Unit 1: Ergonomics and Facilities Planning Overview

INTRODUCTION

Ergonomics is a science discipline used by Wojciech Jastrzebowski in 1857 for the first
time and it is based on the improvement of the relationship between the employees and work
environment. It is the science of fitting workplace conditions and job demands to the capabilities
of the working population (interaction between the operator and the job demands).
Ergonomics provides the guiding principles and specifications according to which tools,
machines, work procedures and workplaces are designed for safe use. The efficiency of a
machine depends on the ability of the worker to control it effectively and accurately. The fact
that workers are able to operate in poorly designed workplaces does not mean that this is the
most efficient method of production; workers should be able to operate machines in the least
stressful way.
Ergonomic deficiencies in the workplace may not result in immediate body pain but over
time the body’s ability to adapt fails resulting in musculoskeletal disorders. Ergonomics should
be seen not as finding problems but rather as giving solutions to the problems and can be applied
to any industry.
In this unit, you will have an overview and a background of ergonomics and facility
planning in hospitality industry specifically in lodging and food service. The unit will entail 18
hours that includes the following topics:

A. Introduction to Ergonomics
B. Facilities Planning in Hospitality Industry
C. Planning and Designing Workstations
D. Selecting Workstation Furnishings
E. Lighting Design
F. Noise Control

You will gain knowledge on the significance of ergonomics and facilities planning in
hospitality industry and appreciate its contribution to the success of hospitality industry
operations.
DEFINITION OF ERGONOMICS
 Ergonomics came about as a consequence of the design and operational problems
presented by technological advances in the last century. It owes its development to the same
historical processes that gave rise to other disciplines such as industrial engineering and
occupational medicine.
In 1857, Jastrzebowski produced a philosophical treatise on ‘An Outline of Ergonomics
or the Science of Work’ but it seems to have remained unknown outside Poland, until recently.
In Britain, the field of ergonomics was inaugurated after the Second World War. The name was
re-invented by K.F.H Murrell in 1949 despite objections that people would confuse it with
economics. The emphasis was on equipment and workspace design and the relevant subjects
were held to be anatomy, physiology, industrial medicine, design, architecture and illumination
engineering. In Europe, ergonomics was even more strongly grounded in biological sciences. In
the USA, a similar discipline emerged (known as ‘Human Factors’), but its scientific roots were
grounded in psychology (applied experimental psychology, engineering psychology and ‘human
engineering’).
The word ergonomics comes from the Greek word “ergon” which means work and
“nomos” which means laws. It’s essentially the “laws of work” or “science of work”. Good
ergonomic design removes incompatibilities between the work and the worker and creates the
optimal work environment.
According to the International Ergonomics Association, the definition of ergonomics (or
human factors) is the scientific discipline concerned with the understanding of interactions
among humans and other elements of a system, and the profession that applies theory,
principles, data and methods to design in order to optimize human well-being and overall system
performance.
Ergonomics draws on many disciplines such as the following to optimize the interaction
between the work environment and the worker.

a. Anthropometry
b. Biomechanics
c. Mechanical engineering
d. Industrial engineering
e. Industrial design
f. Information design
 g. Kinesiology
h. Physiology
i. Psychology

GOALS OF ERGONOMICS
The goal of ergonomics is to optimize the relationships between the worker, the task and
the environment, in a cost effective manner, by modifying people’s work to be within their
capabilities. This will result in a decreased risk of injury and illness, improved job performance
and quality of work, in addition to improving the well-being of the organization due to decreased
operating costs, stable workforce and improved morale.
A task is accomplished by the interaction of the employee and the machine in a particular
workspace, which is contained in a particular environment. The workspace is described in terms
of its size and the layout of the equipment/machinery. These two factors will have an effect on
the posture of the worker and the reach distances, and with a resultant effect on comfort and
efficiency. The environment is described in terms of its temperature, lighting, noise and
vibration.
In conclusion, the diagram below depicts the goal of ergonomics:

DOMAINS OF ERGONOMICS
According to the International Ergonomics Association, there are three broad domains of
ergonomics: physical, cognitive, and organizational.
1. Physical Ergonomics
 Physical ergonomics is about the human body's responses to physical and physiological
work demands. Repetitive strain injuries from repetition, vibration, force, and posture are the
most common types of issues, and thus have design implications.
Physical ergonomics is concerned with the impact of anatomy, anthropometry,
biomechanics, physiology, and the physical environment on physical activity. Areas of focus in
physical ergonomics include the consequences of repetitive motion, materials handling,
workplace safety, comfort in the use of portable devices, keyboard design, working postures, and
the work environment.
2. Cognitive Ergonomics
Cognitive ergonomics is the field of study that focuses on how well the use of a product
matches the cognitive capabilities of users. It draws on knowledge of human perception, mental
processing, and memory. Rather than being a design discipline, it is a source of knowledge for
designers to use as guidelines for ensuring good usability.
Cognitive ergonomics mainly focuses on work activities which:
a. have an emphasized cognitive component (e.g., calculation, decision-making)
b. are in safety-critical environments
c. are in a complex, changeable environment (i.e., where tasks cannot be predetermined)
3. Organizational Ergonomics
With the evolution of the automated workplace, the domains of cognitive and
organizational ergonomics are gradually gaining importance. Organizational ergonomics, which
combines elements of both the physical and cognitive domains, comprises the newest of these
fields.
Also sometimes known as macro-ergonomics, organizational ergonomics focuses on
optimizing socio-technical systems and organizing structures, policies and processes in order to
maximize efficiency. This domain addresses more subjective aspects of the workplace:
a. Communication
b. Crew resources and management
c. Work schedule design
d. Teamwork
e. Participatory design
f. Cooperative work
g. New work paradigms
h. Quality management
i. Virtual organizations
j. Community ergonomics

BENEFITS OF ERGONOMICS
There is little doubt that there are many benefits of ergonomics and they are the basis of
creating an efficient work environment.
You can utilize ergonomics to decrease injury and boost physical efficiency. Research
shows that successful implementation requires continuous commitment and genuine participation
from all employees. You can do this properly by educating yourself on when and how to
implement it.
Here are nine impressive benefits of ergonomics in the workplace:
1. Improves Health
People who work in ergonomic workplaces have improved health. It typically starts
within the cardiovascular system and spreads to other areas. Your heart will be healthier than it
would be if you were working in a standard environment.
Also, you and your employees will feel less tension in your body because you’ll be
adjusting the workstations to fit your height. These natural positions will prevent you from
straining your eyes and necks. You’ll also reduce swelling in your legs because your blood flow
will be optimal.
2. Improved Mental Insight
When you feel comfortable, you can focus better on the task at hand. Ergonomics
decreases pain, strengthens muscles, and increases blood flow. Combined, this improves mental
insight.
Employees will experience less anxiety, increased awareness, improved moods, and
focus. This means everyone can concentrate on their work more. The better focused they are the
higher productivity levels.
3. Higher Productivity Levels
 The better focused your employees are, the high level of productivity they can have.
Ergonomics combine different ideas to make workstations feel more natural. These lead to
increased productivity because they’ll be more comfortable and focused.
A business needs productivity levels to increase to be successful. You can change your
workplace to be better for employees. The better they feel about their work, the more they’ll
want to produce.
4. Decreased Pains
Ergonomics is meant to make things feel more natural and safe. Due to this change, your
body will be less strained and your health will improve. These combined will lead to decreased
pain.
When employees feel uncomfortable, it affects their ability to work. You can work at a
standing desk, or trade the phone for a headset to start. The less pain your employees have, the
better they can focus on the quality.
5. Higher Quality Work
The benefits of ergonomic workspaces range from the body to the quality of work.
Aches, pains, fatigue, and other problems can take a toll on a worker. Ergonomics can eliminate
those issues and help workers work.
When people feel comfortable, they can focus on high-quality production. This combined
with increased productivity levels will keep your consumers happy too.
6. Eliminates Hazards
Part of creating a more productive work environment is eliminating the daily hazards that
can hurt your employees. These distractions are unsafe and can lead to worse consequences later.
Pay attention and know your office so you can assess what hazards exist.
Another good idea is to ask employees what hazards they face daily. By asking for their
input, you’re showing that you care. Implementing the change will show them they’ve been
heard.
7. Increased Employee Engagement
Employees will notice that your business provides the best conditions for increased
employees’ health and safety. Because they won’t be experiencing fatigue and discomfort, you’ll
see an increase in the employees’ involvement. You’ll find their motivation will increase the
more they feel taken care of by the company.
 This can reduce the turnover rate and make your business one others want to work with.
Employees’ opinions matter, and you can benefit from it by utilizing ergonomics.
8. Encourages Safety
Ergonomics will create a safer work environment and increase awareness. You’ll remove
hazards, improve workstations for less discomfort, and teach your employees to update their
spaces with safety in mind.
Not to mention, the health benefits that come with ergonomics keeps employees healthy
at work. This will encourage safety on another level. You can keep your work consistent and
stable by providing employees with a safe environment they can thrive in.
9. Happier Employees, Happier You
The better you utilize ergonomics, the happier your employees will be. They’ll enjoy
coming into work more than they did before, and it will affect those around them. You will
notice a difference in your own happiness.
When your employees are happy at work, their productivity levels will increase. The
better they do, the better your business will do. These are all factors in keeping everyone safe
and happy.

ERGONOMIC PROCESS
1. 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.
2. 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.
3. 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.
4. 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.
ERGONOMIC APPLICATIONS
Ergonomics is profitably applied in following three areas:
1. Design of Man-Machine System
A man-machine system is a system where one or more workmen/ human beings work in
relation with one or more machines, devices or equipment. Thus a worker drilling a hole in a job
or a person using a hammer to drive a nail in a wooden job (an article being manufactured is an
example of a man- machine system as far as ergonomics is concerned.
Such systems could be productive systems as well as service systems such as a post
office or firefighting system or a dispensary etc. Ergonomics is applied to adapt such systems so
as to provide maximum job satisfaction and comfort and minimum physiological and mental
load to the operator of the system.

2. Design of Consumer Goods and Service Systems

Ergonomics is applicable in the design of consumer goods starting from design of tooth
brush and other items such as dinning set; sofa set; kitchen ware, house hold fittings table and
shoes etc. Similarly, protective equipment such as safety goggles, adverse weather and space
clothing, gloves, crash helmets, firefighting and industrial hazard protection and appliances etc.
should also be economically sound.

3. Design of Working Environment

While designing a proper working environment for work force/workers at work, the
various factors related with ergonomics such as human endurance of illumination, pollution,
noise heating and ventilation should be taken into consideration. This aspect should be taken into
consideration at each stage right design up to real utilization or actual service.
 The field of this applicable unlimited. All factors concerned with environments such as
design of work benches, public transport, road systems, town and country planning, personnel,
neighborhoods, as well as airports etc. should be subjected to ergonomic analysis.

SCOPE AND MEANING OF FACILITIES MANAGEMENT

There are many definitions and interpretations of the term ‘facilities management’. The
British Institute for Facilities Management defines it as: The practice of coordinating the
physical workspace with the people and work of an organization, (it) integrates the principles of
business administration, architecture and the behavioral and engineering sciences. The
following figure shows the issues represented by facility management as defined by the British
Institute for Facilities Management:

The following figure summarizes the scope of facilities management to meet the needs of
the different stakeholders (to be further discussed in the succeeding topics):
THE ROLE OF FACILITIES IN THE HOSPITALITY INDUSTRY
If facilities management is about managing physical assets, it has considerable relevance
to hotels and other hospitality businesses, as the property or the premises in which the hospitality
is delivered, form a major part of the product package sold to customers. Customer needs could
be for overnight accommodation, a meeting area or a restaurant meal. In each case, the physical
assets will form an important part of the product. Some of the common elements required to
produce the ‘accommodation product’ are shown in the following figure:

Guests might also require:

 a source of information (e.g. regarding the other amenities)
 privacy
 secretarial assistance
 porterage
 car-parking space
 ramp access
 lifts
 personal laundry service
 sleeping facilities
As can be seen in the illustration above, the physical assets are prominent. Whereas many
of the identified needs of customers are tangible (e.g. the lift, the guestroom and the hot water)
and relate to physical assets, other needs (e.g. security and feeling of well-being) are largely
intangible. Since the accommodation forms a major part of the product, even in small hotels, the
capital outlay or revenue expenditure on the property is proportionately high compared with
other businesses. In order for business to be conducted in an hotel, it is essential for at least
certain of the physical assets to be actively managed. Although the term ‘facilities management’
might not be used, elements of facilities management would need to be applied to hotels to
achieve business success.
DEVELOPMENT OF FACILITIES MANAGEMENT
A Property-Based Discipline
Facilities management as a practice has its roots in the USA, where development took
place during the 1980s. It is evolving from a property-based discipline concerned with reactive,
operational aspects of property management, services and maintenance (including cleaning,
‘caretaking’, waste disposal and catering) into a much more proactive, strategic role. In this role,
it is also concerned with the design of property and the work environment, purchasing, and
future management and maintenance of the property - thus, it covers a broad area of ‘non-core’
activities. Such activities could include IT services and even human resources management.
From a management perspective, facilities management must consider the needs of all
building users, together with the needs of others who may be affected by the management of the
building. The needs of the following people, therefore, have to be considered.
•Shareholders have an interest in business and property values and the asset value and service
standards must be maintained or developed.
•Employees need an efficient working environment. This is conducive to high morale and to high
quality and productivity.
•Customers in an hotel will not only be visiting the establishment, they will, hopefully, enjoy
using its facilities.
•Considerable expertise must go into creating an atmosphere and environment which reinforces
the good image of the organization.
•The local community will be affected by the property.
•Aspects such as visual appearance, pollution, traffic (as a result of business), employment and
the encouragement of local custom must all be managed.
•Reliable suppliers who provide consistent quality are very important to the success of any
organization. They might be providing a service, staff, equipment or supplies. Partnerships,
strategic alliances and other agreements are some means by which this group can be managed.
The following figure illustrates the evolution of facilities management:
Factors Attributing to the Development of Facilities Management
1. Cost Reductions
Fierce competition, depressed trading conditions, higher energy costs and other economic
elements have forced companies to look at all means of reducing costs and maintaining the
market edge. Facilities costs can be very significant. It is estimated that a full service hotel of
under 125 rooms has an average expense of 11.9 per cent of turnover for property management
and energy. With respect to on-going energy and maintenance costs, savings can best be made at
the design stage of buildings. The development of ideas on terotechnology (considering life-
cycle costs at the planning stage) is yet another probable stimulus for the development of
facilities management concepts.
 In response to the rising awareness of property costs, attempts have been made to forecast
total ownership costs of buildings (life-cycle costs) at the planning stage. These costs would
include:
Initial (fixed costs) + Operating costs + Residual costs (e.g. demolition or sale).
2. Change in Organizational Structures
A developing characteristic of organizational structures, noted in the UK and the USA, is
the tendency towards flatter structures with fewer tiers. Organizational restructuring and the
shedding of middle management is driven in part by the need for greater efficiency and, perhaps,
by more effective IT in core business activities. One result of this has been the development and
extension of sub-contracting to areas such as facilities management, a trend certainly seen in
hotels. Downsizing (or ‘rightsizing’) has increased the use of management consultancies,
including facilities management.
3. Legislation and Government Policies
The introduction of new laws and government policies has encouraged organizations to
focus on their core activities and to buy in other services. Hence, the stimulus for the growth in
servicing or ‘facilities management’ companies. Furthermore, health and safety legislation has
also been considerable and has necessitated a planned and systematic approach, led by senior
management. Expertise has often been bought in from specialist companies and a similar route is
likely to be taken following legislation relating to waste management and energy management.
4. The Need for Flexibility
Continuous change of policy, market and methods within organizations is now common.
Process of change has been evidenced in hotels with relation to computerization and in
restaurants as eating habits change and customer expectations of environment alter. In addition,
response time needs to be fast. Downtime is waste. To optimize on the use of space, it can be
allocated only when needed. Therefore, accommodation is shared and must be effectively
scheduled and managed.
5. Information Technology
Advances in IT for communications within the business context (e.g. for ‘intelligent
buildings’; and operating security, heating, lighting, ventilation controls and advance lifts) have
demanded specialist skills.
Not only has the degree of usage of computers increased, in addition there is an increasing
number of applications to which computers can be put. IT is not an ‘add on’ feature - it needs
detailed consideration at the design stage of any new building or refurbishment. It must be an
integral and flexible part of the facility.
6. Employees’ Needs and Expectation
Although building operating costs are significant and demand careful management, such
costs are relatively small when compared to staffing costs. This is particularly true in the
hospitality industry and other service industries which are labor intensive.
Nevertheless, decisions involving expenditure in a small cost center (e.g. property operating
costs) can be used favorably to influence those in a large cost center (e.g. labor). A little spent on
facilities can provide disproportionate benefits for the people who work in the organization.
7. Management and Customers Perception
Something which has always been evident in hotels, but less so in some other industries,
is that facilities are not just seen as a capital asset to be bought and sold for their exchange value,
but as a business asset, which can provide value simply through effective performance. Facilities
management has the role of transforming an organization’s building or stock of buildings from
an overhead into a company resource.
Attractive, well-run facilities help the prestige and reputation of the organization in the
eyes of customers and the community. In the hospitality industry this is particularly important. In
hotels the property forms part of the product package sold to customers. A good visual impact is
required in order to attract customers in the first place and their perception of the hotel
experience will certainly be affected by appearance. The fact that customer expectations do not
remain static, but are constantly changing, must also be addressed.
TRENDS IN FACILITIES MANAGEMENT
1. The expanding IoT
It’s no secret that the number of connected workplace devices is growing. If you’ve been
paying attention to facilities management trends over the past few years, you’ll know that the
office Internet of Things (IoT) seems to have unlimited potential. And, as more devices come to
market and brands begin to distinguish themselves, these devices are being picked up at a faster
rate than ever before.
 Companies big and small are building out their IoT ecosystems to varying degrees of
sophistication. A smaller office may only have something like an Amazon Echo unit and a
couple of smart outlets with basic synergies. Larger offices may have a complete array of
connected devices powering their IoT.
Regardless of a company’s involvement with the IoT, it’s a sure bet these technologies
will grow to new levels of importance in 2021. Soon enough, an office without an integrated IoT
will be the anomaly.
2. Data-driven decision-making
Most trends in facilities management tie back to this one: Emphasis on quantification of
the workplace. Data from IoT devices and facility management software helps facilities
managers understand more about how their workplace functions and what employees need to do
their best work. They’re taking data and breaking it down to recognize trends, then using those
insights to affect change.
Data-driven decision-making is leading to revolutionary changes in facilities
management—from optimizing available office space to changing the way a work environment
is managed. The result is savings on overhead costs and smarter space utilization.
3. Integrated facilities management
With the new age of Integrated Workplace Management Systems (IWMS) comes
emphasis on integrated facilities management. Facilities data has traditionally been soloed,
allowing managers to focus on a single aspect of the workplace. Today, workplaces are the sum
of their parts, which requires managing everything as a whole.
An integrated approach to facilities management means looking at how one aspect of
work affects another. For example, understanding how an open office floor plan affects space
utilization is one thing; understanding how it impacts employee productivity is another. Looking
at the workplace through various lenses spotlights how one variable affects another.
As workplaces become more complex, integrated facilities management is more
important than ever. Taking data and decision-making out of silos and approaching it holistically
is more than a trend: it’s the new standard.
4. Emphasis on employee experience
 The workplace needs to not only support employees, it should invigorate them. Inspire
them. Accommodate them. Even excite them. A chief trend this year is the transition to
experiential workplaces. From workstations to collaborative spaces, personal areas to
recreational spaces, every part of the workplace should address the question: “How does this
space benefit employees?”
This trend is borne on the idea that employees who feel valued and accommodated will
produce their best work and develop a connection to their employer. Moreover, an employee-
centric workspace helps attract and retain top talent.
By recognizing the importance of employee experience, facilities managers can unlock
new purpose and capabilities from their workplaces. Everything from the décor to the physical
layout of a space matters, and everything from mood to productivity can be influenced by good
facilities management.
5. Focus on flexible workspaces
Commercial real estate costs are on the rise, with no signs of stopping. This upward trend
is driving more companies toward flexible workspaces. But such moves require more oversight
from facilities managers.
Hot desks, agile spaces, and activity-based workstations make up the flexible workspace
movement, including coworking spaces outside of the central office. Each space enables better
utilization of workplace square footage, but comes at the price of centralized management. As
facility managers adapt to their role as workspace administrators, modern IWMS platforms are
fast-becoming key tools for success.
Flexibility goes beyond just the physical workspace. Facilities managers now oversee hot
desks, nap rooms, phone booths, and other functional areas that make the most of the workplace.
It’s a trend that’s only going to grow as the workplace continues to evolve.
CONSIDERATIONS IN DESIGNING ERGONOMIC WORKSTATIONS
In ergonomics, the design of workstations is a critical task. There is general agreement
that in any work setting, whether blue-collar or white-collar, a well-designed workstation
furthers not only the health and well-being of the workers, but also productivity and the quality
of the products. Conversely, the poorly designed workstation is likely to cause or contribute to
the development of health complaints or chronic occupational diseases, as well as to problems
with keeping product quality and productivity at a prescribed level.
To every ergonomist, the above statement may seem trivial. It is also recognized by every
ergonomist that working life worldwide is full of not only ergonomic shortcomings, but blatant
violations of basic ergonomic principles. It is clearly evident that there is a widespread
unawareness with respect to the importance of workstation design among those responsible:
production engineers, supervisors and managers.
It is noteworthy that there is an international trend with respect to industrial work which
would seem to underline the importance of ergonomic factors: the increasing demand for
improved product quality, flexibility and product delivery precision. These demands are not
compatible with a conservative view regarding the design of work and workplaces.
Although in the present context it is the physical factors of workplace design that are of chief
concern, it should be borne in mind that the physical design of the workstation cannot in practice
be separated from the organization of work. This principle will be made evident in the design
process described in what follows. The quality of the end result of the process relies on three
supports: ergonomic knowledge, integration with productivity and quality demands, and
participation.

Design considerations
Workstations are meant for work. It must be recognized that the point of departure in the
workstation design process is that a certain production goal has to be achieved. The designer—
often a production engineer or other person at middle-management level—develops internally a
vision of the workplace, and starts to implement that vision through his or her planning media.
The process is iterative: from a crude first attempt, the solutions become gradually more and
more refined. It is essential that ergonomic aspects be taken into account in each iteration as the
work progresses.
It should be noted that ergonomic design of workstations is closely related to ergonomic
assessment of workstations. In fact, the structure to be followed here applies equally to the cases
where the workstation already exists or when it is in a planning stage.
In the design process, there is a need for a structure which ensures that all relevant
aspects be considered. The traditional way to handle this is to use checklists containing a series
of those variables which should be taken into account. However, general purpose checklists tend
to be voluminous and difficult to use, since in a particular design situation only a fraction of the
checklist may be relevant. Furthermore, in a practical design situation, some variables stand out
as being more important than others. A methodology to consider these factors jointly in a design
situation is required.
Recommendations for workstation design must be based on a relevant set of demands. It
should be noted that it is in general not enough to take into account threshold limit values for
individual variables. A recognized combined goal of productivity and conservation of health
makes it necessary to be more ambitious than in a traditional design situation. In particular, the
question of musculoskeletal complaints is a major aspect in many industrial situations, although
this category of problems is by no means limited to the industrial environment.

A Workstation Design Process

Steps in the process

In the workstation design and implementation process, there is always an initial need to
inform users and to organize the project so as to allow for full user participation and in order to
increase the chance of full employee acceptance of the final result. A treatment of this goal is not
within the scope of the present treatise, which concentrates on the problem of arriving at an
optimal solution for the physical design of the workstation, but the design process nonetheless
allows the integration of such a goal. In this process, the following steps should always be
considered:
1. Collection of user-specified demands
It is essential to identify the user of the workplace as any member of the production
organization who may be able to contribute qualified views on its design. Users may include, for
instance, the workers, the supervisors, the production planners and production engineers, as well
as the safety steward. Experience shows clearly that these actors all have their unique knowledge
which should be made use of in the process.
The collection of the user-specified demands should meet a number of criteria:
a. Openness- There should be no filter applied in the initial stage of the process. All
points of view should be noted without voiced criticism.
b. Non-discrimination- Viewpoints from every category should be treated equally at
this stage of the process. Special consideration should be given to the fact that
some persons may be more outspoken than others, and that there is a risk that they
may silence some of the other actors.
c. Development through dialogue- There should be an opportunity to adjust and
develop the demands through a dialogue between participants of different
backgrounds. Prioritizing should be addressed as part of the process.
d. Versatility- The process of collection of user-specified demands should be
reasonably economical and not require the involvement of specialist consultants
or extensive time demands on the part of the participants.
2. Prioritizing and demand specification
With respect to the specification process, it is essential that the different types of
demands be given consideration according to their respective importance; otherwise, all aspects
that have been taken into account will have to be considered in parallel, which may tend to make
the design situation complex and difficult to handle. This is why checklists, which need to be
elaborate if they are to serve the purpose, tend to be difficult to manage in a particular design
situation.
It may be difficult to devise a priority scheme which serves all types of workstations
equally well. However, on the assumption that manual handling of materials, tools or products is
an essential aspect of the work to be carried out in the workstation, there is a high probability
that aspects associated with musculoskeletal load will be at the top of the priority list. The
validity of this assumption may be checked in the user demand collection stage of the process.
Relevant user demands may be, for instance, associated with muscular strain and fatigue,
reaching, seeing, or ease of manipulation.
It is essential to realize that it may not be possible to transform all user-specified
demands into technical demand specifications. Although such demands may relate to subtler
aspects such as comfort, they may nevertheless be of high relevance and should be considered in
the process.

3. Musculoskeletal load variables

In line with the above reasoning, we shall here apply the view that there is a set of basic
ergonomic variables relating to musculoskeletal load which need to be taken into account as a
priority in the design process, in order to eliminate the risk of work-related musculosketal
disorders (WRMDs). This type of disorder is a pain syndrome, localized in the musculoskeletal
system, which develops over long periods of time as a result of repeated stresses on a particular
body part (Putz-Anderson 1988). The essential variables are (e.g., Corlett 1988):

a. muscular force demand

b. working posture demand
c. time demand.
With respect to muscular force, criteria setting may be based on a combination of
biomechanical, physiological and psychological factors. This is a variable that is operationalized
through measurement of output force demands, in terms of handled mass or required force for,
say, the operation of handles. Also, peak loads in connection with highly dynamic work may
have to be taken into account.
Working posture demands may be evaluated by mapping (a) situations where the joint
structures are stretched beyond the natural range of movement, and (b) certain particularly
awkward situations, such as kneeling, twisting, or stooped postures, or work with the hand held
above shoulder level.
Time demands may be evaluated on the basis of mapping (a) short-cycle, repetitive work,
and (b) static work. It should be noted that static work evaluation may not exclusively concern
maintaining a working posture or producing a constant output force over lengthy periods of time;
from the point of view of the stabilizing muscles, particularly in the shoulder joint, seemingly
dynamic work may have a static character. It may thus be necessary to consider lengthy periods
of joint mobilization.

The acceptability of a situation is of course based in practice on the demands on the part of the
body that is under the highest strain.

It is important to note that these variables should not be considered one at a time but
jointly. For instance, high force demands may be acceptable if they occur only occasionally;
lifting the arm above shoulder level once in a while is not normally a risk factor. But
combinations among such basic variables must be considered. This tends to make criteria setting
difficult and involved.

In the Revised NIOSH equation for the design and evaluation of manual handling tasks
(Waters et al. 1993), this problem is addressed by devising an equation for recommended weight
limits which takes into account the following mediating factors: horizontal distance, vertical
lifting height, lifting asymmetry, handle coupling and lifting frequency. In this way, the 23-
kilogram acceptable load limit based on biomechanical, physiological and psychological criteria
under ideal conditions, may be modified substantially upon taking into account the specifics of
the working situation. The NIOSH equation provides a base for evaluation of work and
workplaces involving lifting tasks. However, there are severe limitations as to the usability of the
NIOSH equation: for instance, only two-handed lifts may be analysed; scientific evidence for
analysis of one-handed lifts is still inconclusive. This illustrates the problem of applying
scientific evidence exclusively as a basis for work and workplace design: in practice, scientific
evidence must be merged with educated views of persons who have direct or indirect experience
of the type of work considered.

4. Additional variables
 In addition to the basic variables considered above, a set of variables and factors
characterizing the workplace from an ergonomics point of view has to be taken into account,
depending upon the particular conditions of the situation to be analysed. They include:

a. precautions to reduce risks for accidents

b. specific environmental factors such as noise, lighting and ventilation
c. exposure to climatic factors
d. exposure to vibration (from hand-held tools or whole body)
e. ease of meeting productivity and quality demands.

ERGONOMIC FEATURES OF TOOLS AND MACHINES

Employers have the responsibility to ensure safe and healthy working conditions for their
employees. This obligation includes fitting workstations with machinery and equipment that
meets safety requirements. The requirements themselves are not new. However, recent years
have seen significant changes in the approach to their implementation prompted by the
requirement to account for the needs of specific employee groups and doing work without
hazards.
The key to securing safe operation of machinery and equipment are essential
requirements, which make their proper use possible. To ensure safe operation, it is crucial to
fulfill the minimum criteria guaranteeing minimal safety levels, as required by the law.
An integral part of the minimum requirements are ergonomic criteria designed to create
an environment for the efficient operation of equipment without hazards and excessive strains.
Work requires resources which make possible its performance without excessive
strenuousness and impediments. Such resources include tools and equipment in the workplace.
One significant requirement for machinery and equipment design is to account for knowledge on
people’s psychological and physical capabilities. Once fulfilled, the requirements guarantee safe
operation. A central factor for the desired level of safety is to achieve compliance with
mandatory laws and regulations.
Such compliance should be viewed as the most fundamental prerequisite for the safe
operation of technical equipment. It applies to proper design and development as well as rules
governing equipment operation.
Adherence to ergonomic requirements helps reduce work strenuousness, achieve comfort
and boost workers’ ability to operate machinery and equipment efficiently. To ensure the safe
operation of technical equipment, it is critical to comply with:
a. Anthropometric requirements applying to the adjustment of technical equipment
to match the size and weight of the human body,
b. Physiological requirements applying to the adjustment of technical equipment to
match physiological characteristics, such as muscular loads,
c. Psychophysical requirements, associated with human senses,
d. Hygienic requirements, designed to promote working comfort.
To deploy the above measures effectively, organizations need to put in place a proper
surveillance system to monitor operation and apply improvement measures where necessary.

CREATING AN ERGONOMIC ENVIRONMENT

 When we talk about ergonomics, many will think of specially-designed desk chairs,
tilting computer screens or even non-conventional keyboards made with user ability in mind. But
ergonomic design and equipment isn’t just necessary for people who sit at a desk all day.
In fact, in hotels, ergonomics can be the difference between happy, healthy staff or a
challenging and costly high turnover of employees – not to mention worker compensation
claims.
“The goal of ergonomics,” explains Pamela McCauley, Ph.D., CPE – an expert in the
field who has conducted studies on hospitality environments – “is to reduce occupational risk
factors, prevent injuries, reduce the occurrence of slips, trips and falls as well as reducing soft
tissue injuries and musculoskeletal disorders caused by sudden or sustained exposure to force,
vibration, repetitive motion, and awkward posture. “It’s very important to make sure that you
have workplaces and equipment designed to reduce those risks.”
What are the issues in hotels?
If repetitive tasks and physical strain are the ingredients for potential injury, hotels can be
a hotbed of problems.
Housekeeping – an essential department for the running of any property – sees a large
portion of the issues. A 2002 study published in the Journal of Public Health Policy showed that
more than 75% of San Francisco hotel employees reported work-related pain or discomfort. That
same year, the American Journal of Industrial Medicine published another study which reported
that 62% of all housekeeping injuries were identified as musculoskeletal disorders, such as
tendinopathy and arthritis.
Since then, much has improved, but there is still a long way to go. According to 2010
research, housekeeping staff are still the most at risk, with around five times as many injuries
found in housekeeping staff than other job, such as cook, server or dishwasher. And in a 2017
Study of Orlando hotel workers, nearly a third reported 'severe pain' in the upper back and lower
back, and over a quarter reported the same kind of pain in their neck, upper arms, elbows and
ankles.
Finally, more recently, in a 2017 study conducted in Malaysia, over 50% hotel
housekeepers found both the linen cart and vacuum cleaner were too heavy or broken, making
their job harder and the potential for injury more widespread. Simple issues such as inadequate
equipment are still causing serious harm to employees today.
It’s not just housekeeping, though. There are issues in the kitchens, too. Carrying heavy
items, slipping on wet floors or even just repetitive stirring of a pot on a hot stove can make
working in a kitchen unpleasant and – at its most serious – a health risk.
Ergonomic Environment
The real cost of these injuries goes well beyond dissatisfaction at work, though.
Significant costs can be saved if properties invest in the right equipment and practice. For
starters, [by investing in ergonomics] you reduce the amount of worker’s compensation costs
associated with injuries. You also can improve your employee morale and productivity.
Practically, this means some processes may need to change. In housekeeping, for example, a
simple solution such as having two housekeepers working together, alternating bedroom and
bathroom duties when servicing guestrooms, will effectively cut the repetition in half and it
makes the process more efficient, therefore saving money too. Buying mops and vacuum
cleaners with ergonomic handles can significantly reduce the impact of repetitive and excessive
strain on wrists.
 In the kitchens, the actual physical layout is an important factor to consider. You might
think that you would work off the basic triangle principle that is applied to domestic kitchen. But
in a commercial kitchen, you just don't have one person doing all the work. A crowded kitchen
can present more risk, and logistical problems too. In larger operations, for example, it’s
essential that an executive head chef can see everything everyone is doing. They need to be able
to stand in one place and look and see what everybody's doing so that you can conduct like a
conductor of an orchestra.

Keeping cool in the kitchen

Simple additions to common equipment can make a huge impact. Say you want to fill a
pot with water. What do you do? You pick it up off the hob, carry it across the kitchen, you stick
it in the kitchen sink, you turn the tap on, fill it up, then you have to carry it across the kitchen,
put it back on the range. What's the simple answer? Put a tap on the cooker.”
The biggest problem in the kitchen, though, is heat. While this not only presents physical
health risks, it also creates stress in an already high-pressure environment. If you take the heat
out of the kitchen, it becomes a calmer and collected. So you have to look at the type of
equipment you put in there.
Target install induction hobs in order to reduce heat and the impact is wide-ranging: It
means that you can focus your mind, and you can start to produce far more efficiently and a
higher quality of product.

Getting technical
There’s plenty of digital technology out there that can help with ergonomics too. One of
the areas where hotels have done a very good job is probably inside the check in area. As now
we're starting to see tablet devices that are used, so you don't have the staff having to engage a
computer quite as much as they previously did.
Virtual reality is playing its part too, with kitchen design tools like that offer VR
walkthroughs of the space before you commit to installing. Plus, clever cooking gadgets that
offer temperature control, timers and remote control mean chefs can cook overnight without
being present. As with many ergonomic implementations, this too saves time, stress and
ultimately money.
SHAPING THE WORKSPACE WITH FURNITURE AND ACCESSORIES
 Hotel furnishing is a critical element in the overall value proposition of a hotel. It can be
argued that it may be the most critical element (coupled with guest services), which may be right
because it dictates brand standard, sense of aesthetic and even influences guestroom pricing.
Hospitality furniture (a.k.a. commercial furniture) is product you will find in a hotel,
restaurant or a commercial setting within high-traffic areas. Examples of this include, but are not
limited to; headboards, nightstands, coffee tables, vanities, entertainment units, dining tables,
chairs, etc.
So, what makes hospitality furniture different than furniture you would find in your
home? Hospitality furniture, unlike residential furniture, is known for its ability to resist wear
and tear from constant use for long periods of time. Most importantly, it must undergo stability,
durability, and weight testing to meet the commercial grade standards.
Hospitality furniture is also designed to be easily maintained and have long-lasting
resilience. Many major brands with the hospitality industry will require owners to upgrade their
hotel furniture every 8-10 years (Note: this also happens so designs within the hotel room are
kept current).

FURNISHING STANDARDS
What hospitality furniture specifications should you be mindful of?
1. ADA Regulations
2. Materials
3. Technology
4. Architectural woodworking standards
5. Warranty

1.ADA REGULATIONS
In 1990 the Americans with Disabilities Act (ADA) established a series of accessible
design requirements for the construction of hotels and other lodging facilities that apply to the
design of ADA hotel rooms.
An experienced casegoods (generally refers to furniture made of hard materials, such as
wood, metal, glass or plastic) manufacturer will explain to you that your choice of furniture and
how it’s incorporated into your hotel design plays a vital role. For example, we know that space
is already at a premium in the hotel industry. Your design will need to meet the following criteria
for guests using wheelchairs or other mobility devices:

 Entrances to guest rooms and restrooms with at least 32” of clear passage and 54”
of space on both sides of the door for 360 degrees of rotation
 Beds, chairs, and other furniture situated with at least 32” of clear passage for
mobility
 Beds 20-23” in height from the floor to the top of the mattress
 Unhindered access to electrical outlets and data ports without stooping, kneeling,
or reaching
2. MATERIALS
Selecting appropriate materials and finishes for your guestroom casegoods require
considering more than just aesthetics. Hospitality furniture specifications for any high-traffic,
commercial setting must be:

1. durable,
2. functional,
3. and meet budgetary needs of the project.
Note: While the more durable material may be the more expensive one, ultimately if you are
getting more years out of your casegoods than you would by choosing the cheaper material --
you are saving both time and money.

3. TECHNOLOGY
The demand to incorporate technology into today’s furniture specifications is more
complex than ever. From smart guestrooms to robot concierge service, keyless entry to green
technology, one thing is for sure, guests want access.
So, what can you expect to provide? While nobody can predict the future, current trends
that have been picked up by millennial influencers can point us in the direction of where guests'
demands will be within a decade or two from now.
4. ARCHITECTURAL WOODWORKING STANDARDS
Designing and purchasing hotel guestroom casegoods that not only appeal to your target
guest demographic while meeting the industry standards for functionality, can be overwhelming.
The Architectural Woodwork Institute (AWI) is the hospitality industry expert on wood product
quality, and the gatekeeper of functional and aesthetic woodwork standards. It is important that
you ensure the quality of your hotel furniture by presenting AWS standards, for your specific
project, as guidelines for your manufacturer:

AWI Grades of Work include:

a. Economy Grade specs mean you’re getting the minimum requirements for workmanship,
materials, or installation.
b. Typically applies to wood products that are out of public view, so your hospitality furniture
should not fall into this category.
c. Custom Grade is specified for most high-quality wooden hotel furniture. Custom-level specs
give a designer more wiggle room in their concept.
d. Premium Grade is reserved for high-use and high-profile furniture and casegoods. Specifying
Premium Grade woodwork means you’re getting the highest quality materials, production,
and/or installation.

5. WARRANTY
In the hospitality industry, reputation is everything and competition is fierce. Providing
exceptional service and a high-quality product only gets you the opportunity; it is what happens
after the product is installed that makes a lasting relationship.
A guestroom casegoods manufacturer should not only engineer and manufacture
commercial-grade products for your hotel, they should abide by the industry standard, 5-year
warranty. Ideally, you’ll never have to use it. But a hotel furniture warranty is a critical piece to
your hospitality design project.

LIGHT SOURCES
Whether in industrial or office settings, proper lighting makes all work tasks easier.
People receive about 85 percent of their information through their sense of sight. Appropriate
lighting, without glare or shadows, can reduce eye fatigue and headaches; it can prevent
workplace incidents by increasing the visibility of moving machinery and other safety hazards.
Good quality lighting also reduces the chance of incidents and injuries from "momentary
blindness" (momentary low field vision due to eyes adjusting from brighter to darker, or vice-
versa, surroundings).
The ability to "see" at work depends not only on lighting but also on:
 The time to focus on an object. Fast moving objects are hard to see.
 The size of an object. Very small objects are hard to see.
 Brightness. Too much or too little reflected light makes objects hard to see.
 Contrast between an object and its immediate background. Too little contrast makes it
hard to distinguish an object from the background.
What are different sources of light?
1. Daylight:
 How much daylight reaches inside a building depends on the architecture of the
building (does the building have windows? how big? how are they oriented?), the amount and
direction of sunlight, cloud cover, local terrain, and the season. The cleanliness of the windows
is important as well. The amount of daylight entering the workplace can be controlled with
tinted glass, window blinds, curtains, and awnings. Daylight is desirable in the workplace
providing it does not cause glare or make the work area too bright.
Remember, not enough light can also be a problem so even in workplaces where daylight
is available, it is essential to have a good electric lighting system.
2. Electric Lighting: 
The amount of light, the color of the light itself and the color that objects appear vary
with the type of electric lighting. The lighting must match the workplace and the task. The
following are common types of bulbs.

Light Bulbs*
Common Color
Type Efficiency
Application Rendering**
Incandescent Homes poor good
Fluorescent, including compact fluorescent
Offices good fair to good
lights
Mercury factories, offices fair fair to moderate
Low pressure sodium Roadway good poor
High pressure sodium factories, commercialgood fair to good
Metal Halide factories, commercialgood good
LED (light-emitting diodes) homes, offices good fair to good
* Bulbs are often referred to as lamps in many technical publications.
** Colour rendering is the effect of light on the colour of objects.
What are basic types of artificial lighting?
There are three basic types of lighting:
 General.
 Localized-general
 Local (or task).
General lighting provides fairly uniform lighting. An example would be ceiling fixtures that light
up large areas.

Localized-general lighting uses overhead fixtures in addition to ceiling fixtures to increase

lighting levels for particular tasks.

Local (or task) lighting increases light levels over the work and immediate surroundings. Local
lighting often allows the user to adjust and control lighting and provides flexibility for each user.
What are different types of light fixtures?
The complete lighting unit (also called the light fixture) controls and distributes the light.
(Light fixtures are often referred to as "luminaires" in technical publications.)
Various types of light fixtures are designed to distribute light in different ways. These fixtures
are known as:
 Direct.
 Direct-indirect.
 Indirect.
 Shielded (various types).
No single type of light fixture is appropriate in every situation. The amount and quality of
lighting required for a particular workstation or task will determine which light fixture is most
suitable.
Direct light fixtures project 90 to 100 percent of their light downward toward the work area.
Direct lighting tends to create shadows.
Direct-indirect light fixtures distribute light equally upward and downward. They reflect light
off the ceiling and other room surfaces. Little light is emitted horizontally meaning direct glare is
often reduced. They are usually used in "clean" manufacturing areas.

Indirect light fixtures distribute 90 to 100 percent of the light upward. The ceiling and upper
walls must be clean and highly reflective to allow the light to reach the work area. They provide
the most even illumination of all the types of fixtures and the least direct glare. Indirect light
fixtures are usually used in offices.

Shielded light fixtures use diffusers, lenses and louvers to cover bulbs from direct view;
therefore, helping to prevent glare and distribute light.
 Diffusers are translucent or semi-transparent (see-through) covers made usually of glass
or plastic. They are used on the bottom or sides of light fixtures to control brightness.
 Lenses are clear or transparent glass, or plastic covers. The lens design incorporates
prisms and flutes to distribute light in specific ways.
  Louvers are baffles that shield the bulb from view and reflect light. The baffles can be
contoured to control light and decrease brightness. Parabolic louvers are specially shaped
grids that concentrate and distribute light.

Types of Restaurant Lighting

One of the most important features of restaurant design is lighting. Lighting in your
restaurant can add to the ambiance of your dining room or ruin the experience completely for
your customer. But why is restaurant lighting so important? How do you know what kind of
lighting is right for your business? And what are the latest technologies to help make lighting
your restaurant easy?

What Are the Main Kinds of Restaurant Lighting?

There are three main kinds of lighting: ambient, task, and accent. Each type serves a
different purpose and can be achieved through different lighting pieces. Below, we describe each
type and explain its function.

1. Ambient Lighting is the main source of light in a room, and it can be natural light or
provided with electric overhead fixtures. It allows people to see and move around easily
and comfortably.
 2. Task Lighting allows your customers and staff members to perform functions that may
need a more concentrated light source, like reading a menu or cooking. It can take the
form of overhead lamps, bright fluorescent lights in your kitchen, or a small table lamp
on your hostess stand.

3. Accent Lighting adds drama to your space. It is used to construct focal points around
your front-of-house area. This can be done by using light to highlight pieces of artwork or
menu boards, or you can use colorful lighting behind a bar or water fixture.

Sometimes light fixtures fit into more than one category of lighting. For instance, having
lanterns on an outdoor patio could be considered accent lighting during the day but ambient
lighting at night, when there is less natural sunlight.

How Restaurant Lighting Impacts Your Establishment's Mood

Different lighting levels can be used in order to set the mood of your restaurant or bar. This
means that customers can either be drawn into your establishment or put off by it simply because
of your lighting choices.

a. Low Lighting
Low lighting can be relaxed and romantic, and it encourages customers to stay longer.
Think of a candlelit dinner at a formal restaurant. These settings typically have overhead fixtures
with dimmers and lots of accent lighting. The low lighting creates more intimacy, as sections of
brighter light, like those over dining tables or your bar area, allow customers to feel like they are
more isolated from the other guests in the room.

Note that it is important, even in environments with low lighting, to include enough
ambient lighting to perform basic tasks easily and safely.

 b. Bright Lighting

Bright lights provide more stimulation than low lighting. This means that your customers will be
awake and alert. Bright lighting is good for high-energy establishments like smoothie shops,
cafes, or family-friendly restaurants. This lighting can be achieved with large windows that let in
natural light or bright overhead light fixtures.

Lighting for Different Times of Day

When deciding how to light your establishment, keep in mind what type of mood you
want your lighting to create throughout the day. What are your restaurant’s hours of
operation? If you run a diner or pancake house and generate most of your sales during the
morning rush, you won’t be using the same type of lighting that a romantic fine dining restaurant
would. And if you run a business that’s open for multiple meals, it could be worth it to adjust
your lighting for your brunch, lunch, dinner, or other meal services.

a. Breakfast - Bright lighting should be used for meal services earlier in the day. In the
morning, customers need bright light to wake up and read their newspapers as they enjoy
their coffee. Natural light is the ideal source for this.

b. Lunch - Lunchtime services should have moderate lighting. Higher lighting levels are
especially good for fast food restaurants and convenience stores, where people won’t be
sitting down to eat, but they are grabbing something quickly instead. Lighting can even
help create faster turnover rates and flow customers in and out more quickly, so keep this
in mind if you'd like your busiest meal service to move faster.

c. Dinner - Establishments that do most of their sales during dinner services typically try to
have a more relaxing atmosphere, regardless of whether it’s a casual or upscale
restaurant. Dinnertime is the most popular time to go out to eat, since customers can sit
back and relax after their day. When you provide them with a relaxing atmosphere, your
guests may linger and spend more on food, drinks, and dessert, giving you a higher profit.

Types of Lighting
There are multiple types of lighting to choose from when setting up your restaurant. You might
also need to light the various areas of your establishment differently to account for time of day
and preexisting light.

1. Lighting Fixtures
Electric light fixtures are the easiest types of lighting to control. They are used in every
establishment, and they can include overhead fluorescent lights, recessed lighting, tabletop
lighting, candles, and any other lighting that you can control and adapt for your business.

2. Natural Lighting
Natural lighting is not only a bright way to light up your establishment--it’s also free!
Use this to your benefit by taking advantage of tall windows, doors with large glass panels, and
skylights, if you’re able to. Situate seating areas and tables around the perimeter of your
restaurant by windows, but be mindful not to place customers directly beside doors, as they
might not be comfortable with cold breezes or heavy foot traffic.

To best use natural light, you need to understand the natural light patterns that your
restaurant experiences throughout the day due to the movement of the sun. Patrons who are
seated facing towards the east or west will be affected the most by direct sunlight, so make sure
to install curtains or blinds on your windows to help keep the sun out of their eyes. You should
also consider the seasons and the weather, which are other factors that will affect the natural light
shining into your restaurant.

3. Outdoor Lighting
The outside of your restaurant should act as an extension of your dining experience by
serving as an advertisement and attraction. Pay as much attention to outdoor lighting as you do
indoors by highlighting the architecture of the building, illuminating signage, and brightening
eating areas for when natural light is low. String lights and lanterns onto trellises, light fire pits,
place candles on top of tables, and create paths back into the entrance of your establishment
using outdoor lighting fixtures and techniques.

Safety and security should also be taken into consideration when designing the lighting
for your outdoor patio and deck. Parking lots, entrances, exits, sidewalks, and ramps should all
be well lit to prevent accidents. Place spotlights on outdoor signs so people can find your
business, and see that you’re open. Outdoor lighting also helps to diminish the chance of
vandalism and break-ins from intruders, since many outdoor lighting options are motion
activated.

4. Smart Lighting
As technology advances, there are more and more devices to help you run your
restaurant, including tools to manage your restaurant lighting. Depending on the system you
choose, you can access a variety of features. Some of these available features include automatic
shut-off, daylight sensors, level control, dimming control, signage control, event scheduling,
occupancy/vacancy sensors, and timelocks.

These systems and their features allow you to customize and automate your shades and
artificial lighting sources based on your operating hours, amount of natural light, and other
factors to save time and money on your utility bills. For instance, your lights can gradually
become brighter in the half hour before your bar closes to signal to your late-night patrons that
it's time to finish their drinks. You can also have lights that shut off automatically when no one is
in the room.

Many of these systems can even be conveniently controlled via control panel in your
restaurant or your smartphone, desktop, or tablet app. That way, you can handle all of your
lighting from one convenient, and sometimes mobile, place. In addition to lighting, these
different technologies can control other facets of your establishment, like music, televisions,
thermostats, fans, and your security system.

Popular Restaurant Lighting Fixtures and Their Uses

 Pendant Lights
 Hangs from the ceiling and can be positioned over bars, tables, islands, countertops, and host
areas

 Provides great task lighting for guests when reading menus

Chandeliers
 Hangs from the ceiling and creates a focal point in an entrance way or dining room
 Provides light and elegant style

Ceiling Fans
 Creates light and air circulation
 Great for covered outdoor patios
 Wall Lamps
 Provides accent lighting

 Attached to walls and can be used to flank artwork or mirrors

 Often used in restrooms as vanity lights

Track Lighting
 Multiple fixtures are attached on a continuous track and can be set to direct light in multiple
directions

 Creates focal points

 Can be placed on ceilings or beams

LED Lighting
 LED lights are more energy efficient than other options, resulting in lower utility bills.
 They're directional, so they focus the light in one specific area.

 LED lights are ideal for restaurants and bars that aren't looking for accent pieces or decorative
lights.

Recessed Lighting
 Have openings that are flush to the ceiling

 Send narrow bands of light downwards

 Used for ambient or task lighting

Utility Lighting
 Offers no specific design influence, but provides important lighting to rooms dedicated to service
and function, like commercial kitchens, dish rooms, and storage areas

Lighting is an extremely important part of restaurant design. From the different types of
lighting and the proper use of natural light to the latest technology in smart lighting, there’s a lot
to take into account. So whether you’re trying to set the right mood in your new bar or you need
to adjust your restaurant between your lunch and dinner services, lighting can make all the
difference.
Energy conservation opportunities in lighting system
1. Lighting controls
Lights can be shut off during non-working hours by automatic controls, such as
occupancy sensors which turn off lights when a space becomes unoccupied. Manual controls can
also be used in addition to automatic controls to save additional energy in smaller areas.
The payback period for lighting control systems is generally less than 2 years.

Lighting control panel

2. Replace T-12 tubes by T-8 tubes

In industry, typically T-12 tubes have been used. T-12 refers to the diameter in 1/8 inch
increments (T-12 means 12/8 inch or 3.8 cm diameter tubes). The initial output for these lights is
high, but energy consumption is also high.
They (T-12) also have extremely poor efficiency, lamp life, lumen depreciation, and
color rendering index. Because of this, maintenance and energy costs are high. Replacing T-12
lamps with T-8 lamps approximately doubles the efficacy of the former, thereby saves
electricity.

T8 fluorescent tube 3d structure

3. Replace mercury lights with Metal halide or High pressure sodium lights
Where color rendition is critical, metal halide lamps can replace mercury or fluorescent
lamps with an energy savings of 50%. Where color rendition is not critical, high pressure sodium
lamps offer energy savings of 50 to 60% compared to mercury lamps.

4. Replace metal halide (HID) with High-intensity fluorescent lights

Traditional HID lighting can be replaced with high-intensity fluorescent (HIF) lighting.
These new systems incorporate high-efficiency fluorescent lamps, electronic ballasts and high-
efficacy fixtures that maximize output to the work place.
Advantages to the new system are:
1. They have lower energy consumption,
2. Lower lumen depreciation over the lifetime of the lamp,
3. Better dimming options,
4. Faster start-up,
5. Better color rendition,
6. Higher pupil lumens ratings and less glare.

High-intensity fluorescent systems yield 50% electricity savings over standard HIDs.

Dimming controls that are impractical in the HIDs can also save significant amounts of energy.
Retrofitted systems cost about $185 per fixture, including installation costs.
In addition to energy savings and better lighting qualities, high-intensity fluorescents can
help to reduce maintenance costs.

High intensity fluorescent lighting fixture

5. Replace magnetic ballasts with electronic ballasts

A ballast is a mechanism that regulates the amount of electricity required to start a
lighting fixture and maintain a steady output of light.
Electronic ballasts save 12 – 25% of electricity use compared to magnetic ballast.
Electronic ballasts for fluorescent lamps

6. Optimization of plant lighting (Lux optimization)

In production and non-production departments
In many plants the lighting system is not specifically designed for the process. There are
lux standards for each type of textile process.
For instance, the required lux for weaving is usually higher than that of wet-processing.
Even within just one production process, the required lux varies by the process step.
For example, in a cotton spinning process, the required lux in the blow room should be
much lower than that of ring frame section. If the lighting provided is higher than the standard
(required lux) for any part of the production, this results in a waste of electricity.
7. Optimum use of natural sunlight
Many establishments do not use natural sunlight to an optimum level. In addition to
optimizing the size of the windows, transparent sheets can be installed at the roof in order to
allow more sunlight to penetrate into the production area.
REGULATIONS AND STANDARDS
The World Health Organization defines noise as a serious health hazard. Before we look
at how noise affects your customers, let’s look at how it affects your employees. Many experts
see excess noise as an ergonomics-related program. It can damage hearing, spike blood pressure,
and decrease productivity all while increasing stress and fatigue.
Your employees are at particular risk for noise-related problems because they are
exposed to it for long hours. If the noise levels are 90 dB or more, and your employees are
subject to that noise for eight hours, they can develop acoustic-related issues.
A typical restaurant operates at 80 dB, but some restaurants are known to reach 110 dB –
the levels of jackhammer noise! To keep your employees content and productive, you should
look at your noise levels.
Now, let’s consider the noise issues for your customers. According to Zagat, the second
most common complaint from restaurant customers was noise. Noise ranks as one of the most
irritating problems encountered while dining out. It follows closely on the heels of bad service
and comes in before bad food.
The ideal sound level for normal conversation is between 55 and 65 dB. If you factor in
the normal restaurant noise, your restaurant moves to about 70 dB. At this point, your customers
have to raise their voices to be heard. At 75 dB, conversation is difficult and at 85 dB, damaging.
While this all gives cause for “quieter” restaurants, many owners are purposefully
creating a noisy restaurant. They mistakenly believe their customers are having a better time if
they are shouting to be heard.
Hotels among a number of public building types should, more than others, provide guests
with stay, rest and at occasion work, in most favorable and safe environment. One of the factors
influencing overall users’ well-being are optimal conditions of acoustical filed parameters,
created in particular rooms, depending on their purpose and main architectural function. This
topic is especially crucial, yet still mostly neglected by architects and designers, at many
occasion in enterprises of budget and standard categories from 1–3 stars classifications or in
buildings localized in the city centers and downtowns. Also hostels, youth shelters, are places of
accommodation, adjusted from historic substance, sometimes with exception from selected
contemporary building code or local law regulations. Lack of acoustical comfort is at many
occasions replaced with lower prize of stay. This process seems to be enough for rewarding
users. However, for human organism noise is injurious and should be perceived this way by
investors, designers and by the guest themselves. Hence, even short time exposition of person
on: external noise or internal excessive reverberation, occasional loud sound occurrence,
humming, low frequency waves emittance, vibrations, rattles and knocks, may be dangerous,
harmful and in extreme situation even deadly for particular being.
The hotel environment is generally quiet but there are certain areas where staff may be
exposed to a noise hazard (i.e. engineering workshops, boiler rooms and disco). Hearing loss
may result from long term exposure to hazardous noise levels. According to the Occupational
Safety and Health Standards of the Department of Labor and Employment, a person should not
be exposed to noise levels exceeding 90dBA for 8 hours a day to prevent hearing loss. Where the
permissible noise exposure level is exceeded, measures should be taken to lessen the noise
exposure.

NOISE EXPOSURE CONTROL

Mainly there are two methods for protecting inner environment form noise: airborne
sound isolation and material (shock) sound isolation. Third action that should be taken is
limitation of reverberation time, which is introduced with the use of absorbing materials into the
interiors.
Building Acoustics
1. Exterior Wall:
At many occasions thermal insulation of external walls in the building, is serving as an
acoustical isolation. Hence, it is so important to consider its use and proper thickness of the
layer, even in the countries, where weather conditions are very favorable. Nowadays, regulation
obliges designers to create air-tight structures, which positively influences not only energy
saving process, but also allows interiors to be protected in a better way from external clatters.
Careful installation of windows and door in the facade, sealing the space under the window sills,
enveloping balcony slabs with insulation and careful solutions for connections between roof and
wall – these are all elements that provide proper acoustical comfort inside. Also selected doors
and windows should be optimized for acoustical isolation of building element, confirmed by
proper information in the products technical card
2. Wraths and Slabs:
 Standard wraths and slabs of contemporary buildings are manufactured on site or
prefabricated, with the use of reinforced concrete. These long lasting, durable, bearing load,
building elements are the cause of sound transmission between rooms. Steel rods are elements
that propagate acoustical wave very well. What is more material may generate, additional
osculation and as an effect produce new sounds (i.e. rattles)? Therefore, they should be isolated
between the volumes, with the use of floor insulation and proper filling of floating floor
expansions joints and, if possible ceiling isolation made with suspended systems or even
additional lightweight isolation over the panelling, if needed.
3. Floating Floor.
System of floating floor is especially effective in protection of the interior form air-
produced sounds, steps and dropping objects – so material sounds – and this solution should not
be omitted in hospitality business. Finishing of upper floor surface with additional soft material
like carpeting, rugs adds extra acoustical isolation to complete design. The setup works in
solutions, where acoustical isolation is elastic – like a spring – and the ceiling slab is massive and
heavy. The selected isolation has to be designated towards working in floating floor system,
hence not all products can be used in such configuration. It is also very important to properly
solve all the expansion joints, in order to avoid side sound transmittance through the wraths.
4. Interior Partition Wall.
Structural walls of the building, depending on the material will provide isolation, which
can be establish on the basis of producers card. If needed, additional muting can be provided by
the use of additional mineral wool panels, which can be protected from interiors with brick,
plywood, drywall or other type of cladding. It must be stressed, that particular products may
require provision of ventilation gap. Cladding is usually installed on steel or aluminium grate,
depending on structural solutions. It should be remembered that supporting metal sub-structure,
ought to be additionally isolated from floor and ceilings with elastic acoustical spacer. If not, the
structure will propagate sounds and vibration, which will lower system’s performance. The
grates from wood are not recommended for public or accommodation buildings, due to the fire
safety requirements.
The interior light, partition walls can be manufactured from drywalls and gap between
them is filled isolation or absorbing material. Among the latter lightweight mineral wool is
advised, with proper (dependant on the particular project) fire safety parameters. On building
market, there are already the fiber-cardboard boards, with have the acoustical parameters,
allowing to additionally lower the sound transmittance in the light-wall solution. Depending on
the product it can be 6, up to 12 dB, of confirmed isolation, with the product technical card.
While designing such solution, again the support structure of drywalls must be acoustically
isolated.
Architectural Acoustics
The room acoustics comes in hand with interior design of hotel spaces. By the selection
of proper products, not only exceptional space character may be obtained, but there can be built
also quiet or more lively sound field. Hence, it is crucial that architects designing particular
interiors, while solving each singular element, took into account not only its: fire and user safety,
color, texture and patter, but also consider what role it will play in overall room sound ambient.
1. Ceilings
In general hotel design there are two ceiling types used – reflecting and absorbing ones. All
painted, plastered concrete slabs, i.e. in rooms are in the first group. If there is a need for higher
quietness in the space or in corridors, halls, absorbing products would be required. Currently
there is a vast variety of products, which will have parameter of proper fire safety, can be
cleaned, washed or even disinfected. Also a range of products design is attractive, i.e. panels
which look like manufactured from wood. If such solution seems still not sufficient, the
additional suspended absorbing islands can be considered.
2. Walls
External surface of wall, in standard solutions is mainly covered with plaster and paint,
wallpaper (from: paper, textile, vinyl) or at rare occasions: ceramics, stone, architectural
concrete. Such solutions provide additional reflection or diffusion of direct acoustical wave and
favor elongating reverberation time. If the last phenomenon is excessive, the reverberation noise
may be stated. If needed, walls may be additionally noise-dampened with the use on absorbing
materials, as it was aforementioned in the chaptered about interior partition wall, with additional
coverage by textile. However, such solution will favour gathering dust, humidity and biohazard
agents, at the same time being very hard to clean.
3. Floor
Much more sensible solution than absorbing walls are different types of soft carpeting installed
on already elaborated floating floor. Number of products offer additional isolation on the bottom
surfaces or can be layered over particular acoustical films. Again, it is crucial to select a product
that is fire safe, non-toxic and does not occur as a barrier for people on wheelchairs or using
canes.

4. Furniture and Fixtures

Last group of elements designed and selected in hotel planning process are furniture and
fixtures. If they contain a lot of absorbing materials like: upholstery of chairs, armchairs, sofas,
beds, etc., curtains form thick, soft textile (i.e. plush, satin), cushions, quilts, covers, they can
help in sufficient excessive reverberation time improvement.