JOHN B. LACSON FOUNDATION MARITIME UNIVERSITY-MOLO, INC.

COLLEGE OF BUSINESS
Bachelor of Science in Cruise Ship Management

LEARNING MODULE
Ergonomics and Facilities Planning in the
Hospitality Industry
(HPC-EFP)

Name: ______________________________________
Year & Section: ______________________________________
Contact Number: ______________________________________
Email: ______________________________________
Instructor: ______________________________________

Authored by:
FEBE ROSEL. TORRES, MHM
HOW TO USE THIS MODULE
Welcome!

Ergonomics and Facilities Planning in the Hospitality industry is a

Hospitality Core course designed by CHED that will develop knowledge, skills
and attitudes of students in ensuring the work environment of the organization
fits the industry professional. The topics include: Planning and designing
workstations to create efficient and effective workplaces; Selecting workstation
furnishings to provide flexibility and adapting for workers; Designing lighting for
proper illumination on work areas; and Creating work areas where noise is
controlled for normal operation to be done in the work station.

This module is a self-contained and self-sufficient unit of instruction for a

learner to achieve the set of systematically organized learning opportunities and
well-defined outcomes per unit. There are units with compact detailed
information and some where the learner has to conduct further research
through guided assessments to further his insights on the given topics. It is
also designed to foster teamwork and cooperation in answering important case
questions that is very necessary in the future workplace. Moreover, additional
resources at the end of each unit provide further definitions of key terms and
information for further reading.

After successfully completing each unit of this module, you should be able
to comprehend and analyze the introduced concepts and discussions devoted to
the respective topics. Assessment tools given at the end of every unit should be
diligently accomplished to build learner competencies and measure knowledge.

Outputs shall be submitted to the instructor/facilitator for checking, evaluation

and recording. Outputs shall serve as the learner’s proof for grading. You
should always review the information sheets and be ready for duly scheduled
unit quizzes and periodic examinations.

Should you need further assistance, do not hesitate to communicate your

concerns to the class instructor.
COURSE CODE & TITLE: HPC EFP

ERGONOMICS AND FACILITIES PLANNING IN THE HOSPITALITY

INDUSTRY

Course Intended Learning Outcomes

At the end of the course, you shall be able to:

1. describe the concept of ergonomics in hospitality facilities planning and

design;

2. discuss and analyze concepts in planning and designing workstations to

create efficient and effective workplaces;

3. discuss and analyze concepts in selecting workstation furnishings to provide

flexibility and adapting for workers;

4. describe analyze concepts in designing lighting for proper illumination on

work areas;

5. describe and analyze concepts in creating work areas where noise is

controlled for normal operation to be done in the work station; and

6. create a building plan for a desired hospitality facility.

Introduction
Why do I have to take up this subject? What is the relevance of ergonomics in the
hospitality industry? Why is facilities planning and management necessary for hospitality students?
These are maybe the most important questions every student has to reflect upon starting off in
exploring this course. This is another challeging subject that will make the students para-
ergonomist, para-architects and even para-engineers (from civil, electrical to mechanical) and be
familiar with the basic terminologies they used in their specific field. This subject will open the mind
of students to understand better the concept of an efficient and effective workplace (workstation
specifically).

The concept of ergonomics withstand with the idea of an ideal workplace that is functional
and efficient to the workers, with proper lighting, ventilation, noise reduction and even how they
will handle the tasks effectively in their built environment in which proper planning and good
architecture is required. Better work performance and efficiency in the practice of work is the
essential purpose in the study of ergonomics and the hospitality industry, being a people industry
needs this concept to enhance productivity of its workers.

We need to start seeing ourselves as part of the solution, rather than part of the problem,
and we need to realize we do not own businesses, buildings or homes permanently. We are only
stewards occupying this planet for a brief instant before we pass everything onto the next
generation. We must ask ourselves, have we made things better for the next generation, or have we
made it worse than we found it (Jones & Zemke, 2010)?
 WELCOME TO PRELIM!
You will be trained with the different technological tools, thus, make sure
to keep yourself updated and keep up with the changing times.
This Prelim, you will be learning the concepts of ergonomics, hospitality
facilities, and impacts of facilities management. You will be familiarizing with
the importance of the use of different safety and security features of building
facilities with the concept of ergonomics. Make sure to get acquainted with
these concepts to help you in your future business ideas and improvements in
your workplace environment in your future job in the industry

Let’s learn together in exploring the ergonomics and facilities

planning in the Hospitality and Tourism Industry!
COURSE OUTLINE FOR PRELIM TERM
Unit I: Ergonomics Overview
Unit II: Hospitality Facilities
Unit III: Impact of Facilities Management

LEARNING OUTCOMES
In this unit, you should be able
to:
 define ergonomics, design,
facilities planning and other
relevant terms; and
 discuss the Material Safety
Data Sheet.

Unit I:
Ergonomics Overview
INTRODUCTION
Imagine working in a noisy and hot workspace with lights flickering and tables are
high to reach while sitting and chairs too low for sitting. Would you work in a workplace with
those conditions? Ergonomics is a concern for occupational health and safety of workers and
creating an ergonomically planned workspace matter. The comfort and well-being of the
employees must be taken into account for an effective and efficient flow of work and to
reach the best potential of each workers that also affects their performance.

Figure 1. Google, Company with the best working environment

Source: https://blogs.ubc.ca/mariaperuyero/2014/11/10/google-company-with-best-working-environment/

Ergonomics deals with the design of office furniture to increase efficiency and comfort
in the working environment. Nobody likes having to sit at a desk in a stiff chair for 8 hours.
Nor does anyone want to crane their neck at a computer that sits too low or too high on their
desk. According to the Occupational Health and Safety Administration, there is no
requirement that your employer provide ergonomic furniture such as desks or chairs, but
under the General Duty Clause § 5(a)(1), they do have an obligation to keep the workplace
free and clear of hazards, which includes ergonomic hazards. Ergonomic hazards can take
different forms, but typically the hazards result in musculoskeletal disorders. Bending down,
reaching overhead, heavy lifting, awkward body posture, or repetitive tasks can all be
ergonomic hazards and increase chances of injury. Common sense tells us that sitting in a
chair without the proper back support for 8 hours a day/5 days a week can be a significant
cause of back pain—one that can be eliminated (. Proper
 Implementing ergonomically sound accommodations can be daunting to employers
because of the cost, however employers should have a policy for ergonomic equipment,
whether it is offered to all employees universally or only to those who perform certain job
tasks.

ERGONOMICS

Ergonomics (or human factors) is the scientific discipline concerned with the
understanding of interactions among humans and other elements of a system, and the
profession that applies theory, principles, data and methods to design in order to optimize
human well-being and overall system performance (IEA, n.d.)
Practitioners of ergonomics and ergonomists contribute to the design and evaluation
of tasks, jobs, products, environments and systems in order to make them compatible with
the needs, abilities and limitations of people. Practicing ergonomists must have a broad
understanding of the full scope of the discipline. That is, ergonomics promotes a holistic
approach in which considerations of physical, cognitive, social, organizational, environmental
and other relevant factors are taken into account. Ergonomists often work in particular
economic sectors or application domains. Application domains are not mutually exclusive and
they evolve constantly; new ones are created and old ones take on new perspectives.
There exist domains of specialization within the discipline, which represent deeper
competencies in specific human attributes or characteristics of human interaction. (IEA, n.d.).

Figure 2: Ergonomics
Source:
https://www.wshc.sg/wps/portal/!ut/p/a1/04_Sj9CPykssy0xPLMnMz0vMAfGjzOJ9_E1MjByDDbzdPUIMDRyNfA08QsyNDYPNTIAKInErcA4zJk6
_AQ7gaEBIf7h-FD4lYBeAFeCxwks_Kj0nPwns3UjHvCRji3T9qKLUtNSi1CK90iKgcEZJSUGxlaqBqkF5ebleen5-ek6qXnJ-rqoBNi0Z-cUl-
hGoKvULckMjDLJMc8p8HBUBf10x_A!!/dl5/d5/L2dBISEvZ0FBIS9nQSEh/?action=cmsPublicView&friendlyUrl=Ergonomics

Definition and Applications

The word ergonomics — “the science of work” is derived from the Greek ergon (work)
and nomos (laws). Ergonomics (or human factors) is the scientific discipline concerned with
the understanding of interactions among humans and other elements of a system, and the
profession that applies theory, principles, data, and methods to design in order to optimize
human well-being and overall system performance (ratified by the IEA Council, 2000). The
terms ergonomics and human factors are often used interchangeably or as a unit (e.g.,
human factors/ergonomics – HF/E or E/HF), a practice that is adopted by the IEA (IEA, n.d.).

Figure 3: Human Factors/ Ergonomics

Source: https://iea.cc/what-is-ergonomics/

HF/E Principles
HF/E principles are rooted in sociotechnical values. HF/E participatory design principles
and methodologies apply across the design of tasks, jobs, products, environments, industries
and types of work. HF/E principles are rooted in essential core values:2,3

 humans as assets
 technology as a tool to assist humans,
 promotion of quality of life,
 respect for individual differences, and
 responsibility to all stakeholders.
Figure 4: Human Factors/ Ergonomics Principles
Source: https://iea.cc/what-is-ergonomics/

HF/E simultaneously contributes to the economic health of organizations by enhancing

worker wellbeing, capability and sustainability, maximizing performance, and reducing direct
costs as well as indirect costs from productivity losses, quality deficiencies, and employee
turnover. Workplaces that are designed with HF/E principles have better employee
performance and produce better business results. HF/E design in work systems is simply and
unquestionably good business (IEA, n.d.)

Figure 5: Human Factors/ Ergonomics Process

Source: https://iea.cc/what-is-ergonomics/

Domains of Specialization of Ergonomics

Physical ergonomics is concerned with human anatomical, anthropometric, physiological

and biomechanical characteristics as they relate to physical activity. It deals with working
postures, materials handling, repetitive movements, work related musculoskeletal disorders,
workplace layout, safety and health.

Cognitive ergonomics is concerned with mental processes, such as perception, memory,

reasoning, and motor response, as they affect interactions among humans and other
elements of a system. It deals with mental workload, decision-making, skilled performance,
human-computer interaction, human reliability, work stress and training as these may relate
to human-system design.

Organizational ergonomics is concerned with the optimization of sociotechnical systems,

including their organizational structures, policies, and processes. It deals with communication,
crew resource management, work design, design of working times, teamwork, participatory
design, community ergonomics, cooperative work, new work paradigms, virtual organizations,
telework, and quality management

Ergonomics helps harmonize things that interact with people in terms

of people’s needs, abilities and limitations.
 ACTIVITY

With a group (5-7 members), answer the following:

What do you think will happen to the workers if ergonomics in the
workplace is not considered or neglected by the management? Do
you think ergonomics is the only way to build a healthier and
happier workplace?

Material Safety Data Sheet (MSDS)

A ship has to carry different types of cargo which includes oil cargo, chemical cargo, and
cargo in gaseous form. These types of goods are hazardous for marine environment as well
as for the health of seafarer. Apart from carrying cargo, the ship carries different types of
chemicals and solutions which are used for several marine operations. A Material Safety Data
Sheet is provided for such cargo and also for chemicals carried onboard which are used for
maintenance purpose.

Hazards on board Ship

Goods present on board ship that can be hazardous to the ship and its crew are:

 Different hazardous goods like fuel oil, lube oil, chemicals, LNG, LPG etc.

 Cargo carried in containers under IMDG code.

 Fuel oil and lube oil carried as a bunker are also hazardous in nature and can harm humans
and environment

 For maintenance and operational purpose, different kinds of chemicals are used onboard
which can be hazardous. They are mostly used as cleaning agents, for water treatments, for
dosing in fuels and as an additive in sanitation systems (Wankhede, 2014).

Purpose of MSDS
 Source: Material Safety Data Sheet or MSDS Used on Ships (deckofficer.ru)

MSDS is carried onboard for ensuring the safety of marine environment and seafarers. It
provides useful and accessible information on the product carried on board, either as a cargo
or for operational purposes. MSDS is to be carried out for all individual hazardous material
carried on board along with proper personal protective equipments (PPE) so that in the time
of emergency, appropriate procedures and swift response can be achieved in that situation
(Wankhede, 2014).

Legislative Requirements
As per SOLAS regulation 5-1 complying with ISM code, Merchant ships are mandates to carry
MSDS onboard, if ships are carrying a MARPOL Annex I Cargo or bunker onboard.

Content of MSDS

 Hazard Identification along with identification of the mixture or content

 Composition or information of the ingredients
 Fire fighting measures
 First aid measures
 Accidental release measure.
 Handling and storage criteria.
 Personal protection and exposal control methods
 Chemical and physical properties of the mixture.
 Information about the toxicity of the material.
 Ecological and Disposal information
 Transport and regulatory information.
 Additional information on the preparation and revision of MSDS.

OSH (Occupational Safety and Health Standards ) on

the Philippines
RA 11058 “An Act Strengthening Compliance with Occupational Safety and
Health Standards and Providing Penalties for Violations Thereof” and its IRR (D.O.
198-18 is a law that protects employees and employers on occupational safety and health
that must be adhered to by employers.

Open this link: http://www.oshc.dole.gov.ph/images/Files/OSH-Standards-2020-Edition.pdf

ACTIVITY

With a group (5-7 members), answer the following:

1. Why MSDS is important for a workplace?’
2. Research for a sample MSDS used in a cruise ship or hotel.
Discuss what have you learned from it.
3. Why OHS Law is important for you?
Laboratory Activities
Activity Schedules will
be discussed by the
teacher.
Please refer to your
Course Guide.

Ergonomics or
Human Factors
In Focus
Objective: To appreciate the concept of ergonomics and identify an
ergonomically made workplace from not.
Materials Laptop and Phone
Standard Requirements Photos and videos or ergonomically made workplaces
Instruction:
Action Required: Compile a photo or make a video of an ergonomically made
workplace (any establishment, not only hotels, but also offices
or buildings that are ergonomically designed)
Criteria for Evaluation: Timeliness 6 pts _____
Design and Creativity 6 pts _____
Attitude Toward Task 6 pts _____
Knowledge on the topic 6 pts _____
Compilation 6 pts _____

Rubric For Evaluation: TOTAL 30 pts_____

CRITERIA 1 2 3 4 5 6 SCORE
 Timeliness Group not Few Group was Group was Group was Group was
able to members able to able to able to able to
submit was able to submit 2 submit 1 submit late submit on
submit 2 days after day after time
days after deadline deadline
deadline

Design and Work is not Work is not Work is Work is Work is Work is
Creativity creative creative creative quite creative very
and not and and creative and and creative and
designed designed designed designed designed designed
originally fair well satisfactory originally originally
and bad good satisfactory

Attitude Group is Group is Group is Group is not Group is Group is

Toward not diligent not diligent diligent but diligent not diligent very willing
Task and no with little with no but with and with
interest in interest in interest in interest in high
the activity the activity the activity the activity interest in
the activity

Knowledge Students Students Students Students Students Students

on MS has no has fair has little has good has very has very
Word knowledge knowledge knowledge knowledge good well-versed
knowledge knowledge

Class Report is Report is Report is Report is All All Members

Report not done done by done by done by all Members contribute
only 1 few members contribute to the
member of members and to the report and
the group and reporter is report and reporter
reporter is poor in reporter done very
bad in discussion done good good in
discussion in discussion
discussion

TOTAL
SCORE

Advise on Areas for

Improvement:

Total Score/ Rating:

Date Performed:
References and Online Resources
Jones, 2010. Managing the Built Environment in Hospitality Facilities. NJ, USA: Pearson
Prentice Hall.
Stipanuk, D. (2006). Hospitality Facilities Management and Design, Third Edition. Michigan,
USA: Educational Institute of the American Hotel and Lodging Association.
Avermaete, T. & Massey, A. (2013). Hotel lobbies and lounges. New York, USA: Routledge.
Micieta, B., Dulina, L., and Smutna, M. (2011). New approach of ergonomics workplace
design. Annals of DAAAM & Proceedings of DAAAM International, Vol.22, No.1
Ousnamer, M. (1997). Ergonomics teams: practical applications of resources or a waste of
time. IIE Solutions
Internet Sites:
Ergonomics in Hospitality Industry:
Ergonomics Tips for the hospitality industry.preventing injuries to dishwashers Retrieved from
https://safetyresourcesblog.files.wordpress.com/2014/11/ergonomics-dishwashers.pdf
Orsborn, M (2007). The inside story on hospitality facilities. Buildings.com Retrieved from
https://www.buildings.com/article-details/articleid/3583/title/the-inside-story-on-
hospitality-facilities
Nomberg B. (2017). workplace ergonomics: does my employer have to provide comfort in
the workplace? . nomberglaw.com. Retrieved from
https://www.nomberglaw.com/blog/workplace-ergonomics-does-my-employer-have-to-
provide-comfort-in-the-workplace/
OHS Standards 2020 Edition. Retrieved from https://oshc.dole.gov.ph/images/Files/OSH-
Standards-2020-Edition.pdf
OHS Law. https://bwc.dole.gov.ph/osh-law
 LEARNING OUTCOMES
In this unit, you should be able
to:
 identify the different areas in a
hotel, cruise ship, restaurant,
resort, bar and other hospitality
facilities
 Familiarize and conceptualize a
floor plan/ deck plan and
formulate a Building Plan

Unit II:
Hospitality Facilities
INTRODUCTION
The role of the facility in the continued profitability and well-being of the business is
commonly recognized by those in the hospitality industry (Jones, 2010). it is important to
realize that successful planning and design of the hospitality facility will either make or break
the hospitality business. Facilities manager has bigger roles as the other managers of the
facility in which these facilities has to be built and maintained to serve its purposes as a
hospitality facility that can serve the guests’ needs.

Concept of Design
Design it is the creation of a plan or convention for the construction of an object,
system or measurable human interaction. Designing often necessitates considering the
aesthetic, functional, economic, and sociopolitical dimensions of both the design object and
design process. It may involve considerable research, thought, modelling,
interactive adjustment, and re-design

Facilities Planning
It involves:
 Building
 Layout
 Retrofitting
 Designing

It is a complex and broad subject that cuts across several engineering disciplines and it
determines how physical assets support the facility objective

Objectives of Facilities Planning

 Effectively utilizing people, equipment, space, energy
 Provide for continuous improvement throughout facility life cycle
 Promote user safety and satisfaction
 Facilitate productivity gains and cost reduction
 Promote ease of maintenance

Engineering and Architecture in Hospitality Facilities

The importance of the engineering function is not properly communicated to all
employees in many firms, and these are still people who are compartmentalized in their
approach to their jobs. They believe engineering functions are, not my job. Engineering
often falls prey to Hertzberg infamous hygiene factor phenomenon. The two-factor
theory (also known as Herzberg's motivation-hygiene theory and dual-factor theory) states
that there are certain factors in the workplace that cause job satisfaction while a separate set
of factors cause dissatisfaction, all of which act independently of each other. It was
developed by psychologist Frederick Herzberg (wikipedia.com). They provide many hygiene
factors such as upkeep. Light, air, warmth, and, or course, water.

Engineering vs Architecture
Engineering is the application of science and mathematics by which the properties of
matter and the sources of energy in nature are made useful to people. It is the design and
manufacture of complex products.

On the other hand, architecture is the art or practice of designing and building structures
and especially habitable ones. It is the formation or construction resulting from or as if from
a conscious act.

The design of hospitality facilities lies in the hands of the architects and the builders, the
engineers, make it possible that will translate to the satisfaction of the guest and the success
of the service delivery with the effective and efficient workers delivering the guest their best
service. How a hospitality establishment is designed and built are with the teamwork of the
architect, engineers, and laborers. We have to realize that it is them who makes our
workplace and made them the best for us.

Areas in a hotel, cruise ship, restaurant, resort, bar and other hospitality facilities

Source: https://www.vecontracting.com/sites/default/files/hotel-collage.png
Floor plan/ deck plan

Source: www.cruisedeckplans.com-deckplan.php-ship=Arcadia.png (3700×2712)

Hospitality Areas:

 Lobby

Source: Cruise Ind: Image (wordpress.com)

 Employees quarter’s or crew cabin/ Dressing Area and

Washroom
 Source: https://cruiseradio.net/wp-content/uploads/2018/04/IMG_4937-1030x773.jpg

 Housekeeping Pantry

Source: 574644055055-1024x683.jpg (1024×683) (holacrew.com)

  Business Center/ Meeting Venues

Source: business-center-230.jpg (650×433) (yangtze-river-cruises.com)

 Front Desk/Reception

Source: http://beyondships.com/sitebuilder/images/1_front_desk4-600x450.jpg
  Gym/ Recreational Facilities Area

Source: slideshow_C__intro_07_28_W_MS_EUROPA_Fitness_Area.jpg (1020×510)

(dgln9niowovwz.cloudfront.net)

Source: os-travel-cruise-millennials-20140822 (2048×1361) (trbimg.com)

 Function area

Source: https://content.iglucruise.com/images/carnival-dream_i4861268.jpg

 Kitchen

Source: https://upload.wikimedia.org/wikipedia/commons/2/24/Cruise_Ship_Kitchen1.jpg
 Accommodation (rooms)

Source: http://www.thetravelmagazine.net/wp-content/uploads/10_Superior-Suite.jpg

 Dining Area/ Restaurant

Source: IMG_6613.jpg (630×420) (insidercruisetips.com)

ACTIVITY

Individually, describe a hospitality establishment’s facility in terms of design,

ergonomics, and its floor plan/ building plan. Attach some of the hospitality
facility’s overall facilities photos. Make description in PPT Presentation.

Activity Schedules
will be discussed by
Laboratory Activity the teacher.
Please refer to your
Course Guide.

Hospitality
Facilities
Objective: To be able to describe a hospitality facility especially a cruise ship
or hotel in full details
Materials Laptop / Computer
Standard Requirements Photos and Report of a hospitality facility
Instruction: In a group of 5 members, present designs of the following area of
the hotel. Discuss the materials and concepts of the design used
with the architects and engineers or name of the designing
company. To be made in PPT Presentation
Action Required: Research of Cruise
Criteria for Evaluation: Document / Paper Output 15 pts _____
Interview Excerpts and Presentation 15 pts _____
Class Report 10 pts _____
Rubric for Evaluation

TOTAL 40 pts_______
CRITER 5 7 9 10 12 15 SCORE
IA
Docum Group Group Group Group Group Group
ent Docum Documen Documen Documen Documen Documen
ent is t is t is t is done t is done t is well
not carefully carefully following following and
done done not done few some carefully
but following following instructio instructio done
made instructio some ns only ns following
few ns instructio properly instructio
 pages properly ns ns
properly
Intervie Intervie Interview Interview Interview Interview Interview
w w is not is done is done is not is done is done
Excerpt done but properly done with by the by the
s without but only care with group group
evidence few by few with properly
of members members evidence and with
conversat involve in of the of evidence
ion with the group conversat of
the group evidence with ion with conversat
of evidence the group ion with
conversat of the group
ion with conversat
the group ion with
the group
Class Report Report is All All
Report is not done by Members Members
done only 1 contribute contribute
member to the to the
of the report report
group and and
reporter reporter
done done very
good in good in
discussion discussion
TOTAL
SCORE
Advise on Areas for
Improvement:
Total Score/ Rating:
Date Performed:

References and Online Resources

Jones, T. and Zemke, D. (2010). Managing the Built Environment in Hospitality Facilities. NJ,
USA: Pearson Prentice Hall.
Stipanuk, D. (2006). Hospitality Facilities Management and Design, Third Edition. Michigan,
USA: Educational Institute of the American Hotel and Lodging Association.
Foz, V. (2005). The national building code of the Philippines and its revised implementing
rules and regulations. Philippine Law Gazette.

Photos
blue outdoor pool photo – Free Hotel Image on Unsplash
 LEARNING
OUTCOMES
In this unit, you should be
able to:

 discover what is a wrd

processor, its functions
and word processing in
hospitality and tourism
industry;
 discuss the spreadsheet,
its features, functions,
Unit III: and applications to
hospitality industry.

Impact of Facilities
Management
INTRODUCTION
The building is the primary asset for the company. Protecting the asset and
maximizing the profit potentials is one of management’s greatest responsibilities. Hospitality
buildings are maintained at a great cost of the business. The annual maintenance of a hotel
will average 5% of the revenue generated by the property. The annual maintenance of utility
costs incurred by the hotel, which will average 4% of annual revenues. Global energy
shortages will precipitated of annual growth of energy costs in coming years (Thomas, 2010).

What is Facilities Management?

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.

It is a professional management discipline focused upon the efficient and effective

delivery of support services for the organizations that it serves. The ISO defines FM as the
organizational function which integrates people, place and process within the built
environment with the purpose of improving the quality of life of people and the productivity
of the core business. The European standard for facilities management defines it as "the
integration of processes within an organization to maintain and develop the agreed services
which support and improve the effectiveness of its primary activities (Wikipedia, n.d.)

The Cost of Doing Business

o Cost of Construction vs Cost of Maintenance
o Life Cycle Cost Analysis
o Hospitality Industry Cost Averages
ACTIVITY

In a group of 10-12 members, discuss the following through examples:

 Cost of Construction vs Cost of Maintenance

 Life Cycle Cost Analysis
 Hospitality Industry Cost Averages
CARE TO SAY SAY SOMETHING?

“One must spend time and money

to save time and money”

Building Related Costs

 Initial Cost – Purchase, Acquisition, Construction Cost

o Consist of the land, the building and all of the fixtures, furnishings, and
equipment necessary for the operation of the business.
o Land is included because there might be site alternatives available design phase
 Energy or Fuel or Utility Cost
o Are based on estimated consumption , current rates, and price projections in
the design phase.
o Assumptions have to be made about the occupancy rates in lodging , and
number of estimated covers served in a restaurant
o Operating schedules must also be considered
o Quotes of current energy prices from local utilities should take into account the
proper rate category, rate structure, any seasonal or time-of-the-day rate
differentials, and demand charges to obtain a estimate as close as possible to
an actual energy cost
 Property Operation, Maintenance and Repair (OMR) Cost
o Vary widely from facility to facility, even when the facilities are similar in age
and type.
o Prevailing wage rates, union contracts, and historical costs of supplies and parts
must be considered

 Replacement Cost
o Depend on the estimated life of the original building systems and also the
estimated period under study
o The number and timing of replacements can be estimated
o The same sources of the original systems and their costs are used as the base
costs for replacements
  Residual Values- Resale or Salvage Values, or Disposal Cost
o Of a system (or component) is its remaining value at the end of the study
period or at the time its replaced during the study period
o It can be based on value in place, resale value, salvage value or scrap value,
net of any selling, conversion or disposal costs

 Finance Charges – Loan Interest Payments

o The non-monetary benefits or costs
The economic value of these items cannot be estimated; therefore they cannot
be added in

 Non-Monetary Benefits or Costs

Case of Pizza Oven A and B:

The Engineering Department

They are most impacted by new laws and regulations in the operation
laws in the use of energy, chemicals, fire safety, and the environment have impacted this
department.
ACTIVITY

CASE ACTIVITY QUESTION: Imagine you are the new general manager of a full
service hotel and you are about to have your first meeting with your chief
engineer and architect. Make a list of questions (2 questions) you would pose to
the chief engineer at that meeting and explain why you have asked that
question.
Given 10 minutes, formulate your questions and discuss to the class.

Budgets, Blueprints, Benchmarks and Forms

 Tools used by the engineer to carry out the engineering department’s assigned
responsibilities
 Engineers prepare annual budgets
 Budgets are integral part of the planning process

Budgets
 Pre-Opening Budget
One-time affair . He purchase of all the necessary tools and supplies for the
engineering department prior to a property’s opening can be an extraordinary sum
 These expenses are often amortized over a number of years (3-5 yrs) to reflect the
matching principle of accounting which holed the expenses should be matched with
the revenue
 Expenses should be recognized when revenues occur so that a better evaluation can
be made of the business’ profitability and performance

 Annual Budget
 Preparation of these budgets is a major responsibility of the Director of Facilities
 Preparation often begins in the last quarter of the fiscal year and may take the
director months to complete, revise and resubmit
 The process maybe repeated several times before finally approved

Property Operation and Maintenance

3 major categories: LABOR (includes wages and benefits), SUPPLIES (equipment parts and
tools to chemicals used), OUTSIDE CONTRACTOR FEES (outsourcing, for maintenance
performed by entities that are not employees of the property
Utilities – have category for type of energy used by the property, water and sewage
charges and solid waste disposal fees, and electricity fee (largest)
Capital Expenditures – for capital goods like flooring, equipment, plumbing, furniture,
plumbing fixture, etc.

Blueprints
 The craft of the technical drawing, also known as the drafting, enables architects and
engineers to create accurate representation of three-dimensional objects on a two-
dimensional plane
 These drawings are no longer blue
The cyanotype printing process which makes the white lines on blue paper was
invented in the 19th century
 Today, building renderings and equipment schematics are often produced through the
aid of computer programs like CADD (computer assisted design and drafting)

Elevation Plan

 Typically four (4) for a building showing the front, rear and two (2) sides of the
exterior of the building
  It resembles a photograph of a building taken from a head-on (2 dimensional)
perspective and is also drawn to scale

Mechanical Plan

Shows plumbing fixtures and water flow in a building such as HVAC equipment and ductwork
drawn to scale
Electrical Plan

Counterpart of mechanical plan

Layout which shows the location of wiring, outlets, electrical equipment, and permanent
lighting fixtures

Perspective Projection

Renders 3-dimensional image in a 2-dimensional plane.

Enable building owners and operators to visualize what a completed building will actually look
like.
Detail View

Shows construction details that cannot be shown clearly enough in a floor plan
Can be referenced in a floor plan that will show contractors exactly what needed to be done
in the construction of an element

Section Plan

Cutaways may be either vertical or horizontal

Essential in visualizing what is contained within the structure such as placement of an
insulation wall
Plot or Survey Plan

Are bird’s eye view of both the facility and the property
Difference: survey plan is done by c certified licensed surveyor and can serve as a legal
description of the property
CONTOUR LINES show the elevation above or below
BENCHMARKS on plot or survey plan; a point on position is known to a high degree of
accuracy and normally marked in some way. They are used by land surveyors, engineers,
map makers, builders and other professionals who need an accurate answer to the question:
Where? Many of these markers are prt of the geodetic control network

Equipment Schematics

Show the wiring, fuses, switches, solenoids, and relays on a piece of equipment
These drawings are invaluable when performing preventive maintenance, or when a
malfunction occurs and a technician attempts to troubleshoot the problem

BLUEPRINTS Importance and Challenges

Enable contractors to build the facility

For remodeling and renovation
Blueprints can be misleading if they do not reflect subsequent changes to the property from
the original construction
Can cause delays and safety issues
Often lost and damaged over the years through improper storage and handling
Benchmarks
 Set of tools used to manage the facility
 They allow comparisons to be made on the building’s performance such as utility
usage or efficiency, staffing levels, maintenance and efficiencies
 Can be compared to other hotels or sister hotels (longitudinal comparison- done over
a period of time)
 Can be stated in dollars, percentage or a host of different measures such as square
feet, killowatts or BTU (British Thermal Units)
 Energy Benchmarks (Energy Star program) –US Hotels

Department Forms

ACTIVITY

With a partner, Identify the uses of the forms in t east 2 sentences :

 Work/Job Order or Work Request
 Emergency Maintenance Request
 Routine Maintenance Request
 Maintenance Log
 Inventory records
 Energy records
 Schedules
 Equipment data cards
 Room data cards
 Assorted flowcharts
 Checklists/punchlists
 Standard operating procedures
 Material safety data sheet

Issues and Trends in Facilities Management

 Global climate change

 Impact of global warming

 Sustainability

 Certification
 o Types of certification: self-certification, affiliated certification and third-party
certification

o Accreditation: ISO is not an acronym according to International Organization for

Standardization (it derived from Greek isos, meaning equal)

 Green Certification

 Accessibility

 Application of new technologies to hospitality facilities

 Impact of economy in building maintenance

 Presence and transmission of pathogenic organisms in hospitality facilities

Growing concern over the health of building occupants exposed to man-made

pollutants
(Jones, 2010)

Laboratory Activities
Activity Schedules
will be discussed by
the teacher.
Please refer to your
Course Guide.

Impact of
Facilities
Management
Objective: To be able to identify the impact of facilities management

Materials
Standard Impact of facilities management in the hospitality industry
Requirements
Instruction: Interview an engineer, architect or a hotel or the hotel manager through
any platform or face-to-face
Action Required: Interview an engineer or architect of a hotel or the hotel manager and
identify the impact of proper facilities management and be able to
 communicate with the architects and engineers and why they matter to
the hospitality business.
Criteria for Timeliness 6 pts _____
Evaluation: Design and Creativity 6 pts _____
Attitude Toward Task 6 pts _____
Knowledge on MS Word 6 pts _____
Class Report 6 pts _____

TOTAL 30 pts_____
Rubric for
Evaluation
CRITERIA 1 2 3 4 5 6 SCORE

Timeliness Group not Few Group was Group was Group was Group was
able to members able to able to able to able to
submit was able submit 2 submit 1 submit submit on
to submit days after day after late time
2 days deadline deadline
after
deadline

Design Work is Work is Work is Work is Work is Work is

and not not creative quite creative very
Creativity creative creative and creative and creative
and not and designed and designed and
designed designed well designed originally designed
originally fair satisfactory good originally
and bad satisfactory

Attitude Group is Group is Group is Group is Group is Group is

Toward not not diligent not diligent not very willing
Task diligent diligent but with diligent and with
and no with little no interest but with high
interest in interest in in the interest in interest in
the activity the activity activity the activity the activity
 Knowledge Students Students Students Students Students Students
on MS has no has fair has little has good has very has very
Word knowledge knowledge knowledge knowledge good well-versed
knowledge knowledge

Class Report is Report is Report is Report is All All

Report not done done by done by done by all Members Members
only 1 few members contribute contribute
member of members and to the to the
the group and reporter is report and report and
reporter is poor in reporter reporter
bad in discussion done good done very
discussion in good in
discussion discussion

TOTAL
SCORE

Advise on Areas
for
Improvement:
Total Score/
Rating:
Date Performed:
References and Online Resources

Jones, T. and Zemke, D. (2010). Managing the Built Environment in Hospitality Facilities. NJ,
USA: Pearson Prentice Hall.
Stipanuk, D. (2006). Hospitality Facilities Management and Design, Third Edition. Michigan,
USA: Educational Institute of the American Hotel and Lodging Association.
Foz, V. (2005). The national building code of the Philippines and its revised implementing
rules and regulations. Philippine Law Gazette.
https://www.buildings.com/article-details/articleid/3583/title/the-inside-story-
on-hospitality-facilities

Wankhede, A. (2014). MAterial Safety Data Sheet. Retrieved from deckofficer.ru:

https://deckofficer.ru/news/item/material-safety-data-sheet-or-msds-used-
on-ships

That’s it for the Prelim

Grading Period!

CONGRATULATIONS!

Pat your shoulder and say, I did

really well.
Midterms, Here I come!