience by providing excellent food and first-class customer service
It can symbiotically function as part of other businesses, such as in bowling

alleys or movie theaters.
2. Travel and Tourism

Travel and tourism deal with services related to moving people from place to
place. Buses, cabs, planes, ships, trains and so on are all part of the travel
industry.
Leisure travel is when a person spends money on lodging, food, and

recreation while taking a vacation trip, and business travel is when a person
travels for work and spends money on lodging and food. Some people also
spend on recreation while on a business travel.
The major function of the tourism is to encourage people to travel. When

people travel, either for business or leisure, they spend money on hospitality.
3. Lodging
Lodging means accommodation for a period or a place to sleep for one or
more nights. Fancy hotels, youth hostels, elder hostels, campgrounds, motels
and other businesses that provide a place for people to sleep overnight are all
in the lodging industry.
Lodging businesses markets to other market segments such as business

travelers, leisure travelers, long-stay travelers, budget travelers, and special
travelers like people working with the government, airlines, and military.
4. Recreation
Recreation is any activity that people do for rest, relaxation, and enjoyment.
The goal of recreation is to refresh a person's body and mind. Any business
that provides activities for rest, relaxation and enjoyment, to refresh a person's
body and mind is in the recreation business.
Entertainment businesses which provide shows such as movie or theater,

attractions which are places of special interest of visits such as zoos and
museums, spectator sports and participatory sports are all parts of the
recreation business.

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Ergonomic Design in the Hospitality Industry
With an increasing focus on wellness, hotel and restaurant interiors have

become more than just an aesthetic appeal. The curation of a well-designed
space enhances the purpose for which it was intended. As a result,
ergonomics will play a key role in hospitality projects enclosing multi-purpose
spaces ranging from guest rooms to conference halls to bars and restaurants.
It is critical to get the correct layout to amplify the customer experience, using
empathetic design to map out a guest’s journey from room to room with
seamless efficiency.
An ergonomic design and structure can improve employee productivity,

efficiency and safety, thus enhancing the overall profitability.
 The key focus here is operational efficiency, which comes in several

forms and is more than just intelligent design that streamlines staff and
service movement. It also includes using the right materials, smart
equipment, efficient layouts and designs to avoid a clash between
guests and services movements, all the while ensuring higher return on
investments.
Some examples of ergonomic designs (based on the hotel positioning)

include but are not limited to;
Interiors
 Investing in hard-surface elements, such as wood-grain vinyl
flooring as compared to carpeting is more durable, easy to
maintain and has a charm about it. Carpets, meanwhile, require
more maintenance and manpower and are not a durable solution
as they attract dust and will only do more harm in the current
pandemic.
 Considering shower cubicles instead of tubs in the bathrooms as

this will result in smaller space to clean and is more environment-
friendly.
Dining Area
Hotel Lobby Hotel Room

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Lighting
 Considering LED lighting versus
traditional lighting fixtures, which consume
more energy and are harder to maintain.
LEDs come in multiple designs and are by
far the most cost-effective option.
 Occupancy sensors may also be considered as

an alternative for certain areas as minimizing
costs when needed is necessary.
Dynamic Spaces
 Using hotel spaces in a dynamic manner to avoid construction of
additional structures or decommissioning of existing ones. For
instance, a lobby and co-working space can be converted into a lounge
in the evenings.
 Common spaces for multi-functionality, such as dividing large

conference halls into zones — a work zone, a lounge zone, a play zone
and an F&B zone.
 Curating spaces for differently abled guests. For example, the allocated
guest room should have low height furniture, low peep hole, cupboard
with low cloth hanger, audible and visible blinking light for doorbell and
alarm. Making sure the washrooms are differently abled friendly and
building specialized ramps for people in wheelchairs across the
property.
Technology upgrades
 Technology is constantly upgrading whether it is in the POS systems or
revenue management. Today we have QR coded menus and
contactless service. Therefore, a tangible solution is to indulge in agile
architecture that can easily accommodate these changes.
 In addition, using analytics and big data helps to better understand the
consumer base and personalize services.

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Apart from design and structural changes, implementing an ergonomics program
can help trim operating expenses by reducing costs and improving productivity. A
common and effective program is “Lean Management”.
Lean Management optimizes the flow of products and services through value
streams to create efficient processes which require less human effort, space, capital
and time. The goal here is to cultivate a high-performance environment with the
intent to improve efficiency by eliminating waste. Such measures are more
important now than ever due to the current
pandemic, where many hotels and restaurants
are forced to work with fewer employees who are
multitasking and working on more than one
function.
A critical error we see in restaurants and hotels

every day is the manager or owner attempting
to find solutions to real time problems instead
of identifying the root cause of the problem. By taking a step back and correcting
the process, a lot of energy and time could be saved, making the business more
efficient.

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Some examples of lean management include:
 Cross training employees so they can multitask and feel
motivated
 Empowering employees to give suggestions and feedback
 Creatively cutting the bottom line by regularly training staff
and re-looking at vendor options
 Regularly investing in property maintenance
 Re-engineering operations to better meet the customers’
needs
 Menu engineering in accordance with the locally sourced
produce
In today’s world it is essential for hotel investors and owners to consider all elements of
design and efficiency which drive revenue per square foot. Ergonomically designed hotels
with operational efficiencies and lean management are the ideal mix. The key here is to
achieve a balanced-functional structure and marry operational efficiency with eye catching
design, without compromising on class or style in any way.
We believe that great results can be achieved from a very early stage by choosing the right
architect, consultant, brand and operator — a short-term investment for long term
profitability and sustainability. Design is ultimately an ever-changing response to the needs
of our society. Our collective response to post-pandemic life may seem inept but these are
just growing pains that we have when faced with a new challenge. While the global scale
and urgency may be unprecedented when stacked up against recent memory, in time public
spaces will return to normal function—expertly curated to go totally unnoticed by the end
user.

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1. Discuss the five aspects of ergonomics.

2. Enumerate the four segments of hospitality industry and explain each
segment.
3. Discuss the importance of Lean Management.

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Lesson 3- Principles of Ergonomics and Facilities
Management
Whether you work seated or standing, these 10 basic principles of
ergonomics can help you evaluate the tasks you do every day and make
simple changes that make a big impact. Although the principles of ergonomics
are most often applied to work environments, you can also use them at home,
in your car, or on the go to improve your overall well-being.
1. Work in neutral postures

 Proper posture maintenance is necessary
 Working too long with “C” curve can cause strain
 Keeping the proper alignment of neck hands wrist are also necessary
2. Reduce excessive force

 Excessive pressure or force at the joints can cause injury
 Better to minimize the work that requires more physical labor
3. Keep everything in reach

 Keeping everything in reach would help in avoiding unneeded
stretching and strain
 More or less this principle is related with maintaining good posture.
4. Work at proper height

 Working at right makes things way easier
 Sometimes height can be maintained by adding extensions or avoiding
extensions on the chair or tables
5. Reduce excessive motions

 Repetitive motion needs to be avoided
 This can cause disorder and numbness in long run
 Motion scan be reduced by the use of power tools
6. Minimize fatigue and static load

 Fatigue is common in strenuous work
 Having to hold things for longer period is example of static load
 Fatigue can be reduced by the intervals and the breaks between the
works.
7. Minimize pressure points

 One needs to be aware of pressure points
 Almost everyone of has to sit on chairs that had cushioning, one of the
pressure points is behind knees, which happens if air is too high or
when you dangle your legs. Pressure point is also created in between
your thigh and the bottom of a table when you sit.
 Anti-fatigue mats or insole can be used

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8. Provide clearance
 Work area should have enough clearance
 Let the worker not worry about the bumps that they have to encounter
on daily basis.
9. Move, exercise and stretch

 Move and stretch when you can
 It better to take intervals between the works and stretch and move
along
 Stretching technique may differ and depend on the work one does
10. Maintain a comfortable environment

 This principle is focused on the other component of the working
environment.
 It is concerned about the lightening, space, cool air and many more.
Ergonomics& Facilities Management

Ergonomics is the science of making the work environment
fit the worker. By understanding the human-factors
requirements of work, we can avoid work-related illnesses
or injuries.
Companies are in business to bring a product or service to

market, and anything that makes it more difficult for employees to perform
their jobs is likely to affect productivity—and productivity is money. A
mismatch between the physical requirements of the job and the physical
capacity of the worker can result in RSIs (repetitive stress injuries), as well as
other CTDs (cumulative trauma disorders).
Ergonomic assessments define the potential risks for injury or illness in a

facility, and ergonomic plans are written to mitigate those risks. An
ergonomically designed space can increase productivity and efficiency while
reducing stress and fatigue.
Ergonomics in an Office Building

To be successful in the 21st century, building management companies and
facilities management departments must offer a wide range of services that
match tenants’ business operations. And providing those services must be
done in a cost-effective manner. Satisfying a tenant’s needs means ensuring
that every factor of building services, including ergonomic concerns, meets
the needs of the tenant’s employees, no matter what the type of business.
Successful ergonomic design is reflected in the workers’ ability to be
productive and efficient, with a minimum of stress and fatigue.

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Whether a business has guests or workers in a facility, a sound ergonomic
program makes good business sense. Ergonomic programs see to it that
people are comfortable, productive, and free from the risk of occupational
illness and injury. Further, reducing risk creates a corresponding reduction in
regulatory and insurance liabilities.
Ergonomics and Facilities Management

Ergonomics should be a preventive strategy. Managers must incorporate the
elements of human-factors design if the environments they create are to be
safe, user-friendly, and OSHA compliant. Ideal office design goes beyond the
transient qualities of style to accommodate the vicissitudes of life, such as
aging, injury, disease, and disability. Facility managers should collaborate with
tenants, designers, and vendors to include ergonomics in workplace designs.
In addition, such collaboration should be employed when attempting to
balance costs, technologies, and the needs of workers. All involved should try
to provide adaptable and flexible environments that also meet production and
safety objectives.
Where ergonomics-related problems do arise, they may directly affect

profitability and productivity. Tenant workers and facility employees who suffer
from RSIs produce less, cost the tenant money in workers’ compensation
payments, and may initiate actions leading to OSHA penalties and litigation.
These factors can cause a tenant to default on lease payments or, worse still,
close business entirely. In addition, if the general workspace is not initially
designed to mitigate RSIs, managers of the leased space may incur liabilities
as a result of OSHA litigation. For example, if a workplace is created without
adequate lighting, the building owner or manager may be subject to legal
action by occupants who claim to suffer from RSIs such as eyestrain and neck
strain.
Managing Ergonomic Stressors

Many items found in the work environment can create potential risks and
hazards if their locations and uses are not considered carefully. For example,
slips, trips, and falls on frayed rugs, thresholds, and uneven or slippery
surfaces are the number one recognized office “near misses.” A “near miss” is
an OSHA target statistic that refers to the accident that almost happens.
Tripping over extension cords, being cut on sharp edges, and having a top-
heavy file cabinet tip over are also recognized office hazards.
As such, these hazards are considered environmental as opposed to human-

factor related. They should receive attention quickly because they affect
everyone equally and are easily controlled. Some standard risks that a facility
manager should consider when assessing ergonomic stressors in the
workplace include:
 Workstation design: Improper placement of office equipment and

materials can result in worker strain and discomfort. The design of an
office and the density of space are critical to efficiency. Having a
central location for shared services (copiers, library, and office
supplies) reduces the steps—and therefore the stress—taken to

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accomplish these tasks. The shorter the distance to resources, the
more productive workers can be.
 Workstation furnishings: Office furniture must be carefully selected to

provide the most flexibility and adaptability for workers.
 Lighting: Light sources should be chosen to reduce glare and to

improve the contrast on working surfaces (paper or furniture), not on
computer screens. Computer monitors should be adjusted to increase
displayed contrast, brightness, and character resolution. No work areas
should be over-illuminated.
 Noise: High-speed printers, shredders, copiers, fans, and other office

equipment contribute to background noise. Some experts feel that
these noises may adversely affect the quality of the work environment.
Equipment should be masked or isolated whenever its operation
makes it difficult to carry on a normal conversation. (Normal speech is
usually between sixty and seventy decibels.
Furnishings and Standards

To manage ergonomic stressors properly, it is important to remember not only
that the workstation should fit the worker, but also that workers must be
trained to set up adjustable furnishings correctly. Adjustable features should
be easy to use or they may be ignored.
Your tenants or employees may request that you adhere to one or both of
these standards: ANSI/HFS 100-1988 (American National Standards
Institute/Human Factors Engineering for Visual Display Terminal
Workstations), currently under revision; or ISO 9241-5 (International
Organization for Standardization), titled “The Ergonomic Requirements for
Office Work with Visual Display Terminals.” The following aspects of those
standards apply specifically to workstation furnishings, particularly for office
areas that house computers and related equipment.
 Desks and tables: The height of desks and tables should be adjustable.
Many typing desks or tables are designed to be lower to allow for the
body-neutral position. Desks and tables should allow for height, depth,
and width clearance of legs and feet. This is important for both
standing and seated postures. If it is not possible to adjust the desk or
table height, use an adjustable chair to achieve the proper alignment.
 Work surfaces: The work surface should be a size that allows

personnel to comfortably reach—forward and to both sides—in order to
perform their work. The work surface should also be large enough to
accommodate files, equipment, machines, instruments, and tools.
 Keyboard and mouse trays: Adjustable keyboard trays that slide in and
out from underneath the desk or table are common sources of
ergonomic problems. The tray should allow the user to maintain neutral
alignment of the wrist to the keyboard and mouse. Ideally, the surface

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for the mouse is adjusted approximately one inch below the keyboard.
This prevents shoulder and wrist strain.
 Chairs: Although many types of chairs and seats are available, the
main features to look for are adjustability and ease of use. Seat pans
should adjust in height, depth, length, and angle. The lumbar support
should fit the lower back. The chair should be on a five-caster base for
stability and have the correct “roll” for the contact surface; for example,
not too fast on cement or rubber surfaces. Ideally, armrests should be
adjustable from side to side, allowing the worker to move easily in and
out of their chair and workstation. They should likewise move up and
down to accommodate forearms. They should be removable for some
applications. On some chairs, neck rests are advisable for computer
users who multi-task and must view many panels of instruments and
computer screens at the same time. This is common in quality labs and
at security stations.
 Footrests: Be careful not to allow shorter workers’ feet to dangle.

Angled footrests can be purchased to alleviate this problem. In
addition, the desk or tabletop should have a wide enough opening to
allow ample legroom and posture adjustments.
 Special devices: Equally important is accommodating necessary aids,

such as a headset or speakerphone, to minimize head and neck
movement during high-intensity phone demand with concurrent
keyboard operation.
 Other accommodations: If workers must stand for long periods, it is

advisable to provide an energy-absorbent floor surface to reduce
worker fatigue. Stools may also help, provided they are sufficiently
high. A bar rail on a standing workstation allows the worker to rest his
or her feet alternately. This reduces hip, knee, and foot fatigue.
Effects of an Ergonomics Program

The goals of an ergonomics program are to protect jobs and assets and to
guard against liability. Although it is unwise to use economic factors and
convenience issues to sway decisions about managing your ergonomics
program, it is critical to understand the potential bottom-line effects of
particular actions or conditions.
Consider that for every dollar spent on ergonomics, the return on investment
is tenfold, as reported by the Insurance Association of America. Further,
properly addressing ergonomics helps to retain valued employees. The
application of ergonomics to the office environment is critical to the success of
any business mission. The direct benefits of an ergonomics program are:
 reduced occupational illness and injury

 reduced number of lost workdays
 reduced number of workers’ compensation claims
 reduced premium payments for workers’ compensation insurance
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 reduced number of complaints of discomfort
 reduced instances of eyestrain
 reduced incidents of localized pain
The indirect benefits of an ergonomics program include:
 Effects on productivity:
 Projects are completed.
 Client deadlines do not lapse.
 Client relations stay positive.
 Workers are more productive.
 Effects on cost:
 The cost of producing a piece of work does not increase because there
isn’t a need to replace the previous worker and train a new one.
 Insurance costs do not go up.
 Regulatory liability is reduced.
Hospitality Ergonomics
H otel room attendants perform a wide variety of tasks from cleaning

bathrooms and dusting furniture to making beds and vacuuming. Many of
these tasks require awkward postures, forceful exertions, and repeated
movements—all risk factors for developing musculoskeletal disorders (MSDs).
Here are some ideas for reducing these risks.
Pushing housekeeping carts

Housekeeping carts, which are overloaded with clean linens, wet towels, and
amenities, can increase the amount of force required to push them.
Additionally, carts piled too high require the attendant to lean out to the side to
see around them. This results in awkward postures.
 Empty carts frequently. Have staff exchange carts or remove bags of

soiled linens at least once or twice during the shift to reduce the weight
from overloaded carts.
 Use power-assist carts.
 Make sure there is a clear line of sight and that vision is not blocked by
overloaded carts or poorly placed supplies.

21
 Ensure that items are not hanging over the edge of the cart to get
caught in the wheels.
 If hotel hallways have thick, plush carpeting, use larger wheels on all
carts thus reducing the force required to push and maneuver them.
 Always push carts, never pull carts.
 Ensure that cart tires are properly inflated, that wheels are not out-of-
round, and casters are not bent, broken, or damaged in any way. Take
carts with damaged wheels and/or casters out of service immediately
until they are repaired.
 Uneven surfaces—elevators, thresholds, or torn carpeting—create
sudden, unexpected stops, which can increase the likelihood of an
injury.
Making beds
The increase in room amenities such as luxury mattresses, extra bed pillows,
and duvets have increased the amount of lifting required to make beds.
Mattresses must be lifted with one hand to tuck in sheets, which requires
awkward postures such as forward bending and twisting.
 Try to keep beds away from walls. Beds too close to a wall force
worker to work in tight areas in awkward postures.
 Get as close as possible to the item needing to be moved. Go around
the bed and don’t stretch across it.
 Rather than bending over the bed, kneel on one or both knees or
crouch and face the bed while pulling the corner of the bottom sheet
over the mattress. This keeps the back straight and more in neutral.
 Turn the duvet cover inside out to slide the cover around the duvet
rather than stuffing the duvet into the cover. This will reduce awkward
shoulder postures.
 Ensure that staffing levels are adequate if room amenities increase.
Cleaning bathrooms
Cleaning by hand, especially while kneeling or bending, is repeated, forceful

work, which is often combined with awkward arm, wrist, back, and neck
postures—all risk factors for increasing the likelihood of MSDs.
 Use long handled tools for cleaning tubs and toilets to reduce bending
and reaching. They can also be used to dry the shower walls after
rinsing by putting a towel on the end of the brush.
 Carry a light step tool on the cart and use it to clean hard to reach
higher surfaces as well as changing shower curtains.
 Alternate between left and right hands when scrubbing. This allows for
the use of different muscle groups.
 Wear knee pads or use a mat or towel to protect the knees when
kneeling. Consider carrying a foam mat on the cart for kneeling.

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Vacuuming
 Inspect and maintain wheels and casters. Rolling is easier when

wheels and casters are clean and well lubricated.
 Avoid overreaching with the arms and bending and twisting at the waist
while vacuuming. Move your feet and switch hands frequently.
General cleaning and dusting
 When dusting, keep the wrist straight. Get close to the work to avoid
unnecessary bending and reaching.
 Use a long-handled duster to dust higher furniture.
 Instead of bending to change trash can liners, place the can on a
higher surface, such as the luggage rack or table. This allows for
working in a more upright posture.
 Consider switching to micro-fiber mops and cleaning cloths. Not only
are they lighter but are more cost effective as they use less water and
detergent.
1. Discuss the following aspects of standards.
2. What is the effect of an ergonomics Program?
3. Discuss the ergonomics and facilities management?
4. What is CTDs (cumulative trauma disorders)?

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Unit 2- ERGONOMICS & FACILITIES PLANNING IN THE
HOSPITALITY INDUSTRY
Themainaimofanybusinessorganizationistoearnprofit.Thisnotonly
dependson
theworkingofanorganizationbutalsoonitspresentation;moresointhehotela
nd hospitality sector. The prime motive or objective of any hotel
property is to attract more and more clients and guests and make their
visits a memorable experience. It, thus, becomes a priority to give
special consideration to their accommodation and needs while
showcasing the best of the local traditions and culture. A great deal of
this depends on the architecture and designing of a property.
Architecture is the art or science of designing and constructing buildings. A
good piece of architecture is one which succeeds in satisfying its intended
uses—that it should be technically sound as well as aesthetically appealing.
Any building design is invariably influenced by the technologies applied. The
process of planning, designing, and construction of a hotel is known as its
integration. The designing of the building, hotel facilities, and services sets the
scene for a lively atmosphere. Throughout the hotel, the designers and
architects create a subliminal ambience of elegance and opulence right from
the exterior, to the lobby and public areas, the guest rooms, and every section
of the property. The designs are generally at their creative best in the
specialty restaurants and nightclubs, as also the guest rooms.
According to noted hotel architect Morris Lapidus, hotel guests fall into two
categories: Business travelers and other travelers. While the business
travelers require a comfortable bed, easily accessible food, drawers’ space,
good lighting for reading, and quick service, the other category appreciates all
these necessities, but wants the atmosphere of their room and hotel to reflect
the culture of the city or country they are visiting. All these travelers expect
something different in a hotel than what they find in their homes.
The architecture of a hotel depends not only on the way its owner or
entrepreneur wants, but also on the creativity and imagination of the architect.
The final construction of the building is reflective of the skills and experience
of the architect.
Desired Learning Outcomes:
1. Define physical plant.

2. Explain Role of facilities in a hotel building
3.Explain cost associated with hospitality facilities
4.To explain impact of facility design on facility management
5. To describe components of a facility
6.To explain types of layouts and materials used
7. To explain methods and type of hotel building construction
8.To describe paints and varnishes

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LESSON I- PHYSICAL PLANT
Physical Plant
The term physical plant refers to the grounds, building structure,
building systems, interior finishes (that is paint/ wall paper and so forth) and
furniture, fixtures and equipment of a lodging facility. Many of these
components of the physical plant are highly visible, such as grounds, the
exterior building, structure and the furniture, fixtures and equipment. Other
portion of physical plant such as structural steel in the building, the plumbing
and the large routes of the heating, ventilating and air- conditioning (HVAC)
system, are seldom seen by the guests or most of the employees. The
elements of physical plant constitute a significant portion of the construction
cost of a building and consume a significant fraction of the maintenance and
energy cost incurred over the building ‘s life time. The care and operation of
the physical plant of modern lodging facilities is largely responsibility of the
engineering and maintenance department. To understand the scope of this
department ‘s duties and responsibilities relative to physical plant, a brief
overview of the physical plant of modern facilities and how these facilities
have changed over time is helpful.
The needs for Good Facilities Planning are:

• Plant facilities influence the costs of operating and therefore profits.
• Planning allows facilities to comply with laws and/or regulations.
• Facilities involve high capital-cost expenditures.
• Facilities are fixed investments, not readily convertible to money or resale.
• Facilities are inflexible (i.e. physically fixed and have limited opportunities to
be changed).
• Facilities are long term commitments with protracted periods of financial
return.
• Facilities planning, design and construction require long lead times.
• Sound plans for implementation can avoid disruptions in production, and
discontinuities for shipping or delivery.
• Operations often produce detrimental wastes that affect entire communities.
• The safety, convenience, appearance, and comfort of industrial facilities
influence the attitudes of and the ability to attract suitable employees.
• Industrial facilities must be planned to meet anticipated future requirements
yet compete profitably today.
• Facilities need to be planned for an appropriate degree of
flexibility, expandability, versatility…
• Good planning buys time for making commitments; it minimizes being taken
by surprise.
• If plans are made, managements can react faster and take advantage of
business opportunities that arise.
• Good planning, especially if presented well visually, is an aid to obtain
financing monies.
• The single most important cause of high materials handling costs is ―ad
hoc‖ expansion of plant facilities ―in the absence of a strategic site-
development plan. ‖

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The Essential Components of the Physical Plant are:
• Layout (skeleton, framework for operations)
• Material handling (muscular system for movement/activity)
Procedures/communications (nervous system for control of activity)
• Utilities/auxiliaries (respiratory, circulatory, & digestive systems)
• Building (skin, hair, ―protective covering‖)
• Estate: land and buildings.
• Comfortable furniture / fittings to rest or work.
• Air conditioning plant: to maintain the temperature within the
comfortableparameter.
• Kitchen: to take care of customers ‘hunger with proper taste and flavors to
liking.
• Transport system: include lifts, escalators, a fleet of buses and taxis.
• Audio and video system: to entertain the customers.
• Telecommunication system: to receive and send massages.
• Safety provisions: systems, for personal safety, fire and theft.
• Staff to manage all above.
ROLE OF FACILITIES IN A HOTEL BUILDING

Facilities provide an appealing visual environment (ambience, experience and
comfort of the guest). All lodging properties including hotels, resorts, theme
parks, water attractions, casinos – the facilities themselves are an attraction
(engages & entertains the guests). Facilities not only improve level of guest
satisfactions but also help to retain business. Facilities of a five-star hotel
includes well equipped front office, 24 hours running hot and cold-water
supply, ala carte restaurants, coffee shop, banquets and conference rooms,
swimming pool, gym, spa, 24hours in room dining, well-furnished
accommodation with attached bath room, and so on. Hotels are classified by
a classification committee on the basis of architectural features, facilities and
services from one star to five-star deluxe hotels, three-star apartments to five-
star deluxe apartment hotels by Ministry of Tourism, Government of India.
Unseen facilities create a good thermal environment – air conditioning, clean

water, elimination of unwanted sound and basically protection from the
elements Safety is another important factor related to facilities – protection
from injury, from loss of their possessions.
Design Consideration: Hotel Design

Hotel design involves the planning, drafting, design and development of
hotels.
The concept of hotel design is rooted in traditions of hospitality to travelers

dating back to ancient times, and the development of many diverse types of
hotels has occurred in many cultures. For example, the advent of rail travel in
the early 1900s led to the planning, design and development of hotels near
railroad stations that catered to rail travelers.

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Following are seven major design consideration which
must be considered while designing any Hotel:
1. Attractive appearance:
All over the appearance of a hotel is one of the very important considerations
for a hotel. It should be attractive and should reflect the architecture of that
area and should also have a character of the services being provided in that
Hotel.
2. Efficient Plan:
The plan of the Hotel should be such that it should be functional and also
appeal to the eye. All the services should be so designed that it meets various
principles of layout and design.
3. Good Location:
The design of the Hotel will be guided by the geographical location of the
Hotel e.g., if a hotel is situated near the airport or railway station, the reception
of the Hotel will be designed in such a way that it could handle a large number
of guests at one time because there is a possibility of guest checking in large
groups and around the clock. Similarly, Hotel situated at hill stations, beaches
and the Hotels located in heart of the cities and metros will be designed
differently.
4. Suitable Material:
The Hotel should be designed in such a way that it should be able to use the
material locally available which will be cost-effective and efficient.
5. Good Workmanship:
While designing a hotel one should consider the fact that what kind of
workmanship is available and designer should take advantage of local
expertise. This will not only make the hotel efficient but also will be
economical.
6. Sound Financing:
One of the very important factors is finance in designing the Hotel. The
availability of ready funds and management of finance is a crucial factor and it
should be considered very carefully in Hotel Design.
7. Competent Management:
The design of a Hotel will depend upon the quality of management available
to operate the establishment. If we have the quality management and
manpower only then Hotel should be designed for sophisticated equipment
and high-tech gadgets.

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LESSON 2- Facility Layout - Objectives,
Design and Factors Affecting the Layout
For an organization to have an effective and efficient

manufacturing unit, it is important that special attention is given to facility
layout. Facility layout is an arrangement of different aspects of manufacturing
in an appropriate manner as to achieve desired production results. Facility
layout considers available space, final product, safety of users and facility and
convenience of operations.
An effective facility layout ensures that there is a smooth and steady flow of
production material, equipment and manpower at minimum cost. Facility
layout looks at physical allocation of space for economic activity in the plant.
Therefore, main objective of the facility layout planning is to design effective
workflow as to make equipment and workers more productive.
Facility Layout Objective

A model facility layout should be able to provide an ideal relationship between
raw material, equipment, manpower and final product at minimal cost under
safe and comfortable environment. An efficient and effective facility layout can
cover following objectives:
 To provide optimum space to organize equipment and facilitate

movement of goods and to create safe and comfortable work
environment.
 To promote order in production towards a single objective
 To reduce movement of workers, raw material and equipment
 To promote safety of plant as well as its workers
 To facilitate extension or change in the layout to accommodate new
product line or technology upgradation
 To increase production capacity of the organization
An organization can achieve the above-mentioned objective by ensuring

the following:
 Better training of the workers and supervisors.

 Creating awareness about of health hazard and safety standards
 Optimum utilization of workforce and equipment
 Encouraging empowerment and reducing administrative and other
indirect work

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Factors affecting Facility Layout
Facility layout designing and implementation is influenced by various factors.
These factors vary from industry to industry but influence facility layout. These
factors are as follows:
 The design of the facility layout should consider overall objectives set
by the organization.
 Optimum space needs to be allocated for process and technology.
 A proper safety measure as to avoid mishaps.
 Overall management policies and future direction of the organization
Design of Facility Layout

Principles which drive design of the facility layout need to take into the
consideration objective of facility layout, factors influencing facility layout and
constraints of facility layout. These principles are as follows:
 Flexibility: Facility layout should provide flexibility for expansion or

modification.
 Space Utilization: Optimum space utilization reduces the time in
material and people movement and promotes safety.
 Capital: Capital investment should be minimal when finalizing different
models of facility layout.
Design Layout Techniques
There are three techniques of design layout, and they are as follows:
1. Two- or Three-Dimensional Templates: This technique utilizes

development of a scaled-down model based on approved drawings.
2. Sequence Analysis: This technique utilizes computer technology in
designing the facility layout by sequencing out all activities and then
arranging them in circular or in a straight line.
3. Line Balancing: This kind of technique is used for assembly line.
Types of Facility Layout

There are six types of facility layout, and they are as follows:
 Line Layout
 Functional Layout
 Fixed Position Layout
 Cellular Technology Layout
 Combined Layout, and
 Computerized Relative Allocation of Facility Technique

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HOTEL LAY
OUT
Suite Room

30
PRE-FUNCTION AREA
Hotel kitchen

31
COMMERCIAL KITCHEN LAY OUT

32
HOTEL RESTAURANT
Hotel Restaurant
Simple Lay out
Front office staff have a clear view of

persons entering the lobby from the
street entrance or elevator from the
street entrance and who is coming off
the elevator. This view is essential to
the night auditor, who assists security
in monitoring the activities in the hotel
lobby.

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Front Office Layout and Equipment in Hotel
The layout of computerized equipment centers on guest service and employee
efficiency
The tone for the hotel. Neatness, orderliness, attractiveness, quality, and
professionalism is just a few of the impressions that the front desk should
convey to a guest. The guest wants to feel important, safe, and in the hands
of professionals. The impression the physical layout of the desk creates will
assist the front office in creating a positive image for the operation. Providing
hospitality to the guest and promoting in - house sales are of great importance
to the continued financial success of the operation. To provide an
environment for these objectives to be met, a well - planned physical
arrangement of the front desk is important.
Creating a Balance between Guest Flow and Employee Work
Equipment
The front desk should be positioned so that it accommodates the guest while
enabling employees to work efficiently. Guests who wait in line for ten minutes
only to be told they are in the wrong line will have a negative first impression.
Likewise, a desk clerk who has to wait to use a printer or share a computer
terminal will not be as efficient as possible. As you become familiar with the
practice of processing guests at the front desk, you will see how easy it is to
plan a layout of the physical equipment needed.
Guest Safety
The position of the front desk is usually determined by the main entrance of
the building and the location of the elevator. The front desk clerk and the night
auditor must be able to see anyone who enters the hotel, to ensure a safe
environment for the guest. Positioning the front desk on the same side as the
main entrance and the elevator is not recommended. Figure shows a few
arrangements that allow entrances to be monitored. In all three settings, the
front desk clerk has a view of who is coming into the hotel.

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1. Design layout of the following:
 Front Office
 Hotel Lobby
 Hotel Rooms (Deluxe, Suite Room, & Standard Room)
 Hotel Dining area
 Hotel Kitchen

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OCCUPATIONAL SAFETY AND HEALTH STANDARDS
The Occupational Safety and Health Standards was formulated in 1978 in

compliance with the constitutional mandate to safeguard the worker’s social
and economic well-being as well as his physical safety and health. Adopted
through the tested democratic machinery of tripartism, the 1978 Standards is
considered as a landmark in Philippine labor and social legislation.
With joint efforts from the Bureau of Working Conditions, the International
Labor Organization (ILO) Manila Office and the tripartite sectors, the revisions
to the OSH Standards were approved in August 1989. With the latest
improvements in the Standards, all establishments covered will now be
provided with a better tool for promoting and maintaining a safe and
conducive working environment.
OSH LAW
In view of the passage of Republic Act No. 11058 entitled "An Act
Strengthening Compliance with Occupational Safety and Health Standards
and Providing Penalties for Violations thereof" was signed into law by
President Rodrigo Roa Duterte on 17 August 2018, while the IRR was
approved and signed by Secretary Silvestre H. Bello III on 06 December
2018.
Republic Act No. 11058 - An Act Strengthening Compliance with Occupational

Safety and Health Standards and Providing Penalties for Violations thereof
(OSH Law)
Department Order No. 198-18 Implementing Rules and Regulations of

Republic Act No. 11058 Entitled "An Act Strengthening Compliance with
Occupational Safety and Health Standards and Providing Penalties for
Violations thereof"
Labor Advisory No. 04-19 Guide for Compliance of Establishments to DO

198-19
The Main Role of OSHA

With the Occupational Safety and Health Act of 1970, Congress created the
Occupational Safety and Health Administration (OSHA) to ensure safe and
healthful working conditions for workers by setting and enforcing standards
and by providing training, outreach, education and assistance.

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Guidelines by OSHA to prevent various types of violations
General guidelines: OSHA has been put in place for all kinds of businesses
including the hotel industry. Some general guidelines that the hospitality
industry must adhere to include maintaining passageways for walking and
working, storerooms and service rooms- free from debris and any other form
of obstructions. They must be clean and dry at all possible times.
Reporting and Recordkeeping: Hotels must maintain a system for

monitoring job-related injuries and illnesses. It requires that employers use
two forms OSHA 300 Log and OSHA 301 Injury Report. In case of work-
related illness or injury, it must be recorded within six days of occurrence in
the OSHA 300 Log.
De Minimis Violations: A De Minimis Violation does not have a direct impact

on health or safety of the employees and is the least form of violation. An
example of this violation would be using a ladder with 13 inches instead of the
standard 12 inches between the rungs.
Serious Violations: A serious violation is when an employer being aware of a

situation that is potentially dangerous for causing serious injury or death, finds
no solution for the same.
Willful violations: This is perhaps the most serious form of violation since it
is done intentionally by the employer. This shows disregard for employee
health and safety.
Repeated Violation: When an employer is cited for a particular violation and

is found repeating it, OSHA cites the employer of the property with a repeated
violation penalty.
Failure to clear prior Violation: At times, even after the employer is handed
a violation citation, one may not find a solution to the same. In such cases,
OSHA penalizes them further because the citation comes with an expiry date
by when the solution should have been implemented.
Each of these violations have a fine attached depending on the gravity of the
situation. However, such violations display the management of the hotel in a
bad light to its stakeholders and customers resulting in the rise in guest
complaints.
Remedies to be OSHA ready
Most businesses are turning towards technology to solve a bundle of their

problems. Technology is quick to respond, can be automated and keeping the
current scenario in mind, also minimizes physical interaction. OSHA, too,
believes that an automated, interactive, software-based training can serve as
a valuable tool in the overall training program.

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Training software applications come with an advantage of automating their
training programs, so that employees can track and report their compliance
initiatives. However, training alone may not be sufficient. Making regular
checks to ensure the guidelines are being followed to stay clear of the OSHA
violations’ radar is also an important step. This reduces the number of safety-
related accidents and improves productivity.
Today there are tech-based interconnected ecosystems such as WorkSpot

that provide an end-to-end OSHA training workflow. It also allocates time to
managers at workplaces to automate tasks for training, inspection, OSHA
regular checks, and so on.
Conclusion
As an owner or the manager of a hotel, hotel reputation management is one
of your top priorities since it leads to customers and future business
generation. It is, therefore, your responsibility to ensure that your business is
in compliance with the regulations. OSHA inspectors make unannounced
inspections to hotels, so ensuring you are on top of things is a must.
Violations can leave a scar on the reputation of the hotel and not just with a
fine. With COVID-19 transforming industries as a whole, it’s time to start anew
with less violations and more guest services. So, is your hotel OSHA ready?
The Importance of Health and Safety Training in Hospitality
Managers in the hospitality industry have difficult challenges to meet when it

comes to employee retention, training, meeting high health and safety
standards, and developing a good safety culture. The high turnover rate of
employees and other factors we'll discuss, contribute to these overall
challenges. In order to gain insight into this, let's discuss 4 factors showing the
importance of health and safety training in the hospitality industry.
 Younger Employee Demographics

 Insurance and Regulation Concerns
 High Turnover Rate
 Reputation from Quality of Service
The broad term hospitality includes mostly hotel and restaurant businesses,
but also amusement parks, tourists’ attractions, transportation, and the
businesses that support these.We can easily estimate tens of millions of
workers are employed in this large industry, which globally contributes 9.6%
GDP annually.
1. Younger Employee Demographics

The hospitality industry has the youngest employee demographics of any
other major industry. Many teenagers and students are employed in this
industry part-time and as a first job. Generally, the jobs don't require as much
experience, and most positions don't require higher education degrees. These
factors, coupled with high turnover rates, allows younger people the chance to
get hired.

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2. Insurance and Regulation Concerns
Hospitality involves customer service, and this means there are insurance and
regulation concerns for managers and owners. Being sued or getting a food
permit taken away can mean the end of a business, so this is an important
factor when it comes to training employees on health and safety. Handling
food and using safe practices when serving customers, is vital for businesses
to avoid risking accidents involving customers or employees. Avoiding
lawsuits, compliance issues, and accidents are all vital for the profitability of
businesses in the hospitality industry. Effective training on health and safety is
the number one way to accomplish the avoidance of these potentially ruinous
incidences.
3. High Turn Over Rate

According to the Bureau of Labor Statistics in 2014, the restaurant and
accommodation sector had a 66.3 percent turnover rate.There are many
factors which cause high turnover, such as: many of the jobs being seasonal
and part-time, the wage on average being low, employees upgrading their
positions with another company, and the amount of student workers. This
factor could be the most important of the four we're discussing, because the
high turnover rate means constant new employee onboarding. Also,
employees are moved from different positions often, in order to fill in the gaps
caused by turn over, which means training for the new position is needed
more often.
4. Reputation from Quality of Service

Businesses in the hospitality industry are dependent upon a quality reputation,
in order to attract customers and business. For instance, if a restaurant has
an incidence of food poisoning, their reputation would suffer from the
exposure of this. Conversely, if a business is well-known for their cleanliness
and safe practices, customers will increase and a culture of quality will result.
The most effective way to ensure a business has a quality reputation, is to
effectively train employees to meet high health and safety and service
standards. Avoiding undesirable incidences will go a long way in fostering a
quality reputation for any business in the hospitality industry.
These four factors showing the importance of health and safety training in the
hospitality industry, should have managers asking how to enhance their
training methods. Onboarding new employees and training existing ones for
upgrades or compliance, are key ways to ensure health and safety standards
are kept high.
Hospitality Industry Safety
The hospitality industry safety guidelines protect employees who work in

hotels, motels, and other public accommodation establishments and who
perform hospitality services by providing lodging (or lodging and meals) to the
general public.

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Employers in the hospitality industry own or operate a wide variety of
commercial establishments, including:
 Bed and breakfast inns

 Cabins and cottages
 Casino hotels
 Hostels
 Hotels
 Inns furnishing food and lodging
 Motels
 Recreational hotels
 Resort hotels
 Seasonal hotels
 Ski lodges and resorts
Risks to worker safety and health may result from a variety of factors, which
include the following:
 Lack of employer safety precautions that put workers at risk of

overexertion injuries (sprains and strains) and at risk of slips, trips, and
falls.
 Fire hazards that are present because the employer has not
implemented proper safety protocols to minimize the risk of fire.
 Improper or unsafe use of hazardous cleaning chemicals by
housekeeping staff.
 Inadequate safety measures that subject workers to potential violence
from guests or others.
Hospitality industry employers are generally required by the federal

Occupational Safety and Health Administration (OSHA) to follow OSHA
General Industry standards. Following these standards can contribute to
hospitality worker safety.
 Chemical Safety
 Fire Safety
 General Employer Responsibilities
 Hazard Prevention
 Preventing Workplace Violence
 Safety Checklists

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OSHA recently approved an
emergency regulation imposing
significant requirements related
to COVID-19 prevention. Every
hotel will need a written plan to
comply with these new
regulations.
Employee & Guest Health

Employee Vaccination Information
CDC guidance encourages employers to consider implementing a workplace
COVID-19 vaccination program, including providing employees with
information on the vaccine and where to receive the vaccination. In addition,
the CDC suggests that employers consider hosting on-site vaccination clinics
at the workplace and to contact the health
department in their jurisdiction for guidance. If hosting an on-site vaccination
clinic is not possible, please consider the following steps to encourage
vaccination:
✓ Provide flexible HR policies for employees
✓ Utilize posters, flyers and other communication
tools to promote vaccine locations
✓ Share fact sheets, articles and other information
on the importance of vaccination
Face Coverings & OtherProtective Steps
Protocols related to face coverings and other protective measures will continue to
evolve based on CDC guidance to ensure public safety. Please referto current CDC
guidelineswhen implementing aface mask policy on property, in compliance with
local and state law.
Washing Hands& Hand Sanitizer

CDC guidelines should governemployee procedures and protocols regarding hand
washing and use of hand sanitizer. Washing hands with soap and water is the
preferable method. In situations where soap and water are not available, alcohol-
based sanitizer is recommended. Added attention should be given to ensure
adequate soap products are available in restroom sinks, employee washing
stations, and other areas for hand washing.

41
Hand sanitizer dispensers should include no lessthan 60% alcohol content, where
available, and be touchless where possible. As available, dispensers shouldbe placed
at key guest and employee entrancesand contact areas.
Workplace Specific Plan
 Establish a written, workplace-specific COVID-19 prevention plan at every
facility, perform a comprehensive risk assessment of all work areas and work
task, and designate a person at each facility to implement the plan.
 Identify contact information for the local health department were
the facility is located for communicating information about COVID-19
outbreaks among workers.
 Train and communicate with workers and worker representatives on
the plan and make the plan available to workers and them
representatives.
 Regularly evaluate the workplace for compliance with the plan
and document and correct deficiencies identified.
 Investigate any COVID-19 illness and determine if any work-related
factors could have contributed to risk of infection. Update the plan
as needed to prevent further cases.
 Identify close contacts (within six feet for 15 minutes or more) of
an infected worker and take steps to isolate COVID-19 positive
worker(s) and close contacts.
 Adhere to the guidelines below. Failure to do so could result in
workplace illnesses that may cause operations to be temporarily
closed or limited.
Individual Control Measures and

Screening
 Provide temperature and/or symptom screenings for all workers at the

beginning of their shift and any vendors, contractors, or other workers
entering the establishment. Make sure the temperature/symptom
screener avoids close contact with workers to the extent possible.
 Encourage workers and customers who are sick or exhibiting

symptoms of COVID-19 to stay home.
 Employers must provide and ensure workers use all required

protective
equipment, including eye protection and gloves where necessary.
 Employees should consider, disposable glove to supplement frequent

handwashing or use of hand sanitizer, examples are for workers who
are screening others for symptoms or handling commonly touched
items.

42
 Housekeeping must only serve rooms when guest is not present,
housekeepers should be instructed should minimize contact with
guest’s personal belongings when cleaning. Housekeepers should be
instructed to have ventilation systems operating and/or open windows,
if possible, to increase air circulation.
 Guests and visitors should be temperature and/or screened upon

arrival and asked to use hand sanitizer and to wear a face covering.
Face coverings should be provided to guests who arrive without them,
if feasible. Appropriate signage should also be prominently displayed
outlining proper face covering usage and current physical distancing
practices in use throughout the property.
 Remind guests in advance to bring a face covering and make them

available to anyone who arrives without one, if possible.
Cleaning and Disinfecting Protocols

 Perform thorough cleaning in high traffic areas such as hotel lobbies,
front desk check-in counters, bell desks, break rooms and lunch areas,
changing areas, loading docks, kitchens and areas of ingress and
egress including stairways, stairwells, handrails, and elevator controls.
 Disinfect commonly used surfaces throughout the day and evening,

including door handles, guestroom interior locks, vending and ice
machines, light switches, TV remote controls, phones, hairdryers,
washer and dryer doors and controls, baggage carts, shuttle door
handles, toilets, and handwashing facilities. Disinfect surfaces during
daily room cleanings. Clean dirty items before disinfecting.
 Provide time for workers to implement cleaning practices during them

shift. Cleaning assignments should be assigned during working hours
as part of the worker’s job duties.
 Equip workstations, desks, and help counters with proper sanitation

products, including hand sanitizer and sanitizing wipes, and provide
personal hand sanitizers to all staff directly assisting customers.
 Ensure that sanitary facilities stay operational and stocked at all times
and provide additional soap, paper towels, and hand sanitizer when
needed.
 Avoid sharing phones, tablets, laptops, desks, pens, other work

supplies, or offices wherever possible. Never share PPE. Any shared
tools and equipment should be sanitized before, during and after each
shift or anytime the equipment is transferred to a new employee. This
includes phones, radios, computers and other communication devices,

43
payment terminals, kitchen implements, engineering tools, safety
buttons, folios, housekeeping carts and cleaning equipment, keys,
time clocks, and all other direct contact items.
 Discontinue the use of shared food and beverage equipment in office

pantries (including shared coffee brewers). Close manually operated
ice machines or use hands free machines.
 Consider installing portable high-efficiency air cleaners, upgrading

the building’s air filters to the highest efficiency possible, and
making other modifications to increase the quantity of outside air
and ventilation in offices, guest rooms, and other spaces.
Physical Distancing Guidelines
 Implement measures to ensure physical distancing of at least six feet

between and among workers, guests, and the public. These can
include use of physical partitions or visual cues (e.g., floor markings or
signs to indicate to where workers and/or guests should stand). Any
area where guests or workers queue should be clearly marked for
appropriate physical distancing. This includes check-in, check-out,
elevator lobbies, coffee shops and dining, and taxi and ridesharing
lines.
 Physical distancing protocols should be used in worker break areas,

uniform control areas, training classrooms, shared office spaces, the
worker services window (via a teller style window), and other high-
density areas in order to ensure appropriate distancing
betweenworkers.
 Pre-shift meetings should be conducted virtually or in areas that allow

for appropriate physical distancing between workers. Larger
departments should stagger arrival times to minimize traffic volume in
back of house corridors and service elevators.
 Stagger worker breaks, in compliance with wage and hour

regulations, to maintain physical distancing protocols.
 Consider offering workers who request modified duties optionsthat

minimize their contact with customers and other workers
(e.g., managing inventory rather than working at the concierge
desk or managing administrative needs through telework).
 Close breakrooms, use barriers, or increase distance between

tables/chairs to separate workers and discourage congregating during
breaks. Where possible, create outdoor break areas with shade covers
and seating that ensures physical distancing.

44
 Redesign office spaces, cubicles, lobbies, front desk check-in areas,
business centers, concierge service areas, and other spaces, if
possible, to ensure workspaces and guest accommodations allow for
at least six feet distancing.
 Discourage workers from congregating in high traffic areas such as

bathrooms and hallways and establish directional hallways and
passageways for foot traffic, if possible, to eliminate people from
passing by one another.
 Limit the number of individuals riding in an elevator Use signage to

communicate these requirements.
 Require workers to avoid handshakes and similar greetings that break

physical distance.
 Eliminate person-to-person contact for delivery of goods to

physical offices. Avoid touching others’ pens and clipboards.
Considerations forHotels When

FullOperations Resume
 Hotels operations with dine-in restaurants, bars, fitness centers,
spas, salons, large meeting venues, banquet halls, or convention
centers should keep those areas closed until each of those types
of establishments are allowed to resume modified or full operation.
 When allowed to reopen to modified or full operation, hotels with

dine-in restaurants and bars should:
 Reduce seating capacities or reconfigure seating to allow

for a minimum of six feet between each seated
group/party of guests.
 Implement additional and specific cleaning and sanitizing
protocols for food processing and restaurant operations.
Refer to guidelines for the restaurant and bar industries
when they become available on the COVID-19 Resilience
Roadmap website.
 When allowed to reopen to modified or full operation, hotels with

fitness centers, spas, and salons should refer to the relevant
guidelines on the COVID-19 Resilience Roadmap website when
available.
 When larger gatherings are permitted by state/local orders, those

hotels with meeting, conference, banquet, or another event
accommodations must:

45
 Adjust room configurations to allow for physical distancing
between guests.
 Decrease the capacity for conference and meeting rooms in
order to maintain at least six feet of physical distance between
participants.
 Suspend self-serve buffet style food service and replace it
with alternative service styles.
 For additional direction on meetings and convention centers,
refer to the guidelines on the COVID-19 Resilience Roadmap
website when available.
I. Answer the following questions:
1. Define OSHA and its function to hotelier.

2. Cite and discuss the new health protocols in hospitality industry.
II. Create and design a brochure based on the new health protocols to the
following hospitality industry:
 Airline Company
 Hotel
 Restaurants

46
UNIT 3- FEASIBILITY STUDY
A feasibility study, as the name suggests, is

designed to reveal whether a project/plan is feasible. It is
an assessment of the practicality of a proposed
project/plan.
A feasibility study is part of the initial design stage of any

project/plan. It is conducted in order to objectively
uncover the strengths and weaknesses of a proposed
project or an existing business. It can help to identify and
assess the opportunities and threats present in the
natural environment, the resources required for the
project, and the prospects for success. It is conducted in
order to find answers to the following questions:
1. Does the company possess the required resources and technology?

2. Will the company receive a sufficiently high return on its investment?
Learning Outcomes:
1. Identify and summarize the important feature of major parts of feasibility.
2. Demonstrate knowledge about the significance of feasibility study.

47
1
Steps in a
Feasibility
Study:
Conducting a feasibility study involves the following steps:
1. Conduct preliminary analyses.
2. Prepare a projected income statement. What are the possible revenues

that the project can generate?
The Income Statement is one

of a company’s core financial
statements that shows their
profit and loss over a period of
time. The profit or loss is
determined by taking all
revenues and subtracting all
expenses from both operating
and non-operating activities.
The income statement is one of three statements used in both

corporate finance (including financial modeling) and accounting. The
statement displays the company’s revenue, costs, gross profit, selling
and administrative expenses, other expenses and income, taxes paid,
and net profit in a coherent and logical manner.
The statement is divided into time periods that logically follow the
company’s operations. The most common periodic division is monthly
(for internal reporting), although certain companies may use a thirteen-
period cycle. These periodic statements are aggregated into total
values for quarterly and annual results.
This statement is a great place to begin a financial model, as it requires

the least amount of information from the balance sheet and cash flow
statement. Thus, in terms of information, the income statement is a
predecessor to the other two core statements.

48
3. Conduct a market survey. Does the project create a good or service that is
in demand in the market? What price are consumers willing to pay for the
good or service?
4. Plan the organizational structure of the new project. What are the staffing
requirements? How many workers are needed? What other resources are
needed?
Organizational/Corporate structure refers to the organization of different

departments or business units within a company. Depending on a
company’s goals and the industry in which it operates, corporate structure
can differ significantly between companies. Each of the departments
usually performs a specialized function while constantly collaborating with
each other to achieve corporate goals and values.
Departments in a company include

Human Resources, IT, Accounting and
Finance, Marketing, Research and
Development (R&D), and Production.
Some product-based or project-based
companies may divide up business units
by addressing a single product or
project as a department.
5. Prepare an opening day balance of projected expenses and revenue
6. Review and analyze the points of vulnerability that are internal to the
project and that can be controlled or eliminated.
7. Decide whether to go on with the plan/project.
Contents of a Feasibility Report
A feasibility report should include the following sections:
1. Executive Summary
An executive summary is the first section of a business plan or
proposal that provides a brief overview of the document and
contains its main points. In other words, it is a condensed
version of a complete business plan or proposal. It is primarily
used in the business world, but its application in academia is
also possible.

49
Breaking Down Executive Summary
Generally, an executive summary is relatively short, with an average
length of one to four pages. It should be written in short paragraphs,
using clear and concise language appropriate for the target audience.
One should know well the target audience of the document to convey
the message as clearly as possible. In addition, the summary must
have a similar structure and flow as the main document.
The executive summary must not be confused with an abstract of the

document. The abstract is a complementary overview of a larger
document that does not provide much value to the reader by itself. On
the other hand, the executive summary is a shorter version of the main
document and can be read separately because it provides all the key
points of the document.
Components of the Summary

Despite the fact that the components of the executive summary may
vary depending on the specifics of the main document, some major
parts are still presented in the majority of the summaries. The key
components typically include:
 Overview of a company/business
 Identification of a main problem or proposition
 Analysis of a problem or proposition, with supporting facts, data, and
figures
 Possible solutions and their justifications
 Clearly defined conclusions
2. Description of the Product/Service
3. Technology Considerations
4. Product/ Service Marketplace
5. Identification of the Specific Market
6. Marketing Strategy
7. Organizational Structure
8. Schedule
9. Financial Projections
10 SWOT Analysis
11. Lay out of the ISCOF Canteen
Types of Feasibility Study
1. Technical feasibility
 Technical: Hardware and software

50
 Existing or new technology
 Manpower
 Site analysis
 Transportation
2. Financial feasibility
 Initial investment
 Resources to procure capital: Banks, investors, venture capitalists
 Return on investment
3. Market feasibility
 Type of industry
 Prevailing market
 Future market growth
 Competitors and potential customers
 Projection of sales
4. Organizational feasibility
 The organizational structure of the business
 Legal structure of the business or the specific project
 Management team’s competency, professional skills, and experience
Final Word
The practice of companies blindly following available templates comes with
enormous risks. Whether companies design or copy certain business models,
it is necessary to conduct a feasibility study, using models, to reduce the risk
of failure. A feasibility study of the business model should be centered on the
organization’s value creation processes.
1. Conduct a feasibility study: School Canteen

51
Reference
Books:
1 Ergonomics for Improved Productivity Mohammad Muzammil, Abid Khan, Faisal
Hasan, 2021.
2 Book Cover of Anne D. Kroemer. Karl H.E. Kroemer-Office Ergonomics-Office

Ergonomics: Ease and Efficiency at Work, Second Edition Office
3 Book Cover of Amit Bhattacharya, James D. McGlothlin-Occupational

Ergonomics: Theory and Applications, Second Edition
Internet:
Hospitality Organization(2020). Retrieved last May 22, 2022 from

httpp://www.hotelindustry.com
SJ Skirpak (2020).Chapter 3: Tourism and Hospitality Industry. Retrieved from

https://vtechworks.lib.vt.edu/bitstream/handle/10919.pdf last June 12, 2022.
Suggested Readings:
1.Ergnomics Design: Industry and Office Checklist for More Ergonomics

Workstation
2. Workplace Ergonomics 101 Tutorial
3. Fundamentals of Ergonomics
4. The Ultimate Guide to Office Ergonomics

52

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INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

THE HOSPITALITY INDUSTRY WITH FEASIBILITY STUDY

Employers must provide equipment and establish safe work practices to

Desired Learning Outcomes:

1. Describe and apply the principles of good ergonomic design

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

Ergonomics also takes into account the need for

Ergonomics can roughly be defined as the study of

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

According to the International Ergonomics Association, there are three

Physical ergonomics is concerned with human anatomical,

This is the ergonomics domain we are most concerned with in the

The science of fitting workplace conditions and job demands to the

At its core, workplace ergonomics is really about building a better

Through that lens, ergonomics creates value on several fronts. It’s

The ergonomics improvement process systematically identifies

Assess Risk: Conducting an ergonomic assessment is a

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

Measure Progress: Measurement is an important component of

Scale Solutions: By establishing a common set of tools to train

Cognitive ergonomics is concerned with mental processes, such as

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

That sounds like just about everything we do, and when

Common Work- Related MSDs

Musculoskeletal Disorders (MSDs)

Most commonly affected areas:

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

Risk factors of MSDs injuries:

1. Define and discuss the function of ergonomics?

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

In fact, in hotels, ergonomics can be the difference between happy, healthy

FIVE Aspect of Ergonomics

Safety – Today, everything is ergonomically

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

Ease of use - Seated on an ergonomically designed chair and work with a

Productivity/performance - Ergonomics can potentially be used to improve

Aesthetics - Aesthetics concerns our

THE FOUR SEGMENTS OF HOSPITALITY INDUSTRY

A hospitality unit such as a restaurant, hotel, or an amusement park consists

The hospitality industry is a multibillion-dollar industry that depends on the

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

1. Food and Beverages

It can symbiotically function as part of other businesses, such as in bowling

2. Travel and Tourism

Leisure travel is when a person spends money on lodging, food, and

The major function of the tourism is to encourage people to travel. When

Lodging businesses markets to other market segments such as business

Entertainment businesses which provide shows such as movie or theater,

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

With an increasing focus on wellness, hotel and restaurant interiors have

An ergonomic design and structure can improve employee productivity,

 The key focus here is operational efficiency, which comes in several

Some examples of ergonomic designs (based on the hotel positioning)

 Considering shower cubicles instead of tubs in the bathrooms as

Hotel Lobby Hotel Room

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

 Occupancy sensors may also be considered as

 Common spaces for multi-functionality, such as dividing large

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

A critical error we see in restaurants and hotels

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

INSTRUCTIONAL MATERIALS IN ERGONOMICS AND FACILITIES PLANNING FOR

1. Discuss the five aspects of ergonomics.