Jerwin Eduard M.

Rupanan

H421 CAKO

Ergonomics and Facilities Planning in the Hospitality

Final Requirement

Facility Layout and Design Critique

 Functionality, Versatility, Practicality and Convenience

o Strong Points
In terms of dimensions, the restaurant eating place is fairly useful, making it easy
for staff and guests to carry out their jobs. As we can see, the dining area has been
remodeled and has a beautiful view, thus I guess it is pricey to dine here. As I already
stated, I feel that dining here is really convenient due to the restaurant's vast size.

o Weak Points

I find that the place to eat at this restaurant has a practical problem since
the restaurant's operation will be chaotic when there are a large number of
consumers dining there. This restaurant's drawback in terms of adaptation is that
 the setting will be difficult to use due to the restaurant's design when there are
events or gatherings there. In terms of practicality, I feel that the major worry in
this sort of restaurant is the price of the service, location, and cuisine.
o Course of Action
Businesses ought to establish an effective plan for carrying it out in order
for it to perform well and be organized when it involves maintenance. The people
organizing the event should be provided with certain specialist tools or equipment
for adaptability so that they may easily install the layouts in this restaurant. For
practical reasons, the price should be significantly reduced so that people who
cannot pay the price may still enjoy the dish. I feel that the opportunity to display
certain paths on their web page or on various social media platforms would help
clients discover their business more easily.

 Use of Space
o Strong Points
Despite the restaurant's size, they use every available area in the dining
area. Perhaps its most essential components of the design is ensuring that
consumers and employees are able to move freely throughout the premises. A
organized diner plan ought to make it simple for guests to make ways into the
institution before they get to the dining area. A well-set table indicates the
business's uniformity and regularity. In addition, it shows the need of cleanliness
and washing.
o Weak Points
To consider that the biggest problem with regard to of area lies in the fact
that once there's plenty of guests and the dining area is crowded, either the work
efficiency of the workers and the relaxation of customers deteriorate.
o Course of Action

While the dining area is full, the dining establishment must think about
leading guests to their assigned seats, and the person taking reservations must be
in touch with the quantity of customers to ensure we may maintain it under
control.
 Integration of Design for Physically Challenged Persons
o Strong Points
People that arrives into your restaurant, regardless of whether they're
disabled, must be welcomed kindly. Keep them from seeming as a novelty.
Simply keep an eye out for them in case they want assistance. Wheelchair-
accessible seats should also be available in the restaurant for persons with
impairments. For people with physical limitations, the restaurant should include a
wheelchair ramp and a comfort area.
 o Weak Points
Individuals with disabilities like eating at fine restaurants, thus it seems it will be
challenging for company owners if accessible spaces are not offered.
o Course of Action
Include an accessible ramps, seats or space for persons in wheelchair or
individuals with disabilities physically handicapped, and an accessible safety zone.

 Safety and Security

o Strong Points

Restaurant managers and their staff are always concerned about safety and
protection. Restaurant managers must continually strive to make sure the security and
safety of all of their products but, more importantly, their employees and customers.
Restaurant safety and security issues are usually caused by a lack of management
practices, inadequate training, or a disrespect for existing legislation. Employee theft,
burglaries, criminal property destruction, and theft from the premises are just a few of
the concerns. A restaurant can employ unique anti-theft/burglary practices to reduce
the likelihood that it will be an attractive target for robbers or thieves. Theft of cash is
particularly common at restaurants. The restaurant should have security personnel and
surveillance cameras attached.
o Weak Points

The lack of security officers and surveillance cameras will be an important

cause of problems. Furthermore, the dining establishment's surroundings ought to be
quite secure.
o Course of Action
Utilize surveillance cameras throughout the restaurant's dining area, recruit
security personnel, and ensure that the restaurant well-secured, providing a safe entry.

 Concern for the Environment

o Strong Points

As it is along the body of water, this dining establishment is concerned about

the the environment. As a result, it should be mindful of food waste and avoid tossing
trash into bodies of water. Being sustainable refers to a restaurant's attempts to
decrease negative environmental consequences, namely by addressing issues such as
sustainable farming, a lower carbon footprint, a shorter supply chain, food waste,
packaging, water and energy use, recycling, and others. Allowing guests to participate
in these green activities is another critical component of sustainable restaurant
practices. Patrons nowadays examine a restaurant's tenets while deciding where to
 dine. They receive the greatest bang for their buck and believe they are making a
difference.
o Weak Points

The restaurant's accessibility to the sea is the major source of worry, thus
clients are recommended to avoid dumping of food waste there and to carefully assess
the ecological circumstances in the vicinity.
o Course of Action
The company must maintain records of the food they consume waste,
appropriately dispose of their waste, and be concerned about their environment. It
should be capable to give a system for their waste because they have to be mindful of
its movement and inspect it regularly.

 Aesthetic Elements
o Strong Points

The wonderful restaurants might provide consumers with a pleasant, peaceful,

and delightful surroundings, increasing customer flow dramatically. The decor, lights,
and ambiance of a restaurant may make guests feel comfortable and at peace.
Customers may have a favourable initial view of a restaurant if it is aesthetically
appealing, and they may be more eager to sample the cuisine. A well-constructed
restaurant could improve the dining experience and provide consumers a unique sense
of identity by evoking sensations of elegance, refinement, or friendliness. If a
restaurant appears inviting, customers are more likely to take photos and share them
on social media. This might result in free advertising and effective word-of-mouth
marketing.
o Weak Points

It seems the primary concern for this dining establishment is the sunlight that
will certainly have an effect on customers and perhaps causing them to attract as the
light hits via the opening in the window. The dining experience of those who dine in
will be affected.
o Course of Action

It should provide an enclosure for the window to ensure that whenever

sunlight hits over it, the dining room is covered and customers are not dazzled.

 Workflow of Staff and Guest

o Strong Points
 Whenever the goal is to manage a successful and profitable lodging
establishment, one have to possess a well-planned business. Schedules,
responsibilities, and finances have to comply with a schedule which enables for
smooth alterations to shifts and is adaptive enough to handle unanticipated needs.
Creating certain businesses implement an effective and consistent process may help
get your meals from the cooking area to the table as rapidly and effectively as you can
while still providing excellence and excellent service.
o Weak Points

The capacity of the employees to accomplish their jobs while the dining room
is overflowing appears to be the primary reason of issue. The large volume of
customers makes it challenging to assist them, and when the employees was
preoccupied handling those they serve, it is risky for their employees to be in the
dining room due to the filthy floor.
o Course of Action

To guarantee a smooth procedure, the best course of action is to have a

thorough strategy in place. Staff have to monitor their orders to be able to get the food
to the customers on time, therefore staff have to keep records of the quantity of
customers in order for them to assist each of them personally. Therefore make sure
the floor remains dry, clean, and non-slippery since this might affect the work ethic of
the restaurant's personnel.