Ergonomics and Facilities Planning for Hospitality Industry PDF

HORE 30063 Ergonomics and Facilities Planning for Hospitality Industry by Dr. Daryl Ace V. Cornell 1  Table of Contents Lesson No. Title...

HORE 30063 Ergonomics and Facilities Planning for Hospitality Industry by Dr. Daryl Ace V. Cornell 1  Table of Contents Lesson No. Title Page 1 Understanding Hospitality Facilities Planning and Ergonomics 9 2 Principles of Interior and Exterior Design 14 3 Workstation Facilities Design and the Hospitality Industry 30 4 Repetitive Task, Task Design, and Risk Assessment 43 5 Job Demands, Health, and Well-being 58 6 Site Selection 70 7 Planning Specifics for Hospitality and Tourism Property 82 8 Space Allocation 90 9 Energy and Electricity 106 10 Water and Wastewater Systems 111 11 Heating, Ventilation, and Air-conditioning 121 12 Environment and Sustainability 134 13 Safety, Security, and Resiliency 144 2  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF TOURISM, HOSPITALITY AND TRANSPORTATION MANAGEMENT DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE TITLE Ergonomics and Facilities Planning for Hospitality Industry COURSE CODE HORE 30063 CREDIT UNIT 3 UNITS 54 HOURS COURSE NONE PREREQUISITE COURSE The course aims to develop knowledge, skills and attitudes in ensuring the work environment of the organization fits the DESCRIPTION industry professional. Topics include planning and designing workstations to create efficient and effective workplaces, selecting workstation furnishings to provide flexibility and adaptability for workers, designing lighting for proper illumination in work areas and creating work areas where noise is controlled for normal operation to be done in the work station. Institutional Learning Outcomes Program Outcomes Course Outcomes 1. Creative and Critical Thinking Based on the CMO 62, Series of 2017, a BSHM At the end of the course, the Graduates use their imaginative as well as a Graduate should be able to: student should be able to: rational thinking abilities to life situations in order push boundaries, realize possibilities, 1. demonstrate knowledge of tourism products and deepen their interdisciplinary and general and services industry, local tourism; At the end of the semester, the understanding of the world. 2. interpret and apply relevant laws related to students should be able to: 2. Effective Communication tourism industry; Graduates are proficient in the four macro 3. observe and perform risk mitigation activities; 1. Explain and discuss the hospitality skills in communication (reading, writing, 4. utilize information technology applications for industry management concept listening, and speaking) and are able to use tourism and hospitality; 2. Develop knowledge essentials for these skills in solving problems. Making 5. manage and market a service-oriented business psychological and anthropometrical decisions, and articulating thoughts when organization; development leading to good engaging with people in various 6. demonstrate administrative and managerial design emphasis on health and circumstances. skills in a service oriented business safety 3. Strong Service Orientation organization; 3. Appraise, analyze and evaluate Graduates exemplify the potentialities of an 7. prepare and monitor industry specific financial design features and principles efficient, well-rounded and responsible transactions and reports; within a variety of hospitality professional deeply committed to service 8. perform human capital development functions setting excellence. of a tourism oriented organization; 4. Evaluate and criticize the planning 4. Community Engagement 9. utilize various communication channels and design of various hospitality Graduates take an active role in the promotion proficiently in dealing with guests and systems including, HVAC, safety and fulfillment of various advocacies colleagues; and security, water, electrical and (educational, social and environmental) for 10. plan, implement and monitor tours and sales lighting. the advancement of community welfare. activities; 5. Explain the criteria and methods 5. Adeptness in the Responsible Use of 11. research, plan and conduct various tour employed in the design of lodging Technology guiding activities; and foodservice. Graduates demonstrate optimized use of 12. develop appropriate marketing programs and 6. Apply the knowledge/ concepts of digital learning abilities, including technical arrange the required travel services; the primary facility system to and numerical skills. 13. plan / organize, implement and evaluate MICE lodging and food service design 6. Passion to Lifelong Learning activities; 7. Students will be able to Graduates are enabled to perform and 14. plan, develop and evaluate tourism sites and communicate and react proactively function in the society by taking responsibility attractions; to the stakeholder in the hospitality in their quest to know more about the world 15. produce food products and services complying industry in the areas of facilities through lifelong learning. with enterprise standards; management and design. 7. High Level of Leadership and 16. apply management skills in F & B service and Organizational Skills operations; Graduates are developed to become the best 17. perform and provide full guest cycle services professionals in their respective disciplines by for front office; manifesting the appropriate skills and 18. perform and maintain various housekeeping leaderships qualities. services for guest and facility operations; 8. Sense of Personal and Professional Ethics 19. plan and implement a risk management program to provide a safe and secure workplace; and 3  Graduates show desirable attitudes and 20. provide food & beverage service and manage behavior either in their personal and the operation seamlessly based on industry professional circumstances. standards. 9. Sense of National and Global Responsiveness Graduates’ deep sense of national compliments the need to live in a global village where one’s culture and other people culture are respected. Course Plan Week Topic Learning Outcomes Methodology Resources Assessment Class State the vision To imbibe the vision and mission of Orientation PUP Mission and Vision Course and mission of Review of the CTHTM Mission the university, college goal and Syllabus the university, syllabus, 1 Department of HM program objectives. Student college goal and learning Goals and Objectives Manual program activities and objectives. assessment Cornell, D & J. Lutap. 1st Differentiate the concepts of facilities Ed. Long Exam planning, layout and design Lecture- Ergonomics Reflection on Enumerate the different hospitality discussion and Facilities Understanding Class and tourism facilities Assignment Planning in 2 Hospitality Facilities Observation Describe briefly what is meant by (Research) the Planning and Ergonomics Research ergonomics and human comfort and Recitation Hospitality Assignment its significance in hospitality Reporting Industry, facilities planning. 2021, Rex Publishing Co. Cornell, D & J. Lutap. 1st Ed. Ergonomics Long Exam Discuss the rudiments of design and Facilities Reflection on principles and its importance in Class Principles of Interior and Planning in Class 3-4 hospitality facilities planning Discussion Exterior Design the Observation Describe and explain the difference Video Hospitality Research between interior and exterior design Presentation Industry, Assignment 2021, Rex Publishing Co. Cornell, D & J. Lutap. 1st Ed. Long Exam Ergonomics Reflection on Workstation, Facilities Identify the role of workstations in and Facilities Class Class Design and the the hospitality and tourism industry Planning in 5 Discussion Observation Hospitality Industry Understand the functions of facilities the Video Research design in workstations Hospitality Presentation Assignment Industry, 2021, Rex Publishing Co. Recognize different requirements for Class Cornell, D & Long Exam Repetitive Tasks, Risk working with repetitive tasks Discussion J. Lutap. 1st 6-7 Reflection on Assessment and Task Explain the importance of care and Case Study Ed. Class Design maintenance of facilities for human Topic Ergonomics Observation comfort Presentation and Facilities 4  Describe and discuss risk Observation Planning in Research assessment and task design for Interview the Assignment hospitality facilities Research Hospitality Industry, 2021, Rex Publishing Co. Cornell, D & J. Lutap. 1st Long Exam Class Ed. Reflection on Recognize the significance safety Discussion Ergonomics Class and security for each job title Case Study and Facilities Observation Job Demands, Health and List the requirements for a safe work Topic Planning in Research 8 Well Being environment Presentation the Assignment Demonstrate how to do a job safety Observation Hospitality Using the checklist Interview Industry, ServSafe Research 2021, Rex Diagnostic Publishing Rating Co. Cornell, D & J. Lutap. 1st Ed. Long Exam Discuss the different techniques for Lecture- Ergonomics Reflection on site selection of hospitality and discussion and Facilities Class tourism facilities Assignment Planning in 9 Site Selection Observation Enumerate the distinctions of site (Research) the Research selection requirements vis a vis a Recitation Hospitality Assignment typical office facility Reporting Industry, 2021, Rex Publishing Co. MIDTERM EXAMINATIONS Cornell, D & J. Lutap. 1st Ed. Planning Specifics for Identify and differentiate the specific Ergonomics Long Exam Hospitality and Tourism requirements in building facilities and Facilities Reflection on Class Lodging for hospitality and tourism Planning in Class 10-11 Discussion Foodservice Explain the importance of area- the Observation Video Recreation specific planning hospitality and Hospitality Research Presentation tourism Industry, Assignment 2021, Rex Publishing Co. Cornell, D & J. Lutap. 1st Ed. Long Exam Understand the concept of space Ergonomics Reflection on allocation and the working and Facilities Class Class Space Allocation environment for hospitality and Planning in 12 Discussion Observation tourism facilities the Video Research Recognize the different job Hospitality Presentation Assignment requirements for space allocations Industry, 2021, Rex Publishing Co. Class Cornell, D & Describe the various aspects and 13 Electricity and Energy Discussion J. Lutap. 1st Long Exam components of electrical systems Case Study Ed. 5  Identify the elements of an effective Topic Ergonomics Reflection on electrical system Presentation and Facilities Class Observation Planning in Observation Interview the Research Research Hospitality Assignment Industry, 2021, Rex Publishing Co. Cornell, D & J. Lutap. 1st Long Exam Class Ed. Reflection on Discussion Ergonomics Class Outline gas, steam and water usage Case Study and Facilities Observation levels and patterns in the lodging Topic Planning in Research 14 Gas, Steam and Water industry Presentation the Assignment Identify various potential water, gas Observation Hospitality Using the and steam quality problems Interview Industry, ServSafe Research 2021, Rex Diagnostic Publishing Rating Co. Cornell, D & J. Lutap. 1st Ed. Long Exam Lecture- Ergonomics Identify heating sources, types of Reflection on discussion and Facilities heating equipment and operating Class Heating, Ventilation and Assignment Planning in 15 and maintenance concerns Observation AirConditioning (Research) the Explain how the cooling system Research Recitation Hospitality operates Assignment Reporting Industry, 2021, Rex Publishing Co. Cornell, D & J. Lutap. 1st Ed. Describe sustainability and its role in Ergonomics Long Exam the overall business strategy of a and Facilities Reflection on Class Environment and hospitality operation Planning in Class 16 Discussion Sustainability Explain the impetus of the Observation Video environmental concerns in the Hospitality Research Presentation context of global commerce Industry, Assignment 2021, Rex Publishing Co. Cornell, D & J. Lutap. 1st Ed. Long Exam Ergonomics Describe how to reduce occupational Reflection on and Facilities injury rates in the industry Class Class Safety, Security and Planning in 17 Outline how building design Discussion Observation Resiliency the contributes to safety, security and Video Research Hospitality resiliency of operations Presentation Assignment Industry, 2021, Rex Publishing Co. FINAL EXAMINATIONS – AUTOCAD DESIGN Suggested Readings and References 6 Reading and References: Almanza, B. A. et al. (1999). Foodservice Planning: Layout, Design, and Equipment (4th ed.) Pearson.Australian Institute of Health and Safety. (n.d.). OHS Certification. Retrieved on July 14, 2020, from https://www.aihs.org.au/certification Bañón, A., András., K, & Youcai, P. (2018). Tourism Infrastructure Design. Image Publishing Group. Birchfield, J. C., & Birchfield Jr, J. (2007). Design and Layout of Foodservice Facilities. John Wiley and Sons.Booking.com. (2019, April 17). Booking.com reveals key findings from its 2019 sustainable travel report. Booking.Com. https://globalnews.booking.com/bookingcom-reveals-key-findings-from-its-2019-sustainable-travel-report/ Booth, S., & Plunkett, D. (2014). Furniture for interior design. Laurence King Publishing. Bullington, D., DeClair, I. M., DiFrancesco, A. D., Kobrick, D., Lee, J., Newland, K., & Ward-Morris, C. M. (2008). Facility manager’s guide to water management. Canadian Center for Occupational Health and Safety. (n.d.). Hotel Housekeeping. Retrieved on August 5, 2020, from https://www.ccohs.ca/oshanswers/occup_workplace/hotel_housekeeping.html Caruso, F. (2017). How to Design a Restaurant: 10 tips you need to remember. Forketers. Retrieved on October 21, 2020, from https://www.forketers.com/how-to-design-a-restaurant/ Chan, E. S., & Lam, D. (2013). Hotel safety and security systems: Bridging the gap between managers and guests. International Journal of Hospitality Management, 32, 202-216. Charrie, M. What are the Sectors of Hospitality Industry? COTHM Dubai - UAE. Retrieved on July 20, 2020, from https://cothm.ae/what-are- the-sectors-of-the-hospitality-industry/ Ching, Franics DK. (2012). Architecture: Form, Space and Order. John Wiley & Sons, Inc. City MTB. (2018). Understanding Active and Passive Recreational Uses Part 1. City MTB. Retrieved on June 20, 2020, from http://www.citymtb.org/home/understanding-active-passive-recreational-uses-part- 1#:~:text=%E2%80%8BPassive%20recreation%20refers%20to,compatible%20with%20natural%20resource%-20protection Ergonomics and Facilities Planning for the Hospitality Industry164Dandotiya, R. (2012). Receiving Controls in Hotels. Hospitality Blogspot. Retrieved on July 20, 2020, from http://hospitalitynu.blogspot.com/2012/08/receiving-control-in-hotels.html De Chiara, J., & Crosbie, M. J. (2001). Time-Saver Standards for Building Types (4th ed.) McGraw-Hill.De Chiara, J., Panero, J., & Zelnik, M. (2001). Time-saver Standards for Interior Design and Space Planning. McGraw-Hill. Department of Tourism. National Accommodation Standards - Hotel. Department of Tourism. Retrieved on July 20, 2020, from http://accreditationonline.tourism.gov.ph/Downloadables/Standards/Standards_Hotel.pdf Department of Tourism. (1992). Rules and Regulations to Govern the Accreditation of Hotels, Tourists Inns, Motels, Apartels, Resorts, Pension Houses and Other Accommodation Establishments. Course Grading System LECTURE Class Standing (CS) (70%) Regular Class Attendance and Performance Quizzes Seatwork’s Assignments Midterm/ Final Examinations (30%) Midterm Grade/ Last Term Grade= (Class Standing x 2) + Midterm/ Final Examinations 3 Final Grade= Midterm + Last Term Grade 2 Classroom Policy: For absences and tardiness the policy stated in the PUP Student Handbook will be applied. Same with the disciplinary rules and regulation Students are encouraged to participate in the classroom activities. Good personal hygiene, proper grooming and wearing of complete uniform must always be observe. Cellphone must ONLY be use before and after the class. In activities wherein the students will use the LCD and other equipment, it should be set-up before the class starts. The class should always start and end with a prayer. RESPECT during the conduct of the class must always be observe. For online learning/activities please take note of the announcements. During online meeting, observe the proper decorum. Must comply with the requirements of the subject. Consultation Time Schedule of meeting with the teacher to discuss a problem with a student to provide advice will be given at the start of the semester 7 Prepared by: Enhanced by: Reviewed by: Assoc. Prof. Dr. DARYL ACE V. CORNELL Asst. Prof. Assoc. Prof. Dr. MA. CRISTINA Q. TRINIDAD Faculty Member CTHTM- DHM Faculty Member from the Branches or Department Chairperson, DHM Satellite Campuses Recommending Approval: Asst. Prof. LIZBETTE R. VERGARA Dean, CTHTM Approved by: PROF. EMMANUEL C DE GUZMAN, PhD Vice President for Academic Affairs Revised : October 2021 8 Lesson 1: Understanding Hospitality Facilities Planning and Ergonomics Health and safety are very important for employees and guests within the tourism and hospitality industry. Such issues entail careful planning consideration to be successfully implemented in the operations. In Part 1, we present you to the subject of hospitality facilities planning and explain why knowledge of the various types of facilities of value to guests and employees alike. Because of the significance of workplace planning for workers and other stakeholders, we also recognize ergonomics and human comfort as part and parcel of the planning process. We give a brief overview of the different hospitality and tourism facilities to set the stage for a more extensive discussion in later chapters. Lastly, we discuss issues of concern when it comes to these facilities. Objectives: Differentiate the concepts of facilities planning, layout, and design Enumerate the different hospitality and tourism facilities Describe briefly what is meant by ergonomics and human comfort and its significance in hospitality facilities planning. Contents The hospitality and tourism industry is a vast industry made up of facilities and complexes. These facilities play critical roles as they provide an appealing environment that contributes to the overall ambiance, experience, and comfort, not only of the guest but its other stakeholders. These areas are conceptualized and maintained by a planning team that is experienced in the field of facilities planning, layout, and design, which will be discussed in later chapters. Right now, as introductory concepts, we need to differentiate first the basic definitions of this field. 1. Facilities planning determine how the hospitality and tourism establishment’s resources best upkeeps and maintain the achievement of its priorities. For example, if it is the goal of the establishment to provide safe and comfortable environment for the workers and guests, naturally it will invest in utilizing high quality materials to be installed in the facilities in support to its goal. For facilities planning to be implemented, concepts such as facilities location, facilities design, and facilities layout should also be in place. 2. Facilities location refers to the placement of the different facility elements relative to the needs of its employees, guests, suppliers, other stakeholders, together with other facilities it interfaces. As priorities differ for each facility and its users, it is important to consider facility location as it also includes its placement within the workplace or technically in a specific plot of land. 3. A facility design is a specification for the creation of a facility. For this to be able to materialize, facility systems, layout and handling systems should be in place. a. Layout refers to a plan showing the organization and relationship of the parts, as of type in a specific facility. Details for layout would usually include elements of the facility system and handling systems. b. Facility systems include structural, atmospheric and other systems utilized for normal operations of each facility. It may include those involved in the physical make-up of the facility such as interior and exterior, lighting, sanitation and safety, gas, heat, ventilation and air-conditioning and water needs. 9  c. The handling system consists of the elements required to facility interactions. These would include the front of house and back of house employees which are needed to deliver properly the services of the facility. 4. Systems analysis refers to the discipline devoted to structures and roles of work systems to simplify processes such as work environments and facilities. This field of study is needed to study human comfort and ergonomics (HFE). 5. Human factors and ergonomics (HFE) refer to the relationship between people, technology and the factors that affect this relationship. In the tourism and hospitality industry, this is usually observed in workplace scenarios to achieve maximum comfort and productivity for our employees and guests, plus the different stakeholders they interact with. Importance of Facilities Planning and HFE Facilities planning, together with human factors and ergonomics are especially important in the hospitality and tourism industry because of the following: 1. As the tourism and hospitality industry is a fast paced and growing industry, it is important that facilities planning be a priority and a continuing activity. 2. Facilities planning and HFE when observed together, can make work easier, improve efficiency and render the operational system more resistant to errors usually committed. 3. As such, it can increase productivity and reduce costs by reviewing the system and cutting all activities that are deemed unnecessary or wasteful such as retraining of staff. 4. Also, wastes such as fines and lawsuits can also be avoided because of appropriate facilities planning and HFE by incorporating Occupational Safety and Health and Disaster and Risk Reduction concepts. 5. Facilities planning can also support sustainability initiatives (as the industry facilities contribute to a lot of wastes) through energy conservation and adopting green building systems and processes. 6. Lastly, through facilities planning firms can cut down on losses and achieve optimum profitability through its materials handling, process flow and physical design. Objectives of Facilities Planning In order to effectively implement facilities planning, the following statements could fit as objectives in the tourism and hospitality operations: 1. Facilities planning will support the company’s vision through appropriate materials handling, materials control and good housekeeping 2. Through facilities planning, there will be effective utilization of resources such as manpower, paraphernalia, workspace and energy. 10  3. With appropriate facilities planning, principal funds can be curtailed. 4. Flexibility, maintenance and ease of supervision can also be achieved through facilities planning. 5. Most importantly, manpower safety and security and job satisfaction can be assured through facilities planning. Hospitality and Tourism Facilities To be able to provide a common frame of reference of the facilities involved in this material, the following definitions were gathered from the Department of Tourism: 1. Hotel shall refer to full service accommodation with reception and guest rooms generally offering private facilities with an onsite restaurant, room and bar services available. Additional facilities such as business centers and conference rooms are expected. Hotel is open for the general public and usually has two or more of the following facilities: food and beverage, concierge, housekeeping, linen and laundry service and use of furniture and fixtures (Kasavana, 2017). 2. Resort shall refer to full service accommodation located in a more natural, relaxed environment with reception and guest rooms generally offering private facilities with an onsite restaurant, room and bar services available. Additional recreation facilities and tour services are expected. A resort meanwhile refers to a compound of building and facilities located in a scenic area, providing lodging, entertainment and a relaxing environment for people on vacation (Cornell, 2015). 3. Tourism Enterprises refers to facilities, services and attractions involved in tourism, such as, but not limited to : travel and tour services: tour and transport services, whether for land , sea, air transportation ; tour guiding and adventure sports services involving such sports as mountaineering, spelunking, scuba diving, and other sports activities of significant tourism potential; convention organizers; accommodation establishment including, but not limited to, hotels, resorts, apartelles, tourist inns, motels, pension houses, and home stay operations; tourism estate management services, restaurants, shops and department stores, sports and recreation centers, spas, museums, and galleries theme parks, convention centers and zoos. 4. Restaurants shall refer to any establishment offering to the public refreshment and or meals. 5. Department store shall refer to a store that sells or carries several lines of merchandising and that is organized into separate sections for the purpose of promoting service, accounting and control. 6. Shop referring to a small retail establishment offering a line of goods and services. 7. Sports and Recreational club/center refer to any establishment offering sports and recreational facilities to tourist and general public. 11 8. Museum refers to an institutional establishment where a collection of valued objects and artifacts on history and culture, arts and sciences are displayed on exhibition for the general public. 9. Training center refers to any establishment which offers one or more training programs for tourism manpower development and which is equipped with training facilities, equipment and institutional staff. 12 Review Questions Directions: Explain the concepts you have learned by answering the following questions: 1. Why is facilities planning important in the tourism and hospitality industry? ____________________________________________________________________________ ____________________________________________________________________________ ___ 2. What effect does facilities planning and human comfort and ergonomics on operational costs? ____________________________________________________________________________ ____________________________________________________________________________ ___ 3. What are some objectives of facilities planning for tourism and hospitality establishments? ____________________________________________________________________________ ____________________________________________________________________________ ___ 4. How are systems analysis and human factors and ergonomics related? ____________________________________________________________________________ ____________________________________________________________________________ ___ 5. What is the difference between hotel and resort as enterprises? ____________________________________________________________________________ ____________________________________________________________________________ ___ Experiential Exercises 1. Observe the lobby of a nearby hotel. Reflect on the facilities planning that is implemented in the establishment when it comes to disaster resiliency and sustainability concepts. 2. As you dine in a nearby panciteria, take a picture and try to reflect on the facilities planning provisions for improvement and write down your recommendations to this establishment. Pass it to your course facilitator. 13 Chapter 2 - Principles of Interior and Exterior Design Design has the capacity to influence people’s perceptions and actions. It can create conditions and situations on how people will act, react and gravitate to a specific object or space. Designing is seen in every aspect of human life and activity. The process in creating design allows development of an object to be appealing to the recipients. In the Hospitality and Tourism Industry, design is a very powerful component to promote a place, an event or site. The design plays a significant role in creating the necessary ambiance to promote the concept of lodging, food and beverage, recreation and transportation, all of which are components of the hospitality and tourism industry. Design in the hospitality industry is not limited to the provision of architecture, it includes the whole branding of the space both the exterior and the interior. Objective: At the end of this lesson, the student should be able to: 1. Discuss the basic principles of design both in interior and exterior of hospitality facilities. 2. Demonstrate the importance of design in hospitality facilities planning. 3. Identify and evaluate the relationship of the interior and exterior design. Content: What is design? Design is a process to create a plan and specification for making or producing an object or a space for implementation to address a specific goal or provide solution to a particular problem. The design takes into account aesthetics, function, utility, and takes cognizance on economic and socio-political issues that create a culture in the environment. Importance of Design in Hospitality Industry The attributes of the things around us can be defined by concepts brought about by the influence of the environment at a certain time. There are influential factors that create a defined state of mind on how we respond as it affects the emotion. One of the primordial characteristics of design as defined in the previous discussion is aesthetics. Aesthetics is a quality of an object, person or space that is relative to one’s perception of things brought about by their environment. Aesthetics is a philosophical condition or study of both beauty and taste. For most people our eyes are the first among the senses and more often than not, the strongest organs that help the mind process of our perception of things. Aesthetics of an environment is the first impression that is imprinted in the minds of the people. Design in hospitality and tourism industry is the fundamental component in providing the total experience of not just the clientele but with all the players in the industry. It influences how we move and interact in the spaces and with other users. The design of the facilities in the industry whether for accommodation, food and beverage, and transportation foretell the overall experience of the users. There are specific designs and concepts that appeal to a certain age group or economic status. They gravitate more either on something they are familiar with while the more adventurous individuals or cohorts seek a novel experience that will interest them further. The design of the establishment has to imbibe 14 the vibe to develop a culture and eventually a brand that would be synonymous to the place. It is essential to understand that design contributes a tremendous impact to create a cohesive overall experience, from the design of its façade, interiors and to its smallest details. A facility or establishment in terms of its architecture can be divided as the exterior and interior spaces. This delineation of areas are important factors in creating and conveying the brand of the establishment. Generally speaking, an exterior of an establishment can be the entrance gate of a complex, a façade of a structure or a wall that divides the hallways and the facilities. The experience of the space is not limited to walls, floors and ceiling of a structure, it is the total amalgamation of the different elements including the decorations and at a great degree the clothes that the staff would wear. In order to provide a clearer understanding of exterior and interior parts of a structure it is imperative to discuss the visual design elements. 1. Line – these are series of points that create a motion. It determines a certain position and a direction in space. Line can create different variables that forms a size and shape and the weight of line yields meaning according to its intensity. The following are characteristics of line that are used to convey message through the design. a. Straight Line – sturdy, masculine, it belongs to architecture, it has its moods: b. Vertical – expresses the spirit of the Gothic, it is proud and exalted, it is inspiration c. Horizontal – represents the horizon of the seascape, it is calm and peaceful, it is repose d. Diagonal – symbolizes the flight of geese; it is vigorous or even angry, it is action e. Curved Line – subtler than the straight line. It is more graceful and sensitive. It is feminine and represents architecture which caters to the emotional rather than the physical. Frank Gehry’s Guggenheim Museum in Bilbao shows how line creates dynamism and movement both in its exterior and interior design. 1. Source: https://i.pinimg.com/originals/82/1d/86/821d862d1e4b08b931bc3b92de2a19ee.jpg 2. Source: https://media.architecturaldigest.com/photos/55e764da302ba71f30164b4f/master/w_400 15  %2Cc_limit/dam-images-architecture-2014-10-gehry-architecture-best-frank-gehry- architecture-15-walt-disney-concert-hall.jpg 2. Color – is part of the surroundings both in the nature and in man-made environment. It is an integral part of man’s sensory perception which affects one’s emotions because of symbolism, through association and synthesis. Colors may be distinguished from tones and results in hues of the spectrum. 1.Source: https://www.sessions.edu/wp-content/uploads/kisspng-color-wheel.png 2. Source : https://i1.wp.com/movingtips.wpengine.com/wp-content/uploads/2020/03/color- scheme-wheels.jpg?fit=1024%2C684&ssl=1 The hues of the spectrum are: a. PRIMARY COLORS – red, yellow, blue b. SECONDARY COLORS – orange, green, violet c. TERTIARY COLORS – red-orange, yellow-orange, yellow-green, blue-green, blue-violet, red-violet COLOR SCHEME. In order to clearly communicate the message of the design the color scheme is an important element. 1. MONOCHROMATIC- uses one color in different shades or tints 2. COMPLIMENTARY- colors opposite each other in the color wheel (Yellow and violet) 3. SPLIT-COMPLIMENTARY- a color and the two colors beside its compliment (yellow, blue-violet, red-violet) 4. ANALOGOUS- 3 or more colors beside each other on the color wheel 5. TRIADS- this pertains to the use of three colors PSYCHOLOGICAL SIGNIFICANCE OF COLORS. Sir Isaac Newton discovered the color spectrum, its organization and composition. However, studies show that as early as the Ancient Egyptian period they have used colors to create the moods of the space and they are able to 16 achieve a holistic design. Johann Wolfgang von Goethe wrote the book Theory of Colors in 1810. Several studies on psychology of colors were done and the general findings are stated below: Red-orange – heat, stimulation, activity, richness, splendor and dignity Pink – daintiness, gaiety, animation Yellow, yellow-green – dryness, crispness, relaxation, warmth, light, cheer Green-blue – coldness, spaciousness, passivity, tranquility Violet – coolness, limpness, dullness, daintiness, reservation, femininity Brown – warmth How color influence our decision: color Psychology in design Source: https://i.pinimg.com/originals/82/1d/86/821d862d1e4b08b931bc3b92de2a19ee.jpg DECORATIVE USES and EFFECTS of COLORS. In the composition of architecture from the exterior and interior to the smallest details of decoration, the color plays an important role. 1. Red- provides stimulated and cheering feeling in a seemingly lazy feeling; it may also give a sense of active feeling or nervousness; it provides compelling attention (maybe used in dining areas, however in library and kitchen it should be in small quantities) 2. Blue – provides a relieving feeling of nervousness and depression, it provides a cooling effect in the space and sense of infinity. It has an intellectual appeal. Symbolically, it is the color of truth, which is the result of calm reflection when there is heated argument 3. Yellow- there are hues that create the sensation of royalty and glory, it connects happiness; however, it may also be a sign of cowardice, cheapness. Studies show healing value to the brain. 4. Green – suggests life and provides cooling effect. It is a symbol of serenity and rebirth and suggests hope. 5. Orange – pertains to well-being, energy, however expansive quantity should be avoided) 6. Brown - if used alone gives the sense of depression it is best combined with orange, yellow, gold, it is suitable for living room and library 7. Purple - is associated with heroism, passion, mystery, and gorgeousness. It has a soothing influence. 8. Pink – provides soothing stimulation when used in bedroom or nursery) Adding black, white, gray will provide intensity in a room. 17 How do we use color? In order to create the necessary ambience to conform with the theme and concept of a hospitality or tourism facility, it is important to consider the following: 1. To create a cool or warm atmosphere 2. To create a spacious or a small space 3. To create a dark or bright room 4. To denote as code of function and safety 5. To stimulate or reduce excitability The common applications of colors in rooms and spaces according to the building type are as follows: 1. Offices – cool and pastel 2. Industrial Plants - red for fire equipment, yellow for danger areas, green for first-aid station 3. Residences - varies according to function and style 4. Commercial - stimulating and exciting colors in lobbies, neutral in corridors 5. Institutional – pastel colors 3. Form and Shape. The primary elements of form are points and line that create the shape of an object, room or an edifice. From a single point to a dimensional line and from line to a two- dimensional plane and this would eventually evolve to a three-dimensional volume. For each element, its first consideration is it its conceptual element, then as a visual element in the vocabulary of architectural design. circle Source : https://i.pinimg.com/originals/08/b9/21/08b921af3857 1c3bf5da9ef19efed462.png 18 cylinder Source: https://res.klook.com/images/fl_lossy.progressive,q_ 65/c_fill,w_1200,h_630,f_auto/w_80,x_15,y_15,g_so uth_west,l_klook_water/activities/mh2hiwb632byowl 3yqga/Pisa%20Baptistery%20and%20Cathedral%20 Tour%20with%20Leaning%20Tower%20Admission %20Ticket%20.jpg sphere Source : https://images.adsttc.com/media/images/5d16/0ff0/2 84d/d168/6000/0106/newsletter/feature_- _01_100876_02_Amazon_Spheres_N13_large.jpg? 1561726933 4. Texture – refers to the quality of surface treatment. More often than not, texture is associated with the kind of materials. Polished stones can reflect light at it will sparkle specially when lighted. Raw stone are rough and coarse, this gives the building or an object a feeling of strength and simplicity. The texture depends on the choice of materials and how it is used. The materials are indicators of the character of the final effect and should be able to compliment and supplement the concept of the facility. 19  1. Source :https://i.pinimg.com/originals/32/cb/cf/32cbcf485c14078fba2036ffe2f50af7.jpg 2. https://s3.amazonaws.com/pbblogassets/uploads/2013/07/cinema-4d-textures.jpg 5. Light - The provision of light in a room or space can either be man-made or natural. The choice of lighting is critical in the translation of any space or object. Lighting can be categorized in the task that the designer would want to achieve. 1. Lighting for defined purpose, it is also termed as general lighting. This illuminates the whole space or room. This is used if there are tasks that would require movement in the area. 2. Lighting as accent. This type of light provides emphasis to an object, a space or sometimes a wall. 3. Lighting as generator of mood. This is used in order to create an ambiance that goes with the concept of a facility. It is important that activities in the area should be considered in specifying a lighting fixture for artificial lighting or if natural lighting is needed the placement of opening such as doors, windows, mirrors and even roofs should be reckoned with. The figure below shows both the natural and artificial lighting. 20 Source: https://cdnimg.webstaurantstore.com/uploads/buying_guide/2014/8/lighting1.jpg 6. Pattern. The choice of patterns should not be taken as a stand-alone element of design as it is a part of the whole. Patterns can provide interesting points in the space. It can give a sense of direction and dimension and can produce energy and vitality. The professional in the design industry can determine what patterns can be mixed and matched. The most common patterns that are used in the design schemes of the interiors are: a. Complex – it a composition of several crisscrossing lines that gives intricacy in the design. It can liven up a group in the right amount or it can be overwhelming in a small space. b. Vertical Lines – are used to add height in a small room. c. Horizontal Lines – can give a sense of bigger space and it shortens the height of a tall room. d. Motifs – are patterns normally related to an architectural style. e. Animal prints – are not limited to fur or skins this can also be stylized representation of animals. 21 1.Source:https://lh3.googleusercontent.com/proxy/or-T- XEB2gYXjt8VYLSBuz39TPhnyKqNvBsyhMLMLVxLCJtKVKkisupwFgP70wnaNo7Qwg6VblpF 0q7tTzblrSFDoC-WTbJdgCldkpGCVe8Qp_-2Lywr25I 2. Source: https://image.slidesharecdn.com/portfoliolandscape-160630103411/95/nisha- parwanibscinterior-design2years-residential-and-commercial-design-programme-61- 638.jpg?cb=1467282966 22 Visual Design Principles in Architecture 1. Balance – It is a natural attempt to balance and equalize things. It is a state of equilibrium for visual forces that create a sense of stability. The environment would balance temperature through the climate. However, in reality nature is variable, it can never have the same amount at any specific time. In terms of design balance is achieved through: a. Symmetrical - elements on either side of the axis that are arranged similarly, it provides formality and statics b. Unsymmetrical – elements on each side differ in shape but provide visual equilibrium c. Radial – elements are arranged around a circular form Source:https://oer2go.org/mods/en-boundless/figures.boundless-cdn.com/14364/large/artistic- balance.jpg 2. Rhythm and Movement – The movement or rhythm in design must be directed and controlled similar as in creating music. If the composition is unrelated and not organized the effect in music will create noise and in architecture it will create confusion specially to the users. 3. Emphasis – This is the process of establishing a specific element that would draw out attention to the eyes of the viewers. This is achieved by setting a focal point in the design Source : https://miro.medium.com/max/2820/1*v38cCAuD_XD0AdhwdjrMGg.png 23 Brazilian National Congress Source: https://www.designingbuildings.co.uk/w/images/4/4b/Brasilia_Congresso_Nacional.jpg 4. Proportion and Scale – The proportion should reverberate in the relation to each part of the whole and the scale to the size of the elements that make up the design composition. The proportion generally is a matter of relationships, the comparison registers between the size, shape and tone of the different parts of the composition. One of the more important phases of proportion should be in the development of the façade in relation to its elements. The size of the buildings in relation to the human dimensions and the physical conditions are addressed in determining the elements of the architectural structures such as stairs and steps, doorways, work areas and surfaces, seating and storage facilities that should fit the average person whether able or physically-challenged. Source : https://www.house-design-coffee.com/images/Scale-Supreme-Court-building.jpg Source:https://donnallyarchitects.com/wp-content/uploads/2015/07/031-2400x1120.jpg 24 5. Contrast – The methods of contrast in the composition of the design is to intensify the different elements of the structures. This produces a dynamic expression of the design. Contrast is utilized in order to avoid monotony and provide emphasis to hold the interest of the viewers and users. It also creates diversified effect to achieve variety. Contrast can be achieved in the mass and surfaces. Contrast in mass is achieved in: a. Form b. Proportion c. Direction d. Size e. Solids and voids Contrast in surface is achieved in: a. Shape b. Texture of materials c. Tones d. Colors In order to achieve and harmonize contrast it is important to consider the different characteristic elements. One dominant element that can give emphasis and interest and the amount of variations in materials, forms, colors and directions are carefully mapped out by the design professionals. 6. Unity -This pertains to harmonious combination of parts in composition. This means that all the unrelated parts of an architectural arrangement are brought into its proper relation in order to obtain a satisfactory composition. The simplest kind of unity is achieved with identifying a concept or motif. Accents may be introduced into the composition; dominant note may be added to the regularity of the repetition. Unity and harmony can be achieved in terms of: a. Between building and the site b. Between building and surrounding structure 25  c. Between the different parts of the same structure 1. Source:https://1sd06y38jhbh1xhqve6fqmc1-wpengine.netdna-ssl.com/wp- content/uploads/2017/02/fallingwater-1440x640.jpg 2. https://farm4.staticflickr.com/3836/15174867540_fb09046b0a_o.jpg 3. https://static.dezeen.com/uploads/2015/05/Wangjing-Soho-by-Zaha-Hadid-photo-credit- Jerry-Yin_dezeen_784_0.jpg 7. Character – this principle grows out of function of the structure and the consideration of all the creative principles of the composition. Throughout the development of the project the designers and the client must focus on expressing the purpose of the facility whether it is for lodging, recreation, food and beverage or transportation. The character may be divided into three forms: a. Function - the use of the building b. Association - influence of traditions c. Personality - the human quality and emotional appeal. 26 27 Review Questions 1. How would you differentiate elements and principles of design? ____________________________________________________________________________ ______________________________ 2. What is the importance of the interior and exterior design in the hospitality and tourism industry? ____________________________________________________________________________ ______________________________ 3. How can color enhance the experience of the client in facilities for hospitality and tourism industry? ____________________________________________________________________________ ______________________________ 4. What defines the character of the facilities for hospitality and tourism industry? ____________________________________________________________________________ ______________________________ Experiential Exercises: Match the interior and the exterior of the structures. Interior Exterior c 1. a. Santorini Rizal Park Hotel a 2 b Rizal Park Hotel Pearl Farm Davao 28 e 3 c. Santorini Pet hotel b 4 d Pearl Farm Beach Resort Hotel Domicillo Tagaytay Bedroom d 5 e Balcony Hotel Domicillio Pet hotel g 6 f Disneyland Hongkong Novotel Shanghai f 7 g Disneyland Hongkong Novotel Shanghai 29 Chapter 3 - Workstation Facilities Design and the Hospitality Industry In hospitality and tourism industry giving the full experience to the clientele is the best advertisement. The aesthetic value of the facilities is part and parcel of a bigger microcosm. In order for the industry delivery of a quality experience to the clients the working conditions and the workstations of the staff should be considered. The correct and compatible design to their work and task allows the work force to deliver better services that just in quantity but more so in quality. Objective: At the end of this lesson, the student should be able to: 1. Identify the role of workstation in the hospitality and tourism industry 2. Understand the functions of the faculties design in workstations 3. Evaluate the relationship of the different work station to achieve the delivery services both in quantity and quality. Content: The general division of a facility for hospitality and tourism industry is divided as front of the house (FOH) and back of the house (BOH). Both areas are integral in the operation to provide a quality service. BOH are spaces that provide all the behind-the-scenes activities and this area are not seen nor made accessible to the clients and guests. Included in the BOH are operations that deal with housekeeping, food production, human resource, accounting, security, engineering and maintenance. BOH is sometimes referred to as the heart of the house Employees of this area do not directly interact with the guests. FOH is where most of the interaction occurs, these are areas that client would have a great exposure while they stay in the facility whether it’s the lobby, restaurants and café. These are the areas that should be decorated to set the concept and the ambiance of the facility. The engagements of the client and the staff in these areas create the first impression that is carried out in the whole experience of the place. Both BOH and FOH areas are host to movements of guests and staff. The design of the workstation is critical in the delivery of a quality service to the clients. The books of Marcus Vitruvius (80-15 BC) a famous Ancient Roman architect and theorist was the basis of the Vitruvian Man penned by Leonardo da Vinci around 1492 which depicts man’s reach of his arms and legs. It was not until the 18th century when Adolphe Quetelet and Louis R. Villermé took cognizance of the physical stature of the population as a variable of socio-economic growth. The birth of Anthropometry as a science in obtaining a systematic measurement of the human body was developed in the 1830 by Alphonse Bertillon. It was originally used as a system of identification of felons’ physical measurements which include the size of the head, the reach of arms and extent of legs, scars and other distinguishing marks and features. 30 Vitruvian Man by Da Vinci Bertillonage 1. Source:https://biologydictionary.net/wp-content/uploads/2017/05/Vitruvian-Man.jpg 2. https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Bertillon_- _Signalement_Anthropometrique.png/250px-Bertillon_- _Signalement_Anthropometrique.png In the mid-19th century a Polish scholar, Wojclech Jastrzebowski published his book entitled “Ergonomji”. The term “ergonomics” was attributed to the Greek words of ergon (work and labor) and nomos (natural Laws). The height of the industrialization triggers the study on the relationship of labor and health. This was the springboard of the development of preventive measures based on the human measurement that causes occupational fatigue. The development of ergonomically designed equipment, fixtures and furniture continuously evolved as the culture of safety to increase the productivity and boost the morale of the employees. Ergonomics is the science of standardization through human measurement and human anatomy that was developed with an end goal of protecting people in their everyday lives and at work against effects of their tasks while performing their duties and responsibilities. Why is it necessary to incorporate ergonomics in the workspace? 1. Promotes a culture of safety. A healthy and safety conscious workforce are valued assets to any company, it creates sustainability in terms of branding the service. 2. Improves workforce productivity. A well-designed work space allows good posture and lessens movement and unnecessary effort which provides efficiency to workers. 3. Reduce unnecessary expenses. The cost of treatment and hospitalization in an unsafe work place can be reduced or totally obliterated through ergonomics. This will also entail additional cost of hiring and training new staff due to immobilized personnel. 31 Facilities planning. It is the process of designing the layouts and location to provide a congruence on the activities of people, equipment and furniture to achieve a desired goal. It is a complex program that involves a multi-discipline professional. A good facility design should be able to accomplish a goal the satisfies safety of the workers in terms of material handling, utilization of equipment and increased quality of delivery of goods and services. Factors in determining layout and design In laying out the different part of the work stations in a hospitality and tourism industry the professionals involved should be able to address the following conditions: 1. Versatility of space for expansion or change, whether the space needs to expand or minimized is an inevitable process in the hospitality industry brought about by trends, technology and economics. 2. The ease of movement is achieved through proper allocation space. This would limit incidence of delay and accidents. 3. Safety is accomplished by harmonious combination of correct planning and choice of materials used. 4. Accommodation of furniture, equipment and fixtures that are ergonomically designed. Major sectors of the hospitality industry. Accommodation and Lodging – the backbone of accommodation and lodging relies on the superior customer satisfaction that includes comfort and the quality of amenities. These premiums are not exclusive for 5-star hotels and establishment, it should be encompassing to all types of accommodations. The different types of hotel accommodations are: 1. Suites - these are the hotels that offer different types of rooms and amenities. 2. Resorts – these are often related to nature and more often than not provide multi-types of rooms from adjoining rooms, stand-alone units to detached secluded villas. 3. Lodging - is the most basic accommodation which provides a room or space for sleeping normally patronized by backpackers. Food and Beverage - This is the largest sector in the hospitality industry. This comprises of facilities with engages primarily in preparing food for meals, snacks and beverages. Food are served in either in stand-alone facilities that serves fast food to fine dining or it can be part of a bigger structure such as hotels, malls, movie theaters, sports facilities and entertainment complex. Travel and Tourism - This area involves services related to moving people from one place to another. This would entail different transportation modes such as buses, taxicabs, planes, ships or train from budget coaches to high-end class. The travel can either be for business or leisure. Entertainment and Recreation - This sector involves activities that allows people to enjoy, rest and relaxation. The primary goal in entertainment and recreation is for the guests to refresh their mind and body. The facilities related to this area are resorts, theaters, cinemas, casino and places 32 with special interest like parks, zoos, museum, planetarium, areas for sports either as spectators or participants. General classification of work station in the hospitality and tourism industry encompasses the following major activities: 1. Concierge and office area - The scale of the concierge in the hospitality industry may vary in size, however, the major goal is to welcome guests and clients. This is the reference point for the clientele who need information and assistance. The primary activities in this area would involve standing and sitting and the main equipment are computers. 1. Table Height should be below the elbow height when in the sitting or standing position. 2. The keyboard should be within reach and the width not wider than the shoulders. There are also special ergonomically keyboard designs and the use of touch screen monitors allows minimal space. 3. Monitors should be adjustable to conform with the eye level of the user and approximately arm’s length away to minimize unwanted glare. 4. Specific task chair should be used to fully support the back and the chair height adjustable to allow the users to have their foot fully touch the ground. 5. When standing the weight should be evenly distributed as the user stands tall and the keyboard and monitor are the specified level. There are also anti-fatigue mats that cushion the feet while standing. Source: https://www.knoll.com/nkdc/images/research/ergo-sit-to-stand-workstation.jpg 2. Kitchen The general term for cooking area is kitchen whether for domestic or commercial use. The basic activities are preparing, cooking and storage, to which the primordial concern is for the production of clean and safe food. However, because of the bulk of food and beverage produced in a commercial kitchen and the different processes of cooking makes the layout more complex. The general rule for the work table is shown in the figure below. 33  Source : https://i.pinimg.com/originals/ff/15/de/ff15de6501b71ab55463c0ee02391732.gif There are six principles of creating a good commercial kitchen design. 1. Flexibility and Modularity - A dynamic commercial kitchen will adapt to how the executive chef operates. Creating spaces that would adapt in a multi-use workstation should utilize movable equipment. 2. Simplicity - In order to maximize space for an effective and efficient delivery of goods and services the simplest design should be considered. Since the kitchen is prone to clutter which usually results to poor sanitation and confusion the simpler the layout will address these issues. 3. Movement of materials and personnel - A busy kitchen does not necessarily mean chaos. A kitchen that allows easy movement of goods and people will allow timely and better delivery of service. Ideally, a circular patter provides order and will lessen or completely avoid confusion. Source:https://cdnimg.webstaurantstore.com/uploads/buying_guide/2014/8/com-kitchen-design- flow.jpg 4. Maintenance of sanitation - The cleaning of the kitchen is simultaneously done with the preparation and cooking. To be able to achieve a clean kitchen, bins near work tables and 34  equipment should be installed and should be easily removed when cleaning the table surface, floors and walls. 5. Expedient monitoring - The layout of the kitchen if conscientiously and properly done will allow not just physical access to monitor the activities in the kitchen but would allow visual access, easier movement and better communication within and amongst the kitchen players. 6. Space efficiency and effectivity - An efficient and effective kitchen layout adheres to the principle of ergonomics. The location of equipment usage and its size should be considered. A kitchen which is designed with the necessary equipment will promote better production. The kitchen is one of the busiest areas in the hospitality industry. The design of the kitchen is very much dependent on the type of cuisine served and the volume of their clientele. Regardless of the style a commercial kitchen it will have the following parts: 1. Storage - The storage area can be segregated to non-food storage, cold storage and dry storage. Non-food storage can be divided for cleaning supplies and for dishes and cutleries. 1. Source: https://i.pinimg.com/originals/f7/05/f2/f705f261d6caf93071a9bbfcea9d0c93.jpg 2. https://i.pinimg.com/originals/77/36/e9/7736e97893a00b2f36e1578137653880.png 35 2. Cleaning /Washing - This section in the commercial kitchen includes equipment and fixtures such as sinks, machines for washing, drying racks. It is necessary to have compartmentalized sinks to all the washing of the utensils that are for quick and immediate use. The use of machine for washing dishes, cutleries and other kitchen cooking vessels are utilized except that it has its own time unlike manually washing it. 1. Source https://delhimodularkitchen.com/wp-content/uploads/2019/05/Kitchen- Ergonomics-Advantage-1024x708.jpg 2. https://lh3.googleusercontent.com/proxy/bOnb_z1UJtNQDkW8hCmIXrnFxYh11rbi_Q 2VnCqoT01FiqtRq1bZc_xb4tSXIPzznzMoZ0vHP1UH9HvF3OFz1RvT9HbM_2MLcjH UuUJ-YNLy65xdayaTGEPN 36  Source: https://i.pinimg.com/originals/22/db/74/22db74d8bd3a358c79e7b289045e6bfa.jpg 3. Food Preparation - The food preparation area is critically seen since raw foods are done in this section. It is important that the preparation should have its specific sink for washing. Typically, this area should be near the storage to allow minimum movement. Source:https://www.regattaexports.com/wp- content/uploads/2019/04/DiagramCountertopHeight-2.jpg 4. Meal Cooking - The bulk of large equipment are situated in this section such as ranges, ovens, fryers and rotisseries. Similar to the food preparation this section for cooking the meals are compartmentalized in to smaller sections dedicated to baking, grilling, frying and roasting. Since this is the final stage of food preparation the service area should be accessible. 1. Source: https://i.pinimg.com/originals/3a/12/b5/3a12b549b18f428825898b86a802c660.jpg 37  2. https://mdxv1ksc5a-flywheel.netdna-ssl.com/wp-content/uploads/2017/03/Screen-Shot- 2017-03-20-at-9.26.11-AM.png 5. Service - In the commercial kitchen this is the final stage. This is where the service staff pick the food and beverage to serve the client. 1. Bar. The bar is one of the most profitable spaces in a hotel or a restaurant because it is not just for fast exchange of services and goods but it also serves as an area for entertainment with the juggling acts of the bartenders. Visual aesthetics plus quick and efficient service that does not hamper the movements of the bartender is the equation for a successful bar operation. 1. Source. https://tinyurl.com/y5y2x4v5 2. https://i.pinimg.com/originals/54/69/fe/5469fef3c4baec96b4811212f88e3395.gif 6. Laundry - In the lodging and accommodation the laundry area occupies a larger space and employs several staff. There must be consideration of providing space for equipment and machines and the people operating them. The continuous supply of well as laundered linen is important in the delivery of smooth and efficiently operation in this industry. Although in other hospitality and tourism establishment the cleaning of soiled linens are sometimes outsourced to a third party, there are still activities that would involve sorting and storing. There are several movements in this area that are stressful on the hands, wrists, shoulders and the back. The level of machines and work tables should be on a level that will minimize stress in the body parts involved in delivering this service. The basic cycle of activities are as follows: 1. Sorting the laundry either from piles of bins or laundry chute. Sorting is done on soiled lines or wet laundry from washer and from dryers if they use separate machines. 38 1. Source : https://www.ccohs.ca/images/oshanswers/laundry1.gif 2. https://www.ccohs.ca/images/oshanswers/laundry2.gif 3. https://www.ccohs.ca/images/oshanswers/laundry3.gif 4. https://www.ccohs.ca/images/oshanswers/laundry5.gif 5. https://www.ccohs.ca/images/oshanswers/laundry4.gif 2. Washing - The soiled linens that have been segregated are loaded in machines for washing. The movement of the whole body is required in this area, there are a lot of reaching, bending and twisting. The design of the machines have considered ergonomics in terms of depth, however, there might be a need to provide additional apparatus like steps or stress absorbent mats to cushion the body specially if the floors are hard like concrete. 1. Source https://www.ccohs.ca/images/oshanswers/laundry4.gif 2. https://www.ccohs.ca/images/oshanswers/laundry3.gif 3. 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 feeding, it can be done by one person but for the bigger pieces it would need two people to make sure that creases are minimized. 39  1. Source : https://www.ccohs.ca/images/oshanswers/laundry6.gif 2. https://www.ccohs.ca/images/oshanswers/laundry7.gif 4. Folding Linen - After retrieving from the drying roller the linens are now folded on the edge of the roller of a working table. For the dryer built similar to the washing machine ironing is done on the ironing table which needs extra space and extra work for the staff. 1. Source : https://www.ccohs.ca/images/oshanswers/laundryrev2.gif 2. https://www.ccohs.ca/images/oshanswers/laundry9.gif 3. https://www.ccohs.ca/images/oshanswers/laundry13.gif 4. https://www.ccohs.ca/images/oshanswers/e-j06-1.gif Ergonomics is not limited to the kind of furniture and equipment that can be bought in stores and construction depot. It is a collaboration of minds from the people in the hospitality and tourism industry and in the built environment such as the architects, interior designers and engineers. A 40 well designed working environment prevents unnecessary injuries whether it is acquired instantly or developed overtime. Review Questions: 1. What are the different areas of workstations in the hospitality and tourism industry? ____________________________________________________________________________ ______________________________ 2. How do you differentiate anthropometrics and ergonomics? ____________________________________________________________________________ ______________________________ 3. What are the benefits of an ergonomically designed workstation? ____________________________________________________________________________ ______________________________ Experiential Exercises: In your homes identify an area that can be used and be a simulation point similar to spaces in the hospitality and tourism industry (e.g kitchen, dining area, laundry room and the like). Measure the equipment and furniture involved and list the activities in the area. Use the area in relation to the activities listed and analyze what aspect are ergonomically designed. What are the interventions that can be done to correct the areas where it contributes strain in the body? Possible rubrics: 41  Case Study Grading Rubric Each item is rated on the following rubric. 1= Very poor 2 = Poor 3 = Adequate 4 = Good 5 = Excellent Group Members: _______________________________________________________ ______________________________________________________________________ Assigned Case Studies:____________________________ Date:__________________ Item Score 1. Evidence of preparation (organized 1 2 3 4 5 presentation, presentation/discussion flows well, no awkward pauses or confusion from the group, evidence you did your homework) 2. Content (group presented accurate & relevant 1 2 3 4 5 information, appeared knowledgeable about the case studies assigned and the topic discussed, offered strategies for dealing with the problems identified in the case studies) 3. Eastern connection (group identified campus 1 2 3 4 5 resources to help with the problem/issues, discussed relevance to own experience) 4. Delivery (clear and logical organization, effective 1 2 3 4 5 introduction and conclusion, creativity, transition between speakers, oral communication skills—eye contact) Total Score: ________ (sum of Items 1-5) Total Score X 4: ________ (to make the assignment of 100 points) Comments: Source : http://castle.eiu.edu/eiu1111/case%20study%20grading%20rubric.doc Reference: https://www.ccohs.ca/oshanswers/occup_workplace/laundry.html 42 Chapter 4 Repetitive Task, Risk Assessment and Task Design The dictum that “practice makes perfect” can be traced in the 1550’s. It was seen in the Diary and Autobiography of John Adams. Over the year the dictum evolved into “perfect practice makes perfect.” However, several studies show that accomplishing work in a repetitive task would both affect the mental and physical health of the workers. Repetitive tasks can lead to boredom which may cause job dissatisfaction and eventually spawn to mistakes and errors. The productivity of the staff is the backbone of the success of any organization and industry specially the Hospitality and Tourism Industry which delivers services and goods. Objectives: At the end of this lesson, the student should be able to: 1. Recognize the different requirements for working with repetitive tasks. 2. Explain the importance of care maintenance of facilities for human comfort 3. Describe and discuss risk assessment and task design for hospitality facilities. Content: The genesis of the ergonomics as a philosophical concept of work related physical symptoms was first introduced in 1857 by Wojciech Jastrzebowski, a Polish biologist whose interest was to improve the professional performance of the gamekeepers and woodsman. The gamekeepers are persons involved in breeding and taking care of animals and birds in a private estate. His attachment to these workers can be traced in his marriage to the heir of a vast estate known as the Szczepkowo-Giewarty village. The estate can be likened to the resort or a nature preserved facility in the modern times. The surge of i