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Enumerate the elements for consideration in designing the lodging/ foodservice facilities
Analyze the importance of the elements in designing lodging/ foodservice facilities.
Introduction
Design refers to overall space planning; it defines the size, shape, style and decoration of space
and equipment in the lodging and foodservice facility. These elements have been effectively used by
designers to provide guests with comfortable surroundings which they will find delighting and at the same
time, will allow the workers to sustain an efficient operation to meet the needs of their guests.
I. PRACTICAL ELEMENTS
To
maximize the use of the dining area, it is suggested that the square tables be used and this can be
arranged following a diagonal scheme (shown in fig. 15), rather than the used square arrangement (fig. 14).
It is noted that arrangement B is space saving than arrangement A. It also shows space efficiency as it has
created aisles between tables for use of customers and waiters.
II. ESSENTIAL ELEMENTS
a) Ergonomics- is a field of study addressing the interactions among humans, tasks and the
total work environment. The design of the facility should ensure safe and healthy working
conditions for every working man and woman.
For human body structure and movement
Human tasks should be designed so the limitations of the body structure
and body movements are not violated.
Limbs are suitable for the application of force while the spine is not. The
spine is intended to be used in an almost vertical position and is fairly
inefficient when it is flexed or bent.
Ergonomic programs have been operationalized to reduce ergonomic hazards and MSDs
(musculoskeletal disorders, e.g. back injuries). The following working practice controls are
generally use to reduce or eliminate hazardous conditions:
Change the workstation lay-out.
Design tools to accommodate employees
Change the way materials, parts and products are transported to reduce
hazards in lifting heavy loads.
The best posture for doing normal tasks, either seated or standing is to
have the spine erect.
Limits of weight to be lifted by people without mechanical aid are 50lbs. for
men and 25 lbs. for women.
Change temperature and lighting if it will affect employee discomfort.
Examples of ergonomic controls that are implemented in hotels where employees are
working in computer terminals:
Larger monitors are provided to each employee to reduce eye strain.
Ergonomic accessories should be provided to employees including
ergonomic chairs, keyboards with built-in rests, and headsets to relieve
neck strain while talking on the telephone.
a) Color
Color can communicate the theme, style, mood, feeling and even a way of life. Color depends on
their light source. Studies have indicated that the use of warm reds, browns and yellows, golds and orange
enhance the appearance of foods. Guestrooms are painted with cool colors such as blue and green which
are associated with tranquillity and comfort.
Noise is a problem in any lodging and foodservice operation. Noise measuring 80 to 90 decibels is
a nuisance and disturbing factor. A generally acceptable sound level for hotels is 35-40 decibels, while for
restaurants, 45-50 decibels.
Walla covered with fabric, plastics or carpets help deaden noise. Draperies and window coverings
can also muffle sound. Even padded and covered chairs and tables can also decrease the noise in the
dining area.
c) Music
It has been proven that properly programmed music is a good morale booster which results in
increased work productivity of employees. In hotels and restaurants, it is not only used to entertain guests
but it also serves as a noise control, by drowning out the sound of noisy guests and employees.
d) Finishes
To make a space more visually exciting, the interior designer usually uses a mixture of textures
and a variety of patterns.
SUMMARY
1. Among the listed elements, which are considered global? (Discuss you answer in 5 sentences)
2. Which of the elements are not usually considered by local designers of foodservice or lodging
operations? Why?