MODULE 1

Introduction to Ergonomics
II. Lecture
What is ergonomics?
 Ergonomics is readily applied to choosing better furniture, to space planning, improved layout, better lighting, the
management of noise, the movement of people, and amenity generally. The aim of ergonomics is to increase safety,
convenience and well-being for all.”
 The key focus here is operational efficiency, which comes in several forms and is more than just intelligent design
that streamlines staff and service movement. It also includes using the right materials, smart equipment, efficient
layouts and designs to avoid a clash between guests and services movements, all the while ensuring higher return
on investments.
 Design factors, as for the workplace, intended to maximize productivity by minimizing operator fatigue and
discomfort.

Some examples of ergonomic designs (based on the hotel positioning) include but are not limited to;

 Interiors
 Considering shower cubicles instead of tubs in the bathrooms as this will result in smaller space to clean and is
more environment friendly.
 Lighting
 Considering LED lighting versus traditional lighting fixtures, which consume more energy and are harder to
maintain. LEDs come in multiple designs and are by far the most cost-effective option.
 Dynamic Spaces
 Using hotel spaces in a dynamic manner to avoid the construction of additional structures or decommissioning of
existing ones. For instance, a lobby and co-working space can be converted into a lounge in the evenings.
 Technology upgrades
 Technology is constantly upgrading whether it is in the POS systems or revenue management. Today we have
QR-coded menus and contactless service. Therefore, a tangible solution is to indulge in agile architecture that
can easily accommodate these changes.

ERGONOMIC FACTORS IN THE WORKPLACE

The design of workspaces and workplace equipment can have a significant effect on how employees perform in their jobs.
Bearing ergonomic principles in mind when carrying out this type of design reduces risk, helps to prevent accidents, and
keeps employees in good health.

EXAMPLES OF ERGONOMIC FACTORS

According to the Health and Safety Executive (HSE), human factors (or ergonomic factors) generally consist of three
interconnected aspects—the job, the individual and the organization.

 THE JOB
To be thought of as ergonomic, a job (and the tasks it involves) should be designed to acknowledge the physical
and mental limitations and strengths of the person doing it. This includes things such as:
 what the role entails
 the workload
 how equipment is designed (size, shape, suitability for tasks etc.)
 the working environment (temperature, humidity, lighting, noise, vibration etc.)
 how information is used and accessed
 THE INDIVIDUAL
An ergonomic approach to the individual employee means designing jobs and working equipment that will help
make best use of the person’s capabilities, while at the same time protecting their health and safety and
increasing the organization’s overall productivity.
This covers aspects such as the person’s:
 physical characteristics (body size and shape)
 fitness, strength and posture
 vision, hearing and touch
 skills and competence
 knowledge and experience
 personality and attitude
 training

 THE ORGANISATION

How employees behave at work can’t usually help but be influenced by the characteristics of the organization employing them.
Assessing an organization from an ergonomic, human factors perspective means looking at how business-level considerations affect
people’s behavior and actions.

This includes aspects such as:

 organizational culture
 management, supervision, and leadership
 teamwork
 working patterns and hours
 communications
 resources

ERGONOMIC HAZARDS FOUND IN THE WORKPLACE

Understanding human factors and the associated hazards
that could occur within the workplace is a vital step in creating an ergonomic organization.
PHYSICAL HAZARDS
1. POOR OR AWKWARD POSTURE - Having a poorly set-up workstation makes it more likely that an employee will
sit with an awkward posture throughout the day.
 pain or discomfort in the:
 back
 hands, fingers or wrists
 shoulders
 neck
 swollen or stiff joints
 muscle cramps or tightness
2.WORKING WITH COMPUTERS - Unsuitable display settings (such as contrast and brightness) and glare caused by lighting are
other hazards to look out for.
ENVIRONMENTAL HAZARDS
1. UNSUITABLE LIGHTING - Unsuitable lighting can hinder performance and productivity and even be detrimental to
people’s health (especially eyesight).
2. UNSUITABLE ROOM TEMPERATURE - If a workplace is overly cold or overly hot, it can make workers feel
uncomfortable, which in turn can cause them to become dissatisfied with their job and/or the organization, and to
take more time off due to sickness and stress.
3. INSUFFICIENT SPACE - Staff need the right amount of space to do their jobs, whether this is moving around their
workstation or having access to certain equipment.
 MODULE 2
The Focus of Ergonomics

II. Lecture
The process of ergonomics
Workplace ergonomics- is getting a lot of attention nationwide in response to a sharp increase in incidents of
repetitive strain injuries, such as carpal tunnel syndrome. For the affected employee, such injuries often mean
repeated surgery, intractable pain, and the inability to work. For the employer, ultimately, they mean higher costs.
Several factors increase the risk of musculoskeletal disorders and negatively affect productivity. These include work
surfaces at the wrong height, uncomfortable chairs, shelves, and bins that are too high or out of reach, and
awkward hand tools.
If work tasks and equipment do not include ergonomic principles in their design, workers may be exposed to undue
physical stress from vibration, awkward postures, repetitive motion, and heavy lifting.

By following these four simple steps, manufacturers can create a more ergonomic—and productive—
assembly plant.
Step 1: Assess Risk Factors - The first step to correcting problems is to understand the key ergonomic risk factors
and review work tasks in your assembly operation to see which ones apply. This can make a tremendous difference.
Occupational safety professionals estimate that reducing physical stresses could eliminate as much as half the
serious injuries that happen each year. Predicting what might go wrong and modifying tools and the work
environment to make tasks safer for workers is the first step to reducing problems.

Step 2: Control Risk Factors – (Decide who may be harmed, and how) Engineering controls, administrative
controls, and personal equipment are the three key ways to control ergonomic risk factors.
Engineering controls to improve ergonomic risks include:
 Changing the way parts and materials are transported.
 Changing the process to reduce how workers are exposed to risk factors.
 Moving parts around to make it easier for workers to reach them.
 Changing workstation layout, tool design, or access and assembly sequence. Of equal impact are
administrative controls or adjusting work practices and policies to reduce risk factors. Examples include rest
breaks, job rotation or training to identify signs of ergonomic stress.

Step 3: Get the Right Equipment (Assess the risks and act.)
With any task, selecting the right tool is crucial. The key is to understand the work process and employees’ safety
needs. After identifying the likely risk factors in an operation, develop a safer work environment by carefully
selecting the tools and workstations workers will use.
Common issues include work surfaces that are the wrong size or at the wrong height; uncomfortable chairs;
shelves and bins that are too high or out of reach; and awkward hand tools.
To counter these issues, it is important for employees to be able to rearrange workstation elements easily.
Regardless of the physical characteristics or the tasks performed, employees should be able to adjust the height of
work surfaces, shelves and chair seats to meet their unique needs.

Step 4: Apply Design Principles

The most important principle to keep in mind is that work is handled most efficiently when kept within areas defined
as “primary reach zones.” These are the horizontal and vertical areas that a worker can reach with minimal arm,
head, or trunk movement. Moving away from these primary zones requires more movement, and ultimately more
time.

Ergonomic Risk Factors

The three primary ergonomic risk factors that because MSDs are awkward posture, high force, and high or long
frequency. A combination of postures, forces, and frequencies increases the chance of developing an MSD.
 Posture – In neutral posture, the joints can absorb force more easily than in others. Awkward and extreme
postures increase susceptibility to injury, as they may stress joint components and reduce or block blood
flow.
  Force – Gripping, pinching, pushing, pulling, and lifting objects place additional force on the body’s joints.
Increasing these forces requires additional muscle exertion, and places greater loads on joints and
connective tissues which can cause fatigue and may contribute to MSD when there is inadequate time for
rest and recovery.
 Frequency – Higher frequency of awkward postures and/or forces increases the potential for damage to a
joint.
What is MSD? - Musculoskeletal disorders (MSD) are injuries or disorders of the muscles, nerves, tendons, joints,
cartilage, and spinal discs. Work-related musculoskeletal disorders (WMSD) are conditions in which: The work
environment and performance of work contribute significantly to the condition.

Ergonomics communication and education to all employees

Ergonomics training is one of the most essential elements of an effective ergonomics process. After all, the
success of your ergonomics process hinges on your team’s ability to find and fix the ergonomics problems in your
work environment.

The word ergonomics comes from the Greek word “ergon” which means work and “nomos” which means laws. It’s
the science of work. Good ergonomic design removes incompatibilities between the work and the worker and creates
the optimal work environment.

Ergonomics training best practices

 Know your audience
 Be hands on
 Be clear on roles and responsibilities
 Get feedback and improve

MODULE 2 Activity
ESSAY

Who should be trained in ergonomics? WHY?

 MODULE 3
Application of Ergonomics
II. Lecture
The three major categories of costs of hospitality facilities
 Initial costs – A project's initial costs are those that are incurred during the design and construction
process. They can include any of the following:
 Planning, preliminary engineering, and project design
 Environmental impact report
 Project-related staff training
 Final engineering
 Land acquisition
 Construction costs, including improvements to existing facilities
 Equipment and vehicle purchases
 Equipment required for project operation (for example, wireless transponders for electronic toll
collection)

 Operating Cost - Operating costs are the ongoing expenses incurred from the normal day-to-day of
running a business. Common operating costs may include rent, equipment, inventory costs, marketing,
payroll, insurance, and funds allocated for research and development.
Types of operating cost
 Accounting and legal fees
 Bank charges
 Sales and marketing costs
 Travel expenses
 Entertainment costs
 Non-capitalized research and development expenses
 Office supply costs
 Rent
 Repair and maintenance costs
 Utility expenses
 Salary and wage expenses

 Renovation Cost - means all of the costs and other expenses incurred by Tenant in connection with the
design, planning, preparation, commencement, carrying out and completion of the Renovation Work which
costs and other expenses are of the type set forth in the Construction Budget and, where specific items are
identified in the Construction Budget, are for such items or functionally equivalent items; provided,
however, costs related to the negotiation, documentation or finalization of the contractual and business
arrangement between Landlord and Tenant (including, without limitation, costs associated with Tenant's
proposal to enter into this Lease, to the extent such costs would not otherwise have been necessary or
required to perform the Renovation Work) or (y) the contractual and business arrangement.

What are the costs associated with running a hospitality business?

Hospitality business costs
1. Labor Cost
Payroll is just the tip of the iceberg when it comes to labor costs. Here are several other labor-associated expenses
to account for while planning your business's operational budget
 Wages
 Overtime
 Training
  Benefits
 Uniforms
 Tech Tools
2. F&B costs
Food and beverage are the heart of any hospitality venue. Managing a well-functioning and profitable business
requires keeping the fridge filled, investing in the right tools and equipment, and maintaining those investments
with regular upkeep.
 Food
 Equipment
 Maintenance

3. Utility Cost
businesses spend 5-10% of their monthly revenue on rent and utilities. Here’s a hospitality business costs
breakdown of what that expense category typically includes.
 Rent
 Energy
 Water
 Phone, internet, cable

Man-Machine System - a “man-machine system” means that the man and his machine have a reciprocal
relationship with each other. A man is effectively a single channel device, although one that time shares. This has
always been done intuitively by good designers, but systems ergonomics aims to ensure that this is done
systematically.
Characteristics of Man-machine System Are as follows:
(1) The man-machine system consists of the man, the machine and system environment.
(2) It is essentially artificial by nature and is specifically developed to fulfill some purpose or specific aim.
(3) It has specific inputs and outputs which are appropriately balanced.
(4) It is variable in size and complexity and is dynamic in performance.
(5) Subsystems of man machine system interact with and effects the other parts.
(6) The man-machine system becomes more efficient when inputs and out puts are adequately balanced.
(7) Environmental factors or system environment effects system performance.
Classification of Man-Machine Systems:
Depending upon size and complexity, man machine systems are of following three types:
(1) Manual Systems: They are essentially man directed systems. These are flexible in nature and small in size. Simple
tools and equipment are used and the efficiency is dependent upon the human factor. A large variability is possible in a
manual system as every worker may select different method to do the same job.
(2) Mechanical Systems: They are more complex and inflexible in nature than manual systems. The machine component
is power-driven and human activity is information processing, decision making and controlling occasionally knows semi-
automatic systems, they have components that are well integrated. This is the feature that renders these systems rather
inflexible. An automobile and a machine tool operated by a driver or operator are good examples of his class.
(3) Automatic Systems: A complex system in which all operational functions are performed by automatic devices is known
as an automatic system. Operational functions are sensing information processing decision making and action. It is
completely inflexible in nature and cannot be adopted to uses other that the one for which it has be designed.
The Impact of Facility Design on Facility Management
Design opens-up valuable opportunities for businesses. Its importance is often underestimated, but good design can bring
some significant business benefits.
Design can then help you turn these ideas into innovative and competitive products and services that are suitable for your
market. You can also use design to make your business processes more efficient and to strengthen your marketing approach.
 Make design part of your business strategy
 Using design to improve product development
 Use design to win new customers and markets
Evidence shows that using design improves business performance. Businesses that undervalue the importance of design may
be missing vital opportunities.

Design can bring a range of commercial benefits if used systematically across your business. These benefits include:
 increased sales of your products or services
 improved market position relative to your competitors
  greater customer loyalty and fewer customer complaints
 a stronger identity for your business

MODULE 3 Activity

ESSAY
What are the roles fulfilled by facilities in the hospitality industry?

MODULE 4
Principles of Facility Planning

II. Lecture
Components of a Facility
 Structural Components - are specialized structural building products designed, engineered, and
manufactured under controlled conditions for a specific application. They are incorporated into the overall
building structural system by a building designer.
 Electrical Components - An electrical component is the general term for any part of an electric circuit.
This includes:
 Wires - Wires are pieces of metal that transport electricity. They are usually flexible which makes
them easier to use. These electrical conductors are key to all electrical devices, from the electric
circuit board in a computer to the transformer in a neighborhood, or even the electrical
transmission system carrying electric power hundreds of kilometers. Without wires electricity would
be unavailable for everyone, making them a necessary component to modern life. Depending on
their purpose, wires can have varying sizes and compositions.
 Switches - electric switch is an electrical component that breaks or closes an electric circuit.
Opening the switch (breaking the circuit) means turning off the electrical device and closing the
switch (completing the circuit) allows an electrical current to flow so that the device is on.
 Resistors - are electrical components in an electric circuit that slow down current in the circuit.
They deliberately lose energy in the form of heat or thermal energy.
 Capacitors - is an electronic device that stores charge and energy
 Light bulbs - A light bulb is an energy conversion device that converts electrical energy into light.
 LED light bulbs
 CFL light bulbs
 Halogen lights
 Inductors
 Diodes - A diode is an electrical component with the fundamental property of only allowing electric
current to flow in one direction through it.
 Transistors - Transistors are components of electric circuits that can act as amplifiers and as
switches. The most basic type of transistor is the bipolar junction transistor
 Mechanical Components
Includes:
Mechanical Components
Screws
Bolts
Studs
Nuts
Washers
Rivets
Inserts
Standoffs
Thread inserts
Blind rivet nuts
Pins
Retaining rings
Locking pins
Clevis pins
Shims
Spacers
 Hose clamps
Cable tie mounts
Fixing clips
Cable ties
Toggle clamps
Other attachment devices

 Roof Elements

a. Decking (or sheathing) - Usually made from 1⁄2-inch plywood, the decking closes and reinforces the roof
structure and provides a nailbed for the shingles.
b. Roof edge (or eaves edge)- All the boards running along the edge of the roof or eaves. Also known as a fascia.
c. Attic - The space under the roof. The attic must be ventilated to protect the roofing system against excessive heat
in summer and warm moist air generated by the house in winter.
d. Saddle or Cricket - A structure located behind the higher side of a chimney (or similar projections from the roof) to
divert rainwater around it.
e. Ridge - Horizontal line at the top of the roof.
f. Valley - The “V-cut” angle along the junction of two slopes of a roof.
g. Underlay membrane - This coating, made of felt saturated with asphalt or a synthetic fabric, protects the shingles
against resin released by the wood decking, and protects the decking itself against bad weather.
h. Eave’s membrane - This protective membrane goes under some or all the asphalt shingles to prevent water
infiltration caused by “ice dams” in winter. Read our Tips & Tricks instalment.
i. Drip edge - Molding that covers the edge of the roof and reduces the risk of water infiltration.
j. Roof vents - These enclosed structures made of metal or plastic feature openings and fins, ensuring that the attic
space is properly ventilated. To achieve full ventilation of the attic, there must be an air inlet at the base of the roof,
through perforations in the eave’s soffit.
k. Deflector - This is a piece of polystyrene or cardboard inserted between two rafters to ensure the free flow of air
over the insulation near the soffits.
l. Plumbing vent - A pipe that emerges from the roof and admits air into the plumbing system to allow wastewater to
flow properly to the sewer or septic-system leaching field.
m. Flashing (joint covers) - Flashing can be flexible or rigid and is made of galvanized steel, aluminum or plastic. It is
a type of resistant moulding that prevents water flowing near roof openings from infiltrating the roof. Flashing is
found in valleys and at the bases of chimneys, walls, roof vents and plumbing vents.
n. Shingles - Made of fiberglass and asphalt, shingles protect the roof from rain and lend a house character.

Facility management (FM) is a profession that encompasses multiple disciplines to ensure functionality, comfort,
safety, and efficiency of the built environment by integrating people, place, process, and technology.

Facilities managers are responsible for the security, maintenance, and services of work facilities to ensure that they meet the
needs of the organization and its employees.

Facilities managers essentially look after all of the services that helps a business or other organization do its work.
Responsibilities can include:
 overseeing and agreeing contracts and providers for services including security, parking, cleaning, catering,
technology and so on
 supervising multi-disciplinary teams of staff including cleaning, maintenance, grounds and security
 ensuring that basic facilities, such as water and heating, are well-maintained
  managing budgets and ensuring cost-effectiveness
 allocating and managing space between buildings
 ensuring that facilities meet government regulations and environmental, health and security standards
 advising businesses on increasing energy efficiency and cost-effectiveness
 overseeing building projects, renovations or refurbishments
 helping businesses to relocate to new offices and to make decisions about leasing
 drafting reports and making written recommendations.

The Skills and abilities in building system

1. A problem-solving mindset
2. Communication skills
3. Building relationships and a reputation in a team environment
4. Influencing skills
5. Commercial awareness
6. Organization and time management
7. Adaptability and flexibility

PRELIM LABORATORY:

PRACTICE SAFETY AND SECURITY IN WORKPLACE

Introduction
Every workplace needs to ensure it meets the proper health and safety regulations. It is important that all
your employees are knowledgeable about safety and security procedures. Promote interest in safety and security
by involving your team in the planning process for these procedures. Give them an opportunity to provide input and
feedback to help give them a sense of responsibility.
What are the most common causes of workplace accidents?
 Laziness – taking shortcuts, when working with dangerous tools or machine taking a short cut exposes a person to
unnecessary risks and to a potential disaster.
 Being Distracted or tired – if you are not 100% focus on your task or surroundings you are exposing yourself to
unnecessary danger.
 Overconfidence – is when a worker feels that they are invincible and/or so good at their job nothing bad can happen
to them.
 Ignoring safety procedures or rules – safety rules and procedures are created to prevent accidents.
 Alcohol or Drug use – Drugs or alcohol will slow a worker’s reaction time and make him or her more careless and
clumsier.
Objectives:
At the end of the course, student is expected to:
 Create a Culture Around Safety and Security
 Know your role in an emergency.
 Observe all safety and health rules and procedures
 Report unsafe conditions and practices to the supervisor as soon as possible
 Wear personal protective equipment as needed.
 set an example for new employees.
 Maintain workplaces and equipment under the well-kept condition.

DIRECTION
 Students need to group themselves into (5) FIVE, each one of you will choose on WHO and WHAT to demonstrate.
 Create a Video record and send it thru send thru messenger, Gmail, Google Drive, etc. attach file in the google
classroom will do. In doing so always INDICATE your NAMES & BLOCK.
  If the video is too long and couldn’t send thru the mention above, you can upload it thru YOUTUBE, FACEBOOK and
send me the link.
 GOOD PRESENTATION expects a GOOD GRADE
 YOU NEED TO READ/EXPLAIN EACH BEFORE YOU DEMONTRATE.

1. PREVENTING CUTS
In help prevent cuts:
 Select the appropriate knife to the job, use food to check the sharpness of the knives.
 Offer the handle when passing the knives.
 Do not throw knife at the sink together with other soiled utensils.
 Wipe knife with the edge pointing away from your hand
 Place knife flat on the bench
 Always carry knife with the blades pointing down.
 Never throw knives and attempt to catch knives.
 Store knife away in their racks.
If a minor cut does occur, what to do?
 Rinse the wound under cold water, to remove any particle of food or dirt.
 Then cover a bandage from the first aid kit.
 If deeper cut, medical advice should be sort for a qualified first aider, nurse, or doctor.

2. PREVENTING BURNS AND SCALDS

A burn is caused by a dry heat and could be avoided.
 To avoid scalding, lift lid of hot pan away from you so that the steam escape without reaching face. (Notice that
he/she not lean closely and takes care slowly when straining foods so is to avoid splashing hot water.
 When opening ovens, stood to the side to avoid any heat that may escape when you open it. And remember when
removing hot food from the oven set it down on the stove or nearby bench to avoid carrying it around the kitchen.
 Always cool food when tasting it, don’t double dip the spoon without washing it.
 Use two hands in carrying large containers, but never over fill with hot liquids.
 In the case of superficial burns, Hold the affected area under cold running water for at least 10 minutes.
 If serious burns, seek assistance from nurse or doctors or qualified first aider.
 To avoid fire never leave cloth or paper near naked flames.
 If lighting a stove with a match strike it before turning on the gas. (This is especially important lighting an oven or
grill)
 If a fat fire does occur under no circumstances put a water in it, the liquid will mix and the fire will spread, instead
turn the heat off and cover the pan with its lid.

3. ELECTRICAL EQUIPMENT
Electrical equipment in the kitchen helps make cooking easier but they can still be very dangerous.
 Be sure the equipment is in good condition and not near water.
 Plug the machine on the wall then, switch it on, when finish do the process in reverse.
 To avoid injury never put fingers on the near blades, use safety equipment when necessary.
 Never use a knife or other utensils to retrieve toast from the toaster, in case of electric shock do not touch the victim
until the power is turn off as the current could be transferred. If it not possible to switch the power off use a non-
conductor such as wood, rubber or rolled paper, or a stick broom to push the victim away from the contact with the
current, stay with the victim until medical help arrives. If you know CPR and the patients’ needs it, administer it
immediately.

What is CPR stands for?

Cardiopulmonary resuscitation (CPR) is an emergency procedure that can help save a person's life if their
breathing or heart stops. When a person's heart stops beating, they are in cardiac arrest. During cardiac arrest, the
heart cannot pump blood to the rest of the body, including the brain and lungs.

4. The Seven Fundamental Steps of CPR

1. Put the heel of your dominant hand at the center of the person's chest. Make sure the person is lying on a
hard, flat surface, such as a floor. You cannot effectively perform CPR if a person is in bed or in a seated position.
 2. Put your other hand over your dominant hand, then interlock your fingers. If you're doing CPR on a child
(someone one to eight years old), you can use one hand. For a baby (someone newborn to 12 months old), you
use two fingers.
3. Start chest compressions. Lean directly over the person and keep your arms straight. Press down into their chest,
then come up. It's important to let the chest rise again fully. You should be trying to push down about two inches,
or five centimeters. Aim to do around 100 compressions per minute, or to the beat of Staying Alive. Complete 30
chest compressions.
4. Open the person's mouth. Once you've done 30 chest compressions, stop; tilt the persons head back and open
their mouth at the chin. Cover their face with a pocket mask or barrier device.
5. Add a rescue breath. Breathe into the person's mouth, enough for their chest to begin to rise. If you can't see the
chest starting to rise, reposition their head and try again.
6. Watch the chest fall, then do another rescue breath. Once the person's chest is settled, you can re-adjust the
head if needed, then complete another rescue breath.
7. Continue the 30 compressions, 2 breaths cycle. Do this until EMS arrives, the scene becomes unsafe, or if the
person wakes up. If you can, switch out with another trained person, every two minutes.

5. PROPER LIFTING
Always observe lifting practices, lift correctly according to the following:
 Keep a wide base of support. - Your feet should be shoulder-width apart, with one foot slightly ahead of the
other (karate stance).
 Squat down, - ending at the hips and knees only. If needed, put one knee to the floor and your other knee in front
of you, bent at a right angle (half kneeling).
 Keep good posture - Look straight ahead, and keep your back straight, your chest out, and your shoulders back.
This helps keep your upper back straight while having a slight arch in your lower back.
 Slowly lift - by straightening your hips and knees (not your back). Keep your back straight, and don't twist as you
lift.
 Hold the load as close to your body as possible, at the level of your belly button.
 Use your feet to change direction, taking small steps.
 Lead with your hips as you change direction. Keep your shoulders in line with your hips as you move.
 Set down your load carefully, squatting with the knees and hips only.

GOLDEN RULES
 If you knock or spill it wipe it up
 If you drop it, pick it up
 Never leave drawers/cover open
 Never run in the kitchen.

How does ergonomics in the workplace enhance employee productivity?

- Ergonomics creates a well-designed workspace that promotes good posture, decreases exertion, eliminates awkward postures,
decreases repetitive motions, improves reaches and heights, and decreases the need for high-force activities. All of these
considerations create more productive employees.