ERGONOMICS / CHAPTER 1

ERGONOMICS-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.” International Ergonomics Association.

ERGONOMICS-is a science-based discipline that incorporates expertise from other

subjects, such as anatomy and physiology, psychology, engineering, and statistics, to
ensure that designs match people’s strengths and abilities and minimize the impact of
their shortcomings.

Ergonomist and human factor experts strive to consider how a product, workplace,
or structure can be built to accommodate the individuals who need to use it, rather than
requiring people to conform to a design that requires them to work in an inconvenient,
stressful, or unsafe way.

FACILITY PLANNING – determines how the hospitality and tourism establishment’s

resources best upkeep and maintain the achievement of its goals and priorities.

FACILITIES LOCATION – refers to the placement of the different facility elements

relative to the needs of employees, guests, suppliers, and other stakeholders, together
with the other facilities it interfaces.

FACILITY DESIGN – is a specification for the creation of a facility.

 layout – refers to a plan showing the organization and relationship of the parts in
a specific facility.

 facility system – includes structural, atmospheric, and other systems utilized for
the normal operations of each facility.

 handling system – consists of the elements required for facility interactions.

 SYSTEM ANALYSIS – refers to the discipline devoted to the structures and roles
of the work systems that simplify processes such as work environments and
facilities.

HUMAN FACTORS AND ERGONOMICS (HFE) – refers to the relationship

between people, technology, and the factors that affect this relationship.
 HOSPITALITY AND TOURISM FACILITIES

HOTEL – refers to a full-service accommodation with reception and guest rooms

generally offering private facilities with onsite restaurant and room and bar services.

RESORT – refers to a full-service accommodation located in a more natural, relaxed

environment with reception and guest rooms generally offering private facilities with
onsite restaurant and room and bar services.

TOURISM ENTERPRISES – refers to facilities, services, and attractions involved in

tourism, such as but not limited to, travel and tour services; tour and transport services,
whether by land, sea, or air transportation; tour guiding and adventure sports services

RESTAURANT – refers to any establishment offering refreshments and/or meals to the

public.

DEPARTMENT STORE – refers to a store that sells or carries several lines of

merchandise that are organized into separate sections to promote service, accounting,
and control

SHOP – refers to a small retail establishment offering a line of goods and services.

SPORTS AND RECREATIONAL CLUB/CENTER – refers to any establishment

offering sports and recreational facilities to tourists and the general public

MUSEUM – refers to an institutional establishment where a collection of valued objects

and artifacts on history and culture, arts, and sciences are displayed in the exhibition
for the general public.

TRAININGCENTER – refers to any establishment that offers one or more training

programs for tourism manpower development and is equipped with training facilities,
equipment, and institutional staff.

CATEGORIES OF ERGONOMICS

1. Physical Ergonomics – looks at how human anatomical, anthropometric,

physiological and biomechanical characteristics relate to physical activity.

 Working postures

 Manual handling

 Repetitive movements

 Musculoskeletal disorders
 Workplace layout and environment

2. Psychological Ergonomics – studies mental processes and how people interact

with products, systems and environments.

 Mental workload

 Decision-making

 Human-computer

 Interaction

 Human reliability

 Attitudes

 Clitoral differences

3. Organizational Ergonomics – about optimizing the organizational structures,

policies and processes of socio-technical systems.

 Communication

 Work design

 Working time patterns

 Co-operative work

 Organizational culture

ERGONOMICS RISKS FACTORS

 Posture – the joints can absorb force more effectively in a neutral pose than in
others.as they may stress joint components and decrease or obstruct blood flow,
uncomfortable and extreme postures increase susceptibility to injury.

 Force – gripping, pinching, pushing, pulling, and lifting objects place additional
force on the body’s joints. It needs additional muscle exertion to increase these
forces, which places greater loads on joints and connective tissues that can
cause weakness and can lead to MSD when there is insufficient time to rest and
recovery

 Frequency – the capacity for injury to a joint is increased by the greater

frequency of uncomfortable postures and / or forces
 OTHER RISK FACTORS

 Awkward posture

 Bending

 Compression exertions

 Insufficient rest breaks

 Lifting

 Lighting

 Noise

 Pushing, pulling

 Reaching

 Repetitive motions

 Static or sustained postures

 Temperature extremes

IMPORTANCE OF ERGONOMICS

 Increases productivity

 best ergonomics solution enhance the productivity

 ergonomics reduces the unwanted tension and awkward position of the body

 ergonomics is focused on making the work easier and more comfortable, thereby
reducing any kind of stress, and risk and enhancing satisfaction and productivity.

 Reduces the cost

 ergonomics can be considered the one-time investment

 as ergonomics is focused on marinating better health of the workers it can further

reduce the cost of compensation that would be made by the injured or unhealthy
staff.

 it also reduces the indirect and opportunity cost that could have been incurred
due to injury.

 Improves the quality of work

  improved ergonomics favors a favorable environment where the workers can
work efficiently.

 as the ergonomics improve, the level of satisfaction with the quality of the work
increases

 Others

 helps to reduce absenteeism due to more comfort, safety, and a healthy working
environment

 assurance to the worker as their workplace is safer

 ,ore focus on the working environment and worker’s health makes them feel
valued and boosts of moral

TERMINOLOGIES

 Administrative controls – procedures used to reduce the duration, frequency,

or severity of exposure to a hazard. They may include training, job rotation, and
gradual introduction to work. Administrative control are part of hazard prevention
and control strategy.

 Awkward posture – if a job task looks uncomfortable, it probably is, and this
increases the chances for injury. Whenever possible, arrange the work station or
work processes to allow employees to work from a comfortable, neutral posture.

 Discomfort – mental or physical distress.

 Engineering controls – method of controlling and preventing worker exposure

to risk factors or hazards be redesigning equipment, tools, and work stations.

 Ergonomics – is the field of study that seeks match the physical and cognitive
requirements of the job to the abilities of the worker. This is achieved by
designing workplaces, environments, job tasks, equipment, and processes to suit
the worker’s abilities.

 Ergonomics program – a systematic method used to evaluate, prevent, and

manage work related musculoskeletal disorders.

 Fatigue – a condition that results when the body cannot provide enough energy
for the muscles to perform a task. It results in an incapacity to continue to
perform work at the same rate.

 Force – the amount of physical effort a person uses to do a task.

 Hand-arm vibration – vibration that goes through the hand, then travels through
the rest of the body.

 Neutral posture – a comfortable working posture that reduces the risk of

musculoskeletal disorders.

 Hazard prevention and control – eliminating or minimizing the hazards

identified in the worksite analysis. It involves changing the jobs, workstations,
tools, or environment to fit the worker. Hazard prevention and control is an
element of the ergonomics program

 Injury incident rate – represents the number of injuries and/or illness pre 100
full-time workers.

 Personal protective equipment (PPE) – gloves, kneepads, and other

equipment that may help reduce hazards until controls can be implemented or
that supplement existing controls.

 Repetitiveness – performing the same motions repeatedly. The severity of risk

depends on the frequency of repetition, speed of the movement or action, the
number of muscle groups involved, and the required force.

 Risk factors – an aspect of a job that increases the worker’s chance of getting a
work-related musculoskeletal disorder.

 Severity rate – the cost in terms of lost workdays of new injuries and illnesses. It
is calculated as the number of lost workdays per the total number of hours
worked by all employees during a specified time period.

 Static loading or sustained exertions – physical effort or posture that is held

without movement and requires muscle contraction for more than a short time.
As muscles remain contracted, the blood flow to the muscle is reduced.

MEDICAL TERMS FOR MUSCULOSKELETAL DISORDERS

CARPAL TUNNEL SYNDROME – a compression of the median nerve as it passes

through the carpal tunnel in the wrist

CHRONIC LOW-BACK PAIN – general soreness and fatigue of the low back. Pain
is usually constant, and it accompanies most activities

CONSTRICTION – binding, squeezing, or shrinking blood vessels so that circulation

is reduced.
CUBITAL TUNNEL SYNDROME – compression of the ulnar nerve as it passes
through the notch of the elbow

CUMULATIVE TRAUMA DISORDERS– injuries and illnesses that generally occur

as a result or exposure to repeated stresses over a period of time. They affect one
or more parts of the soft tissues and bones of the musculoskeletal system and/or
nerves and blood vessel

DEGENERATIVE DISC DISEASE – wear and tear of the discs that separate the
vertebrae of the spine.

DEQUERVAIN’S DISEASE – an inflammation of the tendon and/or its sheath at the

base of the thumb

DIGITAL NEURITIS – compression of the nerves along the sides of the fingers or
thumbs, resulting in tingling and numbness

EPICONDYLITIS – an inflammation of the tendons at the elbow. Also called tennis

elbow or golfer’s elbow

GANGLIONIC CYST – swelling of the tendon sheath due to the buildup of synovial
fluid inside the sheath. The cyst usually causes a bump under the skin

NONSPECIFIC BACKACHE – general soreness and fatigue of the low back

OSTEOARTHRITIS – most common type of arthritis, especially among older people

sometimes called degenerative joint disease or ‘’wear-and-tear” arthritis

RAYNAUD’S PHENOMENON – a constriction of the blood vessels in the hands

and fingers. Also called “white finger”

ROTATOR CUFF TENDONITIS – inflammation of one or more tendons at the

shoulder. Also called “pitcher’s shoulder”

SPRAIN – overstretching or overexertion of a ligament that results in a tear or

rupture of the ligament.

STRAIN – overstretching or overexertion of a muscle or tendon

TENDONITIS – inflammation of the tendon

TENOSYNOVITIS – inflammation of the sheath around the tendon THORACIC

OUTLET SYNDROME – compression of the nerves and blood vessels between the
neck and shoulder often associated with prolonged overhead work.
TRIGGER FINGER – a common term for tendonitis or tenosynovitis that causes
painful locking of the finger(s) while flexing

ULNAR NERVE ENTRAPMENT – compression of the ulnar nerve as it passes

through the wrist, often associated with prolonged flexion and extension of the wrist
and pressure on the palm
CHARTER 2

PRINCIPLES OF ERGONOMICS

Principle 1: Maintain Neutral Posture

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

The opposite of a neutral posture is a “awkward posture”. Awkward postures shift

in the range of motion away from the neutral posture towards the extremes. This
places more stress on the musculoskeletal system of the worker, is and should be
avoided as a contributing risk factor for Musculoskeletal Disorders (MSDs).
Principle 2: Work in the Power / Comfort Zone

This idea is somewhat similar to the preservation of a neutral distance, but it

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

This can also called the “hand shake zone” or “comfort zone”. The idea is that
you eliminate unnecessary reach and maintain a neutral pose if cant “shake hands with
your work”.

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

Principle 3: Allow for Movement and Stretching

The musculoskeletal system is also referred to as movement system of the

human body, and it is meant to move. Working in a static position for long periods of
time can induce fatigue in your body. This is what’s referred to as static load.

Static load refers to the position inn which the individual remains in the same
position for a long time or carries something. This load produces fatigue from
discomfort. In order to remove the need to hold the objects, a fixture solution needs to
be implemented if the product allows the user to stand still for a long time, such as
holding a particular tool.

Stretching decreases tiredness, improves muscle balance and posture, and

improves synchronization of muscles. Everyone in life is an athlete, so by warming up
to maximize performance and lower injury risk, you need to prepare your body for
work. A stretching warm-up regimen is a perfect way to prepare the body for work.

It is good to take occasional stretch breaks to get your blood flowing and recover
your stamina over the course of your work day.

Principle 4: Keep Things Easy to Reach

In both physical and digital realms, this concept is commonly applied. It should
make it easy to communicate with a particular product. The product can be easily
accessed and communicated with by customers. For instance, with the minimum
amount of effort and time, the control panel for dish washers should be available. In
digital designs such as websites and mobile apps, through the functional
implementation of the interface, users should be able to quickly access functions and
navigation links.

Principle 5: Reduce Excessive Force

The design of heavy products should consider minimizing the unnecessary force
used or used for the product to be pulled, moved or carried. Alternative methods, such
as the use of wheels for these goods, should be modified in order to reduce the use of
force. Adding handholds can also decrease the force required for carrying items.

One of the main ergonomic risk factors is excessive force. High force loads on
the human body are needed for many job duties. In response to high force
requirements, muscle effort increases, which increases fatigue and MSD risk. There
are various conditions that impact force, but the principle is to identify when
unnecessary force is needed for a job or mission and then find ways to reduce that
force.

Worker fatigue and the risk of MSD formation in most staff would be minimized
by eliminating unnecessary force requirements. Job effort and muscle effort can be
minimized using mechanical assists, counterbalance systems, adjustable height lift
tables and workstations, powered equipment, and ergonomic instruments.

Principle 6: Reduce Excessive Motion

The aim of this is to decrease the amount of movement spent dealing with the
project. The motion refers to any motion using figures, wrist, or other body parts.

Another one of the key ergonomic risk factors is repeated motion. Many activities
and cycles of work are repetitive in nature, and are often regulated by priorities and
work processes of hourly or regular output. High repetition of tasks may lead to the
development of MSD when combined with other risk factors, such as high force and/or
uncomfortable postures. If the processing time is 30 seconds or less, a task is deemed
extremely repetitive.

It is important to minimized repetitive or unwanted movements, if at all possible. It

is necessary to avoid unnecessary force requirements and uncomfortable postures in
conditions where this is not feasible.

Work enlargement, job rotation, and counteractive stretch breaks are other
management techniques to consider.
Principle 7: Minimize Contact Stress

According to OSHA, contact stress results from continuous contact or rubbing

between hard to sharp objects/surfaces and sensitive body tissue, such as soft tissue
of the fingers, palms, thighs and feet. This interaction produces localized pressure that
can impede blood, nerve function, or tendon and muscle movement in a specific area
of the body.

Principle 8: Provide Clearance

Product and interior design should provide the user with a room to move freely
and avoid dumping into any of the objects. In the digital domain, the same principle is
applied. The user should be able to switch between the function seamlessly and avoid
any confusion such as clicking on wrong buttons by putting the features and elements
in the website design or mobile application device.

Principle 9: Reduce Excessive Vibration

Multiple studies have shown that regular and repetitive exposure to vibration can
lead to lasting adverse health effects, which are more likely to occur when a person’s
job is a regular and necessary part of interaction with a vibrating tool or work process.

A variety of disorders collectively referred to as hand-arm vibration syndrome

(HAVS) may be caused by hand-arm vibration, as well as particular disease such as
white finger or Raynaud’s syndrome, carpal tunnel syndrome and tendinitis. Vibration
syndrome in the fingers has negative circulatory and neurological consequences.
Numbness, pain, and balancing are the signs and symptoms.

Principle 10: Provide Good Lighting Conditions

The overall work environment should be comfortable and provide good lighting,
fresh air, and ample room for users or designers. The design of the light systems
should prevent reflections caused by polished computer screens in offices where
computer screens are mounted.

Bad lighting is a common workplace issue that can affect the comfort level and
efficiency of a worker. Too much or too little light makes work difficult. Eye exhaustion
and headaches can be caused by dimly lit work environments and sunlight, and poorly
lit areas position staff at higher risk for all forms of injuries.

An easy solution to lighting issues is always to provide staff with adjustable job
lighting. Take measure to control the glare of the screen at a computer workstation and
ensure that the display is not located in front of a window or a bright backdrop.
ERGONOMICS REDUCES INJURIES

Physical hazards:

 Unnatural and awkward body position

 Continuously performing the same motion over and over again during a work
shift.

 Standing for long periods of time in one spot

 Manual handling of heavy and awkward boxes, crates, trays, equipment or

garbage

Serious injuries that can happen in the restaurant:

 Slippery floors, poor lighting

 Hot stoves, grills, oil and grease

 Knives and unguarded machines

 ERGONOMIC DESIGN GUIDELINES FOR A SAFE AND FUNCTIONAL

KITCHEN

 The science of kitchen ergonomics is founded on principles that aim to

thoughtfully design a workplace and streamline the work flow – with the aim of
encouraging efficiency, providing comfort, and increasing operations productivity.
Its elements balance the movement all around the kitchen.

 Ergonomics is concerned with the study of human characteristics and

functions called “anthropometrics” and how it relates to design. It allows for a
kitchen staff to complete a task with as minimal steps, bending, reaching and
walking as possible. In order for any restaurant to operate smoothly and to
improve on utility costs, production and staff efficiency, the layout and
ergonomics of the kitchen are taken into account.

 Develop a Flexible Interior Plan

Modular and flexible planning allows users more adaptability to their

environment. Since the restaurant industry is a dynamic changing business, adjustable
floor plans should also adapt as work circumstances shift. Keep future renovations and
various serving styles in mind when designing a layout.
 Available space and shape are also an important consideration whether you are
building from the ground up or setting up your commercial kitchen in an existing
building.

 Apply the Kitchen Work Triangle Principle

This theory stemmed from industries developing a method, known as “Time and
Motion Studies”, for measuring job completion and efficiency during the early part of
the twentieth century. In the 1940’s s study of kitchen use proposed that it should be
organized around the sink, fridge, and stove in close proximity but with enough space
around each of the “three corners” that can carry out tasks.

The three work center points also refer to the cold, humid, and hot areas.
Although this was developed in a time before modern appliances were invented, most
layout in the kitchen is still based the triangle – food storage, preparation, and cooking
needs should be placed in a most efficient distance to minimize traffic through a work
zone,

 Find the Right Equipment, Ventilation, and Lighting

There are five main areas of activity in a kitchen to consider: washing, cooking,
prepping, utensils, and storage. Ease of use is what counts when choosing the correct
appliances and installations. Lacks of natural light or sunlight lamps in the workplace
can cause eye strain and can make staff tired easily.

Kitchen light should be about 160 lux.

Food prep, cooking, and washing areas need around 240 lux.

Dessert presentation or cake decoration requires 400 to 800 lux.

400 lux is the illumination equivalent of a sunrise or sunset on a clear day.

 Create enough Space to Ensure Smooth Work Flow

the style and complexity of cooking methods will influence how much space is
need. The area that is most important is the space between hip and shoulder height as
anything stored at this height is within reach. It is also a good practice to place
appliances and kitchen furniture at distance apart to allow free movements while
working. The space between two counters should be at least 4 feet. Allotting the right
space is vital to save time and to maintain a smooth – running kitchen especially during
peak periods.

 Master of Art of Tidying and Storing

 it is important to have a systematic and orderly kitchen to make staff fell more in
control. Considering the practicality and service-oriented nature of the kitchen, it is a
necessity to discard things and ingredients that are past their prime. Start by organizing
by category like implements for eating, cooking utensils and food, and not by location.