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

This document discusses factors to consider in foodservice design. It outlines 14 key factors that must be taken into account, such as the profile of guests, menu options, budget, and size of the facility. Creating the right atmosphere is also important, with considerations like appearance, sound, odor, comfort, and color selection. Proper design can help make an operation visually pleasing, efficient, and create an environment that encourages repeat customers.

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Venedict John Lorenzana Vallo
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261 views

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

This document discusses factors to consider in foodservice design. It outlines 14 key factors that must be taken into account, such as the profile of guests, menu options, budget, and size of the facility. Creating the right atmosphere is also important, with considerations like appearance, sound, odor, comfort, and color selection. Proper design can help make an operation visually pleasing, efficient, and create an environment that encourages repeat customers.

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 2. Foodservice Design Criteria
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

The aim of this topic is to familiarize you with some of the foodservice
design problems. The role of the designer of foodservice is highly specialized
and addresses several points outside the reach of this topic. Make sure that you
choose one that is expertise in field when selecting an individual or firm to
design an operation.
The layout and design of a food service operation are two of the main
factors in the restaurant’s success. The layout and design of the operation
affects variables such as the expense of the operation, the picture represented
to visitors by the operation, the movement of goods from receipt to service, etc.
In the design and layout of the operation, there are several variables
that must be considered that will either lead to or impede the operation’s
success.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

In the world of architecture and design, chain restaurants have a clear


advantage over individuals. Since chains [such as Chili’s, Red Lobster, McDonald’s, etc.]
run many restaurants, they have the ability to try out many designs, so they simply
duplicate them for future operations until they find the designs that work best. This
saves them both time and money, as well as growing the possibility for success as they
are designing projects that have already been tested.
If the layout is too small for the volume, there are problems or, conversely,
problems if it is too large. It hinders efficiency, delays operation, and can see scare visitors
away if the design is too small. The operational cost of the operation is higher than it
should be if the design is too large. A larger operation entails more work for workers,
which in turn increases costs. In order to ensure that the operation reflects the theme and
mood the owner is seeking to achieve, consideration must also be taken. The design of
both the interior and exterior should reinforce the operation’s philosophy or theme.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

Factors to consider in foodservice design

1. The profile of the guest


2. Average number of guests per day
3. Maximum number of guests per day
4. Business pattern
5. Guest’s length of stay at food service operation
6. Financial constraints of the operation
7. Type of menu and types of menu choices
8. Amount of money customer is willing to spend for the meal
9. The size of the building
10. The ratio of kitchen to dining room space
11. The capacities of the equipment
12. Type of seating
13. Meals served [Breakfast only, Breakfast and lunch, Lunch and dinner, or all three]
14. Location
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

Challenges
Find a design that reflects the concept, enables employees to do their jobs,
offers what they want and want to customers, and falls within the budget. Care must
be taken so that the facility’s cost is not greater than what the operation can afford
to pay.
The goal of design is:
• To balance the cost with the income potential
• Make it appealing to attract guests
• Allocate space so it is comfortable
• Show imagination and creativity
• Be efficient in both space and energy use
• Be both safe and sanitary
• Balance between practically and appearance
• The atmosphere is pleasing and complements the décor.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

A properly designed facility is:


• Both visual pleasing and operational
• The kitchen is large enough to serve the number of seats in the dining,
• The kitchen has the equipment necessary to prepare the items on the menu,
• The capacity of the equipment is sufficient to handle the volume of business.
• The colors and lighting in the dining room are complementary and enhance
the dining experience.
Points to Consider
• Menu; type size, variety
• The budget
• Size; ties to feasibility of the operation
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

Atmosphere

The overall impression that the client gets from the operation is the
atmosphere. The atmosphere helps to encourage repeat clients. When dining,
customers judge more than the quality of the food and service. They judge the
environment in a more subconscious manner than the other variables of the
operation. A poorly planned atmosphere of discomfort is definitely noticed.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

Factors of Atmosphere
✓ Appearance – For their visual appeal, practicality and durability, furnishings
need to be selected. When they are new, as well as when they are several years
old, the items must look good. When choosing items, the ease of maintenance
and cleaning must be considered.

✓ Sound – The sound level in the operation should be neither too loud nor too
soft. The sounds in a foodservice operation are some intentional, some
unintentional, from many sources. Guests do not care to hear the party’s
conversation at the next table about the individual’s conversation with the
whom they dine. The dish room produces unpleasant loud noises that guests do
not appreciate. In order to protect clients from the sound of the dish room, care
should be provided in the design.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

✓ Odors – Odors can either complement the dining experience or detract from
it. Customers will notice the smell of stable beer, smoke, or disinfectants and
discourage the dining experience, or bread baking in the oven. Removing
the unpleasant smells and leaving the pleasant smells is the key.

✓ Comfort Level – The degree of satisfaction of guests is affected by several


variables, some more apparent than others. The dining room’s temperature
level contributes to the diners’ comfort level. If the dining room is both too
warm and too cold, visitors will object. The seat pad is another significant
consideration when deciding the dining establishment’s comfort level.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

✓ Color – The color of walls and furniture affects how we perceive them. Dark colors
make an area smaller, wile bright colors make an area look larger. In determining
the atmosphere, the color and level of lighting are key factors, for fast food
operations, bright colors and lights are better.
Fast food restaurants do not wish to encourage guests to stay for long periods of
time in the dining room. Bright colours and lights do not allow guests to stay for a long
time. Restaurants are slower and more expensive than fast food operations when
sitting down. Sit down restaurants want guest to stay so their interiors are best with
cool colors and soft lights.
PhilCST
PHILIPPINE COLLEGE OF SCIENCE & TECHNOLOGY
OLD NALSIAN ROAD, BRGY. NALSIAN, CALASIAO, PANGASINAN

- END OF LECTURE -

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