1 ERGONOMICS AND FACILITIES FOR PLANNING

WEEK 1 & 2 technology and the factors that affect this

relationship.
INTRODUCTION TO HOSPITALITY FACILITIES
IMPORTANCE OF FACILITIES, PLANNING AND
PLANNING AND ERGONOMICS
HFE
Health and safety are very important for employees 1. Priority and continuing activity
and guests in tourism and hospitality 2. Work easier, improve efficiency, and render the
industry. operational system more resistant to errors that are
usually committed
Ergonomics and human comfort are also considered 3. Increase productivity and reduce costs
as part and section of the planning process. 4. Wastes such as fines and lawsuits can be avoided
by incorporating the Occupational Safety and Health
CONCEPTS OF HOSPITALITY FACILITIES and Disaster and Risk Reduction concepts
PLANNING 5. Support sustainability initiatives
6. Cut down on losses and achieve optimum
FACILITIES PLANNING profitability
- Determines how the hospitality and tourism
establishment's resources best upkeep and OBJECTIVES OF FACILITIES PLANNING
maintain the achievement of its goals and priorities. 1. Support the company's vision through appropriate
FACILITIES LAYOUT materials handling, materials control and good
- This refers to the placement of the different facility housekeeping
elements relative to the needs of employees 2. Effective utilization of resources such as
guests, suppliers and other stakeholder manpower, paraphernalia workspace and energy
FACILITY DESIGN 3. Reduced principal funds
- This refers to a specification for the creation of 4. Achieved flexibility, maintenance and ease of
facility. supervision
- Layout, facility system and handling system 5. Manpower safety and security and job satisfaction
can be assured
Layout - Refers to a plan showing the
HOSPITALITY AND TOURISM FACILITIES
organization
Hotel: Refers to a full-service accommodation
and relationship of the parts in a specific facility
with reception and guest rooms generally
Facility System - Includes structural,
offering private facilities with onsite
atmospheric and other system utilized for the normal
restaurant.
operations of each facility.
Resort: Refers to a full-service accommodation
Handling System - Consists of the elements
located in a more natural, relaxed environment with
required for facility interactions.
reception and guests rooms generally offering private
facilities with onsite restaurants
SYSTEM ANALYSIS - Refers to the discipline
Tourism Enterprises: Refers to facilities, services,
devoted to the structure and roles of the work
and attractions involved in tourism
systems that simplify processes such as work
Restaurants: Refers to any establishment offering
environment and facilities.
refreshment and/or meals to the public
HUMAN FACTORS AND ERGONOMICS (HFE) - Department Store: Refers to a store that sells or
Refers to the relationship between people, carries several lines of merchandise that are

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2 ERGONOMICS AND FACILITIES FOR PLANNING
organized into separate sections to promote service, Design of Working Environment: Ergonomics
accounting and control. involves in human lighting resistance, emissions,
Shop: Refers to a small retail establishment offering noise heating and ventilations.
a line of goods and services.
CATEGORIES OF ERGONOMICS
Sports and Recreational Club/center: Refers to
PHYSICAL ERGONOMICS
any establishment offering sports and recreational
facilities to tourist and general public - This looks at how human anatomical,
anthropometric, physiological and biochemical
Museum: Refers to an institutional establishment
characteristics relate to physical activity.
where a collection of valued objects and artifacts on
history and culture, arts, and sciences are displayed - This includes working postures, manual handling,
on exhibitions for the general public. repetitive movements, musculoskeletal disorders and
workplace layout and environment.
Training Center: Refers to any establishment that
offers one or more training programs for tourism PSYCHOLOGICAL ERGONOMICS
manpower development and is equipped with training
- Studies mental processes and how people
facilities, equipment and institutional staff.
interact with products, systems and
ERGONOMICS environments.
- This comprises mental workload, decision-
- Scientific discipline concerned with the
making, human computer interaction, human
understanding of interactions among
reliability, attitudes, stress, motivation,
humans and other elements of a system
pleasure and cultural differences
and the profession that applies theory,
principles, data and methods to design in ORGANIZATIONAL ERGONOMICS
order to optimize human well-being and
- This is about optimizing the organizational
overall system performance.
structures, policies and process of socio-
- This is a science-based discipline that
technical systems.
incorporates expertise from other subjects
- This consist of communications, work design,
such as anatomy, physiology, psychology,
staff resource management, working time
engineering and statistics to ensure that
patterns, co-operative work, quality
design match people’s strengths and abilities
management and organizational culture.
and minimized the impact of shortcomings.
WEEK 3 & 4
SCOPE OF ERGONOMICS
FOODSERVICE SYSTEM
Design of Man-Machine Systems: Ergonomics is
used to adjust such system to provide the used of the - Facility where large quantities of food
device with maximum job satisfaction and comfort intended for individual service and
and minimal physiological and mental load. consumption are routinely provided,
completely prepared.
Design of Consumer Goods and Service Systems:
- The term includes any such place regardless
Ergonomics is applicable from the design of an item;
of whether consumption is on or off premises
it should be economically sound to for protective
equipment.

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3 ERGONOMICS AND FACILITIES FOR PLANNING
and regardless of whether or not there is a Large volume of food Needs specialized
charge for the food. purchase thus cost equipment to transport
saving food
Systems differ in the following:
Duplication of labor and Traffic and truck
• Where food is prepared in relation to where it equipment is less breakdown may cause
is served. delay
• The time span between preparation and
service
READY PREPARED SYSTEM (COOK/CHILL)
• The forms of food purchased
(COOK/FREEZE)
• Methods of holding prepared foods.
• The amount and kind of labor and equipment - On premise preparation of food
required - Food is chilled / frozen for future use
- Use of food is not immediate
Types of Foodservice Systems
- Separate time for preparation and service
CONVENTIONAL SYSTEM
advantage disadvantage
- Used by smaller foodservice Peaks and valleys of Expensive since large
- Food is prepared and service in one roof food production may be cold storage is required
- Little time between preparation reduced Recipe modification is
Fewer skilled workers needed to prevent
needed structure and texture
advantage disadvantage
Stock shortage or menu changes when frozen
Flexible to change Difficult to schedule
unavailability may be Additional energy cost.
menus workers
prevented
Easy to control quality Personnel workloads
Management can
Storage space required vary thus difficult to
closely monitor menu
is lesser achieve productivity
selections, portion size
and quality and quantity
of ingredients.
COMMISSARY SYSTEM (CENTRAL
PRODUCTION SYSTEM)

- With large central production area ASSEMBLY / SERVE SYSTEM

- With centralized purchasing and delivery of
- Off premise food production
food to satellite units
- Fully prepared foods are purchased
- Final preparation and service is on satellite
- Requires only storage, final assembly,
units.
heating and serving
advantage disadvantage
advantage disadvantage
Quality control may be Contamination may be a
Lower operating cost Limited menu
more effective and problem
Lesser wastage Food quality may be
efficient
Portion control ensured affected

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4 ERGONOMICS AND FACILITIES FOR PLANNING
Requires minimal Acceptability of • Inputs – resources such as money, material,
investment in customer may be a time, equipment utilities, utilities, facilities,
equipment problem and personnel required for the system.
Higher cost of prepared • Operations – the work performed to
foods. transform raw materials into finished
products and services.
• Outputs – finished products and services of
Classification of Foodservice
an organization
• Commercial • Feedback – information on how operations
• Non-commercial – or institutional or on-site – worked or failed, or how they should be
business, government or institutional changed or modified. Provides the
organizations that operate their own management with data for decision making.
foodservice • Open system – a system that interacts with
• Military external forces in its environment. These
forces include various regulatory agencies,
The nature of foodservice operations
customers, competitors and suppliers.
MISSION STATEMENT – a summary of an
WEEK 5
organization’s purpose, customers, product and
services. ORGANIZATION AND MANAGEMENT

OBJECTIVES – specific and measurable goals or Foodservice Managements

targets of an organization.
- It is the scientific economic and effective
The system concept and approach utilization of men, money, materials time and
space to accomplish the goals of producing
SYSTEM
meals and providing services.
- A set of interdependent parts that work
Organization
together to achieve a common goal
- Organization is systems - It is subsidiary to management. It embraces
the duties of designating the departments
SUBSYSTEM – the interdependent parts of a system;
and the personnel that are to carry on the
the parts of a system
work, defining their functions and specifying
SYSTEM THEORY – viewing the organization as a the relations that are to exist between
whole made up of interdependent parts. departments and individuals.

• SYSTEMS PHILOSOPPHY – a way of THEORIES OF MANAGEMENT

thinking about phenomenon in terms of
Classical theory – a historical theory of management
wholes and parts and their interrelationships.
that focuses on tasks, structure and authority.
• SYSTEM ANALYSIS – a method of problem
solving or decision making. Human Relations Theory - a historical theory of
• SYSTEM MANAGEMENT – application of management that views the organization as a
systems theory to managing organizations. social system and recognizes the existence of the
information. Many human relations theories hold that
The nature of Foodservice Operations

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5 ERGONOMICS AND FACILITIES FOR PLANNING
employee participation in management planning and Organizing – refers to the arrangement and
decision - making yields positive effects in relationship of necessary activities. It establishes
terms of morale and productivity. lines of authority and communication.

Management Science Theory Directing – is concerned with the guidance of all

efforts towards a stated objective.
- It emphasizes research on operations and
the use of quantitative techniques to help - It provides a means of putting plans into
managers make decisions. action thru effective supervision, work rules
- (MIS) Management Information System – and procedures.
computerized data processing to facilitate
Controlling – is concerned with keeping all efforts
management functions.
within the channels prescribed by management.
- (PERT) Program evaluation and review
technique – a management tool used for Staffing – consists of defining the requirements with
planning and controlling operations. regard to people for the job to be done.

MODERN MANAGEMENT THEORIES TOOLS OF MANAGEMENT

System Approach Organizational chart – a graphic representation of

the basic groupings and relationship of positions and
- Defined as a set of interdependent parts that
functions.
work together to achieve a common goal
- Feedback of information from a point of Job description – is an organized list of duties, skills
operation and from the environment to a and responsibilities required in a specific position.
control center can provide the data
Job specification – a written statement if the
necessary to initiate corrective measures to
minimum standards that must be met by an applicant
restore equilibrium
for a particular job.
- Interdependency – a key concept in system
theory that the elements of a system interact Work schedule – an outline of work to be performed,
with one another. procedures to be used and time schedule for a
particular position.
Contingency Approach – holds that managerial
activities should be adjusted to suit the situations. A TYPES OF ORGANIZATIONS
dependent on seeing the organization as a system
Line type – the word line refers to the chain of
and emphasizes the need for managers to strategize
command
based on the relevant facts.
- This type is similar to the military set-up,
BASIC FOODSERVICE MANAGEMENT
where the supervisor has direct authority and
FUNCTIONS
control over the people he supervises and
Planning – involves thinking in the future, looking has responsibility for them.
ahead with decisions for action based on factual
Line and staff type of organization – an
knowledge and experience.
organization takes the assistance of specialties to
assist, guide, and advice, suggest line officials whose
job expands beyond the limits of his capacity and

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6 ERGONOMICS AND FACILITIES FOR PLANNING
whose function become unrelated. The specialists
referred to are known as staff.

Functional type of organization – a group of

persons acts as a body to formulation decisions. The
committee performs functional staff or line duties.

PERSONNEL MANAGEMENT

Recruit – are the sources of labor supply and

determine which one or ones ae to be used to bring
the open positions to the attention of the best qualified
prospective employees.

Most sources may be classified as either internal or

external:

• Internal Sources – promotion of sources into

a higher position, transfer from related
department or unit. Rehire a person formerly
on the payroll.
• External Sources – the most common
sources are the press, employment
agencies, schools and labor unions.

Selection – to select the most capable person

available for the particular opening.

Mary Claire Maxin Panesa | OLFU