Topic Outline

Unit 1: Introduction to Ergonomics and Facilities

Planning

1.1 Important Terms Defined

1.1.1 Facility
1.1.2 Facility Planning
1.1.3 Design

1.2 The Nature of Facilities Planning

1.2.1 Seven Designs Considerations

1.3 Significance of Facilities Planning

1.4 Objectives of Facilities Planning

1.5 Strategic Facilities Planning Process

1.5.1 The Six Steps in the Planning Process

1.6 Ergonomics and its Importance in Facilities Planning

Unit 1: Introduction to Ergonomics and
Facilities Planning
Introduction

Any hotel and restaurant’s primary objective is

to attract more and more guests and to make their
visits a memorable experience to earn a profit. Tourists
often seek to make them feel comfortable during their
stay in a hotel. Thus, giving special consideration to
their accommodation and needs become a priority for
hospitality establishments. The planning and design of
facilities in tourism facilities are seen as a key aspect
that can contribute to adding value to both operations
and guests. A lot of that depends on a property's
architecture and design. decoist.com

The building design, hotel facilities, and services are setting the scene for a
lively atmosphere. The designers and architects create a subconscious atmosphere of
sophistication and grandeur right from the outside, to the lobby, public areas, guest
rooms, and every section of the property throughout the hotel. The designs in the
specialty restaurants and nightclubs, as well as the guest rooms, are generally at
their creative best.

The building or property’s physical structure usually represents the largest

investment in capital for the hospitality establishments and establishes the firm’s
corporate image. That includes the building’s visual association with the services or
products that are provided. That means that the way the property looks, its design
or ambiance, gives a clear expectation of the
nature or quality of the products or services
that can be obtained. It also provides a sound
idea of the price range involved to the potential
customer.

In hotel facility planning, you need to

balance functional, layout, and esthetic issues
to develop a property that meets guests, staff,
and the owner's needs at the same time.

tihannydesign.com

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 Learning Outcomes
1. discussed the meanings of a facility, facility planning, and design;
2. determined the nature of facilities planning;
3. examined the design considerations for designing any hotel facilities;
4. identified the significance of facilities planning as the facilitator of efficient
operations;
5. explained the objectives of facilities planning as a component of the overall
operations of the hospitality business;
6. elaborated on the process and strategic facilities planning; and
7. discussed what is ergonomics and its importance in facilities planning.

Activate Prior Knowledge

Activity: Picture/Image-Hotel Name Match

Here are the 10 Hotels in the Philippines with unique facility design and features.
Try to match the picture and its name without going to google. Check your work
afterward by exploring the web.
Hotel Luna – Vigan Domicillio Design Hotel- Tagaytay
Crown Regency Hotel & Towers – Cebu The Lighthouse Marina Resort -Subic
Hue Hotels and Resorts - Puerto Princesa Plantation Bay Resort & Spa - Cebu
Ocean Suites Boutique Hotel - Bohol Hotel H2O – Manila Ocean Park
Canvas Boutique Hotel - Puerto Princesa The Bayleaf - Intramuros
1. ______________________ 2. _________________

primer.co gistph.com
m

cebuanopost.wordpress .com trivago.com

3. __________________ 4. __________________

2
 Hotel Luna – Vigan
Crown Regency Hotel & Towers – Cebu
Hue Hotels and Resorts - Puerto Princesa
Ocean Suites Boutique Hotel - Bohol
Canvas Boutique Hotel - Puerto Princesa
Domicillio Design Hotel- Tagaytay
Lighthouse Marina Resort -Subic
Plantation Bay Resort & Spa - Cebu
Hotel H2O – Manila Ocean Park
The Bayleaf - Intramuros

5. __________________ 6. _________________

facebook.com booking.com

meatandtravel.com uniqhotel.com

7. _____________________________ 8. _____________________________

9.

langyaw.com selectiveasia.com

_____________________________ 10. _____________________________

3
 Acquire New Knowledge

Important Terms Defined

Definition of Facility. The basic meaning of the term facility is the

space where the activities of an enterprise take place. The facility provides
physical location where a service or good is being produced and ensures that the
structure or building design meets the required functionality with the production.
h

In general, the facility is a building, a piece of equipment, service, and so on that

is provided for a specific purpose.

In the hotel context, facilities are services,

buildings, equipment, and everything else that is
created to serve a specific function appropriate to
the needs of the guests who stay in the hotel. In the
hospitality industry, facilities play important and
varied roles, especially in providing services the
satisfaction of guests. Facilities help to define the
establishment and give it an identity. lightspeeding.com

The hotels, for example, offer various facilities such as gym, swimming pool,
restaurants, spa, and much more. These facilities will provide the guests with an attr
active visual environment that contributes to the whole experience, ambiance, and
comfort. Guest rooms, meeting spaces, function rooms, and restaurants in the hotel
are the facilities called as revenue-generating centers.

Facility Planning Defined. Facility planning is the design process for the
hotel's accommodation and service facilities. It is concerned with the design, layout,
and accommodation within a physical spatial environment of persons, machines, and
activities of an organization or an establishment. Facility planning deals with the
entire hotel design process that includes the front office, guest rooms, and facilities
such as spa, swimming pool, restaurants, bars, etc.

Planning facilities addresses two major

logistics decisions: location and layout of the
facilities. The first is about choosing the best
location to establish facilities based on cost or other
criteria. A location may be a country, city or a
specific location within a city. The location of the
facilities has an enormous impact on the costs
of construction, local taxes, insurance, labor costs,
availability and transportation costs to or
from other facilities.
smartdraw.com

4
 The second planning decision for facilities
is concerned with the optimal arrangement and
layout of smaller facilities within a large facility
to minimize material handling and related costs.
The facility's layout typically affects
intrafacility logistics costs such as material
handling costs, and material handling
equipment costs.

Design Defined. Design is the power to

conceive, plan, and make products that serve
human beings in the fulfillment of their individual hmhub.com
and collective ends. Hotel design involves hotel
planning, design, and development. Design is a significant tool for hotels in
enhancing the attractive appeal of the building, creating an atmosphere in public
areas, such as lobbies, and attracting visitors in the process.

The concept of hotel design is rooted in hospitality traditions for travelers

from ancient times. Many different types of hotels have been developed in many
cultures. For example, the advent of rail travel in the early 1900s led to hotels near
railway stations being planned, designed, and developed to cater for rail travelers.

The design of a hospitality and tourism establishment may provide the

business with an identity or character and may project the appeal and vision of the
operation to visitors or potential visitors. Hotel design can also help to create
tangible attributes that visitors can identify. At the same time, it can provide quality
enriching the experience of guests, including aesthetic quality.

Nature of Facilities Planning

Facility planning involves overseeing the planning, programming, design,

construction approach, operation, and maintenance of facilities to enable the
achievement of the organizational objectives.
It provides support in the development,
assessment, and justification of the needs of
the facility. From the initial planning of a new
or renovated space to the construction,
architects, and designers ensure that all
changes comply with local and state building
codes and keep files for future reference of
those changes.

There is a need for a detailed

understanding of the internal workflow for
Ifma.org

5
hotels, resorts, restaurants, and other related hospitality establishments. Area
allocation for various departments such as the front office, housekeeping, food
production and service, function rooms, and other areas can be optimized in existing
operational areas without any trade-off between function and deliverables.

The various aspects of planning the facilities include people, technologies,

building and landscape, and processes and practices. Every planning initiative for
facilities should be piled against individual pieces and then considered as part of the
whole. For example, if your objective is to improve space utilization and plan for the
future, you will need to see how it fits into the different aspects of the planning of
the facilities. How does the use of space affect people, technology, the building, and
your processes?

There are seven major design

considerations for designing any hotel
facilities namely: attractive appearance,
efficient plan, good location, suitable
material, good workmanship, sound
financing, and competent management.

Attractive appearance. A hotel

architecturaldigest.com
building has to be as grand as its interiors.
Its distinctive characteristics start from the
design itself. One of the really important
considerations is the appearance of a hotel.
It should be attractive and reflect that
area's architecture, and should also have a
characteristic of the services being provided
in that hotel.

Efficient plan. The hotel's plan should

be such that it is functional and appeals to the
eye as well. All the services should be designed
in such a way that they meet the different
layout and design principles.

Good location. The hotel's design will be

guided by its geographical position. If a hotel is
located near the airport or railway station, its
front office is designed to accommodate a large
number of guests checking-in at the same
time. For there is a likelihood that guests will
arrive in the hotel in groups. Similarly, hotels
situated at hill stations, beaches, in the heart of
the cities, and metros will be designed base-4.com
differently.

6
 Suitable material. Locally available material should be used in a
hotel design so as to be cost-effective and efficient.

Good workmanship. Designers should take advantage of the workmanship of

local expertise. And consider it when designing a hotel. This will not only make the
hotel efficient but will also be cost-effective.

Sound financing. One of the very important factors for the design of the
hotel is finance. The availability of ready funds and finance management is a
critical factor and should be considered very carefully in hotel design.

Competent management. A hotel's design will depend on the quality of its

management. The availability of quality management and manpower will have an
effect on the design for sophisticated equipment and high tech gadgets.

HMhub.me

Significance of Facilities Planning

To keep up with development, planning facilities of organizations must be a

continuing activity. Proper planning of the facilities is an important facilitator of
efficient operations. To be effective and efficient, there needs to be a continuous
relay out and rearrangement to update its operations. In the design phase, facility
planning will add value to the establishment by ensuring less rework, more efficient
operations, a higher value for money, customer satisfaction, efficient supply chain
control, and teamwork.

Occupational safety and health standards are important considerations

regarding any facility's structure, layout, and material handling system. Adequate
considerations must be given to health and safety norms during the initial design
phase of a facility. By incorporating vital health and safety measures into the initial
design phase of planning the facility, it will minimize or eliminate equipment or
processes that may create potential hazards to the health and safety of employees.

7
 Suitable material. Locally available material should be used in a
hotel design so as to be cost-effective and efficient.

Good workmanship. Designers should take advantage of the workmanship of

local expertise. And consider it when designing a hotel. This will not only make the
hotel efficient but will also be cost-effective.

Sound financing. One of the very important factors for the design of the
hotel is finance. The availability of ready funds and finance management is a
critical factor and should be considered very carefully in hotel design.

Competent management. A hotel's design will depend on the quality of its

management. The availability of quality management and manpower will have an
effect on the design for sophisticated equipment and high tech gadgets.

HMhub.me

Significance of Facilities Planning

To keep up with development, planning facilities of organizations must be a

continuing activity. Proper planning of the facilities is an important facilitator of
efficient operations. To be effective and efficient, there needs to be a continuous
relay out and rearrangement to update its operations. In the design phase, facility
planning will add value to the establishment by ensuring less rework, more efficient
operations, a higher value for money, customer satisfaction, efficient supply chain
control, and teamwork.

Occupational safety and health standards are important considerations

regarding any facility's structure, layout, and material handling system. Adequate
considerations must be given to health and safety norms during the initial design
phase of a facility. By incorporating vital health and safety measures into the initial
design phase of planning the facility, it will minimize or eliminate equipment or
processes that may create potential hazards to the health and safety of employees.

7
 Conservation of the environment and energy has implications for planning
facilities. New energy conservation measures are being introduced to reduce energy
consumption, such as the use of LEED, which required changes in the design of the
facility or its redesign. The introduction of ducting and service lines into heating
water and office areas has forced changes in material flows and in-process inventory
relocations.

Regulations and policies such as the accessibility of different-abled people,

solid waste disposal, air, and noise pollution have resulted in substantial increases in
the alteration of the existing facility. These rules impact all aspects of the facility,
including parking space allocation, requirements for entry and exit ramps, restroom
layout, and other space designs.

webstaurantstore.com

Objectives of Facilities Planning

Facility layout and design is an important component of the overall operations

of a business, both in terms of maximizing production process efficiency, and
satisfying employee needs. The main goal of the planning and design of the facilities
is customer satisfaction. Looking at the customer as an internal element, the
planning process for the facilities will take place in making customers as the primary
focus.

The basic objective of an effective layout is to guarantee a smooth and

steady flow of work, production materials, equipment, manpower, and information
through a system under a safe and comfortable environment at a minimal cost. The
key to good layout and design of facilities is to integrate people's needs (personnel
and customers), materials (raw, finishes, and processes), and machinery in such a
way that they create a single, well-functioning, and more productive system.

8
 Defining the problem begins when you ask the following questions regarding
the problems you observe:

 What is the problem or need?

 Who has the problem or need?
 Why is it important to solve?
 Who needs what because of why.

Analyzing the problem. At this

stage of analyzing the problem, it is
helpful to determine the
interrelationships among all activities.
You need to determine whether and how
activities within the facility's boundaries
interact with each other or support each
other, and how to do this. There should
be a definition of both qualitative and
quantitative relations.

Determining space requirements

for all activities. When calculating space
requirements for each activity, all the
equipment, materials, and personnel
requirements must be considered.
Design requirements state the important pinteres.com
features your organization wants to satisfy to succeed. One of
the best ways to identify your establishment's design requirements is to analyze the
concrete example of a similar, existing product, and note each of its key features.

Alternative plan facilities need to be generated. The plans for alternative

facilities will include both the location of alternative facilities and alternative facilities
designs. Alternatives to the facility's design will include alternative layout designs,
structural designs, and system design for material handling. The decisions on the
locations and on the design of the facility may be separated, depending on the
particular situation.

Assessing alternatives.
Evaluate plans for alternative facilities
(alternative location and alternative location
designs). Rank the specified plans based on
accepted criteria. Determine the subjective
factors involved for each and evaluate
whether these factors will affect the facility or
its operations and how. Determine
significant factors. For each candidate plan,
pinteres.com

10
 assess if and how the facility and its
operations will be affected by those factors.

Selecting the design. The information

generated in the preceding step should be used
to get to the final selection of a plan. The
problem is determining which plan be the most
acceptable in meeting the organization's goals
and objectives. Most often, the cost is not the
only major consideration when assessing a plan
for facilities.

stockunlimited.co
m
Implementing the design. Once the plan
has been selected, the actual construction of a
facility or the layout of an area must be
preceded by a considerable amount of
planning. Supervising the installation of a
layout, getting ready to start, actually starting,
running, and debugging are all part of the
facilities planning implementation phase.

As new requirements are placed on the

stockunlimited.com
on the facility, the overall plan for the
facilities must be modified as appropriate.
It should reflect any energy saving measures
or improved equipment for handling material that will become available. Changes in
design or mix may require a different flow pattern or updated planning of the
facilities.

As indicated in the first step, the products to be produced or the services to

be provided must be identified in specific, quantifiable terms. All recognized changes
need to be considered and integrated into the layout plan in the case of potential cha
nges in product design and/or quantities, modifications, expansions, and so on for
existing facilities.

Strategic Facilities Planning

Strategic facility planning recognizes

that every decision made in business planning
directly affects the real estate assets and
needs of an organization. A strategic facility
plan is defined as a two-to-five year facility
plan that encompasses a whole portfolio of
owned and/or leased space that sets strategic
facility goals based on the strategic business
blgcontrols.com
11
 goals of the organization. It guides a master plan
through the addition of strategic long-range
analyzes of project drivers and restrainers.
Therefore, the purpose of the SFP plan is to
develop a flexible and implementable plan, based
on the individual business' specific and unique
considerations. The strategic facilities' goals, in
turn, determine short-term tactical plans,
including prioritization, and funding facilities-
related projects. The strategic facility plan is the
result of the strategic facility planning process.

The SFP identifies the type, quantity, and

location of spaces required to fully support the
pestleanalysis.co organization's business initiatives, and should be
m framed within the organization's vision. It
includes three primary components:

(1) an understanding of the culture and core values of the organization, and an
analysis of how existing and new facilities have to manifest that culture and
core values in the physical space or support their change;

(2) a thorough analysis of existing facilities including location, capacity, use,

and condition; and

(3) a workable and affordable (approved) plan which translates the business
plan's objectives into an appropriate response to the facility.

Also, to guarantee that the SFP is not prepared

in a vacuum and fully supports the business initiatives
of each other department within the organization and
the work carried out by the employees of the
organization, it must be developed holistically with
input from all department heads within the organization
and end-users. Care is needed to avoid planning for a
specific outcome as analysis may provide various new
or potential plans that were previously unknown.
Although managers may have suggested solutions,
keeping a clear, impartial point of view is critical to be
open to unforeseen possibilities. https://www.123rf.com

Instead of making this assumption in isolation, the facility manager brings

detailed analyzes from all units within the organization. Before any analysis, a gap
analysis of current versus future requirements can be assisted by data collection.
These analyzes could include labor pools, market conditions, transport geographies,
logistics and operational requirements, information technology plans and
analysis, organizational or staff structure plans, as well as other involvement

12
from marketing, sales or brand assessments.

alarmystockphoto.com

Ergonomics and the Hospitality Industry

The term ergonomics derives from the Greek word ergon signifying work, and
nomos meaning laws. Ergonomics is the science of fitting the worker to the work
environment. Good ergonomic designs promote compatibility between the workforce
and create an optimal working environment. In other words, ergonomics draws on
many disciplines to optimize the interaction between employees in the work
environment.

Ergonomics (or human factors) is the scientific discipline concerned with

understanding interactions between humans and other the elements of a system,
and the occupation that applies design theory,
principle, data, and methods to enhance human
welfare and overall system performance. It is about
designing the working environment to improve the
well-being and overall performance of the system.

Ergonomics should be a precautionary

facilityexecutive.com
strategy. Managers need to include the human
factors design elements if the atmospheres they
create are to be safe, user-friendly, and compliant
with OSHA. We can avoid work-related illnesses or
injuries by understanding the human-factor
requirements of the work.

Ergonomics aims at reducing occupational

risk factors, preventing injuries, reduction in the
risk of slips, trips and falls, as well as reducing
soft tissue injuries and musculoskeletal problems
caused by sudden or sustained exposure to force,
vibration, repetitive movement, and uncomfortable
postures. Ensuring you have workplaces and
equipment designed to reduce those risks is very
important.
safetysupplywarehouse.com

13
 An ergonomics program's objectives are to protect jobs and assets and to
guard against liability. Addressing ergonomics properly helps to retain valued
employees. The application of ergonomics to the work environment is essential to
the success of every business mission. The basic benefits of the ergonomics program
are:

 creates a better safety culture;

 enhances productivity;
 improves employee engagement;
 increases efficiency;
 promotes job satisfactions;
 diminishes occupational illness and
injury; casterconcepts.com
 reduces number of complaints of discomfort;
 lessens number of lost workdays;
 decreases number of workers’ compensation claims; and
 lowers premium payments for workers’ compensation insurance.

The hospitality industry needs to implement ergonomics in the planning and

design of its facilities. Employees working in the industry work in different kinds of
environments. These are sometimes not very friendly to the physical working
conditions. It is observed that workers in the industry are usually always overloaded
with pressure from work. The employees had to work long hours and perform many
kinds of jobs. They compromise their level of comfort while offering comfortable
situations for their guests.

Many of those jobs are extremely physical. Dishwashers, servers, bartenders,

and luggage handlers all run the risk of injuries on the job. But the riskiest work
is in the housekeeping department. Room attendants lift heavy objects and carry.
They are pushing up heavy carts and vacuums. They do it over and over again,
every day.

According to the American Journal of

Industrial Medicine (2002), around 62
percent of housekeeping injuries in the
hospitality industry are musculoskeletal. The
main cause is bed making. Mattresses are
much heavier and bigger than they used to
be. That increases the strain from lifting.
Room attendants have to take
uncomfortable positions to make the bed.

ohsonlineco.uk
A lot has improved since then but
there's still a long way to go. According to
research carried out in 2010, the housekeeping staff are still the most at risk, with

14
around five times as many injuries in housekeeping staff as other jobs such as
cooks, servers, or dishwasher.

In a study conducted in Malaysia in 2017, more than 50 percent of hotel

room attendants found that both the housekeeping cart and the vacuum cleaner
were too heavy or broken, making their works more difficult and the potential for
injury wider. However, it is not just the housekeeping department. There are
problems in the function rooms and kitchens too. Carrying heavy objects,
slipping on wet floors, or even merely repeated stirring of a pot on a hot stove
can make working in a kitchen unpleasant and at its most serious –a health hazard.

Employees would be able to perform in a

much better way without being fatigued. Actions
may be taken to make working conditions favorable.
Ergonomics readjusts existing working conditions to
suit the people who work there. It can enhance
employee morale and productivity. It can create a
positive working environment with the maximum
yield for the management.

In the housekeeping department, for

example, a simple solution such as having two room
attendants working together or alternating facilityexecutive.com
bedroom and bathroom duties when cleaning the
guestrooms will effectively reduce the repetition in half and make the process more
efficient. Purchasing ergonomically handled mops, extended rod, stool, foot rest, and
vacuum cleaners can significantly lessen the impact of repetitive and excessive strain
on wrists. Changing the surrounding temperature, lighting, air quality etc. can also
be of great benefit.

In the kitchens an important factor to consider is the actual physical layout.

There are many workers person doing varied works in a commercial kitchen. A
crowded kitchen can present more hazard and logistical issues. Slips, trips, and
falling on frayed rugs, thresholds, and uneven or slippery surfaces, for example, are
the number one recognized workplace near misses where accidents nearly occur.

possector.com
pinteres.com 15
 Apply Your Knowledge

As a Facilities Manager, you ensure that the facility is operating as it

should on a daily basis and meets compliance standards and government
regulations. Thus, you are tasked to be one of the resource persons for the
Quarterly Training Seminar at your resort hotel. The topic assigned to you is
Ergonomics and Facilities Planning. You are to prepare an infographic (a visual image
such as a chart or diagram used to represent information or data) using what you
have learned from this lesson.

Rubric for Infographic

Exceptional Admirable Marginal Unacceptable

Appropriate details Most details support Few details support No details to
support main idea main idea main idea support main idea
Accurate and Accurate Lacking accurate Information is not
detailed information for information accurate
Content information almost all subject
matter Inadequate
Information information is not Information does
(50%) adequately Information is clearly supportive of not support the
supports purpose mostly adequate visual’s purpose visual’s purpose
of visual and supportive of
visual’s purpose
Topic and title Topic and title are Topic and title Topic and title are
clear and easily mostly clear and difficult to identify not clearly
identified easily identified identified
Main idea not
Main idea is clearly Main idea is clearly stated No main idea
Focus appropriate to appropriate to topic
topic Few illustrations Illustrations do
(20%) Most illustrations complement not complement
All illustrations
complement complement purpose of visual purpose of visual
purpose of visual purpose of visual

Outstanding use of Adequate use of Inappropriate use Little attempt to

color, design, and color, design, and of color, design, use color, design
space space and space and space
appropriately
Visual Original and Design is adequate Design lacks
Appeal creative design creativity Design is dull
(20%) Overall design is
Overall design is Lack of harmonious Project has sloppy
pleasing and mostly pleasing design in appearance
harmonious presentation
Free of Mostly free of Frequent Too frequent
grammatical errors grammatical errors grammatical errors grammatical
errors
Mechanics Words are legible Most words are Presentation is
and pertinent to legible and pertinent illegible and Distractive
topic to topic confusing elements make
(10%) illustration
ineffective

Career Opportunities in Education and Training

Texas Education Agency (2015).

16
 Assess Your Knowledge

Part 1: Short Quiz - Modified True or False

Direction: Read the following items and determine if they are true or not. If the
statement is true, write the word FACILITY in space provided before each
number. If false, CHANGE THE UNDERLINED WORD/S to make the sentence
true.

_________1. The facility is constantly being improved to meet its ever-

changing vision and mission of the establishment.

_________2. Planning facilities addresses two major logistics decisions: location

and space utilization of the facilities.

_________3. Bed making by room attendants are the main cause of

housekeeping injuries that lead to musculoskeletal disorder.

_________4. Facilities planning is about designing the working atmosphere to

enhance the well-being and overall performance of the system.

_________5. The main objective facilities planning and design is maximization of

space utilization.

_________6. Strategic facilities planning guides a master plan through the

addition of strategic long-range analyzes of project drivers and
restrainers.

_________7. Facility design is the space where the activities of an establishment

take place. It provides physical location where a service is being
produced.

_________8. The design of a hotel or restaurant may provide the business with an
identity or character and quality enriching the experience of guests,
including aesthetic quality.

_________9. One of the really important design considerations is the efficient

plan of a hotel. It should reflect that area's architecture and
characteristic of the services being provided in that hotel.

_________10. Area allocation for various departments and other areas can be
optimized in existing operational areas without any trade-off between
function and deliverables.

17
Part 2: Journal Writing

Recall your experiences of hotel and restaurant field visits or your exposure
duty to the housekeeping department, food production, and food service areas.
Identify some ergonomics problems you have encountered and how you deal with
them. What were the coping strategies that you have used? (Please see Journal
Rubrics below. You may use additional paper for your reflection.)

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

Rubrics in Journal Writing

Criteria Excellent Good Satisfactory Needs
(20-17 pts.) (16-12 pts.) (11-6 pts.) Improvement
(5-0 pts.)
Reflection Reflection Reflection Reflection lacks
demonstrates a high demonstrates demonstrates critical thinking.
degree of critical some degree of limited critical Superficial
thinking. Insightful critical thinking. thinking. Minimal connections are
Content and relevant Connections made connections made made through
Reflection connections made through through explanations,
through contextual explanations, explanations, inferences, and/or
explanations, inferences, and/or inferences, and/or examples.
inferences, and examples. examples.
examples.
Conveys strong Conveys evidence Conveys limited Conveys
evidence of of reflection on evidence of inadequate
Personal reflection on own own work. reflection. evidence of
Growth work. Demonstrates Demonstrates Demonstrates less reflection on own
significant personal satisfactory than adequate work. Personal
awareness of deeper personal personal awareness awareness are not
meaning through awareness through few or evident. Lacks
inferences made, through some simplistic inferences enough
examples, well inferences made, made, examples, inferences,
developed insights, examples, and insights that are examples, and
and substantial insights, and not well developed. personal insights.
depth in perceptions. substantial depth
in perceptions.
Well written and Above average Average and/or Poor writing style
clearly organized, writing style and casual writing style lacking in clarity,
characterized by logically organized that is sometimes language used,
Writing elements of a strong with minor errors unclear and/or with and/or frequent
Quality writing style and in grammar, some errors in errors in
basically free from punctuation, grammar, grammar,
grammar, usage, and punctuation, usage, punctuation,
punctuation, usage, spelling. and spelling. usage, and
and spelling errors. spelling. Needs
work.
Kreiger, D. (2014). Instructional Design/Technology Services, SC&I, Rutgers.

18
Part 3: Research
Do some search in the web of the top 10 features stunning design hotels in the
world. Based on the description of the facility, answer the following questions to the
best of your ability:

1. How is the hotel design unique?

2. What is their key design component?
3. How it reflect the architectural design of the area?
4. What are the designs considerations?

Rubrics for Research Paper

Exemplary Accomplished Developing Beginning
Criteria (18-20 points) (14-17 points) (13-9 points) (8-0 points)
Paper is effectively Paper is adequately Paper is Paper lacks
organized. Ideas are organized. Ideas somewhat logical
arranged logically, are arranged organized, organization
flow smoothly, with a reasonably with a although and impedes
strong progression of progression of occasionally ideas readers’
thought from thought from from paragraph to comprehension
paragraph to paragraph to paragraph may of ideas. The
Organization
paragraph. Includes paragraph. not flow well. paper is missing
all required Includes required May be missing a multiple
components components required required
(introduction, body, (introduction, body, component and/or components.
conclusion, Reference conclusion, components may
List, etc.). Reference List, be less than
etc.) for the most complete.
part.
Demonstrates a Demonstrates an Demonstrates Demonstrates a
sophisticated understanding and general lack of
understanding and some critical understanding understanding
careful, critical analysis of the with limited critical and inadequate
analysis of the research topic. analysis of the analysis of the
Analysis research topic. Adequately research topic. research topic
Compares/contrasts compares/contrasts Analysis is
perspectives, and perspectives and superficial
draws original and broader rather than
thoughtful connections critical analysis.
conclusions.
Research sources are Sources are mostly Some sources may Sources
highly relevant, relevant, accurate, not be relevant, included, are
accurate, and reliable and reliable and accurate, and generally not
Sources
and add to the add to the strength reliable. relevant,
strength of the paper. of the paper. accurate, or
reliable.
Paper is well written Paper shows above Paper shows an Paper shows a
characterized by average writing average and/or below
elements of a strong style and clarity in casual writing average/poor
writing style. Basically writing. Minor style. Some errors writing style.
free from grammar, errors in grammar, in spelling, Frequent errors
Writing punctuation, spelling, punctuation, grammar, in spelling,
Quality usage, or formatting spelling, usage, or punctuation, grammar,
errors. formatting. usage, and/or punctuation,
formatting. spelling, usage,
and/or
formatting.
Kreiger, D. (2014). Instructional Design/Technology Services, SC&I, Rutgers.

19
 References

Alonso, A., Ogle, A. (2008). Exploring design among small hospitality and tourism
operations. Journal of Retail Leisure Property, 7, 325–337.

Edwards, E. (2018). Applied facilities management for the hospitality industry. USA:
Cognella, Inc.

Ergonomics and facilities management. Retrieved from https://fmlink.com

Facility layout and design. Retrieved from https://www.inc.com

Facility layout - objectives, design and factors affecting the layout Retrieved from
https://www.managementstudyguide.com

Gross, L. (2019). Hotel ergonomics: The essentials for staff welfare. Retrieved from
https://partner.booking.com

Kasilingam, R. G. (1998). Facilities planning in logistics and transportation .

Boston: Springer.

Khusna, D., Dawal, S. Z., Jamasri, J., & Aoyama, H. (2010). A proposed study on
facility planning and design in manufacturing process. Available from
https://www.researchgate.net

Kumar, P. (2017). Good location: Hotel design. Retrieved from https://hmhub.me

Middlesworth, M. Ergonomics 101: The definition, domains, and applications of

ergonomics. Retrieved from https://ergo-plus.com

Pal, S. (2015). Ergonomics in hotels: The need of the day journal of Kashmir for
tourism and catering technology, 2(1), 47-56.

Sher, D. (n.d.). What is facility planning in operations management? Retrieved from

https://spaceiq.com

The key role of facilities in the hospitality industry. Retrieved from https://www.ipl.org

Uttarakhand Open University. Facilities planning. Retrieved from

http://www.uou.ac.in

Wright, M. (2016). Ergonomic solutions for the hospitality industry. Retrieved from
https://www.onsite-physio.com

20
 Answers to Picture-Hotel Name Match

1. The Bayleaf - Intramuros .

2. Hue Hotels and Resorts - Puerto Princesa
3. Crown Regency Hotel & Towers – Cebu
4. Ocean Suites Boutique Hotel - Bohol
5. Plantation Bay Resort & Spa - Cebu
6. Canvas Boutique Hotel - Puerto Princesa
7. Lighthouse Marina Resort -Subic
8. Hotel H2O – Manila Ocean Park
9. Domicillio Design Hotel- Tagaytay
10. Hotel Luna – Vigan

Answers to the Quiz

1. Goals/objectives
2. Layout
3. Facility
4. Ergonomics.
5. Customer satisfaction
6. Strategic Facilities Plan
7. Facility
8. Facility
9. Attractive appearance
10. Facility

21
Unit 2: Concepts Generation for Planning
and Designing Hospitality
Establishments
Introduction
A concept or idea in a hospitality plan and
design is much more than your hotel's
architecture and physical layout. It also includes
the service you provide as a hospitality
establishment, the ambiance, and attention to
detail, the type of guest experience, and the
quality of your products. What you want your
lodging or foodservice to be known for and
remembered for is a hotel concept. calltech.edu

You must also carry out concept

creation in the modern hotel and
restaurant landscape which distinguishes
your property as unique and remarkable.
Today, hoteliers and restaurateurs face
problems in which lodging and
foodservice from twenty or even ten years
ago didn't have to worry. Competition is
intense, and not just in the local area.
archdaily.com
Travelers are on the rise searching for exclusive experiences. They
are more likely to choose between hotels and restaurants situated
in different cities or even continents.

This is combined with the fact that the millennial generation has now become
the most influential economic demographic, forcing hospitality establishments to
rethink their strategy. Millennials are tech-savvy, expect more for less, and are not as
loyal to brands as generations before.

So you need to make your establishment

Morpheus Hotel, Macau
Zuda-handid.com
stand out. And this can be done through the
development of hotel and restaurant concepts
that aspire to be innovative and offer a unique
experience. Make sure that you focus much
more on a great lodging and foodservice
concept than on architecture. Design is of
course important, but it's your service quality
that is essential to your idea generation’s
success.

22
 Learning Outcomes
1. described ideas generation for planning and designing foodservice and
lodging facility;

2. differentiated customers’ characteristics and needs as source of ideas for

facilities planning;

3. determined factors in the assessment of the location; and

4. identified other elements required to evolve the ideas into concepts for
facility planning and design

Activate Prior Knowledge

Activity:

1. Write some words you can use for planning and designing a
facility.
_______________ ________________ ________________
_______________ ________________ ________________
_______________ ________________ ________________
_______________ ________________ ________________

2. Putting up a family business restaurant, what ideas come into your

mind on why, what, how to construct the facility? Illustrate or Tell.
________________ _________________ ________________
________________ _________________ ________________
________________ _________________ ________________
________________ _________________ ________________
________________ _________________ ________________
________________ _________________ ________________

Acquire New Knowledge

Concept Generation

Idea or generation is defined as the method of creating, developing, and

communicating abstract, concrete, or visual concepts. Simply put, it is the process

23
which needs new solutions to be found for practical issues
in all aspects of life and work.

The generation of ideas is important because

enables you to further extend your collection of ideas
beyond your present thought gamut. First, you need to
encompass the inquiry to include more issues, more
variables, and more concepts before planning and
designing the lodging and food service facilities.

The planning and designing of facilities is a crucial factor in indiamart.com

assessing organizational performance and failure. Good design
can increase efficiency, quality of food and service, worker health and safety, and
consumer appeal. Poor design can boost operating costs and/or reduce sales. Good
foodservice operators, therefore, need to have better ideas in designing all aspects
of the design plan to ensure proper coordination
and efficiency of the facility.

How will you begin an idea in planning

and designing of lodging or a food service
establishment? The needs of customers in the
past, present, and in the future are the major
considerations in generating that idea.
The ideas generated from the past could be
invigorated and modified to suit the planning and
pinterest.com design needs of today.

One particular example of this is Kamayan

Restaurant, where customers eat with their bare
hands. It was the tradition in the olden days of
eating with their bare hands. Not like today,
customers were supplied with a spoon and fork.
Later on, wholesome practices were followed, such
as using eating utensils. However, Kamayan's owner
revived the practice and the customers were
delighted. So a successful restaurant was
established.
pinterest.com

pinterest.com

24
 Answers to Picture-Hotel Name Match

1. The Bayleaf - Intramuros .

2. Hue Hotels and Resorts - Puerto Princesa
3. Crown Regency Hotel & Towers – Cebu
4. Ocean Suites Boutique Hotel - Bohol
5. Plantation Bay Resort & Spa - Cebu
6. Canvas Boutique Hotel - Puerto Princesa
7. Lighthouse Marina Resort -Subic
8. Hotel H2O – Manila Ocean Park
9. Domicillio Design Hotel- Tagaytay
10. Hotel Luna – Vigan

Answers to the Quiz

1. Goals/objectives
2. Layout
3. Facility
4. Ergonomics.
5. Customer satisfaction
6. Strategic Facilities Plan
7. Facility
8. Facility
9. Attractive appearance
10. Facility

21
 Lodging

 Idea – a low-cost place to stay for students and travelers

Concept – a medium-sized hostel operated by a sorority on the

suburban university campus near the transportation routes.

In newspapers, magazines, books, business newsletters, trade periodicals,

and educational journals, ideas can be found every day. Some elements such as
the following are needed to help polish and improve those ideas:

• an analysis of the customer's unique needs in different types of

accommodation and foodservice establishments;
• the site where the establishments are to be located;
• technical knowledge on the operation of accommodation and food services;
• expertise in the hospitality industry; and
• awareness of recent trends within the hospitality sector.

Hospitality Customer Characteristics and Needs

The hospitality guests of the 21st

century have high expectations not only
for the product or service they purchase
but most importantly for the experience
they have when purchasing it.

It is important to note that in

today's hospitality, it is the customer
who has the power and whose needs
must be addressed. The desire for a good product or service, coxblue.com

and the overall experience, is now higher than ever before. Barriers between
countries are being eliminated, so hospitality establishments are no longer only
competing with their local counterparts. The simplicity with which we can compare
the deals makes it much harder to remain competitive.

Customer needs are your customer's

named and unnamed wants or desires when
they come into contact with your lodging or
food service establishments, your
competitors, or when they look for the
answers you offer. Gather feedback from
your customers at every step of your process
to identify your customer's needs. Identifying
your guest’s needs, though, is easier said
than done.
colourbox.com

26
 Meeting guest needs is important
for any hospitality establishments that are
seeking to maintain new customers and
attract them. Many of today's most
popular companies take action early and
frequently to address guests' needs. You
will see results in no time with the whole
organization working under a cyclical
mechanism of anticipating, recognizing,
and meeting customer needs.
insights-ehotelier.com

Characteristics of the Modern Customers

Their basic trait is to be mindful of their own needs. They know what they
want, and how they want it. They want some quality and are not going to settle for
less. And they're not afraid to talk it out. Modern travelers value their time and try
to make the most of it as effectively as
possible. They don't have the time to search
through a complicated-looking website to find
the information that they need. They're almost
always online too, and that's something that
any lodging or food service establishments
have to keep in mind. The guests are smarter
and more optimistic, making them far harder
to please than those before them.

They want to buy something,

anywhere and whenever. Rapid access to the
icon.asid.org
goods and simple website layout is both the key to success. It makes
the buying process much simpler and faster. That is why every hotelier should bear
in mind that not only would it be important to have a website but also to make it
usable on mobile devices in order to be truly effective.

Reviews are the key source of

information for the travel industry in
particular. Customers know that not every
product and service needs to be checked by
them. Some people probably will have tried
them and spoke online about it. Many
travelers do not want to risk paying for
anything that may not satisfy them. This is
why they go through the pages devoted to
expressing views, as well as reading the
hotel or restaurant commentary.
icon.asid.org

27
which needs new solutions to be found for practical issues
in all aspects of life and work.

The generation of ideas is important because

enables you to further extend your collection of ideas
beyond your present thought gamut. First, you need to
encompass the inquiry to include more issues, more
variables, and more concepts before planning and
designing the lodging and food service facilities.

The planning and designing of facilities is a crucial factor in indiamart.com

assessing organizational performance and failure. Good design
can increase efficiency, quality of food and service, worker health and safety, and
consumer appeal. Poor design can boost operating costs and/or reduce sales. Good
foodservice operators, therefore, need to have better ideas in designing all aspects
of the design plan to ensure proper coordination
and efficiency of the facility.

How will you begin an idea in planning

and designing of lodging or a food service
establishment? The needs of customers in the
past, present, and in the future are the major
considerations in generating that idea.
The ideas generated from the past could be
invigorated and modified to suit the planning and
pinterest.com design needs of today.

One particular example of this is Kamayan

Restaurant, where customers eat with their bare
hands. It was the tradition in the olden days of
eating with their bare hands. Not like today,
customers were supplied with a spoon and fork.
Later on, wholesome practices were followed, such
as using eating utensils. However, Kamayan's owner
revived the practice and the customers were
delighted. So a successful restaurant was
established.
pinterest.com

pinterest.com

24
in keeping with the style of the design concept. The group is represented by TGI
Friday and Hard Rock.

In shopping malls, foodservice has taken on a new dimension. Shopping is

combined with the multi-restaurant concept, in which many independent food outlets
under the same roof deliver a range of menus. From light snacks to full-course
meals, consumers have the option. At shopping malls like SM city, Shangri-La Plaza,
and Robinson's Galleria, this new dimension has taken on.

2. Process-Oriented

Customers determine not just the

quality of the food and service, but also
the efficiency of the management and
the facilities that generate it. This
consumer behavior can be due to the
introduction of "see-through" or open
institutional kitchens displaying the food
processing staff and facilities. For
pinterest.com
example, in a California winery, the
process of turning grapes into wine is also an "open facility" feature shown to the
visitors followed by a vineyard wine degustation or wine tasting.

3. Value Conscious

Many consumers will be more value-conscious in this decade and into the
next century than cost-or price-conscious ones. Value for money would be the
primary buying criteria. Combo meal offerings and eat-all-you-can buffets are trends
that recognize this consumer behavior.

Perceived value leads to customer satisfaction and loyalty. Value expectations

of consumers have been shown to influence their product or service assessment, as
well as their behavioral intentions and repeat purchases, both of which affect
organizational performance.

In the hospitality industry, perceived

value relates to the expectations that visitors
hold before accessing the services of the
lodging or food establishment. The
impressions may include the information
provided to the customer, the booking
process, and the guest experiences during
service delivery (which may include the
reservation, registration, guest assistance,

aircall.io physical facilities, and guest service).

29
 Lodging

 Idea – a low-cost place to stay for students and travelers

Concept – a medium-sized hostel operated by a sorority on the

suburban university campus near the transportation routes.

In newspapers, magazines, books, business newsletters, trade periodicals,

and educational journals, ideas can be found every day. Some elements such as
the following are needed to help polish and improve those ideas:

• an analysis of the customer's unique needs in different types of

accommodation and foodservice establishments;
• the site where the establishments are to be located;
• technical knowledge on the operation of accommodation and food services;
• expertise in the hospitality industry; and
• awareness of recent trends within the hospitality sector.

Hospitality Customer Characteristics and Needs

The hospitality guests of the 21st

century have high expectations not only
for the product or service they purchase
but most importantly for the experience
they have when purchasing it.

It is important to note that in

today's hospitality, it is the customer
who has the power and whose needs
must be addressed. The desire for a good product or service, coxblue.com

and the overall experience, is now higher than ever before. Barriers between
countries are being eliminated, so hospitality establishments are no longer only
competing with their local counterparts. The simplicity with which we can compare
the deals makes it much harder to remain competitive.

Customer needs are your customer's

named and unnamed wants or desires when
they come into contact with your lodging or
food service establishments, your
competitors, or when they look for the
answers you offer. Gather feedback from
your customers at every step of your process
to identify your customer's needs. Identifying
your guest’s needs, though, is easier said
than done.
colourbox.com

26
 Foodpanda was founded in the
Philippines in 2014, and has since expanded
nationwide to over 1,000 partner
restaurants. Foodpanda helps customers to
discover food conveniently around their
neighborhood and order their favorite meals
directly online or via smartphone. The order
from the customer is transported within the
agreed delivery time. Foodpanda has
launched a direct guarantee service that
promises a refund to its customers if an
order is not delivered within 45 minutes. It
allows payment options such as cash on
Coconuts.com
delivery, credit card payments, debit card
payments, or PayPal.

GrabFood is the industry's relatively newer participant, launched in the

Philippines in November 2018 alone. It's a Singapore-based transport network
business Grab's food delivery service. GrabFood has a broader range of more than
7,000 restaurants as regards restaurant options. That is because GrabFood is not
signing a restaurant agreement. The delivery guys just walk into a restaurant and
order just like any other client.

grab.com

5. Health and Nutritious-Conscious

Customers were never as conscious and

mindful of what they are eating as they are today.
Throughout the years, so much knowledge has
been made accessible regarding food and
nutrition that consumers are not only conscious of
calories but also worried about such elements of
treehugger.com
their diet as cholesterol, vitamin and minerals,
RDA importance, and food protection.

With customers' rising health awareness, caterers serve menus that set
dietary guidelines. Menu deals include foods with a restricted percentage of one or

31
more components such as low-calorie foods and beverages, low-caffeine coffee, low-
fat and cholesterol, low-sodium desserts, low-alcohol or no-alcohol in beverages.
Some consumers demand food with one or more high levels of ingredients, e.g. high
fiber, high calcium. Others opt for organic and natural food, but most are looking for
a well-balanced meal with a range of foods in it. In many coffee shops, customers
can choose to sweeten their coffee using sugar substitutes.

On the labels of canned

and packaged products, the
nutritional consciousness can be
well seen. It points out the
nutritional value of the food
content. In certain countries, in
Europe in particular, restaurant
menus specify the calorie content
insights.figloval.co and the recommended daily
m allowance (RDA) of individual
dishes.

6. Highly-Informed

There are consumers in our local setting using the Internet and other
information technology, and they can quickly compare food prices and the quality of
their food and services. Customers in more developed countries use interactive
television systems that allow them to watch food selection on TV, place their orders
by phone, and later be billed through their credit cards. However, not very high-tech
restaurants still use the traditional menu cards with comprehensive menu item
details and product labels that show the type of food, its ingredients, and price.

7. Environment-Conscious

As a result of their concern about the

growing environmental degradation, it is now
important and beneficial for both lodging and
foodservice consumers and operators to
engage in energy conservation, water
conservation, and recycling activities. Thus,
numerous energy conserving initiatives were
introduced. Some establishments, for example,
have computer systems installed that
automatically track and set temperatures to
desired levels. Some restaurants and hotels mediuml.com
have used sensory devices that switch off lights

32
automatically when there is no motion in the room. Most foodservice operators do
not serve water to guests for water conservation unless requested, and even then
serve it on the smaller glass.

The trend towards recycling is being

driven by the waste disposal crisis. There is a
growing awareness of the adverse effects of
either burning or dumping solid wastes into
some areas. The separation of recyclables such
as plastic, glass, metals, and some paper
products from solid waste significantly
decreases the quantity of waste that requires
disposal. The implementation of a recycling
cityofirodaleal.gov program is necessary and beneficial for
consumers and foodservice operators, thus the switch back
to reusable or paper, cardboard plates, and other biodegradable ones.

8. Global Taste

Customers develop a global taste that is based on universal quality standards.

They raveling physically and electronically, and surf via the Internet. Customers view
a foodservice or lodging establishment in terms of the chain of events from the
moment they arrived in a hotel or restaurant until check out time, or at the end of
their gustative experience. In quality language, this is known as a cycle of service. In
other words, instead of just a palatable pizza or the service of a courteous bellboy,
they pay for the "total experience." Local and multinational chain restaurants and
hotels have offered their customers a cycle of service. Jollibee's expansion beyond
national boundaries and also the inclusion of Japanese, Mexican, Italian, Thai,
American, and other foreign restaurants in our country are symbolic of being global.

Trends in lodging and foodservice emanate from customer needs as shown

by their characteristics and behaviors. Typically high-quality standards and new
technologies come along with the trends.

www.kikkoman.com

go.barbados.com
33
Site Selection

A comprehensive market analysis, in particular of customer behavior has

been addressed in detail above. The location identification is equally necessary to be
studied at this stage of the process. The ideas or concept it creates can be located in
urban areas, in suburban areas, in the vicinity of the airport, seaport, motorway
terminals, tourist areas, on roads, pilgrimage places, and tourist attractions.

In general, the city hotels are

located in the business districts, which
have very high property prices. If the
property is sited in the suburbs, the cost
will be lower. Must the property will be
jing.fm located in a unique location, the
property is likely to command a higher
price like near mountains resorts, or the
beaches.

Site description and assessment

are the initial elements from which the overall physical development, well-planned,
and visually attractive accommodation and food service facilities are determined.
Information on topography survey, subterranean conditions, and drainage issues can
be collected from city and municipal halls, as well as from the Public Works
Department.

A good site selection should guarantee accessibility, visibility, and availability.

Accessibility means it is easy for consumers and suppliers to get into or out of your
establishment. Determine whether it will be difficult to make a left or right turn for
the vehicle to reach the site if it is situated near a highway where there is fast
driving. If it's close to a busy intersection, consider whether potential customers can
cross the street to go to the lodging or
foodservice establishment. Customers
run the risk of crossing busy streets in
town with heavy traffic.

The traffic count is for pedestrians

as well as for vehicles passing through
the site. From where do they come?
What economic statuses do these people
as shown from the type of vehicle being
driven? For example, more BMWs and
Mercedes Benzes passing by may mean a
Class A flow. polyU.com

34
 For it to be conveniently accessed the location should be visible. The
presence of identifying landmarks can be used for precision site directions.
Ordinances on local signage should be reviewed.

When selecting the site, consideration should be given to the availability of

parking areas and parking restrictions. Most important is the availability of such
utilities as drinking water, gas, and electricity.

Zoning regulations should allow the

establishments to operate at the location
chosen. What are the zoning restrictions in
the area? What are the regulations governing
the building code? You should not forget the
environmental management system. If the
location is environmentally friendly, the issues
associated with inadequate drainage that can
result in flooding can be minimized. Are there
any questions about waste handling? Which
steps are being taken to ensure proper
disposal of the waste?
bc.spacesfornature.com

Other Elements for Consideration

It takes a lot of study, patience, and engagement for foodservice and lodging
concepts to become a reality. For planning the foodservice operations, certain factors
such as food, service, cost, trends, ambiance, management, and culture are
considered. On the other hand, the following elements are to be considered for the
design of the accommodation facilities: rooms, service, types of lodging, ownership,
cost, ambiance, and culture.

The idea or concept is visualized as a stage for the art of hospitality to

practice on. This is viewed as having excellent food/room, a friendly atmosphere,
and a good service that has been rolled in one. At the end of the day, it should build
trust for the customers.

hotelmagaines.com

35
 Apply Your Knowledge

As a Facilities Planning Manager, you are tasked to give a talk on Concepts

Generation for Planning and Designing Hospitality Establishments to your Facilities
Management Team. You are to prepare a flyer using the following guide questions:

1. Where are you getting ideas for a lodging or food service business endeavor?

2. What is the importance of knowing the preferences and needs of customers

in planning accommodation facilities or food services?

3. Why the location is considered very important in an enterprise venture?

Rubric - Making a Flyer

Exceeds Meets Almost meets Below
Expectations expectations expectations expectations
(20-17 points) (16-12 (11-6 points) (5-0 points)
points)
Content - At least 10 7 accurate 4 accurate Less than 4
Accuracy accurate facts facts are facts are accurate facts
are displayed displayed on displayed on are displayed
on the flyer. the flyer. the flyer. on the flyer.

Attractiveness The flyer is The flyer is The flyer is The flyer is

exceptionally attractive in acceptably distractingly
attractive in terms of attractive disorganized
terms of design, though it may or very poorly
design, layout, layout and be a bit designed. It is
and neatness. neatness. disorganized not attractive.

Graphics - Several of the One or two of The graphics No graphics

Originality graphics used the graphics are made by made by the
on the flyer used on the the student, student are
reflect a flyer reflect but are based included.
exceptional student on the designs
degree of creativity in or ideas of
student their creation others.
creativity in and/or
their creation display.
and/or display.

Grammar & Flyer contains Flyer contains Flyer contains Flyer contains
Conventions no errors. one error. two or three four or more
errors. errors.
ALTEC at University of Kansas

36
 Assess Your Knowledge

Part 1: Short Quiz:

A. Alternate Reponse

Directions: Read the following items and determine if they are true or not. Draw a
copyright sign ©, if the statement is TRUE or correct and registered sign
® if the statement is FALSE or incorrect.

_________1. The needs of customers in the past, present, and in the future are the
foremost considerations in generating that idea.
_________2. The foodservice and lodging concept is visualized as a stage upon
which to practice the art of hospitality.
_________3. Zoning regulations should prohibit the establishments to operate at
the chosen location.
_________4. The city properties are usually located in business districts, and have
lower cost real estate rates.
_________5. Process-conscious customers determine not just the quality of the food
and service, but also the efficiency of the management and the
facilities that generate it.
_________6. Value- conscious consumers use the Internet and other
information technology, and they can quickly compare food
prices and the quality of food and services offered by particular
food establishments.
_________7. Information on topography survey, subterranean conditions, and
drainage issues can be obtained from city and municipal halls, as well
as from the Department of Social Welfare.

_________8. Apart from drive through facilities, restaurants also offer

delivery services. Foodpanda is a Singapore-based transport
network business for food delivery service.
_________9. Trends in lodging and foodservice emanate from customer needs as
shown by their characteristics and behaviors. Typically high-quality
standards and new technologies come along with the trends.
________10. The implementation of a recycling program is necessary and beneficial
for consumers and foodservice operators, thus the switch back to
reusable or paper, cardboard plates, and other biodegradable ones.

37
B. Maze Procedure

Direction: Underline the correct answer to complete the sentence.

1. Idea generation is defined as the process of creating, developing and

communicating abstract, concrete, or (visual, analytical) concepts.
2. The generated ideas in the past could be revived and modified to cater to the
(future, present) needs.
3. (Quantity, Quality) is defined as the “total features and characteristics of a
product or service that bear on its ability to satisfy stated or implied needs.
4. As a result of their concern about the (increasing, decreasing) environmental
deterioration, both foodservice customers and operators now find it necessary
and desirable to participate in energy conservation, water conservation and
recycling activities.
5. High standards of quality and (remote, new) technology usually occur along
with the trends.
2.

Part 2: Research
Do some search in the web of seven (7) lodging and foodservice concepts in the past
or existing at present. Describe each considering some elements used to evolve the
concept.

References

Ferenczuk, K. (2018). Customer expectations for hospitality in 2018. Retrieved from

https://insights.ehotelier.com

Identifying and meeting customer needs. Retrieved from https://www.conductor.com

Landman, P. (2017). How to develop a successful hotel concept. Retrieved from

https://www.hotel-online.com

Ntimane, V., & Tichaawa, T. (2017). Customers’ perceptions of value in relation to

hotels in Gauteng, South Africa. Economica, 13 (2), 17-30.

Palacio, J., & Theis, M. (2012). Food service management: Principles and practices.
Singapore: Pearson Education South Asia Pte. Ltd.

Perdigon, G. (2004). Facilities planning and design for lodging and foodservice
operations. Manila: Merriam & Webster Bookstore.

Samson, J. J., & Borja, M. A. (2007). Food production management. Manila:

Mindshapers.

38
Answer to the Quiz

Alternate Reponse
1. ©
2. ©
3. ®
4. ®
5. ©
6. ®
7. ®
8. ®
9. ©
10. ©

B. Maze Procedure

1. visual
2. present
3. Quality
4. increasing
5. new

39
more components such as low-calorie foods and beverages, low-caffeine coffee, low-
fat and cholesterol, low-sodium desserts, low-alcohol or no-alcohol in beverages.
Some consumers demand food with one or more high levels of ingredients, e.g. high
fiber, high calcium. Others opt for organic and natural food, but most are looking for
a well-balanced meal with a range of foods in it. In many coffee shops, customers
can choose to sweeten their coffee using sugar substitutes.

On the labels of canned

and packaged products, the
nutritional consciousness can be
well seen. It points out the
nutritional value of the food
content. In certain countries, in
Europe in particular, restaurant
menus specify the calorie content
insights.figloval.co and the recommended daily
m allowance (RDA) of individual
dishes.

6. Highly-Informed

There are consumers in our local setting using the Internet and other
information technology, and they can quickly compare food prices and the quality of
their food and services. Customers in more developed countries use interactive
television systems that allow them to watch food selection on TV, place their orders
by phone, and later be billed through their credit cards. However, not very high-tech
restaurants still use the traditional menu cards with comprehensive menu item
details and product labels that show the type of food, its ingredients, and price.

7. Environment-Conscious

As a result of their concern about the

growing environmental degradation, it is now
important and beneficial for both lodging and
foodservice consumers and operators to
engage in energy conservation, water
conservation, and recycling activities. Thus,
numerous energy conserving initiatives were
introduced. Some establishments, for example,
have computer systems installed that
automatically track and set temperatures to
desired levels. Some restaurants and hotels mediuml.com
have used sensory devices that switch off lights

32
automatically when there is no motion in the room. Most foodservice operators do
not serve water to guests for water conservation unless requested, and even then
serve it on the smaller glass.

The trend towards recycling is being

driven by the waste disposal crisis. There is a
growing awareness of the adverse effects of
either burning or dumping solid wastes into
some areas. The separation of recyclables such
as plastic, glass, metals, and some paper
products from solid waste significantly
decreases the quantity of waste that requires
disposal. The implementation of a recycling
cityofirodaleal.gov program is necessary and beneficial for
consumers and foodservice operators, thus the switch back
to reusable or paper, cardboard plates, and other biodegradable ones.

8. Global Taste

Customers develop a global taste that is based on universal quality standards.

They raveling physically and electronically, and surf via the Internet. Customers view
a foodservice or lodging establishment in terms of the chain of events from the
moment they arrived in a hotel or restaurant until check out time, or at the end of
their gustative experience. In quality language, this is known as a cycle of service. In
other words, instead of just a palatable pizza or the service of a courteous bellboy,
they pay for the "total experience." Local and multinational chain restaurants and
hotels have offered their customers a cycle of service. Jollibee's expansion beyond
national boundaries and also the inclusion of Japanese, Mexican, Italian, Thai,
American, and other foreign restaurants in our country are symbolic of being global.

Trends in lodging and foodservice emanate from customer needs as shown

by their characteristics and behaviors. Typically high-quality standards and new
technologies come along with the trends.

www.kikkoman.com

go.barbados.com
33
Site Selection

A comprehensive market analysis, in particular of customer behavior has

been addressed in detail above. The location identification is equally necessary to be
studied at this stage of the process. The ideas or concept it creates can be located in
urban areas, in suburban areas, in the vicinity of the airport, seaport, motorway
terminals, tourist areas, on roads, pilgrimage places, and tourist attractions.

In general, the city hotels are

located in the business districts, which
have very high property prices. If the
property is sited in the suburbs, the cost
will be lower. Must the property will be
jing.fm located in a unique location, the
property is likely to command a higher
price like near mountains resorts, or the
beaches.

Site description and assessment

are the initial elements from which the overall physical development, well-planned,
and visually attractive accommodation and food service facilities are determined.
Information on topography survey, subterranean conditions, and drainage issues can
be collected from city and municipal halls, as well as from the Public Works
Department.

A good site selection should guarantee accessibility, visibility, and availability.

Accessibility means it is easy for consumers and suppliers to get into or out of your
establishment. Determine whether it will be difficult to make a left or right turn for
the vehicle to reach the site if it is situated near a highway where there is fast
driving. If it's close to a busy intersection, consider whether potential customers can
cross the street to go to the lodging or
foodservice establishment. Customers
run the risk of crossing busy streets in
town with heavy traffic.

The traffic count is for pedestrians

as well as for vehicles passing through
the site. From where do they come?
What economic statuses do these people
as shown from the type of vehicle being
driven? For example, more BMWs and
Mercedes Benzes passing by may mean a
Class A flow. polyU.com

34
 For it to be conveniently accessed the location should be visible. The
presence of identifying landmarks can be used for precision site directions.
Ordinances on local signage should be reviewed.

When selecting the site, consideration should be given to the availability of

parking areas and parking restrictions. Most important is the availability of such
utilities as drinking water, gas, and electricity.

Zoning regulations should allow the

establishments to operate at the location
chosen. What are the zoning restrictions in
the area? What are the regulations governing
the building code? You should not forget the
environmental management system. If the
location is environmentally friendly, the issues
associated with inadequate drainage that can
result in flooding can be minimized. Are there
any questions about waste handling? Which
steps are being taken to ensure proper
disposal of the waste?
bc.spacesfornature.com

Other Elements for Consideration

It takes a lot of study, patience, and engagement for foodservice and lodging
concepts to become a reality. For planning the foodservice operations, certain factors
such as food, service, cost, trends, ambiance, management, and culture are
considered. On the other hand, the following elements are to be considered for the
design of the accommodation facilities: rooms, service, types of lodging, ownership,
cost, ambiance, and culture.

The idea or concept is visualized as a stage for the art of hospitality to

practice on. This is viewed as having excellent food/room, a friendly atmosphere,
and a good service that has been rolled in one. At the end of the day, it should build
trust for the customers.

hotelmagaines.com

35
 Apply Your Knowledge

As a Facilities Planning Manager, you are tasked to give a talk on Concepts

Generation for Planning and Designing Hospitality Establishments to your Facilities
Management Team. You are to prepare a flyer using the following guide questions:

1. Where are you getting ideas for a lodging or food service business endeavor?

2. What is the importance of knowing the preferences and needs of customers

in planning accommodation facilities or food services?

3. Why the location is considered very important in an enterprise venture?

Rubric - Making a Flyer

Exceeds Meets Almost meets Below
Expectations expectations expectations expectations
(20-17 points) (16-12 (11-6 points) (5-0 points)
points)
Content - At least 10 7 accurate 4 accurate Less than 4
Accuracy accurate facts facts are facts are accurate facts
are displayed displayed on displayed on are displayed
on the flyer. the flyer. the flyer. on the flyer.

Attractiveness The flyer is The flyer is The flyer is The flyer is

exceptionally attractive in acceptably distractingly
attractive in terms of attractive disorganized
terms of design, though it may or very poorly
design, layout, layout and be a bit designed. It is
and neatness. neatness. disorganized not attractive.

Graphics - Several of the One or two of The graphics No graphics

Originality graphics used the graphics are made by made by the
on the flyer used on the the student, student are
reflect a flyer reflect but are based included.
exceptional student on the designs
degree of creativity in or ideas of
student their creation others.
creativity in and/or
their creation display.
and/or display.

Grammar & Flyer contains Flyer contains Flyer contains Flyer contains
Conventions no errors. one error. two or three four or more
errors. errors.
ALTEC at University of Kansas

36
 4. Maximizing Usefulness of Space

The most difficult determination in facilities planning is the amount of

space required in the facility. One factor to be considered is Parkinson’s Law that
states that things will expand to fill available capacity sooner than you plan.
Thus, even though the facility might be constructed with sufficient space in the
future, when the future arrives, there will be no space available for it.

Space means the total area needed for the lodging or food service facility
being planned for construction. Thus, the space required for any foodservice
and lodging facility differs depending on how large or small the facility should
be.

At this stage of the planning, a general guide or general rules of thumb

may be used for the determination of the size of the dining room for various
types of food operations. The total facility size, guestrooms, and percentage
space allocation, among others, use square feet per seat and square meter as a
unit of measure.

posist.com

5. Built-in Sanitation

One very important aspect of foodservice and lodging operation is sanitation

and safety. The establishment of sanitation standards and procedures is necessary.
They should reflect the requirements of government regulations. Initially, the facility
should be planned and constructed in a way that a built-in-sanitation is
incorporated. Sanitation should be a prerequisite in the choice of materials,
furnishings, and equipment for the lodging and foodservice facility.

Built-in-sanitation is a strict requirement by the Philippine government in the

building of hotels and restaurants. The Sanitation Code of the Philippines
necessitates compliance with the minimum requirements set by the government in

45
terms of healthy and clean surroundings inside and within the parameters of the
facility. The law includes a provision that the layout of equipment enables floors,
walls, and ceiling to be cleaned easily and for proper maintenance.
It is essential that food production areas are well lighted, ventilated, and exhausts
equipment are installed. A well-designed plumbing system is fabricated so that the
water supply of the operation safe and not contaminated. HACCP in the food flow,
use of trash compactor, and garbage
disposer are additional examples of built-in
sanitation.

gofoodservice.com

fsmagazine.com

Essential elements in the Design Concept

1. Ergonomics

Ergonomics is a field of study addressing the interactions among humans,

tasks, and the total work environment. It is the interdisciplinary science that
explores human capabilities and limitations. It uses the knowledge to improve the
design of things that people use and the way they work. It looks closely at the
dimensions of the human body and applies this to the design of the kitchen and its
equipment. It considers the anatomical measurements to design the height, reach,
and space required for movement in
the work area.
3wdesigninc.com
The basis for the height of
work surfaces and storage areas
must be the measurement of the
human body. The aim here is to
design equipment such that it does
not hamper the work of the tallest
and smallest worker.

Another basis for determining

the height of work surfaces and
equipment is the fact that the hands
and arms do much manual work.
The normal work and activities, the

46
B. Maze Procedure

Direction: Underline the correct answer to complete the sentence.

1. Idea generation is defined as the process of creating, developing and

communicating abstract, concrete, or (visual, analytical) concepts.
2. The generated ideas in the past could be revived and modified to cater to the
(future, present) needs.
3. (Quantity, Quality) is defined as the “total features and characteristics of a
product or service that bear on its ability to satisfy stated or implied needs.
4. As a result of their concern about the (increasing, decreasing) environmental
deterioration, both foodservice customers and operators now find it necessary
and desirable to participate in energy conservation, water conservation and
recycling activities.
5. High standards of quality and (remote, new) technology usually occur along
with the trends.
2.

Part 2: Research
Do some search in the web of seven (7) lodging and foodservice concepts in the past
or existing at present. Describe each considering some elements used to evolve the
concept.

References

Ferenczuk, K. (2018). Customer expectations for hospitality in 2018. Retrieved from

https://insights.ehotelier.com

Identifying and meeting customer needs. Retrieved from https://www.conductor.com

Landman, P. (2017). How to develop a successful hotel concept. Retrieved from

https://www.hotel-online.com

Ntimane, V., & Tichaawa, T. (2017). Customers’ perceptions of value in relation to

hotels in Gauteng, South Africa. Economica, 13 (2), 17-30.

Palacio, J., & Theis, M. (2012). Food service management: Principles and practices.
Singapore: Pearson Education South Asia Pte. Ltd.

Perdigon, G. (2004). Facilities planning and design for lodging and foodservice
operations. Manila: Merriam & Webster Bookstore.

Samson, J. J., & Borja, M. A. (2007). Food production management. Manila:

Mindshapers.

38
F & B Service and Ergonomics

From an ergonomic perspective, F&B Service department employees

experience similar conditions during working hours relative to Front Office workers.
They also require standing for long hours
depending on the need. To prevent undue
musculoskeletal problems, the workers
should maintain a healthy body posture.

When standing in the Banquets or at

the Restaurant for long hours during service,
bodyweight should be moved from one leg
to another even if there is no footrest or rail
is available. When carrying the load, the
article should be kept close to the body as
much as possible. This would put less
dergipark.com
pressure on the muscle & bones.

Housekeeping and Ergonomics

Room attendants work under different working conditions. They are

responsible for almost all parts of the hotel for job clean-up and repairs. The
housekeepers often engage in lifting and moving heavy objects. It's also very
normal to work in an uncomfortable body position for a long time. The workers
should be well prepared and trained for their job so that they keep their bodies in a
comfortable position for long hours of work. This can be done by adjusting work
styles or by adjusting the equipment at times. For example, a long-handled broom
helps keep the body posture straight that prevents back pain. Sitting down instead
of leaning over during bed making to hit lower level, e.g. floor, will also protect
against back pain.

Ergonomics in the Kitchen

The science of kitchen

ergonomics is based on concepts aimed
at carefully designing a workspace and
streamlining the workflow to improve
efficiency, providing comfort, and
increasing productivity for operations.
Its elements match the movements in
the kitchen. Also, available space and
form are a significant factor when
constructing a commercial kitchen in an
existing building from the ground up or fnbreport.ph

48
installing it. A general rule of thumb is to allow five square feet of kitchen space for
every restaurant seat so a restaurant with 50 seats requires at least 250 square feet
of kitchen space.

How much space is required will affect the style and intricacy of cooking
methods. The most significant area is the space between the height of the hip and
the height of the shoulder, as everything placed at this height is within reach.
Placing appliances and kitchen furniture at a distance apart to allow free movement
when working is also a good practice. There should be at least 4 feet of space
between two counters. It is vital to assign the right space to save time and keep a
smooth-running kitchen, particularly during peak periods.

Food production is an area where

workers can work with great caution. They
handle hot utensils, hot liquids (based on
water & oil), and even fire. Besides these,
different sharp equipment is used as well.
The kitchen staff is required to do
repetitive work in severe environmental
conditions within this work station. The
production area should be supervised by
shutterstock.com trained practitioners who will also train the
workers under them so that the work can
be accomplished with less musculoskeletal disorders. The kitchen is a location
where changes in temperature (hot ranges, ovens, and walk-in-coolers) are found
too. Chef's uniform protects the workers from all the adverse circumstances they
can face here.

2. Concern for differently-abled persons

Access to disability in 2018 was a problem, especially for the hospitality

industry. Under the 2010 Equality Act, if the facility or facilities are inaccessible-it
might violate the legislation. To ensure that the hotel is open to everyone, there is a
need to think about accessibility right from the start.
Doing so, it would alert problems that are not
accessible inside the hotel and areas, allowing the
management to fix as soon as possible.

Governments across the globe today are trying

to tackle the challenges facing people with disabilities.
For example, it was told Japan would increase the
number of wheelchair-friendly hotel rooms. According
to the new regulations, hotels with more than 200
rooms must at least have three accessible rooms. pinterest.at

49
 How hotels can improve access? Imagine checking into a luxurious hotel
room, for example, but you can't hang up your bags, make a cup of tea, or even get
help from the phone reception. This is
the many-faced reality and it's time to pinterest.com
start the change.

The bedroom should be

completely accessible. Include grabbing
rails in the en-suite, telephones with
large buttons, and even the option to
vibrate pillows to alert those with
hearing impairments to any alarms.
Similarly, remember the height of the
beds as others would need to move from
their powerchair directly to the bed, and the same goes for the fittings. Keep it at a
fair height in the room to ensure the features are accessible to everyone.

3. Cultural Practices

Feng shui is an ancient Chinese system of art and science practices

consisting of a set of beliefs and rules about the inter-dependence and inter-
influence of the person-environment fit. "Feng" is a direct Chinese-English
translation meaning wind, and "Shui" refers to water. The combined construct thus
explains the interactive wind and water energy, or "chi," that flows through nature
and the universe.

Feng shui is used to classify external

features that make them feel relaxed and
peaceful or, conversely, anxious, and irritable.
The experience indicates that the relationships
between individuals and their environment are
central to their health and wellbeing. It also
directs object positioning, based on chi flow and
yin and yang patterns.

Today, more and more companies turn to

feng shui because it helps to create a base for
business continuity, productivity, and growth.
sunnyray.org
The quality of a hotel's business depends heavily not just on
its management and operations but also on the feng shui of the hotel and whether
the hotel has properly implemented feng shui design.

50
 Here are some feng shui
examples in hotels. The front of the
hotel should involve a large, spacious
lobby that embraces the "chi" or energy
path. The exterior design or outlook of
the hotel must be of plain cut and
square shape. This means that it will fill
the room with hotel guests coming into
the open square space and wealth will
Genting Hotel, Malaysia grow.
pagoda.com

Hotel operators should pay careful attention to the hotel's front desk or cash
register location. In addition, the back of the cash register must be a solid wall or
cabinet according to feng shui principles, ensuring the hotel can easily obtain
professional support and consumer loyalty to create a thriving business. If the
cashier area lacks illumination and is situated in a dark corner, its operational
performance is expected to be low, whereas lighting implies vibrancy and high
income.

The feng shui design of guest

rooms reflects one of the most significant
aspects of the hotel design concept. The
design of guest rooms should also take
advantage of all windows, natural light,
and scenery, so visitors can feel relaxed
and at ease. In general, room decoration is
recommended to use light-colored
elements as they encourage prosperity and The Lucky Dragon Hotel & Casino in Las Vegas, Nevada
create a comfortable and quiet atmosphere bu.edu
where guests can relax. Strong feng shui
suggests that the door of the bathroom should not face the guestroom bed. Finally,
tiny green flowers in the bathroom will enhance the whole room's feng shui effect.

Even kitchen feng shui is considered the heart of the hotel and merits the
recruitment and selection of skilled chefs, high-quality food, and work efficiency.
The cooking essence is fire, so the kitchen should avoid gold, which easily melts. In
order to suppress the powerful deity, the stove must be put in an unlucky spot. At
the same time, the oven door must face up to the auspicious position to absorb and
satisfy positive Chi.

In the local setting, there is a Filipino belief called Oro, Plata, Mata. Using the
chant "Oro, Plata, Mata" (Gold, Silver, Death) for each count, stairs are erected with
a ritual that calls for alternate counting to three. The counting automatically starts
with the lowest rung. "Mata," which is a sign of bad luck, should never end with the

51
top level. On the other side, "Oro" and "Plata" stand for good luck. The stair count
begins with the very first step, the counts 1, 2, 3, 1, 2, 3. The number of stairs
should not be divisible by three in the process, otherwise, the final step will end at
Mata.

Apply Your Knowledge

As a Facilities Planning Manager, you are tasked to give a talk on Elements

for Consideration in Developing the Design Concept to your Facilities Management
Team. You are to prepare a Z-fold brochure using the following guide questions:

1. What are the important elements that need to be taken into account when
designing a lodging or food service facility?

2. Why are the elements essential to facilities design?

3. Among the discussed elements which are considered global?

Brochure’s Rubrics
Criteria Excellent Good Satisfactory Needs
(20-17 pts.) (16-12 pts.) (11-6 pts.) Improvement
(5-0 pts.)
Graphics go well Graphics go well Graphics go well Graphics do not
with the text. There with the text, but with the text, but go with the
Graphics/ is a good mix of there are so many there are too few accompanying
Pictures text and graphics. that they distract and the brochure text or appear
from the text. seems "text- to be randomly
heavy." chosen.
The brochure has The brochure has The brochure has The brochure's
exceptionally attractive well-organized formatting and
Attractiveness attractive formatting and information. organization of
& formatting and well-organized material are
Organization well-organized information. confusing to the
information. reader.
Content – All facts in the 99-90% of the 89-80% of the Fewer than 80%
Accuracy and brochure are facts in the facts in the of the facts in
Information accurate. brochure are brochure are the brochure are
Validity accurate. accurate. accurate.
Careful and Careful and Careful and Sources are not
accurate records accurate records accurate records documented
are kept to are kept to are kept to accurately or
document the document the document the are not kept on
Sources
source of 95-100% source of 94-85% source of 84-75% many facts and
of the facts and of the facts and of the facts and graphics.
graphics in the graphics in the graphics in the
brochure. brochure. brochure.
No spelling errors No more than 1 No more than 3 More than 3
Spelling & and all sections of spelling and/or spelling and/or spelling and/or
Proofreading brochure are free writing errors are writing errors are writing errors
of writing errors. present. present. are present.

http://rubistar.4teachers.org

52
 Assess Your Knowledge

Part 1: Short Quiz

Modified Multiple Choice: Choose the best answer from the list provided for.

Space Functionality 2010 Equality Act

Ergonomics Feng Shui Built-in Sanitation
Accessibility Convenience Cultural Practice
Practicality Versatility Essential Elements

___________________ 1. It is accomplished through the development of a logical

sequence of the workflow.

___________________ 2. The stair count begins with the very first step and the
number of stairs should not be divisible by three.

___________________ 3. A regulation that requires hotels with more than 200

rooms must at least have three accessible rooms.

___________________ 4. The total area needed for the lodging or food service
facility being planned for construction.

___________________ 5. It uses the knowledge to improve the design of things

that people use and the way they work.

___________________ 6. The one important thing to consider is for the facility to

function as a whole, not as a bunch of isolated units.

___________________ 7. It includes grabbing rails in the en-suite and even the

option to vibrate pillows to alert those with hearing
impairments to any alarms.

___________________ 8. Is the requirement for healthy and clean surroundings

inside and within the parameters of the facility.

___________________ 9. An element that necessitates the cooking area should be

nearby the pot and pan area and the serving area.

_________________ 10. The design of guest rooms should also take advantage
of natural light, and scenery, so guests can feel relaxed
and at ease.

Part 1: Written Report

Surf the net accessing the website https://youtu.be/R2vXbFp5C9o on How

the World's Largest Cruise Ship Makes 30,000 Meals Every Day.

53
 Royal Caribbean has a $1 million shopping budget each week to feed
onboard the Symphony of the Seas its hungry passengers. The culinary team works
24/7 in compact kitchens on a moving ship to cook up every snack, meal, and
dessert.

Submit a written report and it should include the following:

1. Describe how the culinary team worked in the kitchen. Look into the tasks and
the total work environment.

2. What are the practical elements that you can observe in the design of the
production area? Elaborate on your answers by giving specific examples.

3. What are the common types of ergonomic injuries that might happen in the
production area? What do you think are the specific ways to eliminate these
injuries?

Rubrics for Written Report

Criteria Inadequate Adequate Above Average Exemplary
(Below Standard) (Meets Standard) (Exceeds (Far Exceeds
Standard) Standard)
Writing lacks Writing is Writing is Writing shows high
logical coherent and coherent and degree of attention
organization. It logically logically to logic and
shows some organized. Some organized with reasoning of points.
coherence but points remain transitions used Unity clearly leads
Organization ideas lack unity. misplaced and between ideas the reader to the
Serious errors. stray from the and paragraphs conclusion and stirs
topic. Transitions to create thought regarding
evident but not coherence. the topic.
used throughout. Overall unity of
ideas is present.
Level of content Content indicates Content Content indicates
shows some thinking and indicates synthesis of ideas,
Content – reasoning applied original thinking in-depth analysis
thinking and
Accuracy and with original and develops and evidences
reasoning but
Information thought on a few ideas with original thought and
most ideas are ideas. sufficient and support for the
Validity
underdeveloped firm evidence. topic.
and unoriginal.
Spelling, Most spelling, Essay has few Essay is free of
punctuation, and punctuation, and spelling, distracting spelling,
grammatical grammar correct punctuation, punctuation, and
errors create allowing reader to and grammatical errors;
distraction, progress though grammatical absent of fragments,
Grammar & making reading essay. Some errors allowing comma splices, and
Mechanics difficult; errors remain. reader to follow run-ons.
fragments, ideas clearly.
comma splices, Very few
run-ons evident. fragments or
Errors are run-ons.
frequent.

http://home.snu.edu/~hculbert/criteria.pdf

54
 References

Anima, N. (2013). Building a house. Retrieved from http://www.positivelyfilipino.com

Erikam. (2019). 5-ergonomic design tips for a safe and functional kitchen. Retrieved
from http://fnbreport.ph

Feng shui for hotel business and management. Retrieved from

https://www.fengshuiarch.com/feng-shui-for-hotels.html

Hospitality and disability: How hotels can improve access. Retrieved from
https://www.hospitalitynet.org/news/4089597.html

Hotel safety. Retrieved from http://ergo.human.cornell.edu

Lin, I. (2017). A place for everything and everything in its place: The application of
feng shui to hotels. Retrieved from https://www.bu.edu

Pal, S. (2016). Ergonomics in hotels – The need of the day. Journal of Kashmir for
Tourism and Catering Technology, 2, (1), 49-56.

Perdigon, G. (2004). Facilities planning and design for lodging and foodservice
operations. Manila: Merriam & Webster Bookstore.
Samson, J. S., & Borja, M. A. (2007). Food production management. Manila:
Mindshapers.

The power of the purple pound explained. Retrieved from https://www.bbc.co.uk

Answer to the Quiz

1. Functionality
2. Cultural Practice
3. 2010 Equality Act
4. Space
5. Ergonomics
6. Versatility
7. Accessibility
8. Built-in Sanitation
9. Practicality
10. Feng Shui

55