Ergonomics Chapter 2 PDF

ERGONOMICS CHAP 2 ELEMENTS OF VISUAL DESIGN 1. Line - It is a series of points that create motion. It determines a certain position and direction in...

ERGONOMICS CHAP 2 ELEMENTS OF VISUAL DESIGN 1. Line - It is a series of points that create motion. It determines a certain position and direction in Importance of Design in the Hospitality space. A line can create different variables that and Tourism Industry form a size and shape, and its weight yields meaning according to its intensity. Designing is the process of creating a plan and specifications for making or producing an object -An element of art that is used to define shape, or space for implementation to address a specific contours, and outline. goal or provide a solution to a particular -In nature, can be seen as tree branches, cracks problem. The design takes into account in rocks, grasses. aesthetics, function, and utility and takes cognizance of economic and sociopolitical issues Characteristics of lines that create the culture in the environment. a. Straight - sturdy and masculine; it belongs to Primary characteristics of design architecture; it has its moods. b. Vertical - expresses the spirit of the Gothic; it Aesthetics is a quality of an object, person, or is proud and exalted; it is inspirational space that is relative to one's perception of c. Horizontal - represents the horizon of the things brought about by their environment. It is seascape; it is calm and peaceful; it is repose. a philosophical condition or study of both beauty d. Diagonal - symbolizes the flight of geese; it is and taste. vigorous or even angry; it is action. Design in the hospitality and tourism industry e. Curved Line - more subtle than the straight line; it is graceful and sensitive; it is feminine; - is a fundamental component in providing the represents architecture that caters to the total experience to not just the clientele but to all emotional rather than the physical. the players in the industry. - It influences how we move in spaces and interact with other users. 2. Color - Colors are part of the surroundings, - The design of the facilities in the industry, both in nature and in man-made environments. whether for accommodation, food and beverage, They are integral parts of a human's sensory and transportation, foretells the overall perception and can affect one's emotions experience of the users. because of symbolism through association and - The design of an establishment has to imbibe a synthesis. Colors may be distinguished by tones, vibe to develop a culture and, eventually, a brand which results in hues of the spectrum. that would be synonymous with the place. - It is essential to understand that design Hues of Spectrum contributes a tremendous impact in creating a a. Primary colors - commonly known as blue, cohesive overall experience, from the design of red, and yellow. its façade, interior, and to its smallest details. b. Secondary colors - commonly known as green, violet, and orange. c. Tertiary colors - combinations of the following colors: red-orange, yellow-orange, yellow-green, blue-green, blue-violet, and red-violet Color Scheme b. Blue -provides a feeling of relief from - an important element in communicating the nervousness and depression. It provides a message of the design. cooling effect and a sense of infinity in the space. a. Monochromatic - utilizes one color in different This color has an intellectual appeal. hues or tones. Symbolically, it is the color of truth, which results b. Complementary - colors that are located in calm reflection when there is a heated opposite each other in the color wheel (e.g., argument yellow and violet). c. Split-complementary - refers to a color and the c. Yellow - some hues create the sensation of two colors besides its complement (e.g., yellow, royalty and glory. It denotes happiness; however, blue-violet, red-violet). it may also be a sign of cowardice and cheapness. d. Analogous - are three or more colors beside Studies show that this color has a healing effect each other in the color wheel. on the brain. e. Triads - are related to the use of three colors d. Green - suggests life and provides a cooling Psychological Significance of Colors Sir Isaac effect. This color is a symbol of serenity and Newton discovered the color spectrum, its rebirth. It suggests hope. organization, and its composition. However, e. Orange - pertains to well-being and energy; studies show that as early as the ancient however, expansive quantity should be avoided. Egyptian period, humans have used colors to create the moods of spaces to achieve a holistic f. Brown - if used alone, it gives a sense of design. Johann Wolfgang von Goethe wrote the depression. This color is best combined with book Theory of Colors in 1810. orange, yellow, and/or gold. It is suitable for living rooms and libraries. a. Red-orange - heat, stimulation, activity, richness, splendor, dignity g. Purple - associated with heroism, passion, b. Pink - daintiness, gaiety, animation mystery, and gorgeousness. It has a soothing c. Yellow, yellow-green - dryness, crispness, influence. relaxation, warmth, light, cheer h. Pink - provides soothing stimulation when d. Green-blue - coldness, spaciousness, passivity, used in a bedroom or nursery. Adding black, tranquility white, or gray will provide intensity to a room. e. Violet - coolness, limpness, dullness, daintiness, reservation, femininity How to Use Color f. Brown – warmth In order to create the necessary ambiance to conform with the theme and concept of a Decorative Uses and Effects of Colors In the hospitality or tourism facility, it is important to composition of architecture, from the exterior decide which of the following is needed: interior to the smallest details of decoration, color plays an important role. a. To create a cool or warm atmosphere a. Red - provides a stimulated and cheering b. To create a spacious or a small space feeling in a seemingly lazy atmosphere. This c. To create a dark or bright room color may also give a sense of active feeling d. To denote a code of function and safety or nervousness. e. To stimulate or reduce excitability The common applications of colors in rooms and 6. Pattern spaces according to the building type are as The choice of patterns should not be taken as a follows: stand-alone element of design as it is a part of the whole. Patterns can provide interesting a. Offices - cool and pastel points in the space. It can give a sense of b. Industrial Plants - red for fire equipment, direction and dimension and can produce energy yellow for danger areas, green for first-aid and vitality stations c. Residences - varies according to function and a. Complex - It is a composition of several style crisscrossing lines that give intricacy to the d. Commercial - stimulating and exciting colors in design. It can liven up a group in the right lobbies, neutral in corridors amount, or it can be overwhelming in a small e. Institutional - pastel colors space. b. Vertical Lines - They are used to add height in a small room. 3. Form and Shape c. Horizontal Lines - They can give a sense that the space is bigger or shorten the height of a tall The primary elements of form are points and room. lines that create the shape of an object, room, or d. Floral - It is a design that shows general and edifice. accent lighting. CIRCLE, CYLINDER, SPHERE e. Motifs - They are patterns normally related to an architectural style. 4. Texture f. Animal Prints - These are not limited to fur or This refers to the quality of the surface skins; they can also be stylized representations of treatment. More often than not, texture is animals associated with the kind of materials used. Visual Design Principles in Architecture Polished stones can reflect light and will sparkle 1. Balance - It is a natural attempt to balance and when lighted. equalize things. It is a state of equilibrium for Raw stones are rough and coarse, giving the visual forces that create a sense of stability. The building or object a feeling of strength and environment would balance temperature simplicity. through the climate. However, in reality, nature 5. Light is variable; it can never be the same at any specific time. In terms of design, balance is The provision of light in a room or space can achieved through the following: either be man-made or natural. The choice of lighting is critical in the translation of any space a. Symmetrical - The elements on either side of or object. Lighting can be categorized by what the axis are arranged similarly; it provides the task the designer wants to achieve. formality and static. b. Unsymmetrical - The elements on each side a. Lighting for a defined purpose is also termed differ in shape but provide visual equilibrium. as general lighting c. Radial - The elements are arranged around a b. Lighting as an accent(emphasis) circular form c. Lighting as the generator of mood. (ambiance) 2. Rhythm and Movement 6. Unity This pertains to the harmonious combination of The movement or rhythm in a design must be parts in a composition. This means that all the directed and controlled, similar to creating unrelated parts of an architectural arrangement music. If the composition is unrelated and are brought into their proper relation in order to disorganized, the effect of music is it will create obtain a satisfactory composition noise. In architecture, It will create confusion, especially for the users. 7. Character 3. Emphasis This principle grows from the function of the structure and the consideration of all the creative This is the process of establishing a specific principles of the composition. Throughout the element that would draw the attention of the development of the project, the designers and viewers. This is achieved by setting a focal point the client must focus on expressing the purpose in the design of the facility, whether it is for lodging, 4. Proportion and Scale recreation, food and beverage, or transportation. The character may be divided into three forms: The proportion should reverberate in relation to each part of the whole and the scale to the size a. Function - The use of the building of the elements that make up the design b. Association - The influence of traditions composition. c. Personality - The human quality and emotional 5. Contrast appeal. The method of contrast in the composition of a design is to intensify the different elements of the structures. This produces a dynamic expression in the design Shown above are the measurements of a person in different movements. Contrast in mass is achieved in: a. Forms; b. Proportions; c. Directions; d. Sizes; and e. Solids and Voids. Contrast in surface is achieved in: a. Shapes; b. Textures of materials; c. Tones; and d. colors CHAPTER 3 Facilities Planning ◦It is the process of designing the layout and The general division of a facility for the location to provide a congruence on the next hospitality and tourism industry activities of people, equipment and furniture to achieve a desired goal Back of the house (BOH) – are spaces that cater to all the behind-the-scenes activities. These are Factors in Determining Layout and Design not seen nor made accessible to clients and 1. Versatility of space for expansion or change guests. Included in the BOH are operations that – whether the space needs to expand or deal with minimize is an inevitable process in the a) housekeeping hospitality industry brought about by trends, b) food production, technology, and economics. c) human resource, d) accounting, 2. Ease of movement – this is achieved through e) security, proper allocation of space. This would limit the f) engineering and maintenance incidents of delays and accidents. 3. Safety – this is accomplished by the Front of the house (FOH) – is where most of the harmonious combination of correct planning and interaction occurs. These are the areas that choice of materials used. clients would have great exposure to while they 4. Accommodation – furniture, equipment, and stay in the facility. fixtures used are ergonomically designed. a) lobby General Classifications of Workstations b) restaurants c) cafe’s 1. CONCIERGE and OFFICE AREA – This is the reference point for the clientele who need Importance of Ergonomics in the Workplace information and assistance. The primary 1. Promotes a culture of safety – A healthy and activities in this area involve standing and sitting, safety-conscious workforce is a valued asset to and the main equipment are computers. any company; it creates sustainability in terms of branding the service. 1. Table height should be below the elbow height when sitting or standing position 2. Improves workforce productivity – A well- designed workspace allows good posture and 2. The keyboard should be within reach and the lessens movement and unnecessary effort which width should not be wider than the shoulders. provides efficiency to workers. There are special ergonomic keyboard designs, and the use of touch screen monitors allows 3. Reduces unnecessary expenses – The cost of minimal space usage. treatment and hospitalization in an unsafe workplace can be reduced or totally obliterated 3. Monitors should be adjustable to conform through ergonomics. This will also entail the with the eye level of user and approximately an additional cost of hiring and training new staff arm’s length away to minimize unwanted glare. due to immobilized personnel. 2. KITCHEN – The basic activities done here are The kitchen is one of the busiest areas in the preparing, cooking and storage, to which the hospitality industry. The design of the kitchen is primary concern is the production of clean and very much dependent on the type of cuisine safe food. However, the bulk of food and served and the volume of clientele. It will have beverage produce in a commercial kitchen and the following parts: the different processes of cooking makes designing the layout more complex a. Storage - The storage area can be segregated Six Principles in Creating a good commercial into nonfood storage, cold storage, and dry kitchen design storage. Nonfood storage can be divided into 1. Flexibility and Modularity – A dynamic kitchen cleaning supplies, dishes, and cutleries. commercial kitchen will adapt to how the b. Cleaning/Washing - This section in the executive chef operates. Utilize movable commercial kitchen includes equipment and equipment to create spaces that would adapt to fixtures such as sinks, machines for washing, and multi-use workstations. drying racks. It is necessary to have 2. Simplicity – in order to maximize space for an compartmentalized sinks for all the washing of effective and efficient delivery of goods and the utensils that are for quick and immediate services the simplest design should be use. The use of machines for washing dishes, considered. A simpler layout will address this cutleries, and other kitchen cooking vessels can issue since the kitchen is prone to clutter, which also be utilized, except that they have their own usually results in poor sanitation and confusion. timing, unlike manual washing. 3. Movement of Materials and Personnel – a kitchen that allows easy movement of goods and c. Food Preparation Area - The food preparation people will allow timely and better delivery of area is critical because raw foods are placed in service. this section. It is important that this area has its d. Maintenance of Sanitation - The kitchen specific sink for washing. Typically, this area cleaning is done simultaneously with the should be near the storage to minimize preparation and cooking. To be able to achieve a movement. clean kitchen, the bins installed near worktables and equipment should be easily removable when d. Meal Cooking Area-The bulk of large cleaning the table surface, floors, and walls. equipment such as ranges, ovens, fryers, and e. Expedient Monitoring - The layout of the rotisseries are situated in this section. Similar to kitchen, if conscientiously and properly done, the food preparation area, this section for will allow not just physical access to monitor the cooking meals is compartmentalized into smaller activities in the kitchen but also visual access, sections dedicated to baking, grilling, frying, and easier movement, and better communication roasting. Since this is the final stage of food within and amongst the kitchen staff. preparation, the service area should be easily f. Space Efficiency and Effectivity - An efficient accessible. and effective kitchen layout adheres to the e. Service Area In a commercial kitchen, this is principle of ergonomics. The location of the final area where food is placed. This is where equipment by usage and size should be the service staff picks up the food and beverages considered. A kitchen that is designed with the to serve to the clientele. necessary equipment will promote better production. 3. Bar – d. Folding Linen - After retrieving linen from the drying roller, they are then folded on the edge of The bar is one of the most profitable spaces in a the roller of a working table. For dryers built hotel or restaurant because it is not just for the similar to washing machines, ironing is done on fast exchange of services and goods but also ironing tables, which requires extra space and serves as an area for entertainment with the extra work for the staff. juggling acts of the bartenders. Visual aesthetics plus quick and efficient service that does not hamper the movements of the bartender equate to successful bar operation. 4. Laundry the laundry area occupies a large space and employs plenty of staff. There must be consideration in providing space for equipment and machines and the people operating them. - The continuous supply of well-laundered linen is important in the delivery of smooth and efficient operations in this industry. - The level of machines and worktables should be on a level that will minimize stress in the body parts involved in delivering this service. The basic cycle of activities is as follow: a. Sorting Soiled linens or wet laundry are sorted from piles of bins or the laundry chute. Sorting is done for the washers or dryers if the establishment uses separate machines b. Washing - The soiled linens that have been segregated are loaded in machines. The movement of the whole body is required in this area: - there is a lot of reaching, - bending, and - twisting. c. Drying - There are two types of machines for drying: the conventional type, similar to a washing machine, which is either top load or front load, and the roller type. The staff feeds the machine with the linens for drying. For small pieces, it can be done by one person, but for the bigger pieces, it would need two people to make sure that creases are minimized