Bins installed near worktables and equipment should be easily removable for cleaning

BOH areas are accessible to clients and guests.

Ergonomics can reduce or eliminate the cost of treatment and hospitalization, as well as the need to hire and train new staff due to immobilized personnel.

FOH areas are where clients would have the most exposure.

Food and Beverage is the largest sector in the hospitality industry, which comprises facilities that engage primarily in preparing food for meals, snacks, and beverages.

Food preparation area should be near the storage to minimize movement 

In a hotel the spa and wellness center generates more profit than the bar. 

Lodging is the most basic type of accommodation that provides a room or space for sleeping and is typically patronized by backpackers.

Promoting a culture of safety is valuable to a company's branding.

Suites are typically smaller than a typical hotel room.

The first impression of the facility is created in the BOH area.

The movement of materials and personnel in a kitchen should ideally follow a circular pattern

The level of machines and worktables in the laundry area should be on a level that will minimize stress in the body parts involved in delivering this service.

Travel and Tourism involves services related to moving people from one place to another.

The simpler the kitchen design, the more prone it is to clutter

Visual aesthetics and quick and efficient service equate to successful bar operation.