CHP 1 ERGO

is to optimize the work environment to improve their comfort, safety, in performance.

• FACILITIES PLANNING

• ERGONOMICS

• WORK STATION

the process of designing and organizing physical spaces to meet specific needs and objectives.

• ERGONOMICS

• WORK STATION

• FACILITIES PLANNING

(4) key considerations in Ergonomics and Facilities Planning in Hospitality Industry

• Hotel

  Airport

  Resto

  Food and Bev.

• Work station design

  lighting

  Accessibility

  Safety

• Task Analysis

  Equipment and tools

  Posture and Movement

  Work Surface

The goal of workstation design is to minimize the risk of possible workplace injuries.

• WORK SURFACE

• ACCESSIBILITY

• WORK STATION DESIGN

(6) factors for workstation designing

• TASK ANALYSIS

  EQUIPMENT AND TOOLS

  LIGHTING

• WORK STATION DESIGN

  ERGONOMICS

  FACILITIES

• WORK SURFACE

  WORK ENVIRONMENT

  POSTURE AND MOVEMENT

• WORK ENVIRONMENT

to analyze the tasks that the employees perform. This analysis must consider the frequency of the task, duration of the task, and the level of physical exertion required.

• FACILITIES PLANNING

• EQUIPMENT AND TOOLS

• TASK ANALYSIS

The equipment and tools used in the food service industry workstation should be designed to be comfortable and easy to use.

• WORK EQUIPMENT

• EQUIPMENT AND TOOLS

• TOOLS TO USE

adequate lightning is important in workstation design because good lighting can help reduce eye strain and prevent accidents.

• AMBIANCE

• VISIBILITY

• LIGHTING

This is about controlling the temperature and humidity levels, reducing noise levels, and ensuring that the work environment or workspace is well ventilated.

• WORK ENVIRONMENT

• WORK STATION

• WORK SURFACE

ensuring that the chairs are comfortable and provide support and that the employees can move around the workspace without difficulty.

• COMFORT

• POSTURE AND MOVEMENT

• WORK SPACE