ERGONOMICS AND HOSPITALITY DESIGN TRENDS Level II – renovation of a significant portion of
an existing hospitality facility(e.g., updating a
Ergonomics (Human Factors) -scientific discipline university cafeteria service area).
concerned with understanding interactions among
humans and other system elements, optimizing Level III – complete renovation of an existing
human well-being and system performance. hospitality facility or the design and
construction of a new one. (e.g., building a new
THREE SPECIALIST AREAS OF ERGONOMICS:
restaurant or renovating hotel dining areas).
Physical Ergonomics –concerned with human
Level IV – Large-scale developments like franchise
anatomical, anthropometric, physiological, and prototypes requiring extensive planning and
biomechanical characteristics related to budgeting.
physical activity.
Cognitive Ergonomics –mental processes, such TRENDS IN HOSPITALITY DESIGN
as perception, memory, reasoning, and motor
Sanitation & Cleanliness Standards – employees
responses, as they affect interactions among
and guests must continue to participate in a
humans and other elements of a system.
complete upgrade of sanitization (the process
of reducing or eliminating pathogenic agents
Organizational Ergonomics – sociotechnical
on surfaces by cleaning and disinfection) and
systems, including their organizational
cleanliness.
structures, policies, and processes.
International Organization for Standardization Outdoor Spaces Usage – Meetings, dining, and
(ISO; an independent, non-governmental recreational activities have all shifted outdoors.
international organization with a membership of
165 national standards bodies where the Meetings, Restaurants, and Hotel Technology
Philippines is a member body through the Bureau of – Contactless services, QR code menus, mobile
Product Standards or BPS) check-ins, and AI-driven hotel experiences.
-
-presents the general ergonomics approach and A New Type of Hospitality –Savvy hoteliers
specifies basic ergonomics principles and concepts. need to find creative ways to repurpose
underused spaces.
LEVELS OF PROJECT SCOPE
Sustainability – Eco-friendly practices are
Scope - size and complexity of a hospitality facility
becoming the norm, as properties focus on
design project.
renewable energy resources and water
Level I – no more than selecting a major piece
scarcity.
of equipment or the replacement of a small
FOODSERVICE DESIGN TRENDS
area of the hospitality facility.
Modern and Interactive Dining Experience–
- Small projects like replacing a piece of equipment
(e.g., replacing a dish machine in a cafeteria). open seating, high ceilings, and exposed
structure concepts.
Task/Phase Level I Level II Level III Level IV
Planning 1 week 4 weeks 6 weeks 3 months
Equipment selection 1 week 2 weeks 1 month 2 months
Design and engineering 1 week 4 weeks 2 months 4 months
Preparing bid documents 2 days 4 weeks 2 months 2 months
Equipment delivery 4-6 weeks 2-3 months 4-6 months 4-6 months
Installation 3-5 days 2-6 weeks 1-3 months 1-3 months
Maximizing Outdoor Space – Covered outdoor Eco-trends. Respect for the environment and
dining areas are always a great addition to the the desire to show closeness to nature is a
foodservice concept. Patio (also called a mindset the hotel industry has also imbued
courtyard; a recreation area that adjoins a over the years.
dwelling is often paved and is adapted o Health and energy-saving
especially to outdoor dining) technologies – Rooms with
motion sensors and automatic
Drive-thru Windows – Essential for modern water stop, innovative air
restaurants. purification systems, water
filters, and circadian rhythm
Hall Concept – provides plug and play tenant dimmers
bays that house multiple small kitchens and
o High quality, natural finishing
service areas and allows the customer to sit
materials – Hotel owners are
and enjoy their meal in a common
becoming more demanding in
environment.
terms of interior decoration
and prefer only certified
Color to Match the Concept – binding of color
products that meet all eco-
design to the establishment’s peculiarities is a
standards, like natural wood
tendency that was formed on an intuitive level
and large-format porcelain
stoneware.
o Ethnic establishments –
o Eco décor – Green plants used
bright, juicy colors like
in various solutions – from the
emerald, carmine, or purple
usual arrangement in tubs to
in combination with natural
decorating the walls in the
wood texture
lobby with greenery and moss
o Steak houses and bars – earthy
colors like dark red and brown Hometels. decorating a hotel room as a full-
o Vegetarian cafés – natural greens, fledged home space, promising maximum
woody browns, and sunny yellows comfort and serenity, but not without novelty.
o Japanese restaurants – natural
shades of stone, wood, and fog Hotel and Co-working. trend towards efficient
use of space and responsiveness to customer
o Elite and minimalist establishments
needs has led to the hotel lobby redesign as
– black, white, steel, chrome, and
co-working spaces.
gold
Importance of Ergonomics in Hospitality
o Children’s and family cafés – light
pastel palette STUDYING THE MARKET
Ceiling as an Art Object– Open ceilings for an airy Feasibility Study written document that presents a
feel or artistic installations as focal points. well-researched justification of the implementation
of the project’s concept.
Maximum open ceiling space – This makes the
interior more airy, voluminous, and visually It involves an analysis of market demand, financial
projections, and environmental factors that affect
increasing the establishment area
business operations.
Overhead space as a key design element –
Exclusive installations, structures made of Five Stages of a Feasibility Study
metal, plastic, and wood, and even fabric
compositions Market Research – undertaken to look at the
current supply of relevant facilities that are
LODGING DESIGN TRENDS competitive with the project
Site Appraisal – evaluation of the project will require to make an investment
location’s strengths and weaknesses. decision.
To present the case to the planning
Information Review – ongoing activity during the authorities in support of planning
first two (2) stages. Time and commitment applications.
must be devoted to the information gathering
process, including its sorting, assimilation, and Market Feasibility Study
orientation to reach valid conclusions
also referred to as market research
Financial Analysis – comprises estimated
- defines the target customer, analyzes the
statements of profit and loss and of cash flow,
competition, and looks closely at the trade area
based on which an investment analysis is around the chosen site or location of the project.
prepared.
(3) main platforms – volume, price, Key Factors Considered:
and cost.
Demographics pertains to the collective
Reporting – final stage of the feasibility study information about the population of the proposed
location, including their age, sex, level of education,
where a report with the findings are held with
gender, occupation, income per household
the client or project owner
Lifecycle (stages in the life of a person) of the
Objectives Of a Feasibility Study potential population.
To provide information to the project Psychographics personal habits of the population
owner regarding the environment in are key to the market feasibility, particularly their
which the project will be operating. eating and spending habits.
To provide a brief to the architect as to
what the market requires from the project Traffic Count is a count of vehicular and/or
based on the market research conducted. pedestrian traffic, which is conducted along a
To provide the information that a particular road, path, or intersection.
potential lender or investor in the project Demand Generators destinations or
establishments that draw extensive traffic,
Type Use Sources
To determine the health of the Published data, newspapers, Internet, government
General economic national, regional, or local economy, periodicals, and economic development agencies,
data particularly growth, which will affect and banks
demand for hospitality facilities
An indication of economic activity, Published data, newspapers, Internet, government
Population and
sources of demand, income, and labor periodicals, and economic development agencies
demographic data
supply
To determine the capability of persons Observation, airport and airline officials, government
Transportation and suppliers to access the proposed transport and economic development departments,
facilities and maps
To assess the size of the market for the Telephone and other directories, newspapers, and
Existing supply of proposed facilities, its maturity, trade press, observation, Internet, and government
competitive facilities geographic clustering; to identify tourism and leisure departments
market niches
To assess the growth of supply Management of existing facilities, planning
Future supply of
authorities, developers, architects, economic
competitive facilities
development departments, and observation
To judge the strength of demand for Management of existing facilities, travel agents,
Demand profiles and existing facilities and likely growth in tour operators, booking agencies, corporations,
characteristics that demand government tourism departments, airlines, and
personal observation
To identify factors that will affect the Management of existing facilities, government
Labor laws costs of operation and/or the success economic development agencies, lawyers, and
of the operation trade press
To identify factors that will affect the Management of existing facilities, government
Regulations affecting
costs of operation and/or the success economic development agencies, lawyers, and
operations
of the operation trade press
such as shopping malls, recreation and sports Alternates – These are proposals to
facilities provide materials, products, equipment, or
systems different from those described in
the specification (the bid), normally at
Competitive Analysis crucial component of the
lower prices.
market feasibility study because the local
market potential for a given concept must be Quantity surveyors (QSs) – They are
shared among all of the competitors. construction professionals who forecast
and manage construction costs throughout
-performed to determine whether the market the project timeline
can sustain another hospitality facility at each
potential site.
Sole proprietorship. A single person is The floating interest rate is the
responsible for the business. rate of interest you will pay. It
is one (1) or two (2) percentage
General partnership. More than one (1) points higher than the bank’s
person is legally responsible for the business, prime rate or the Consumer
and each partner accepts personal liability Price Index (CPI).
Limited partnership. This is a more formal type
of partnership than the general partnership. The payout period is the
number of years it will take to
o Traditional corporation (also called pay back the amount
a C corporation) – It has its own identity, borrowed. In most situations,
separate from any of its owners, and this will be 10 to 15 years.
pays its own income taxes.
Lease is a contract by which one party conveys
o S corporation – It is a hybrid of land, property, services
sorts, part traditional and part Base Rate annual cost for leased space is
partnership. It is taxed as a partnership – calculated per square foot
this means that the income, losses, and
Terms of lease. In foodservice, most
deductions generated by the company
business leases are for five (5) years, with
are all shared by the individual
two (2) more five-year options—a total of
shareholders.
15 years.
o Limited liability corporation (LLC) –
Financial responsibility. Early in the lease
It is created to allow larger groups of
negotiations, one should cover the
investors to participate than are allowed
sensitive topic of who will be responsible
in an S corporation. The LLC offers the
for paying off the lease in case, for any
same tax advantages as partnership, and
reason, the restaurant must close its doors.
limited liability for its members.
Maintenance agreement. Another
important part of a lease is the complete
rundown of who is responsible for repairs
ZONING to the building.
refers to municipal or local laws or regulations Insurance. Generally, the tenant is
that govern how a real property can and cannot responsible for obtaining insurance against
be used in certain geographic areas
fire, flooding, and other natural disasters,
Comprehensive Land Use Plan (Clup) is a as well as general liability insurance for
planning document prepared by the local
accidents or injuries on the premises.
government units (LGUs) to rationalize the
allocation and proper use of land resources Real estate taxes. Each city or municipality
decides on the value of land and buildings
and taxes an address based on its assessed
Substitutions – These are proposals to
value.
provide materials, products, equipment, or
systems from a manufacturer other than
those named in the specifications (the bid).
