Chapter-6.-Work-Place.docx

**Work Place\ Design** Course Outline: **6.1 Space Allocation** **6.2 Ergonomics of Human Engineering** **6.3 Environment** **6.1 Space Allocation** **Introduction:** - Allocating the space needed for the various functions and processes needed in the foodservice and lodging operations i...

**Work Place\ Design** Course Outline: **6.1 Space Allocation** **6.2 Ergonomics of Human Engineering** **6.3 Environment** **6.1 Space Allocation** **Introduction:** - Allocating the space needed for the various functions and processes needed in the foodservice and lodging operations is not an easy task to do. Definition of Space - Is the total area for the lodging or foodservice facility being planned for construction. **Space Planning** - Considers the exterior or the space outside the floor area of that usually includes the parking lot, walk and driveways **Front of the House** - **Front of the House includes all the guest will come into contact.** **Front and Back of the House in the Foodservice Establishment.** - **Front of the house facility includes the entry way, foyer, dining area including the waiter stations, beverage service and restrooms.** **Back of the House** - **Compromise the support areas.** **Front and Back of the House in the Foodservice Establishment.** - **Compromise the receiving area the dry and cold storage, hot and cold prep.** - **Areas serving and plating area, bakery, pot and pans** - **Dishwashing area and waste disposal and staff facilities.** **Space Considerations** - **Type and size operations** - **Estimated no. of guest** - **Supplies and material** - **Processing methods** - **Equipment requirements** **Space Considerations** - **Suitable space for traffic and movement** - **Other activities that the operations will be involved like marketing, computer technology etc.** - Type and size of operation - Estimated no. of guest - Supplies and material - Processing methods - Equipment requirements - No of the employees required - Structural features of the building - Allowance for expansion - Storge space for materials - Suitable space for traffic and movement - Other activities that the operation will be involved, like marketing, computer technology et. **TOTAL FOODSERVICE FACILITY SIZE** **Estimated Total Facility Space For Foodservice Facilities** **DINING ROOM SIZING by SEAT COUNT**  A screenshot of a graph Description automatically generated **Restroom or Comfort Rooms**  A green and white table with black text Description automatically generated Foodservice Facility: Back of the House A. Amount of Space needed for the kitchen- one common approach is to calculate the dining room area first & then deduct the value obtained from the total facility area. The difference would be the kitchen area. B. Recommend percentage (%) for space allocation in kitchen area. **FUNCTIONAL AREAS**  **Considerations to come up w/ an adequate space to operate** - No. of meal produced is the main determinant of space requirement in the kitchen. - Type of meat - Equipment - Convenience foods - Service areas - Grouping of equipement **Total Lodging Facility Size** - The approximate size of a lodging facility can be calculated by determining the no. and type of guestrooms and adding to this preliminary space, the public and support areas. - Guestrooms have the standard measurements. **GUESTROOM SPACE** **1. Net Living Area** **2. Net Guest Area** **- The area of the entire room measured from the inside of all wall surfaces.** 3\. Gross Guest Room Floor Area/ Room 4\. Gross Hotel Area / Room **BASIC FUNCTIONS REQUIRING SPACE IN A GUESTROOM AND THE PERCENTAGE SPACE ALLOCATION** EQUIPEMENT SPACE The area required for each unit equipment and its operation is calculated by determining the following: 1\. The net space required for the item of equipment. 2\. Gross space required for the piece of the equipment and the operations required. 3\. Space conserved by the overlapping of either items of equipment and their operations. 4\. Space required for the equipment and service and maintenance requirements. **Space for the operation and working functions** 1\. Operations space requirements, the area required for task performance as well as spaces required ingress and egress. 2\. Space equipment for housekeeping and sanitation facilities **Storage Space** 1\. Storage space for incoming supplies 2\. Storage requirements for tools, utensils, fixtures and parts. 3\. Storage space for hot and cold finished menu items to be held of transported. Other Space Determinants - Working surfaces - Aisle space for work - Space that may required for future renovations - Miscellaneous architectural dimensions - Clearance between the sets of double doors separating kitchen and dining areas. **6.2 ERGONOMICS OF HUMAN ENGINEERING** **Time and Motion Study** - An early attempt to redesign work tools and the reshape the way workers performed routine, repetitive jobs. - F.W Taylor (1898) performed first empirical demonstration of the relationship between work tools and worker efficiency Guidelines for Increasing Efficiency of\ Manual Jobs - Minimize reaching distance from worker - Symmetrical movements of both hands - Hands should never be idle - Hands never do tasks that can be performed by other parts of the body - Workbench height adjusted to prevent fatigue Principle for Workplace Design - All materials should be placed in order in which they will be used so paths of movements will be continuous - Tools should be pre-positioned for use - All parts and tools should be within comfortable reach. ERGONOMICS:\ What does it mean...? - Ergonomics is the science and the art of fitting the job and the workplace to worker's needs. - It is the study of work - It is a way to make jobs/ tasks fit the employees better - It is way to make work easer.   TYPES OF ERGONOMICS 1\. Physical ergonomics is the human body's responses to physical and physiological work loads. Example: Repetitive strain injuries from repetition, vibrations, force and posture fall into this category. 2\. Cognitive ergonomics deals with the mental processes and capacities of human when a work. Example: Mental strain form workload, decision making, human error and training fall into this category. TYPES OF ERGONOMICS 3\. Organizational ergonomics deals with organizational structures, policies and processes in the work environment. Example: Shift work, scheduling, job satisfaction, motivation, supervision, teamwork, telecommuting and ethics.     **6.3. ENVIRONMENT**