BSHM 27: ERGONOMICS FACILITIES PLANNING FOR

THE HOSPITALITY INDUSTRY

OVERVIEW

Ergonomics facilities planning for the

hospitality industry involves designing and
organizing the physical space of hotel, restaurants,
and other hospitality establishments to ensure the What are the possible effects of improper
comfort, safety and well-being of both employees ergonomics in the workplace, specifically in the
and guests. The goal of this lesson is to guide Hospitality Industry?
learners on how to create an environment that
promotes efficiency and productivity in the
workplace.

LEARNING OBJECTIVES

After discussing this lesson, the student should be

able to: Ergonomics is about the science of
1. Define ergonomics and facilities planning designing workplaces, products, and system to fit
2. Enumerate the key considerations in the people who use them. In hospitality industry
ergonomics facilities planning in the good ergonomics can improve comfort, safety, and
hospitality industry; productivity of employees.
3. Discuss the importance of ergonomics in Facilities Planning is the process of
the hospitality industry; and designing and organizing of physical spaces to
4. Enumerate the different hospitality and meet specific needs and objectives. It includes
tourism facilities everything from the layout of hotel rooms and
public areas to the placement of kitchen
equipment and dining tables.
Why is Ergonomics important in facilities
planning of the Hospitality Industry? By combining the principles of Ergonomics
and Facilities Planning, hospitality establishment
Ergonomics is important in facility planning can create a welcoming and efficient environment
because it can help create a safer, more that enhances the overall guests experience and
comfortable, and more productive work improves employee satisfaction and productivity.
environment
SEVERAL KEY CONSIDERATIONS IN ERGONOMICS
An ergonomic workspace can reduce stress AND FACILITIES PLANNING IN HOSPITALITY
and exhaustion in both customers and employees, INDUSTRY.
hence boosting productivity and efficiency
1. WORK STATION DESIGN
 1A. This is the process of creating a safe workspace is not too high or too low, and it is not
and efficient workspace for employees in the too deep or shallow.
hospitality industry. The goal of workstation design
2. LIGHTING PROPER
is to minimize the risk of possible workplace
injuries and to enhance the productivity by making Lighting design can reduce eye strain and
or creating a workspace that well organized and fatigue and it can also enhance the appearance of
efficient. the facility.

1B. The design of the workstations in the

hospitality industry must be ergonomic, meaning
they should be designed to fit the physical
characteristics of the employee using them. This
can include factors such as height of work spaces,
the placement of equipment and the design of
chairs and other seating.

HERE ARE SOME FACTORS TO CONSIDER IN

DESIGNING WORKSTATION IN THE FOOD 3. ACCESSIBILITY
SERVICE.
This can include the design of accessible
1.1. TASK ANALYSIS – this is the first step in guest rooms and common areas, as well as
workstation design – to analyze the task that the features like wheelchair ramps and elevators.
employees perform.

1.2. EQUIPMENT AND TOOLS – the equipment and

tools used in the food and service industry
workstation should be designed to be comfortable
and easy to use.

1.3. LIGHTING – adequate lighting is important in

By law, buildings, public utilities, and
workstation design because good lighting can help
establishments including hotels and restaurants
reduce eye strain and prevent accidents.
are required to comply with the “Batas Pambansa
1.4. WORK ENVIRONMENT – the work Bilang 344”. no license or permit shall be issued for
environment should be designed to be the construction, repair or renovation of building
comfortable and safe. This is about controlling the for public unless the owner/operator shall install
temperature and humidity evels, noise levels, and such architectural facilities (parking for the
ensuring that the work environment or workspace handicapped, entrance ramps, railings, etc.)
is well ventilated.

1.5. POSTURE AND MOVEMENT – This include

4. SAFETY
ensuring that the chairs are comfortable and
provide support and that employees can move A. In the hospitality industry the word
around the workspace without difficulty. SAFETY is the process of protecting the employee
from work-related illness and injury. It starts by
1.6. WORK SURFACE – work surface should be at a
developing the company Environmental, Health
comfortable height, and it should have adequate
and Safety policy statement and implementation
space for the task at hand, this means that the
of a workplace safety plan and program.
 B. Facilities planning should also prioritize 3. MINIMIZING ABSENTEEISM
safety, with features such as non – slip flooring, fire
when employees are healthy and not
safety systems, and emergency exits.
experiencing pain or discomfort, they are more
likely to come to work and be productive

4. BOOSTING EMPLOYEE MORALE

Providing ergonomic facilities shows that

employers care about the well-being of their
employees which can boost morale and increase
job satisfaction.

IMPORTANCE OF ERGONOMICS FACILITIES

PLANNING IN HOSPITALITY INDUSTRY

1. REDUCING THE RISK OF INJURIES

Ergonomics facilities can help reduce the

risk of work-related injuries musculoskeletal 5. IMPROVING PRODUCTIVITY
disorders, by providing employees with proper
equipment and tools to perform the job safely and when employees are comfortable and safe,
comfortably. they are more likely to perform their duties
efficiently.

DIFFERENT HOSPITALITY AND TOURISM

FACILITIES

1. HOTEL – a commercial establishment providing

lodging, Meals.
2. ENHANCING GUEST EXPERIENCE

Ergonomics can ensure that employees are

not distracted by discomfort or pain, allowing
them to focus on providing excellent customer
service to the guests
FACILITIES OF A HOTEL

1. Spa
2. Poolside bar
3. Car Parking
4. Swimming Pool and Jacuzzi
5. Casino
6. Restaurant
7. Guests room
8. Public Area

2. RESTAURANT

establishment that offers food and

beverage to the customers/guest.

FACILITIES OF A RESTAURANT

1. Dining area
2. Kitchen area
3. Managers office
4. Cashier area
5. Waiter’s station
6. Guest waiting area
7. Back Door (receiving area of delivery item)
8. Food & non-food storage area
9. Comfort room
10. Employees area