ERGONOMICS AND FACILITY PLANING FOR THE HOSPITALITY INDUSTRY

Submitted by:

BOBILES, Kaye Celline

CARINO, Andrea
VALDEZ, Vanessa V.

REYES, Earl Prinz

Submitted to:

Ma’am Isabel Telio

 NATURE OF ORGANIZATION

Nature of Business: Food and Beverages Industry

Company Name: FATTITUDE

Company’s Vision: To be one of the industry's leading providers of high-quality, low-cost

food and entertainment services during the COVID-19 pandemic.
Company’s Mission: To completely meet the needs of the consumers, the promoters
pledge to provide creative, affordable, and high-quality food and beverage goods
and services on a regular basis and during the emergence of COVID-19. We intend to
do so through:
 Safe, sanitize, and well planned facilities.
 Empowering our employees to be the best they can be to provide a safe and
clean environment.
 Involvement in community and facility development in a regular basis.
 Mutual trust and respect for all of our customers, suppliers and employees.
Classification of our Guest/Customers:
1. All types of Business People
2. Families including Couples, Relatives and etc.
3. Locals
4. Boomers
5. Gen Z
6. Millenials

COVID 19 PROTOCOLS FOR OUR EMPLOYEES AND CUSTOMERS

For Employees
 Implement workplace controls to reduce transmission among employees
 Follow the 4 key steps to food safety: Always — Clean, Separate, Cook, and Chill.
 Frequently disinfect surfaces repeatedly touched by employees or customers
such as door knobs, equipment handles, check-out counters, and grocery cart
handles, etc.
For Customers

 Help customers maintain good infection control and social distancing by:
 Discontinuing operations, such as salad bars, buffets, and beverage service
stations that require customers to use common utensils or dispensers.
 Finding ways to encourage spacing between customers while in line for service
or check out in accordance with the applicable State or local requirements.
 Discouraging customers from bringing pets — except service animals — into stores
or waiting areas.
Floor Plan Design
Top View
Side View
About our Facilities during the emergence of COVID-19:

1. Incorporating advanced HVAC systems supporting entire facilities could limit the
amount of shared air among occupants.

2. Limiting employee headcount so we could make up for smaller crowds.

3. We designed our kitchen into open kitchen, which has typically been used to create
a connection between a diner and their food or to leverage the entertainment factor
of watching food be prepared might take on new meaning as customers seek greater
visibility into back of house cleanliness.

4. Walk-up windows for takeout, and digital menus at parking stalls for car side service.
5. Installing a plexiglass to the counter, in evry table and specially those table closer to
the doorway for any walk-ins.

6. Separate entrance and the exit for already helped manage traffic flow and reduce
bottlenecks.

7. Installing disinfectant system to the entrance of the restaurant to ensure safety of the
customers.

WATCH THE VIDEO ATTACHED FOR A MUCH FULLER DESIGN*