Samantha Grace L.

Matias

BSHM-3

In your opinion, how do the concepts of reach and space affect human movement in a foodservice
facility? Provide a situational example to reinforce your answer.

For example, in the kitchen area of a Fast Food Restaurant let us assume that a middle sized female
employee is just doing a light work like chopping vegetables, the working table appropriate for her is 37”
to 39” or almost 4ft. in height and a 5” depth for maximum reach in the working table and the other
tools she will be needed like peelers, knife, or bowls must be within her convenient reach to avoid
making additional movements. Meanwhile, the working aisles must be designed in the proper size that is
appropriate to the total size of the Fast Food Restaurant since if the employees are holding hot foods and
the aisles are too narrow, they might clash with each other that will cause accident. At the same time, if
it was designed too wide, employees will need to take a lot of steps and it will make them easily tired
that will result to low productivity especially that it is a Fast Food restaurant wherein they need to give
importance to the mass production and speed of service.

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