ERGONOMICS AND FACILITIES PLANNING FOR THE
MIDTERM MODULE
HOSPITALITY INDUSTRY
PIMSAT COLLEGES
DAGUPAN CITY & SAN CARLOS CITY CAMPUS
College Of International Hospitality Management
EXCELLENCE HOSPITALITY PROFESSIONALISM INTEGRITY LEADERSHIP
ACCREDITED LEVEL 2 BY THE PHILIPPINE ASSOCIATION OF
COLLEGES AND UNIVERSITIES COMMISSION ON ACCREDITATION
MODULE: MIDTERM PERIOD
ERGONOMICS AND FACILITY
PLANNING FOR THE HOSPITALITY INDUSTRY
2nd YEAR: BS HOSPITALITY MANAGEMENT
PIMSAT COLLEGES INC. (CIHM) PAGE 1 OF 13
ERGONOMICS AND FACILITIES PLANNING FOR THE
MIDTERM MODULE
HOSPITALITY INDUSTRY
OBJECTIVES
At the end of this lesson, the learner will be able to:
• View Ergonomics as an essential factor in the industry
• Identify the systems of human-machine activity
• Follow the simple rules and regulations of Ergonomics
Ergonomics
Ergonomics is an applied scientific discipline concerned with how humans interact
with the tools and equipment they use while performing tasks and other activities
• Concerned with the interface between humans and equipment, e.g. controls,
displays
• Also concerned with the physical and social environment in which the tasks and
activities are performed
• Human factors and ergonomics are synonymous
Physical and Cognitive Demands
Most work activities require a combination of physical and cognitive exertions.
Most work activities require a
combination of physical and cognitive
Pure Physical Pure Cognitive
Requirements: Requirements:
• Muscle Strength and Endurance • Intelligence
• Physical Conditioning • Concentration
• Knowledge
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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Objectives in Ergonomics
• Greater ease of interaction between the user and the equipment/machine
• Avoid errors and mistakes by the user
• Greater comfort and satisfaction in the use of the equipment
• Reduce stress and fatigue
• Greater efficiency and productivity
• Safer operation
• Avoid accidents and injuries
Methods Engineering vs. Ergonomics
Emphasis in Methods Engineering Emphasis in Ergonomics and Human
Factors
Productivity Safety
Efficiency Comfort
Cost Reduction Interaction between humans and equipment
Labor reduction Workplace environment
Workplace layout Fitting the work to the individual
Facility layout Reduction of human errors
Elimination of waste Accident avoidance
“One best way”
Ergonomics Application Areas
1. Work system design
a. Concerned with the interaction between workers and the equipment used
in the workplace including the environment such as lighting and noise levels
b. Objectives: safety, accident avoidance, improved functional performance
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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HOSPITALITY INDUSTRY
2. Product design
a. Concerned with the design of products
b. Objectives: safety, comfort, user-friendly, mistake-proof, avoidance of
liability lawsuits
Fitting the Person to the Job
• Common philosophy prior to ergonomics
• Considers worker’s physical and mental aptitudes in employment decisions
o For example, using worker size and strength as criteria for physical work
• FPJ is still important
o For example, educational requirements for technical positions
• Philosophy in ergonomics
• Design the job so that any member of the workforce can perform it
• Why the FJP philosophy has evolved:
o Changes in worker skill requirements
o Demographic changes (e.g. more women in the workforce)
o Social and political changes (e.g., equal opportunity laws)
Human-Machine Systems
• Basic model in ergonomics
• Defined as a combination of humans and equipment interacting to achieve some
desired result
• Three components of human-machine systems:
1. Human Components
2. Machine Components
3. Environmental Components
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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HOSPITALITY INDUSTRY
Human-Machine Interactions
Physical and Social Environment
Boundary
Human Machine
Actions Controls
Inputs Outputs
Information e.g. work
Process
processing accomplished
Sensing Displays
1. Human Components
• Human senses – to sense the operation
o Vision, hearing, touch, taste, and smell
• Human brain – for information processing
o Thinking, planning, calculating, solving problems, and making decisions
• Human effectors – to take action
o Fingers, hands, feet, and voice
2. Machine Components
• The process – function or operation performed by the human-machine system
• Displays – to observe the process
o Direct observation and displays
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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HOSPITALITY INDUSTRY
• Controls – to actuate and regulate the process
o Steering wheel, food pedals, computer keyboard
3. Environmental Components
• Physical environment
o Location and surrounding lighting, noise, temperature, and humidity
• Social environment
o Co-workers and colleagues at work
o Immediate supervisors
o Organizational culture
TOPIC AREAS IN ERGONOMICS
1. Physical ergonomics
2. Cognitive ergonomics
3. The physical work environment
4. Occupational safety and health
I. PHYSICAL ERGONOMICS: Work Physiology and Anthropometry
1. How the human body functions (e.g. muscles) during work activities.
o Physiology
2. How physical dimensions of the body affect the capabilities of workers.
o Anthropometry
Physiology
Energy expenditure rates for a 72kg (160 lb) person:
• Sleeping BMR
• Resting (seated) 1.5 kcal/min
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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HOSPITALITY INDUSTRY
• Standing (not walking) 2.2 kcal/min
• Walking at 4.5 km/hr 4.0 kcal/min
• Jogging at 7.2 km/hr 7.5 kcal/min
• Soldering work (seated) 2.7 kcal/min
• Chopping wood 8.0 kcal/min
• Mowing lawn (push mower) 8.3 kcal/min
• Shoveling loads of 7 kg (15 lb) 8.5 kcal/min
Anthropometry
Males Females
Region Centimeters Inches Centimeters inches
North America 179 70.5 165 65.0
Northern 181 71.3 169 66.5
Europe
Central Europe 177 69.7 166 65.4
Southeastern 173 68.1 162 63.8
Europe
India, North 167 65.7 154 60.6
India, South 162 63.8 150 59.1
Japan 172 67.7 159 62.6
Southeast Asia 163 64.2 153 60.2
Australia 177 69.7 167 65.7
European
Africa, North 169 66.5 161 63.4
Africa, West 167 65.7 153 60.2
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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HOSPITALITY INDUSTRY
Anthropometry
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ERGONOMICS AND FACILITIES PLANNING FOR THE
MIDTERM MODULE
HOSPITALITY INDUSTRY
II. COGNITIVE ERGONOMICS: The Human Sensory System
and Information Processing
Cognitive Ergonomics
• Concerned with the capabilities of the human brain and sensory system while
performing information processing activities
• Human activities with a high cognitive component: thinking, reading, speaking,
learning, planning, problem solving, decision making
• Human cognitive processes include:
o Sensing and perception
o Use of memory
o Response selection and execution
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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Cognitive Ergonomics – Memory
• More difficult to remember:
o TG3EDB
• Easier to remember:
o TK5LNO
• Because the sounds in the first sequence are similar.
• Similar things are more difficult to process and they decay at a faster rate.
Cognitive Ergonomics – Response Selection
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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HOSPITALITY INDUSTRY
III. The Physical Work Environment
Physical Work Environment
• Visual environment
o What the worker sees while working
o Lighting levels and workplace design
• Auditory environment
o What the worker hears while working
o Intensity and duration of noise
• Climate
o What the worker feels while working
o Air temperature, humidity, air movement, and radiation from surrounding
objects
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ERGONOMICS AND FACILITIES PLANNING FOR THE
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HOSPITALITY INDUSTRY
IV. Occupational Safety and Health
• Occupational Safety: concerned with the avoidance of industrial accidents
o One-time events that cause injury or fatality
• Occupational Health: concerned with avoiding diseases and disorders caused
by exposure to hazardous materials or conditions
o Develop after prolonged periods of exposure
o May take years before symptoms reveal the onset of the malady, e.g.
cumulative trauma disorders (CTDs)
Cumulative Trauma Disorders
• Also known as repetitive-motion disorders because they are caused by repeated
use of certain tendons and nerves (e.g. fingers, wrist)
• Seen commonly in: manual assembly with short cycle times, garment sewing,
packaging, wiring, carpentry
• Carpal tunnel syndrome, trigger finger, bursitis, tendonitis, neuritis, lower-back
disorders
• Canadian Centre for Occupational Health and Safety (http://www.ccohs.ca/)
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ERGONOMICS AND FACILITIES PLANNING FOR THE
MIDTERM MODULE
HOSPITALITY INDUSTRY
Activity 1
Name: ______________________________________________________________
Course/Year: ____________________________ Total Accumulated Points: 50%
Directions: Do the following and answer the questions related to it.
1. What is Anthropometry?
2. Which anthropometric design principle do you think is more appropriate?
3. What are the factors that will lead to boredom on the job?
Note: Doing a research and asking with your classmates is all goods, but
copying and pasting is not. Activity may be graded ZERO if you did it. (Short Coupon
Bond)
Prepared by: Recommending Approval:
Barbara Martha Palaganas Adonis Cariño Julian, MBA
Faculty, College of International Dean, College of International
Hospitality Management Hospitality Management
Approval by:
Alfredo F. Aquino Ed. D.
VP for Research and Planning
OIC – Office of the Academic Affairs
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