Palawan State University

College of Community Resources Development

Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

ERGONOMICS AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRY

MODULE 2

TABLE OF CONTENTS

 Ergonomics Process
 Ergonomics reduces injuries
 Ergonomic Design Guidelines for a Safe and Functional Kitchen

INTRODUCTION

Ergonomics is the science of making the work environment fit the worker. By understanding the
human factors requirements of work, we can avoid work-related illnesses or injuries. Companies are
in business to bring a product or service to market and anything that makes it more difficult for
employees to perform their jobs is likely to affect productivity and productivity is money. A mismatch
between the physical requirements of the job and the physical capacity of the worker can result in
RSIs (repetitive stress injuries), as well as other CTDs (cumulative trauma disorders).
Ergonomic assessments define the potential risks for injury or illness in a facility and ergonomic plans
are written to mitigate those risks. An ergonomically designed space can increase productivity and
efficiency while reducing stress and fatigue.

Learning Outcomes
At the end of this module students should be able to:

 Explain the goal of ergonomics

 Identify all principles of ergonomics
 Discuss the importance of the principle of ergonomics
 Describe the ergonomic design for safe and functional kitchen.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Principles of Ergonomics

Principles of Ergonomics

The goal of Ergonomics is to take into account the user experience and actions when using a
particular product design. In both physical and digital goods, these concepts should be applied.
Although the above principles include general rules to be followed when designing user-friendly
products, based on product user experience and marketing studies, special criteria or considerations
may be added.

Principle 1. Maintain Neutral Posture

Neutral postures are postures where, when either sitting or standing, the body is aligned and balanced,
putting minimal stress on the body and holding joints aligned. Neutral postures reduce the stress on
muscles, tendons, nerves and bones and allow optimal control and development of strength.

The opposite of neutral posture is a “awkward posture”. Awkward postures shift in the range of
motion away from the neutral posture towards the extremes. This places more stress on the
musculoskeletal system of the worker is and should be avoided as a contributing risk factor for
musculoskeletal disorders (MSDs).

The use of the designed product should avoid placing the customer in an uncomfortable position. For
instance, in order to use the product, the product design should ensure that the customer is not
required to use uncomfortable postures. Although this idea applies more to physical goods, in digital
designs it can still be implemented. Interactive architecture, for example should take into account the
rapid reach of knowledge so that users do not need to set up mobile screen computers for long periods
of time.

Neutral and awkward wrist postures

 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
Neutral and awkward shoulder posture

Neutral and awkward back postures

 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Principle 2. Work in the Power/Comfort Zone

This idea is somewhat similar to the preservation

of a neutral stance, but it should be explained here.
Between mid-high and mid-chest height, the power
zone for lifting is close to the body. With the least
amount of effort, this region is where the arms and
back can lift the most.

This can also be called the “Hand shake zone” or

“Comfort zone.” The idea here is that you eliminate
unnecessary reach and maintain a neutral pose if you
can “shake hands with your work”.

Working from the power/comfort/handshake zone means that you operate from the correct heights
and reaches, reducing risks factors for MSD and allowing more productive and pain-free work.

Principle 3. Allow for Movement and Stretching

The musculoskeletal system is also referred to as the movement system of the human body, and it is
meant to move. Working in a static position for long periods of time can induce fatigue in your body.
This is what's referred to as static load.
Static load refers to the position in which the individual remains in the same position for a long time
or carries something. This load produces fatigue from discomfort. In order to remove the need to hold
the object, a fixture solution needs to be implemented if the product allows the user to stand still for a
long time, such as holding a particular tool.
Stretching decreases tiredness, improves muscle balance and posture, and improves synchronization
of muscles. Everyone in life is an athlete, so by warming up to maximize performance and lower
injury risk, you need to prepare your body for work. A stretching warm-up regimen is a perfect way to
prepare the body for work.
It's also good to take occasional stretch breaks to get your blood flowing and recover your stamina
over the course of your work day.
Principle 4. Keep Things Easy to Reach
In both the physical and digital realms, this concept is commonly applied. It should make it easy to
communicate with a particular product. The product can be easily accessed and communicated with
by customers. For instance, with the minimum amount of effort and time, the control panel for dish
washers should be available. In digital designs such as websites and mobile apps, through the
functional implementation of the interface, users should be able to quickly access functions and
navigation links.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Principle 5. Reduce Excessive Force

The design of heavy products should consider minimizing the unnecessary force used or used for the
product to be pulled, moved or carried. Alternative methods, such the use of wheels for these goods,
should be modified in order to reduce the use of force. Adding handholds can also decrease the force
required for carrying items.
One of the main ergonomic risk factors is excessive force. High force loads on the human body are
needed for many job duties. In response to high force requirements, muscle effort increases, this
increases fatigue and MSD rink. There are various conditions that impact force, but the principle is to
identify when unnecessary force is needed for a job or mission and then find ways to reduce that
force.
Worker fatigue and the rink of MSD formation in most staff would be minimized by eliminating
unnecessary force requirements. Job effort and muscle effort can be minimized using mechanical
assists, counter balance systems, adjustable height lift tables and workstations, powered equipment
and ergonomic instruments.
Principle 6 Reduce Excessive Motion
The aim of this principle is to decrease the amount of movement spent dealing with the project. The
motion refers to any motion using the figures, wrist, or other body parts.
Another one of the key ergonomic risk factors is repeated motion. Many activities and cycles of work
are repetitive in nature, and are often regulated by priorities and work processes of hourly or regular
output. High repetition of tasks may lead to e development of MSD when combined with other risk
factors, such as high force and/or uncomfortable postures. If the processing time is 30 seconds or less,
a task is deemed extremely repetitive.
It is important to minimize repetitive or unwanted movements, if at all possible. It is necessary to
avoid unnecessary force requirements and uncomfortable postures in conditions where this is not
feasible.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Work enlargement, job rotation, and counteractive stretch breaks are other management techniques to
consider.
Principle 7 Minimize Contact Stress
According to OSHA, contact stress results from continuous contact or rubbing between hard or sharp
objects/surfaces and sensitive body tissue, such as soft tissue of the fingers, palms, thighs and feet.
This interaction produces localized pressure that can impede blood, nerve function, or tendon and
muscle movement in a specific area of the body.
Examples of contact stress involve resting wrists when performing tasks on the sharp edge of a desk
or workstation, pressing tool handles into the hands, especially when they cannot be put down, hand
hammering tasks, and sitting without sufficient room for the knees.
Principle 8: Provide Clearance
Product and interior design should provide the user with a room to move freely and avoid dumping
into any of the objects. In the digital domain, the same principle is applied. The user should be able to
switch between the function seamlessly and avoid any confusion such as clicking on wrong buttons by
putting the features and elements in the website design or mobile application device.
Principle 9: Reduce Excessive Vibration
Multiple studies have shown that regular and repetitive exposure to vibration can lead to lasting
adverse health effects, which are more likely to occur when a person's job is a regular and necessary
part of interaction with a vibrating tool or work process.
A variety of disorders collectively referred to as hand-arm vibration syndrome (HAVS) may be
caused by hand-arm vibration, as well as particular diseases such as white finger or Raynaud's
syndrome, carpel tunnel syndrome and tendinitis. Vibration syndrome in the fingers has negative
circulatory and neurological consequences. Numbness, pain, and blanching are the signs and
symptoms of (turning pale and ashen).
Principle 10: Provide Good Lighting Conditions
The overall work environment should be comfortable and provide good lighting, fresh air, and ample
room for users or designers. The design of the light systems should prevent reflections caused by the
polished computer screens in offices where computer screens are mounted.
Bad lighting is a common workplace issue that can affect the comfort level and efficiency of a
worker. Too much or too little light makes work difficult. Eye exhaustion and headaches can be
caused by dimly lit work environments and sunlight, and poorly lit areas position staff at higher risk
for all forms of injuries.
An easy solution to lighting issues is always to provide staff with adjustable job lighting. Take
measures to control the glare of the screen at a computer workstation and ensure that the display is not
located in front of a window or a bright backdrop.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Ergonomics Process
Assess Risk: Conducting an ergonomic assessment is a foundational element of the ergonomics
process. Your ergonomic improvement efforts will never get off the ground without being able to
effectively assess jobs in your workplace for musculoskeletal disorder (MSD) risk factors.
Plan Improvements: The core goal of the ergonomics process is to make changes to your workplace
that reduce risk. Making changes at scale requires a significant planning effort that includes
prioritizing jobs to be improved, identifying effective improvement ideas, and cost-justifying the
improvement projects.
Measure Progress: Measurement is an important component of any successful continuous
improvement process. High performing ergonomics programs are constantly measured using both
leading and lagging indicators.
Scale Solutions: By establishing a common set of tools to train your workforce, assess risk, plan
improvements, measure progress, and design new work processes, you'll be able to scale ergonomics
best practices throughout your organization.
ERGONOMICS reduces injuries
Ergonomics is the science of designing the workplace to fit the worker, rather than expecting a worker
to fit into the job that has not been designed correctly. A poorly designed workplace puts workers at
risk of getting hurt. These physical hazards include:

 Unnatural and awkward body positions

 Continuously performing the same motion over and over again during a work shift.
 Standing for long periods of time in one spot
 Manual handling (lifting, lowering, pushing, pulling, carrying, holding, filling, emptying)
of heavy and awkward boxes, crates, trays, equipment or garbage.
These hazards can cause injuries to develop slowly over time, like a very sore shoulder, or the injuries
can happen suddenly. Most people call these sudden events “Accidents”. We know the MOST
accidents can be prevented. Serious injuries can happen in the restaurant due to:

 Slippery floors, poor lightning

 Hot stoves, grills, oil and grease
 Knives and unguarded machines
Ergonomic Design Guidelines for A Safe and Functional Kitchen
Employee mobility, energy effectiveness, flexibility, and ergonomics are critical factors in a
commercial kitchen. Here, find ways on how to prioritize comfort and efficiency in the space’s
design.
The science of kitchen ergonomics is founded on principles that aim to thoughtfully design a
workspace and streamline the work flow—with the aim of encouraging efficiency, providing comfort,
and increasing operations productivity. Its elements balance the movement all around the kitchen.
Ergonomics is concerned with the study of human characteristics and functions called
anthropometrics and how it relates to design. It allows for a kitchen staff to complete a task with as
minimal steps, bending, reaching and walking as possible. In order for any restaurant to operate
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
smoothly and to improve on utility costs,
production and staff efficiency, the layout and ergonomics of the kitchen are taken into account.

These small alterations can save time and effort and avoid annoyance, strain, pointless movements
and inconvenience. Ergonomics aims at creating work faster and more pleasant while improving the
interface right between the human body and all the things to interact with to get each work done.
Aside from this, it eliminates unnecessary risks that can potentially cause an accident.
 DEVELOP A FLEXIBLE INTERIOR PLAN
Having a thoughtfully laid out kitchen so you don’t have to run a race track to cook meals is ideal. At
the same time, it is essential to utilize every square footage of available space without sacrificing
work flow and speed. The dispatch area must connect to the food storage area first, then it should lead
to the preparation and cooking areas. These should then connect to the serving area. Always
remember to keep travel distances short, keep dining and kitchen spaces segregated, make sure to not
have crossover circulation paths, and create a layout that perfectly regulates foot traffic with less
effort.
Modular and flexible planning allows users more adaptability to their environment. Since the
restaurant industry is a dynamic changing business, adjustable floor plans should also adapt as work
circumstances shift. Keep future renovations and. various serving styles in mind when designing a
layout.
Available space and shape are also an important consideration whether you are building from the
ground up or setting up your commercial kitchen in an existing building. A general rule of thumb is to
allow five square feet of kitchen space for every seat in the restaurant, so a 50-seat restaurant needs at
least a 250-square-foot kitchen, consider also the estimated number of staff who need access to the
kitchen. If your kitchen is multistory, a service lift is ideal but can be costly too but you can use quick
connect hidden passageways as alternative service routes. Window position should also be planned
carefully, but take note that it shouldn’t be placed near gas burners so that it will not blow out a flame.
A general rule of thumb is to allow five square feet of kitchen space for every seat in the
restaurant, so a 50-seat restaurant needs at least a 250-square-foot kitchen. Consider also the
estimated number of staff who need access to the kitchen.
 APPLY THE KITCHEN WORK TRIANGLE PRINCIPLE
This theory stemmed from industries developing a method, known as “Time and Motion Studies”, for
measuring job completion and efficiency during the early part of the twentieth century. In the 1940s, a
study of kitchen use proposed that it should be organized around the sink, fridge, and stove in close
proximity but with enough space around each of the “three corners” that one can carry out tasks.
The three work center points also refer to the cold, humid, and hot areas, although this was developed
in a time before modern appliances were invented, most layout in the kitchen is still based around the
triangle food storage, preparation, and cooking needs should be placed in a most efficient distance to
minimize traffic through a work zone.
Being the most researched and applied ergonomic principle in design, the Kitchen Work Triangle
continues to be the core structure of most kitchen layouts. However, it can still expand and
reconfigure according to the requirements of chefs and cooks. Kitchen Work Triangle reduces
injuries, stress levels, and fatigue on the body because it optimizes one’s work flow and rationalizes
the right distances.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
In the 1940s, a study of kitchen use
proposed that it should be organized around the sink, fridge, and stove in close proximity but with
enough space around each of the “three corners” that one can carry out tasks.

 FIND THE RIGHT EQUIPMENT, VENTILATION, AND LIGHTING

There are five main areas of activity in a kitchen to consider: washing, cooking, prepping, utensils,
and storage. Ease of use is what counts when choosing the correct appliances and installations. Lack
of natural light or sunlight lamps in the workplace can cause eye strain and can make staff tired easily.
Kitchen light should be about 160 lux. Food prep, cooking, and washing areas need around 240 lux.
Desert presentation or cake decoration requires 400 to 800 lux. 400 lux is the illuminate equivalent of
a sunrise or sunset on a clear day.
In an energy-efficient kitchen set up, refrigeration and cooking equipment are kept as far as possible
while still being practical. All cooking equipment, with the, exception of the microwave, should be
strategically placed to maximize the task lighting and ventilation hood. It is integral that ranges, char-
broilers, griddles, and fryers hay, a dedicated kitchen hood or are placed under a centralized larger one
as they generate the most heat.
Ergonomics is concerned with the study of human characteristics and function, called
anthropometrics and how it relates to design. It allows for a kitchen staff to complete a task with as
minimal steps, bending, reaching and walking as possible. In order for any restaurant to operate
smoothly and to improve on utility costs, production and staff efficiency, the layout and ergonomics
of the kitchen are taken into account.
Keep fryers separate from other pieces of cooking equipment and isolate your simmering liquids since
they have less heat or effluent. For restaurants with solid fuel cooking appliances that also expose one
to dangerous flames and substances with carbon monoxide gas, appropriate ventilation and air
circulation plans have to be in place.
 CREATE ENOUGH SPACE TO ENSURE SMOOTH WORK FLOW
The style and complexity of cooking methods will influence how much space is need. The area that is
most important is the space between hip and shoulder height as anything stored at this height is within
reach. It is also a good practice to place appliances and kitchen furniture at distance apart to allow free
movement while working. The space between two counters should be at least 4 feet. Allotting the
right Space is vital to save time and to maintain a smooth-running kitchen especially during peak
periods.
Sinks should be placed near the chef’s or staff’s workstations. to avoid collision and chaos, but hand
washing should be: separated from food washing, placing ‘the compartment sinks near the kitchen
entrance allows servers to quickly drop off dirty dishes but it should also be near the storage area to
give access to chefs to clean plates.
 MASTER THE-ART OF TIDYING AND STORING.
It is important to have a systematic and orderly kitchen to make staff feel more in control.
Considering the practicality and service-oriented nature of the kitchen, it is a necessity to discard
things and ingredients that are past their prime. Start by organizing.” by category like implements for
eating, cooking utensils and food, and hot by location. Only invest in the ‘equipment or tools that you
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
need. Stack things vertically to save
space.

Portable storage units are also recommended to make circulation easy for the staff. Storage area can
be split into three parts:

 food storage
 dry storage
 colds storage
Cookware and crockery should have dedicated storage either in the pantry or shelves. Store
ingredients or items in clear containers so you can already see what is inside.
For the kitchen layout, it is important to keep items close to where they are most used. Do not store
food in cupboards that are affected by heat from burners and ovens. Herbs, spices, and cooking oils
cannot be placed too near the stove as heat damages these items. As much as possible, keep work
surfaces clear and put nothing on the counters or around the sink and stove top because these are oil
and water-splash Zones.
Create a space where staff can focus on ease of cleaning and storing as much as on ease of use.
Weight is rarely a consideration, but it should be. Store heavy items between hip and shoulder height
to avoid over-stretching. The lightest items can be placed in the least accessible cabinets—those
above the head or below the knee.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Learning Activities/Exercises

IDENTIFICATION

Directions: Read each statement or question below carefully and fill in the
blank(s) with the correct answer.

__________1. Making changes at scale requires a significant planning effort that includes prioritizing
jobs to be improved, identifying effective improvement ideas, and cost-justifying the improvement
projects.
__________2. It is concerned with the study of human characteristics and function, called
anthropometrics and how it relates to design.
__________3. It is founded on principles that aim to thoughtfully design a workspace and streamline
the work flow with the aim of encouraging efficiency, providing comfort, and increasing operations
productivity.
__________4. It can be caused by dimly lit work environments and sunlight, and poorly lit areas
position staff at higher risk for all forms of injuries.
__________5. It is an opposite of neutral posture.
__________6. It reduces the stress on muscles, tendons, nerves and bones and allow optimal control
and development of strength.
__________7. It can eliminate unnecessary reach and maintain a neutral pose if you can “shake hands
with your work”.
__________8. It is a system is also referred to as the movement system of the human body, and it is
meant to move.
__________9. It is a common workplace issue that can affect the comfort level and efficiency of a
worker.
__________10. It results from continuous contact or rubbing between hard or sharp objects/surfaces
and sensitive body tissue, such as soft tissue of the fingers, palms, thighs and feet.

B. Reflection or Insights

1. Why is it important to be safe in the kitchen?

2. Why is kitchen ergonomics important?

CRITERIA POINTS
Content (Relevance of Topic) 5pts
Organization (Unity of thought, flow of discussion) 5pts
TOTAL: 10 Points
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

References/Reading Materials
Ergonomics and Facilities Planning for The Hospitality Industry
By Lolita O. Mendoza