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Ergonomics and Facilities Planning in The Hospitality Industry (Hpc7/L)

The document discusses the role of foodservice consultants in the hospitality industry. It explains that there are two main types of foodservice consultants: management advisory services (MAS) consultants, who help with concept development, menus, and staffing; and foodservice design consultants, who listen to client needs and design optimal kitchen spaces with the proper equipment. A foodservice consultant can select appropriate equipment and identify potential problems to save owners money and trouble. Their expertise is valuable for renovations or new hospitality businesses without foodservice experience.

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Venedict John Lorenzana Vallo
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424 views

Ergonomics and Facilities Planning in The Hospitality Industry (Hpc7/L)

The document discusses the role of foodservice consultants in the hospitality industry. It explains that there are two main types of foodservice consultants: management advisory services (MAS) consultants, who help with concept development, menus, and staffing; and foodservice design consultants, who listen to client needs and design optimal kitchen spaces with the proper equipment. A foodservice consultant can select appropriate equipment and identify potential problems to save owners money and trouble. Their expertise is valuable for renovations or new hospitality businesses without foodservice experience.

Uploaded by

Venedict John Lorenzana Vallo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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PhilCST

PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY


OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

ERGONOMICS AND FACILITIES


PLANNING IN THE HOSPITALITY
INDUSTRY (HPC7/L)
MODULE 7. FOODSERVICE DESIGN
Lesson 1. Food Service Consultant
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

In hospitality and tourism facilities, design is considered to be a key


element that can contribute to adding value to both operations and guests.
According to Buchanan (2001), ‘Design is the human power to conceive, plan,
and produce products that serve human beings in order to achieve their
individual and collective goals.’
Not only does such definition indicate that design is inherent in all
aspects of human endeavor, but it also essentially relates to individuals,
highlighting the criticality of design to the hospitality and tourism industries.
The design of a hospitality/tourism establishment can give the company any
identity or character and project the appeal and vision of the operation to
visitors or potential visitors.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

These elements are also contributor to the overall experience of guests at


a destination, both the tangibles such as architecture, décor and furnishings and
intangibles such as ambiance, and can be decisive factors in determining the
satisfaction or dissatisfaction of guests during their stay.
Several definitions attempt to explain the meaning of design, one of
which suggest that design involves decorations, shape, sizes and styles, all
elements that and ‘hard’ variables such as cost, ergonomics, noise, safety or
allocation of space. Over the years, an extensive body of design literature has
emerged, including in the hospitality and tourism industries, underlining the
importance for both operations and customers of the design dimension. For
hotels, for instance design is an important tool to enhance the attractive appeal
of the building, create an atmosphere in public areas, such as lobbies, and
attract visitors to the building.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

What is a Foodservice Consultant?


A food service consultant can expertly direct an owner from a variety of
manufacturers to an assortment of equipment, allowing only the most
applicable and effective equipment to be applied to the room. Foodservice
advisors are also qualified to identify and fix flaws and future problems, saving
money and trouble for the owner.
There are two main types of Foodservice consultants: Management
Advisory Services (MAS) Consultant and Foodservice Design
Consultant. Every consultant has a specialty that he or she specializes in
within these two fields. Owners who have an idea of what they want their
foodservice room to accomplish should look for a professional contractor in
that field.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

Owners who want a full renovation or are new to food services may
want to start with a Consultant for Management Advisory Service (MAS). MAS
Consultants can help clients establish concept, menu development, and
staffing.
A Foodservice Design Consultant begins with programming for space.
The design consultant listens to the needs of the owners and then converts it
into a room of the right size to fit the latest, most applicable equipment,
building the equipment space instead of attempting to place equipment in a
space that is unable to handle it. In order for the room to fulfill its intended
function more efficiently, a design consultant should often clarify to consumers
what spaces they need, such as planning areas and offices.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

- END OF LECTURE -

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