UNDERSTANDING
PLANNING AND HFE
HOSPITALITY FACILITIES
PLANNING AND
ERGONOMICS
1. FACILITIES PLANNING determines
how the hospitality and tourism
establishment’s resources best upkeep
and maintain the achievement of its
goals and priorities; concepts such as
facilities location, facilities design,
and facilities layout should be also in
place.
2. FACILITIES LOCATION refers to the
placement of different facility
elements relative to the needs of
employees, guests, suppliers, and
other stakeholders, together with
other facilities.
3. FACILITY DESIGN is a specification for
the creation of a facility.
a. LAYOUT refers to a plan showing the
organization and relationship of the
parts in a specific facility; usually
includes elements of the facility and
handling systems.
b. FACILITY SYSTEM includes
structural, atmospheric, and other
systems utilized for the normal
operations of each facility; may
include interior and exterior,
lighting, sanitation, safety, gas, heat,
ventilation and air-conditioning, and
water needs.
c. HANDLING SYSTEM consists of the
elements required for facility
interactions; BOH & FOH.
4. SYSTEMS ANALYSIS refers to the
discipline devoted to the structures
and roles of the work systems that
simplify processes such as work
environments and facilities.
5. HUMAN FACTORS AND ERGONOMICS
(HFE) refers to the relationship
between people, technology, and the
factors that affect this relationship.
IMPORTANCE OF FACILITIES
1. It is important that the facilities’
planning be a priority and a
continuing activity.
2. When observed together, can
make work easier, improve
efficiency, and render the
operating system more resistant to
errors that are usually committed.
3. It can increase productivity and
reduce unnecessary costs.
4. Wastes such as fines and lawsuits
can be avoided by incorporating
Occupational Safety and Health
and Disaster and Risk Reduction
concepts.
5. Supports sustainability initiatives
through energy conservation and
adopting green building systems
and processes.
6. Firms can cut down on losses and
achieve optimum profitability
through their material handling,
process flow, and physical design.
OBJECTIVES OF FACILITIES
PLANNING
1. This will support the company’s
vision through appropriate
materials handling, materials
control, and good housekeeping.
2. There will be an effective
utilization of resources, such as
manpower, paraphernalia,
workspace, and energy.
3. Principal funds can be curtailed.
4. Flexibility, maintenance, and ease
of supervision can also be
achieved.
5. Manpower safety and security and
job satisfaction can be assured.
HOSPITAL AND TOURISM
FACILITIES
 1. HOTEL refers to a full-service specific goal or provide a solution to a
accommodation with a reception and particular problem; aesthetics, function, and
guest rooms and usually has two utilities. Design in the HT Industry is a
more of the ff: F&B, concierge, fundamental concept in providing the total
housekeeping, linen and laundry experience to all the players in the industry.
services, and use of furniture and
is a quality of an object, person, or
Aesthetics
fixtures.
space that is relative to one’s perceptions of
2. RESORT refers to a full-service
things brought about by the environment; a
accommodation located in a more
philosophical condition or study of both
natural, relaxed environment; a
beauty and taste; the first impression on the
compound of buildings and facilities
eyes.
located in a scenic area that provides
lodging, entertainment, and a relaxing An establishment can be divided into interior
environment for people on vacation. and exterior spaces in terms of its
3. TOURISM ENTERPRISES refer to architecture.
facilities, services, and attractions
involved in tourism, such as, but not ELEMENTS OF VISUAL DESIGN
limited to, travel and tour services,
1. LINE is a series of points that create
etc.
motion and also determine a certain
4. RESTAURANTS refers to any
position and direction in space, it can
establishment offering refreshments
create different variables that form
and/or meals to the public.
size and shape depending on
5. DEPARTMENT STORE refers to a store
intensity.
that sells or carries several lines of
a. STRAIGHT is sturdy and
merchandise.
masculine, it has its mood
6. SHOP refers to a small retail
b. VERTICAL expresses the spirit of
establishment offering a line of goods
the Gothic; it is proud and
and services.
exalted; inspirational
7. SPORTS AND RECREATIONAL
c. HORIZONTAL represents the
CLUB/CENTER refers to any
horizon of seascape; it is calm
establishment offering sports and
and peaceful; it is repose
recreational facilities to tourists and
d. DIAGONAL symbolizes the fight
the general public.
of geese; vigorous or even angry;
8. MUSEUM refers to an institutional
it is action
establishment where a collection of
e. CURVED LINE is more subtle than
valued objects and artifacts.
the straight line; graceful and
9. TRAINING CENTER refers to any
sensitive; feminine; caters to the
establishment that offers one or more
emotional rather than physical
training programs and is equipped
2. COLORS are part of the surrounding,
with training facilities, equipment,
both in nature and manmade
and institution staff.
environments. They are integral parts
of a human’s sensory perception and
PRINCIPLES OF INTERIOR can affect one’s emotions because of
AND EXTERIOR DESIGN symbolism through association and
synthesis.
Designing is a process of creating a plan and
specifications for making producing an object
or space for implementation to address a

of spaces to achieve a holistic design. Johann
Wolfgang von Goethe wrote the book Theory
of Colors in 1810; general findings are stated
below.
HUES OF THE SPECTRUM
a. Primary Colors – blue, red, &
yellow
b. Secondary Colors – green, violet, &
orange
c. Tertiary Colors – combinations RO,
YO, YG, BG, BV, & RV
COLOR SCHEME
a. Monochromatic – utilizes one color in
different hues/tones
b. Complementary – colors located
opposite each other in the color
wheel
c. Split-Complimentary – color and the
two colors besides its complement
d. Analogous – three or more colors
beside each other in the color wheel
e. Triads – related to the use of three
colors
PSYCHOLOGICAL SIGNIFICANCE
OF COLORS
Humans have used colors to create the moods
a. Red-orange – heat, stimulation, activity,
richness, splendor, dignity
b. Pink – daintiness, gaiety. Animation
c. Yellow, yellow-green – dryness,
crispness, relaxation, warmth, light,
cheer
d. Green-blue – coldness, spacious,
passivity, tranquility
e. Violet – coolness, limpness, dullness,
daintiness, reservation, femineity
f. Brown – warmth
DECORATIVE USES AND
EFFECTS OF COLORS
i. Red – provides a stimulated and
cheering feeling in a seemingly lazy
atmosphere; a sense of active feeling
or nervousness
ii. Blue – provides a feeling of relief
from nervousness and depression;
provides a cooling effect in the space
and a sense of infinity; has an
intellectual appeal; the color of truth
iii. Yellow – create the sensation of
royalty and glory; denotes happiness,
however, may also be a sign of
cowardice and cheapness; has a
healing effect on the brain
iv. Green – suggests life and provides a
cooling effect; a symbol of serenity
and rebirth, suggests hope
v. Orange – pertains to well-being and
energy; expansive quantity should be
avoided
vi. Brown – gives a sense of depression
when used alone; best combined with
orange, yellow, or gold; suitable for
living rooms or libraries
vii. Purple – associated with heroism,
passion, mystery, and gorgeousness;
has a soothing influence
viii. Pink – provides soothing stimulation
when used in the bedroom or nursery;
combining with white, black, or gray
will provide intensity
HOW TO USE COLOR
a. To create a cool or warm
atmosphere
b. To create a spacious or a small
space
c. To create a dark or bright
room
d. To denote as code of function
and safety
e. To stimulate or reduce
excitability
Common applications of colors in rooms and
spaces according to the building types:
a. Offices – cool and pastel
b. Industrial Plants – red for fire
equipment, yellow for danger
areas, green for first-aid stations
c. Residences – varies according to
function and style
d. Commercial – stimulating and
exciting colors in lobbies, neutral
in corridors
e. Institutional – pastel colors
3. FORM AND SHAPE – the primary
elements of form are points and lines
that create the shape of an object,
room, or edifice. From a single pint to
a dimensional line, then from a line to
a two-dimensional plane, this would
eventually evolve into a three-
dimensional volume.
4. TEXTURE refers to the quality of the
surface treatment. It is associated
with the kind of materials used. The
texture depends on the choice of
materials and how they are used,
materials are indicators of characters
of the final effect and should
complement and supplement the
concept of the facility.
5. LIGHT in a room or space can either
be manmade or natural, the choice of
lighting is critical in the translation of
any space of an object.
a. Lighting for a defined purpose is
also termed general lighting, this
illuminates the whole space or
room.
b. Lighting as an accent, provides
emphasis to an object, a space,
or something as a wall.
c. Lighting is the generator of mood
to create an ambiance that goes
with the concept of a facility.
6. PATTERN should not be taken as a
stand-alone element of design as it is
a part of the whole, this can provide
interesting points in the space. It can
give a sense of direction and
dimension and can produce energy
and vitality.
a. Complex – a composition of
several crisscrossing lines that
gives intricacy to the design, can
liven up a group in the right
amount, or overwhelming in a
small space.
b. Vertical Lines – use to add height in
a small room
c. Horizontal Lines – can give a sense
that the space is bigger or shorten
the height of a tall room
d. Floral – a design that shows
general and accent lighting
e. Motifs – patterns that are normally
related to an architectural style
f. Animal Prints – not limited to fur or
skins, they can also be a stylized
representation of animals
The restaurant’s design provides a holistic
experience for the clients. Patterns in the
design promote the necessary ambiance in the
facility.

VISUAL DESIGN ELEMENTS:
FURNITURE
 LINE – a critical element in the
formation of any visual construction
 COLOR – visual perception of hue,
saturation, and tonal value
 FORM – characteristic outline of any
particular form
 TEXTURE – tactile quality is given to
a surface
 LIGHT – transmits spatial and
temporal information
 PATTERN – repetition of a unit of
shape or form
VISUAL DESIGN PRINCIPLES IN
ARCHITECTURE
1. BALANCE is a natural attempt to
balance and equalize things, a state of
equilibrium for visual forces that
create a sense of stability. Balance is
achieved through the following:
a. Symmetrical – elements on
either side of the axis are
arranged similarly; it
provides formality and
statistics
b. Unsymmetrical – elements on
each side differ in shape but
provide visual equilibrium
c. Radial – elements are
arranged around a circular
form
2. RHYTHM AND MOVEMENT in a design
must be directed and controlled,
similar to creating music. In
architecture, it will create confusion,
especially for the users.
3. EMPHASIS is the process of
establishing a specific element that
would draw the attention of the
viewers, this is achieved by setting a
focal point in the design.
a. Highlight – breath the visual
hierarchy using the form to
lay emphasis
b. Color – to distinguish between
elements in a series of similar
forms
c. Size – elements of different
sizes focus the viewers’
attention accordingly
4. PROPORTION AND SCALE where the
proportion should reverberate in
relation to each part of the whole and
the scale to the size of the elements
that make up the design composition.
5. CONTRAST in the composition of a
design is to intensify the different
elements of the structures, this
produces a dynamic expression in the
design. Thecontrast in mass is
achieved in:
i. Forms;
ii. Proportions;
iii. Directions;
iv. Sizes, and;
v. Solids and voids.
The contrast in surface is
achieved in:
i. Shapes
ii. Textures of
materials;
iii. Tones, and;
iv. Colors.
In order to achieve and harmonize
contrast, it is important to consider the
different characteristics of elements.
6. UNITY pertains to the harmonious
combination of parts in a composition
which means all the unrelated parts of
an architectural arrangement are
brought into their proper relation in
order to obtain a satisfactory
 composition. Unity and harmony can
be achieved in terms of:
a. Between the building
and the site;
b. Between the building
and the surrounding
structure, and;
c. Between the different
parts of the same
structure
7. CHARACTER grows from the function
of the structure and the consideration
of all the creative principles of the
composition. Character may be
divided into three forms:
a. Function – the use of the
building
b. Association – the influence of
traditions
c. Personality – the human quality
and emotional appeal
WORKSTATION
FACILITIES DESIGN
AND THE HOSPITALITY
INDUSTRY
BOH are spaces that cater to all the behind-
the-scenes activities, these areas are not seen
nor made accessible to clients and guests.
BOH is sometimes referred to as the heart of
the house. Employees under this do not
directly interact with the guests.
FOH is where the interaction most occurs.
These are areas where clients would have
great exposure while they stay in the facility
such as the lobby, restaurants, and cafes.
These areas should be decorated to set the
concept and the ambiance of the facility as
these areas create the first impression that is
carried out in the whole experience of the
place.
BOH and FOH areas are host to the
movement of guests and staff, and the design
of the workstation is critical in the delivery of
quality service to the clients.
Marcus Vitruvius (80-15 BCE), a famous
ancient Roman architect and theories,
published a book where the basis is Da
Vinci’s Vitruvian Man around 1942 which
depicts a man’s reach. It was not until
Adolphe Quetelet and Louis R. Villerme took
cognizance of the physical stature of the
population as a variable of socioeconomic
growth hence, the birth of anthropometry, a
systematic measurement of the human
body that was developed in 1830 by
Alphonse Bertillon.
Mid-19th century, Polish scholar Wojciech
Jastrzebowski published his book entitled,
Ergonomji. The term “ergonomic” was
attributed to the Greek words ergon (work
and labor) and nomos (natural laws). The
birth of this was triggered by the study on the
relationship between labor and health. This
was the springboard for the development of
preventive measures based on human
measurements that cause occupational
fatigue. Ergonomics is the science of
standardization through human measurement
and human anatomy that was developed with
the end goal of protecting people in their
everyday lives and at work against the effects
of their tasks while performing their duties
and responsibilities.
IMPORTANCE OF ERGONOMICS
IN THE WORKSPACE
1. Promotes a culture of safety – a healthy and
safety-conscious workforce us a valued
asset to any company; it creates
sustainability in terms of branding the
service.
2. Improves workforce productivity – a well-
designed workspace allows good posture
and lessens movement and unnecessary
effort which provides efficiency to
workers.
3. Reduce unnecessary expenses – the cost of
treatment and hospitalization in an
unsafe workplace can be reduced or
totally obliterated through ergonomics.
FACILITIES PLANNING is the process of
designing the layout and location to provide
a congruence on the activities of people,
2. Food and Beverage – the largest sector in the
equipment, and furniture to achieve the
desired goal. A good facility design should
be able to accomplish a goal that satisfies the
safety of the workers in terms of material
handling, utilization of equipment, and
3. Travel and Tourism – involves services
increased quality of delivery of goods and
services.
FACILITIES IN DETERMINING
LAYOUT AND DESIGN
4. Entertainment and Recreation – involves
1. Versatility of space for expansion or change –
whether the space needs to expand or
minimize is an inevitable process in the
hospitality industry brought about by
trends, technology, and economics
2. Ease of movement – this is achieved through
proper allocation of space that would
limit the incidents of delays and
1. Concierge and Office Area – the major goal is
accidents
3. Safety – this is accomplished by the
harmonious combination of correct
planning and choice of materials used
4. Accommodation – furniture, equipment, and
fixtures used are ergonomically design
MAJOR SECTORS OF THE
HOSPITALITY INDUSTRY
1. Accommodation and Lodging – the backbone
of accommodation and lodging relies on
superior customer satisfaction, which
includes their comfort and the quality of
amenities. The different types of hotel
accommodations are:
a. Suites – more spacious than a typical
hotel
b. Resorts – often related to nature, and,
more often than not, provide
different types of rooms, from
adjoining rooms, and stand-alone
units, to detached secluded villas
c. Lodging – the most basic
accommodation that provides a
room or space for sleeping, mostly
patronized by backpackers who only
stay for a limited amount of time
hospitality industry, compromises
facilities that engage primarily in
preparing food for meals, snacks, and
beverages.
related to moving people from one place
to another, entails different
transportation modes. The travel can
either be for business or leisure.
activities that allow people to enjoy, rest,
and relax. The primary goal is
entertainment and recreation is for the
guests to refresh their mind and body.
GENERAL CLASSIFICATION OF
WORKSTATIONS
to welcome guests and clients, this is the
reference point for the clientele who
need information and assistance. The
primary activities in this area involve
standing and sitting, and the main
equipment are computers.
a. Table height should be below the
elbow height when in the sitting
or standing position.
b. The keyboard should be within
reach and the width should not be
wider than the shoulders. There
are special ergonomic keyboard
designs, and the use of touch
screen monitors allows minimal
space usage.
c. Monitors should be adjustable to
conform with the eye level of the
user and approximately an arm's
length away to minimize
unwanted glare.
 d. Specific task chairs should be
used to fully support the back.
The chair height should be
adjustable to allow the users to
have their feet fully touch the
ground.
e. When standing, weight should be
evenly distributed as the user
stands tall and the keyboard and
monitor are at the specified level.
There are also anti-fatigue mats
that cushion the feet while
standing.
2. Kitchen – the basic activities done here are
preparing, cooking, and storage, to
which the primary concern is the
production of clean and safe food.
However, the bulk of food and beverage
produced in a commercial kitchen and
the different processes of cooking makes
designing the layout more complex. The
general rule for the worktable is shown
in the following figure.
There are six principles in creating a good
commercial kitchen design.
a. – a dynamic
Flexibility and Modularity
commercial kitchen will adapt to
how the executive chef operates.
Utilize movable equipment to create
spaces that would adapt to multi-use
workstations.
b. Simplicity – in order to maximize
space for an effective and efficient
delivery of goods and services, the
simplest design should be
considered. Since the kitchen is
prone to clutter, which usually
results in poor sanitation and
confusion, a simpler layout will
address this issue.
c. Movement of Materials and Personnel–a
busy kitchen does not necessarily
mean chaos. A kitchen that allows
easy movement of goods and people
will allow timely and better delivery
of service. Ideally, a circular pattern
provides order and lessens or
completely avoids confusion.
d. – the cleaning
Maintenance of Sanitation
of the kitchen is simultaneously
done with the preparation and
cooking. To be able to achieve a
clean kitchen, the bins installed near
worktables and equipment should be
easily removable when cleaning the
table surface, floors, and walls.
e. Expedient Monitoring – the layout of the
kitchen if conscientiously and
properly done will allow not just
physical access to monitor the
activities in the kitchen but would
allow also visual access, easier
movement, and better
communication within and amongst
the kitchen staff.
f. Space Efficiency and Effectivity – an
efficient and effective kitchen layout
adheres to the principle of
ergonomics. The location of
equipment by usage and size should
be considered. A kitchen which is
designed with the necessary
equipment will promote better
production.
The kitchen is one of the busiest areas in the
hospitality industry. The design of the kitchen
is very much dependent on the type of cuisine
served and the volume of clientele.
Regardless of the style of a commercial
kitchen, it will have the following parts:
a. Storage– the storage area can be
segregated into nonfood storage, cold
storage, and dry storage. Nonfood
storage can be divided for cleaning
supplies and for dishes and cutleries.
b. Cleaning/Washing – this section in the
commercial kitchen includes
equipment and fixtures such as sinks,
machines for washing, and drying
racks. It is necessary to have
compartmentalized sinks for all the
washing of the utensils that are for
quick and immediate use. The use of
machines for washing dishes,
cutleries, and other kitchen cooking
vessels can also be utilized except
that they have their own timing unlike
manually washing.
Visual access is an important factor in
designing the work area.
c. Food Preparation – the food
Area
preparation area is critical because
raw foods are placed in this section. It
is important that this area has its
specific sink for washing. Typically,
this area should be near the storage to
minimize movement.
d. Meal Cooking Area – the bulk of large
equipment such as ranges, ovens,
fryers, and rotisseries are situated in
this section. Similar to the food
preparation area, this section for
cooking meals is compartmentalized
into smaller sections dedicated to
baking, grilling, frying, and roasting.
Since this is the final stage of food
preparation, the service area should
be easily accessible.
e. – in a commercial kitchen,
Service Area
this is the final area where food is
placed. This is where the service staff
picks up the food and beverage to
serve to the clientele.
3. Bar – the bar is one of the most profitable
spaces in a hotel or restaurant because it
is not just for fast exchange of services
and goods but also serves as an area for
entertainment with the juggling acts of
the bartenders. Visual aesthetics plus
quick and efficient service that does not
hamper the movements of the bartender
equate to successful bar operation.
4. Laundry – in lodging and accommodation,
the laundry area occupies a large space
and employs plenty of staff. There must
be consideration in providing space for
equipment and machines and the people
operating them. The continuous supply
of well-laundered linen is important in
the delivery of smooth and efficient
operations in this industry. Although in
other hospitality and tourism
establishments where the cleaning of
soiled linens is sometimes outsourced to
a third party, there are still activities that
would involve sorting and storing. There
are several movements in this area that
are stressful on the hands, wrists,
shoulders, and back. The level of
machines and worktables should be on a
level that will minimize stress in the
body parts involved in delivering this
service. The basic cycle of activities is as
follows:
a. Sorting - soiled linens or wet
laundry are sorted from piles of
bins or the laundry chute. Sorting
is done for the washers or dryers
if the establishment uses separate
machines.
b. Washing - the soiled linens that
have been segregated are loaded
in machines for washing. The
movement of the whole body is
required in this area, there is a lot
of reaching, bending, and
 twisting. The design of the
machines is considered
ergonomics in terms of depth:
however, there might be a need to
provide additional apparatus such
as steps or stress absorbent mats
to cushion the body, especially if
the floors are made of a hard
material like concrete.
c. Drying - there are two types of
machines for drying, the
conventional type, similar to a
washing machine which is either
top load or front load, and the
roller type. The staff feeds the
machine with the linens for
drying. For small pieces, it can be
done by one person, but for the
bigger pieces, it would need two
people to make sure that creases
are minimized.
d. Folding Linen - after retrieving linen
from the drying roller, they are
then folded on the edge of the
roller of a working table. For
dryers built similar to washing
machines, ironing is done on
ironing tables, which requires
extra space and extra work for the
staff.