Ergonomics of equipment, and increased quality of delivery

Chapter 3: Work Station Facilities Design & The of goods and services
Hospitality Industry Factors in Determining Layout and Design
1. Versatility of space for expansion or change
Overview 2. Ease of movement
- The general division of a facility for the 3. Safety
hospitality and tourism industry is divided as 4. Accommodation
front of the house (FOH) and back of the house General Classification of Workstations
(BOH) 1. Concierge and Office Area
- BOH- behind the scenes activities - Welcome guest and clients
(housekeeping, food production, human o Table height should be below the elbow
resource, accounting, security, engineering and height when sitting or standing
maintenance) o The keyboard should be within reach
- FOH- most of the interaction occurs (lobby, and the width should not be wider than
restaurants, coffee shops, etc.) the shoulders.
- Decorated to set the concept and the ambiance of o Monitors should be adjustable to
the facility conform with the eye level of user and
- The design of the work station is critical in the approximately an arm’s length away to
delivery of quality service to the clients minimize unwanted glare
Background of Ergonomics o Specific task chairs should be evenly
- Book of Marcus Vitruvius, an ancient Roman distributed as the user stands tall and
Architect and theorist, was the basis of the keyboard and monitor are at the
Vitruvian Man penned by Leonardo da Vinci specified level
around 1492 which depicts a man’s reach 2. Kitchen
- On 18th Century, Adolphe Quetelet and Louise - Primary concern is the production of clean and
R. Villerme took cognizance of the physical safe foods
stature of the population as a variable of socio- Six Principles in Creating a Good Commercial Kitchen
economic growth. Design
- On 1830, the birth of Anthropometry as a 1. Flexibility and Modularity
science in obtaining a systematic measurement - A kitchen dynamic kitchen commercial kitchen
of the human body was developed by Alphonse will adapt to how the executive chef operates.
Bertillon. 2. Simplicity
- Anthropometry was originally used as a system - In order to maximize space for an effective and
of identification of felon’s physical efficient delivery of goods and services
measurements which include the size of the 3. Movement of Materials and Personnel
head, the reach of arms and extent of legs, scars, - A kitchen that allows easy movement of goods
and other distinguishing marks and features. and people will allow timely and better delivery
- In the mid-19th Century, Polish scholar Wojciech service
Jastrzebowski published his book entitled, 4. Maintenance of Sanitation
Ergonomji. - To be able to achieve a clean kitchen, bins
- ERGONOMJI- Greek word ERGON (work and installed near worktables and equipment should
labor) and NOMOS (natural laws) be easily removable when cleaning the table
- The height of industrialization triggered the surface, floors and walls
study on the relationship between labor and 5. Expedient Monitoring
health. 6. Space Efficiency and Effectivity
- Development of ergonomically designed - A kitchen which is designed with the necessary
equipment, fixtures and furniture continuously equipment will promote better production
evolved alongside the culture of safety to Kitchen Design
increase productivity and boost morale of 1. Storage
employees. - Non-food, cold storage and dry storage
- ERGONOMICS- the science of standardization 2. Cleaning/Washing
through human measurement and human - It is necessary to have compartmentalized sinks
anatomy that was developed with the end goal of for all washing to the utensils that are quick and
protecting people in their everyday lives and immediate use
work against the effects of their tasks while 3. Food Preparation Area
performing their duties and responsibilities. - It is critical because raw foods are placed in this
Importance of Ergonomics in the Workplace section
1. Promotes a culture of safety 4. Meal Cooking Area
2. Improves workforce productivity - This section should also be compartmentalized
3. Reduces unnecessary expenses into smaller sections dedicated to different
Facilities Planning cooking methods, also the service area should be
- It is the process of designing the layout and easily accessible
location to provide a congruence on the next 5. Service Area
activities of people, equipment and furniture to General Classification of Workstations
achieve a desired goal. 3. Bar
- A good facility design should be able to - The most profitable spaces in a hotel or
accomplish a goal that satisfies the safety of restaurant. Visual aesthetics plus quick and
workers in terms of material handling, utilization efficient service that does not hamper the
 movement of the bartender equate to successful
bar operation
4. Laundry
- The continuous supply of well-laundered linen is
important in the delivery of smooth and efficient
operations
a. Sorting
b. Washing- the design of machines is
considered ergonomics in terms of depth
c. Drying- conventional and Roller Type
d. Folding Linen

To sum it up:
Ergonomics is not limited to the kind of furniture and
equipment that can be bought in stores and construction
depots and a well-designed working environment
prevents unnecessary injuries whether they are acquired
or developed over time