ERGONOMICS

Canteen designing for 100 people

DEFINITION
• Ergonomics is an engineering discipline that addresses the effect work environments and tasks have on the employee. • Ergonomics involves workstation set-up and design, body posture, prevention of computer-related injuries and more.

PROBLEM: Disorganised floor plan
• Usually a canteen is where many will be to have their meal • The place tend to get very crowed • Lack of chairs • Often lack of space to walk between tables • Irregular spacing of tables • Queues are disorganised and blocks walking path • Seats are too near the food stalls • No external washing basin, for washing hands, except in the restrooms • Restrooms are some distance away from canteen

DIMENSIONS CONSIDERED
• Single Entry 2-seater table

• low cost of the seat component allows economical replacement •available as a free standing chair •38mm bull-nosed hardwood edge

Single Entry Dimension (mm)

Length Table & Chairs 610

DIMENSIONS CONSIDERED
• Single Entry 4-seater Table

•complete protection of inside seat and firm back •available as a free standing chair •with unique adjustable foot •bull-nosed edge (not sharp)

Single Entry Dimensio ns (mm)

Length Table & Chairs 1100

Width Table & Chairs 1610

THINGS TO IMPROVE
• Better allocation of tables and chairs • A pool of stools for extra accomodation • Give more space for queue • Spacing between every table should be appropriate

EXIT

STALL STALL S S

EXIT

PROPOSED DESIGN

r te ea -s 8

s le b ta

EXIT

Wider queue range Wider queue range

6-seater tables

4-seater tables 1-seater tables

STALL STALL S S

Wider walkway

Restroom, Basin and Washing area

2-seater tables Extra stools
EXIT

PROPOSED DESIGN

Loading/ Unloading access for stalls

IMPROVEMENT EFFECTS
• • • • • • • • • • Makes movement in the canteens more efficient Queues will be organized and no mixed up encountered. Easier to locate and set rendezvous Sufficient spacing result in faster clearing up of tables Easier access to independent basins Able to hold more people when necessary Larger tables located at corners to minimise noise levels Readily available restrooms Different seating accommodation for different group sizes Easier loading/unloading access instead of using main entrances

CONCLUSION
• • • • • Smooth flowing Customer satisfaction Better service of canteen staff Higher employee morale Attraction of more customers

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