Mid-Term Exam MH 3-1 Delantar Anthony O.

Delantar, Anthony O.
BSHM MH3-1
Ergonomic Assessment Task
You are a consultant tasked with conducting an ergonomic assessment of a hotel's front
desk area/restaurant's counter. Provide a detailed report that includes:
a) Identification of at least three ergonomic issues present in the current setup.
The current front desk/counter arrangement raises various ergonomic Issues. The
countertop height exceeds the authorized range of 36-40 inches, standing at 42 inches
and causing neck strain and shoulder discomfort among employees. Overhead lighting
generates glare on computer screens, which causes eye strain and lowers productivity.
Frequently used products are difficult to reach, forcing employees to stretch or move
unnecessarily, resulting in muscle pain and tiredness. Musculoskeletal diseases are
caused by poor posture and ineffective workplace design. Inadequate breaks and training
worsen these problems. Employees may endure discomfort, pain, and low job
satisfaction, impairing customer service.
b) Recommendations for addressing each identified issue.
To solve these ergonomic concerns, I recommend using adjustable desks, task lighting,
and an ergonomic layout. Adjustable counters or risers will allow employees to work at
the ideal height. Anti-fatigue mats will help you stay comfortable while standing for lengthy
periods of time. Glare on computer screens can be reduced by using task lighting, such
as under-counter lights. Moving commonly used things to easy reach (15-20 inches) and
using a “golden zone” concept will reduce straining and walking. Provide regular breaks
and ergonomic training to educate employees about good posture and workstation
design. Consider using sit-stand workstations and document holders to prevent eye
strain. Conduct regular assessments to ensure compliance and identify areas for
improvement.
c) Expected outcomes of implementing these recommendations.
By Implementing these ideas will provide major benefits. Musculoskeletal problems and
injuries will drop by 30-40%, resulting in fewer workers’ compensation claims and
absenteeism. Staff comfort and productivity will increase by 20-30%, resulting in higher
job satisfaction and better customer service. Eye strain and headaches will be reduced
by 25-35%, lowering fatigue and enhancing attention. Efficiency and workflow
optimization will improve by 15-25%, allowing employees to handle an increasing
workload. Improved ergonomic design will improve employee well-being, lower attrition,
and attract new personnel. Customers will benefit from additional attention and higher
service quality. The hotel/restaurant will save money due to fewer injury claims, higher
employee retention, and a better reputation. Regular assessments will ensure long-term
benefits and highlight areas for further improvement. By investing in ergonomic design,
the hotel/restaurant prioritizes staff well-being and customer satisfaction.
Facilities Planning Task
Design a layout for a small hotel/restaurant kitchen aimed at maximizing workflow

efficiency and ergonomic safety. Your layout should include:
a) A floor plan with the placement of major equipment and workstations.

In designing an efficient kitchen layout for a small hotel or restaurant, it is crucial to
arrange the equipment and workstations logically to optimize workflow and minimize
unnecessary movement. The layout follows the “work triangle” concept, which involves
strategically placing the stove, refrigerator, and sink in a triangular arrangement to create
an efficient flow between the most-used workstations. The receiving and storage area is
located near the entrance, facilitating easy unloading of deliveries. This area contains
shelving for dry goods and a separate section for cold storage (fridges and freezers). The
prep area is placed centrally, with ample counter space, sinks, and food prep tools like
cutting boards, knives, and food processors. This central position guarantees that all
items, whether stored in the fridge or pantry, are easily accessible, minimizing
unnecessary steps. The cooking stations, which include burners, ovens, fryers, and grills,
are lined out along one wall to reduce congestion and allow for easy transitions between
cooking chores. These cooking appliances are located near the prep area to decrease
time spent transferring between stations. The dishwashing room is conveniently located
near the exit, allowing for easy access to clean dishes and utensils. This room contains a
professional dishwasher, a prep sink, and drying racks. The plate-up station, where food
are prepared for service, is close to the cooking line but separated to prevent
overcrowding. This layout allows for a smooth transition from preparing ingredients to
cooking and plating.
b) Ergonomic and Workflow Improvements
The kitchen's layout is meant to minimize mobility and strain on staff by adhering to
ergonomic principles. The "work triangle" design puts the three most important areas—
the sink, prep area, and stove—close to one other. This shortens walking time and lowers
the danger of weariness from unneeded movement. The prep space is centrally
positioned, making it accessible from both the cooking line and the storage sections. This
structure avoids the need for employees to trek large distances to retrieve ingredients or
equipment. Work surfaces are constructed with adjustable heights to allow workers of all
sizes to work without bending over or reaching too high. This prevents strain on the back,
shoulders, and wrists. Heavy items are stored in lower cabinets to prevent bending and
lifting injuries, while lighter items like dry goods are placed at mid-height for easy access.
In high-traffic areas like the cooking line and dishwashing station, anti-fatigue mats are
used to reduce strain on employees who stand for extended periods. Additionally, the
workstations are organized to streamline tasks—cooks can move directly from the prep
station to the cooking line, and from cooking to plating, without unnecessary back-and-
forth movement. By minimizing these extra steps and organizing the workspace efficiently,
the design significantly improves both staff productivity and physical comfort during long
shifts.
c) Safety and Accessibility Considerations
The kitchen plan prioritizes safety and accessibility, with elements designed to limit the
risk of accidents and make the kitchen accessible to all personnel. Clear passageways
between workstations and equipment allow staff to move freely within the kitchen without
obstruction. This helps to prevent mishaps, especially in a fast-paced atmosphere where
employees may be carrying hot dishes or sharp utensils. The kitchen also has non-slip
flooring, which is critical for reducing slips and falls, particularly in moist places such as
at the sink or dishwashing station. Non-slip materials also give more traction for personnel
during peak hours, when the kitchen floor may become slippery. Anti-fatigue mats are
placed at the cooking line and dishwashing stations to provide additional comfort for
personnel who must stand for extended periods of time. To address accessibility, counters
and shelves are created with adjustable heights, allowing workers of varied abilities to
work comfortably. Shelving is placed at convenient heights to reduce the need for
bending, and pull-out shelves are employed for easy access to kitchen tools and supplies.
The dishwashing room is ergonomically constructed so that employees may simply travel
between the sink, dishwasher, and storage areas. The plan also includes fire
extinguishers, first aid kits, and safety signage in high-risk areas such as cooking stations
and chemical storage. Fire blankets and sprinkler systems are implemented in critical
places to increase fire protection. Overall, the design stresses safety by reducing dangers
and ensuring that all employees, regardless of skill level, can operate quickly and
comfortably.

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Delantar, Anthony O.

Ergonomic Assessment Task

a) Identification of at least three ergonomic issues present in the current setup.

b) Recommendations for addressing each identified issue.

c) Expected outcomes of implementing these recommendations.

Facilities Planning Task

Design a layout for a small hotel/restaurant kitchen aimed at maximizing workflow

a) A floor plan with the placement of major equipment and workstations.

b) Ergonomic and Workflow Improvements

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