2. Lesson Objectives:
At the end of the lesson, the learners will be able to:
1. identify the role of workstations in the hospitality
and tourism industry;
2.increase their level of understanding and assess
the functions of the facility designs of workstations;
and
3.evaluate the relationship of the different
workstations to deliver services both in quantity and
quality.
3. The general division of a facility for the hospitality and
tourism industry is divided as:
Front of the house (FOH)
Back of the house (BOH)
Front Of the House (FOH)- is where most of the
interaction occurs. These are areas that clients would
have great exposure to while they stay in the facility
such as the lobby, restaurants, and cafés.
4. Back Of the House (BOH)- are spaces that cater to all
the behind-the scenes activities. These areas are not
seen nor made accessible to clients and guests.
Both BOH and FOH areas are host to the movements of
guests and staff. The design of the workstation is
critical in the delivery of quality service to the clients.
The books Marcus Vitruvius (80-15 BCE), a famous
ancient Roman architect and theorist, was the basis of
the Vitruvian Man penned by Leonardo da Vinci
around 1492 which depicts a man's reach.
5.
6. It was not until the 18th century when Adolphe Quetelet
and Louis R. Villermé took cognizance of the physical
stature of the population as a variable of
socioeconomic growth. The birth of Anthropometry as
a science in obtaining a systematic measurement of
the human body was developed in 1830 by Alphonse
Bertillon.
It was originally used as a system of identification of
felons' physical measurements which include the size
of the head, the reach of arms and extent of legs,
scars, and other distinguishing marks and features
In the mid-19th century, Polish scholar Wojciech
Jastrzebowski published his book titled, Ergonomji.
The term "ergonomics" was attributed to the Greek
words ergon (work and labor) and nomos (natural
7. IMPORTANCE OF ERGONOMICS IN THE
WORKSPACE
1.Promotes a culture of safety - A healthy and safety-
conscious workforce is a valued asset to any company,
it creates sustainability in terms of branding the
service.
2. Improves workforce productivity - A well-designed
workspace allows good posture and lessens
movement and unnecessary effort which provides
efficiency to workers.
3. Reduces unnecessary expenses The cost of
treatment and hospitalization in an unsafe workplace
can be reduced or totally obliterated through
ergonomics. This will also entail the additional cost of
hiring and training new staff due to immobilized
8. FACILITIES PLANNING
It is the process of designing the layout and location
to provide congruence on the activities of people,
equipment, and furniture to achieve a desired goal. It
is a complex program that involves multidiscipline
professionals.
A good facility design should be able to accomplish a
goal that satisfies the safety of the workers in terms of
material handling, utilization of equipment, and
increased quality of delivery of goods and services.
9. FACTORS IN DETERMINING LAYOUT AND DESIGN
In laying out the different parts of the workstations in the
hospitality and tourism industry, the professionals involved
should be able to address the following conditions:
1. Versatility of space for expansion or change - Whether the
space needs to expand or minimize is an inevitable process in
the hospitality industry brought about by trends, technology,
and economics.
2.Ease of movement - This is achieved through proper allocation
of space. This would limit the delays and incidents.
3.Safety-This is accomplished by the harmonious combination of
correct planning and choice of materials used
4.Accommodation -Furniture, equipment, and fixtures used are
ergonomically designed.
10. MAJOR SECTORS OF THE HOSPITALITY
INDUSTRY
Accommodation and Lodging
Food and Beverage
Travel and Tourism
Entertainment and Recreation
1.Accommodation and Lodging - The backbone of
accommodation and lodging relies on superior
customer satisfaction, which includes their comfort
and the quality of the amenities. These premiums
are not exclusive to 5-star hotels and
establishments; they should be encompassing to all
types of accommodations.
11. The different types of hotel accommodations
are:
a.Suites-They are more spacious than a typical hotel
room.
b.Resorts-These are often related to nature and, more
often than not, provide different types of rooms, from
adjoining rooms, stand-alone units, to detached
secluded villas.
c.Lodging-The most basic accommodation that
provides a room or space for sleeping. These are
normally patronized by backpackers who only stay
15. 2.Food and Beverage - This is the largest sector in the
hospitality industry. This comprises of facilities that
engage primarily in preparing food for meals,
snacks, and beverages. Food is served either in
stand-alone facilities that serve fast food to fine
dining. The facilities can also be part of a bigger
structure such as hotels, malls, movie theaters,
sports facilities, and entertainment complexes.
3. Travel and Tourism - This sector involves services
related to moving people from one place to another.
This would entail different transportation modes
such as buses, taxicabs, planes, ships, or trains
from budget coaches to high-end classes. The travel
can either be for business or leisure.
16. 4. Entertainment and Recreation - This sector
involves activities that allow people to enjoy, rest,
and relax. The primary goal in entertainment and
recreation is for the guests to refresh their mind and
body. The facilities related to this sector are resorts,
theaters, cinemas, casinos, and places with special
interest like parks, zoos, museums, planetariums,
and areas for sports either as spectators or
participants.
17. GENERAL CLASSIFICATION OF WORKSTATIONS
Concierge and Office Area
Kitchen
Bar
Laundry
1. Concierge and Office Area - The scales of concierges in
the hospitality industry may vary in size; however, the
major goal is to welcome guests and clients.
2. Kitchen-Whether for domestic or commercial use, the
general term for the cooking area in a building is
kitchen. The basic activities done here are preparing,
cooking, and storage, to which the primary concern is
the production of clean and safe food.
18. 3.Bar-The bar is one of the most profitable spaces in a
hotel or restaurant because it is not just for fast
exchange of services and goods but also serves as an
area for entertainment with the juggling acts of the
bartenders.
4.Laundry-In lodging and accommodation, the laundry
area occupies a large space and employs plenty of
staff. There must be consideration in providing space for
equipment and machines and the people operating
them. The continuous supply of well-laundered linen is
important in the delivery of smooth and efficient
operations in this industry.
Ergonomics is not limited to the kind of furniture and
equipment that can be bought in stores and
construction depots. It is a collaboration of minds from
the people in the hospitality and tourism industry and
