WORKSTATION FACILITIES DESIGN AND THE

HOSPITALITY INDUSTRY

Ergonomics and Facilities Planning for Hospitality Industry

OBJECTIVES
• IDENTIFY THE ROLE OF WORK STATIONS IN THE HOSPITALITY INDUSTRY
• INCREASE THE LEVEL OF UNDERSTANDING AND ASSESS THE FUNCTION OF THE
FACILITY DESIGNS OF WORKSTATIONS
• EVALUATE THE RELATIONSHIP OF THE DIFFERENT WORKSTATIONS TO DELIVER
SERVICES BOTH IN QUANTITY AND QUALITY
GENERAL DIVISION OF A FACILITY IN
THE HOSPITALITY AND TOURISM
INDUSTRY
• FRONT-OF-THE-HOUSE (FOH)-AREAS WHERE CLIENTS HAVE GREAT
EXPOSURE, SHOULD BE DECORATED TO SET THE CONCEPT AND
THE AMBIANCE

• BACK-OF-THE-HOUSE (BOH)-SPACES THAT CATER TO ALL THE

BEHIND THE SCENCES ACTIVITIES
ANTHROPOMETRY
• SCIENCE IN OBTAINING A SYSTEMATIC MEASUREMENT OF THE HUMAN BODY
• INCLUDES THE SIZE OF THE HEAD, REACH OF ARMS AND EXTENT OF LEGS, SCARS AND
OTHER DISTINGUISHING MARKS AND FEATURES
• DEVELOPED BY ALPHONSE BERTILLION IN 1830
ERGONOMICS
• GREEK WORDS
ERGON (WORK AND LABOR)
NOMOS (NATURAL LAWS)
• SCIENCE OF STANDARDIZATION THROUGH HUMAN MEASUREMENTAND HUMAN
ANATOMY THAT WAS DEVELOPED WITH THE END GOAL OF PROTECTING PEOPLE IN
THEIR EVERYDAY LIVES AND AT WORK AGAINTS THE EFFECT OF THEIR TASK WHILE
PERFORMING THEIR DUTIES AND RESPONSIBILITIES
IMPORTANCE OF ERGONOMICS IN
WORKPLACE
• PROMOTES A CULTURE OF SAFETY
• IMPROVES WORKPLACE PRODUCTIVITY
• REDUCES UNNECESSARY EXPENSES
FACILITIES PLANNING
• PROCESS OF DESIGNING THE LAYOUT AND LOCATION TO PROVIDE A CONGRUENCE ON
THE ACTIVITIES OF PEOPLE, EQUIPMENT, AND FURNITURE TO ACHIEVE A DESIRED GOAL

• GOOD FACILITY DESIGN ACHIEVES ITS GOAL TO SATISFY THE SAFETY OF THE WORKERS
IN TERMS OF HANDLING, UTILIZATION OF EQUIPMENT, INCREASED QUALITY OF
DELIVERY OF GOODS AND SERVICES
FACTORS DETERMINING LAYOUT
AND DESIGN
• VERSALITY OF SPACE FOR EXPANSION OR CHANGE
• EASE OF MOVEMENT
• SAFETY
• ACCOMODATION
MAJOR SECTORS OF THE
HOSPITALITY INDUSTRY
• ACCOMMODATION AND LODGING
1. SUITES
2. RESORTS
3 LODGING

• FOOD AND BEVERAGE

• TRAVEL AND TOURISM

• ENTERTAINMENT AND RECREATION

GENERAL CLASSIFICATION OF
WORK STATIONS
• CONCIERGE AND OFFICE AREA
1. TABLE HEIGHT SHOULD BE BELOW THE ELBOW HEIGHT WHEN IN SITTING OR
STANDING POSITION
2. THE KEYBOARD SHOULD BE WITHIN THE REACH AND THE WIDTH SHOULD NOT BE
WIDER THAN THE SHOULDER
3. MONITOR SHOULD BE ADJSUTABLE TO CONFORM WITH THE EYE LEVEL OF THE
USERAND APPROXIMATELY AN ARM LENGTH AWAY TO MINIMIZE UNWANTED GLARE
4. SPECIFIC TASK CHAIR SHOULD BE USED TO FULLY SUPPORT THE BACK
5. WHEN STANDING WEIGHT SHOULD BE EVENLY DISTRIBUTED AS THE USER STANDS
TALL AND THE KEYBOARD AND MONITOR ARE AT THE SPECIFIED LEVEL
GENERAL CLASSIFICATION OF
WORK STATIONS
• KITCHEN-GENERAL TERM FOR COOKING ARE
• PRIMARY CONCERN
• PRODUCTION OF CLEAN AND SAFE FOOD
GENERAL CLASSIFICATION OF
WORK STATIONS
• KITCHEN
GENERAL RULE FOR WORKTABLE

WORK HEIGHT IN CENTIMETERS

PRECISION 95-120 CM
LIGHT 85-110 CM
HEAVY 65-95 CM
ON REST ELBOW HEIGHT
SIX PRINCIPLES IN CREATING A GOOD
COMMERCIAL KITCHEN DESIGN
• FELIXIBILITY AND MODULARITY
• SIMPLICITY
• MOVEMENT OF MATERIALS AND PERSONNEL
• MAINTENANCE AND SANITATION
• EXPEDIENT MONITORING
• SPACE EFFICIENCY AND EFFECTIVITY
GENERAL CLASSIFICATION OF
WORK STATIONS
PARTS OF THE KITCHEN

STORAGE

CLEANING/ WASHING

FOOD PREPARATION AREA

MEAL COOKING AREA

SERVICE AREA
GENERAL CLASSIFICATION OF
WORK STATIONS
• BAR
• SERVES AS AN AREA FOR ENTERTAINMENT WITH JUGGLING ACTS OF BARTENDERS
• VISUAL AESTHETICS PLUS QUICK AND EFFICIENT SERVICE THAT DOES NOT HAMPER THE
BARTENDER MOVEMENTS EQUATES A SUCCESSFUL OPERATION
GENERAL CLASSIFICATION OF
WORK STATIONS
• LAUNDRY- SHOULD HAVE SPACE FOR MACHINES, EQUIPMENTS AND STAFFS

BASIC LAUNDRY CYCLE

SORTING
WASHING
DRYING
FOLDING LINENS