Chapter 1 Lesson 1 Introduction

Cavite State University – CCAT Campus
Department of Management Studies
Bachelor of Science in Hospitality Management
Ergonomics & Facilities Planning for

Hospitality Industry
Chapter # 1 (Lesson 1)
ERGONOMICS
Prepared by:
Mr. Ryan Christian M. Alonzo & Mr. Jayson L. Baricante

LEARNING OBJECTIVES
AT THE END OF THE SESSION, THE STUDENT SHOULD BE ABLE TO:
1. UNDERSTAND THE ERGONOMICS

2. DEFINE THE PRINCIPLES OF ERGONOMICS
3. IDENTIFY THE DIFFERENT FACILITIES OR WORKSPACE IN A HOTEL
INTRODUCTION
o ERGONOMICS – the process of creating and modifying the workstation and products that is best
for the welfare of the people using it.
o It aims to reduce the risk or harm that is present in a workstation, product or environment and to
improve the level of comfort of people that is involve.
o Also known as HUMAN FACTORS
o According to recent researches, lower back pain is the most common injury that is related to work,
and that is where the important of ergonomics comes in.
o Ergonomics is utilized in an organization to meet health and productivity at the same time.
SCOPE OF ERGONOMICS
• Safety What is the importance of the scope of
• Comfort ergonomics in the hospitality industry?
• Ease of Use
• Productivity/Performance
• Aesthetics
PRINCIPLES OF ERGONOMICS
1. Work in neutral position – this principle is about working while maintaining a
proper posture. For example, maintain a natural S-curve of the back in order
to lessen the chance of having a back strain.
2. Reduce the need for excessive force – as much as possible, use the
necessary equipment or machine in order to accomplish a certain job. For
example in lifting and moving a heavy object, an employee can use a lift or
cart to lessen the effort needed.
3. Keeping everything within reach – this is about establishing your “reach
envelope”. In order to come up with your own reach envelope, simple extend
your arms in front of you, then create a semi-circle.
4. Work at proper height – this principle changes depending on the work your
doing. Most of the time, you should work on the elbow height, but if you are
working with heavy equipment work below the elbow and if working with
detailed work, work above it.
5. Reduce excessive/unnecessary motion – this is about those work that
an employee do repetitively or most of the time. In order to execute this
principle, utilization of applicable equipment or tools in considered or
having changes in the workstation is considered.
6. Minimizing fatigue due to static load – this is about having to perform

jobs that requires an employee to be still or to hold a position.
7. Minimize contact stress or pressure points – on this principle, it
involves the tools used most of the time by the employee that
create a pressure or stress on the user.
8. Maintain a clearance – this is about making sure that an

employee have their needed space while conducting their work
9.Moving and stretching throughout the day – this is about having
a break while performing the job to move your body and this is
also about having the proper body preparation before
performing their work.
10.Maintaining a comfortable environment – this where lighting,

temperature and noise comes in.
RISK FACTOR
 POSTURE – this is having an awkward or wrong posture that
becomes a habit of an individual
 FORCE – this is about exerting too much force for a certain

job that causes strain in the muscle or other injuries
 FREQUENCY – this is about conducting repetitive wrong

postures and exerting excessive effort of force
FACILITIES AND WORKSTATION
There are different types of the hospitality industry and each type has its own brand.
 Lodging – hotels
 Food and Beverages – restaurants, bars
 Recreation – park
 Entertainment – cinema, opera house
 Health and Sports – spa, gym
 Arts and Cultures - museum
 Events - concert area
FACILITIES/WORKSTATIONS IN A HOTEL
 Front Office Department  Security Department
 Housekeeping Department  Human Resource Department
 Food and Beverage Service Department  Sales and Marketing Department
 Kitchen or Food Production Department  Purchase Department
 Engineering and Maintenance  Information Technology Management
Department
 Accounts and Credits Department

REFERENCES
• https://www.ergonomics.com.au/what-is-ergonomics/
• https://sites.google.com/site/activecarephysiotherapyclinic/introduction-to-ergonomics
• https://www.forconstructionpros.com/rental/blog/21415547/jlg-industries-inc-the-10-basic-principles-of
-ergonomics
• https://www.danmacleod.com/ErgoForYou/10_principles_of_ergonomics.htm
• https://case.edu/ehs/safety-subject/ergonomics/ergonomic-risk-factors
• https://simplicable.com/new/hospitality-industry
• https://setupmyhotel.com/train-my-hotel-staff/securityandloss/765-departments-that-make-a-hotel.htm
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Cavite State University – CCAT Campus

Department of Management Studies

Bachelor of Science in Hospitality Management

Ergonomics & Facilities Planning for

Mr. Ryan Christian M. Alonzo & Mr. Jayson L. Baricante

AT THE END OF THE SESSION, THE STUDENT SHOULD BE ABLE TO:

1. UNDERSTAND THE ERGONOMICS

o Also known as HUMAN FACTORS

6. Minimizing fatigue due to static load – this is about having to perform

8. Maintain a clearance – this is about making sure that an

10.Maintaining a comfortable environment – this where lighting,

 FORCE – this is about exerting too much force for a certain

 FREQUENCY – this is about conducting repetitive wrong

 Accounts and Credits Department

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