Learning Objectives

 Enumerate the elements for consideration in designing the lodging/ foodservice facilities
 Analyze the importance of the elements in designing lodging/ foodservice facilities.

Introduction

Design refers to overall space planning; it defines the size, shape, style and decoration of space
and equipment in the lodging and foodservice facility. These elements have been effectively used by
designers to provide guests with comfortable surroundings which they will find delighting and at the same
time, will allow the workers to sustain an efficient operation to meet the needs of their guests.

The following are considered in designing the physical facilities:

I. PRACTICAL ELEMENTS

a) Functionality- this element is fundamental to nay design concept. Functions or processes

that will require space should be initially determined before any detailed planning is
established. Applying this specifically in a conventional foodservice facility, the major
functions or processes for which space should be provided are the following:
 Checking in of food and non-food items
 Storage for perishables and staples
 Preliminary preparations for vegetables, meats, fish and poultry
 Cooking and baking
 Pot and pan washing and storage
 Garbage and waste disposal
b) Versatility- there are many ways of achieving versatility. For example, the salad
preparation area can be combined with the vegetable preparation if space is limited. In a
foodservice design, the only important thing to remember is for the facility to function as a
whole, not as a bunch of isolated units.
c) Practicality and Convenience
For foodservice facility:
 The receiving area should be accessible from the main roads and should
provide a parking space for delivery vehicles.
  The storage area must be accessible to preparation and cooking area and
also located near the receiving area.
 The cooking area should be accessible to the pot and pan area and the
serving area.
 The pots and pans area should be near the cooking area but away from
the main traffic lines.
 The serving area should be close to the cooking area.
 The dishwashing area should be near the dining room and the service
areas.
 The garbage area should be located at the back of the establishment.
For lodging facilities:
 Cluster public areas around the lobby
 Separate guest, staff and goods circulations
 Separate hotel entrance, ballroom entrance and receiving
 Cluster food and beverage outlets around the kitchen
 d) Maximizing Use of Space
Space requirements for lodging and foodservice facilities vary. This is how the guide works
in approximating the dining space:
 Know the number of seats projected in the feasibility study report,
e.g. 75 seats for a restaurant
 Multiply 75 seats by 15-18 square feet
Approximately the area required for the dining room should be 1,125-1,350 [Link].

To
maximize the use of the dining area, it is suggested that the square tables be used and this can be
arranged following a diagonal scheme (shown in fig. 15), rather than the used square arrangement (fig. 14).
It is noted that arrangement B is space saving than arrangement A. It also shows space efficiency as it has
created aisles between tables for use of customers and waiters.
II. ESSENTIAL ELEMENTS
a) Ergonomics- is a field of study addressing the interactions among humans, tasks and the
total work environment. The design of the facility should ensure safe and healthy working
conditions for every working man and woman.
For human body structure and movement
 Human tasks should be designed so the limitations of the body structure
and body movements are not violated.
 Limbs are suitable for the application of force while the spine is not. The
spine is intended to be used in an almost vertical position and is fairly
inefficient when it is flexed or bent.
Ergonomic programs have been operationalized to reduce ergonomic hazards and MSDs
(musculoskeletal disorders, e.g. back injuries). The following working practice controls are
generally use to reduce or eliminate hazardous conditions:
 Change the workstation lay-out.
 Design tools to accommodate employees
 Change the way materials, parts and products are transported to reduce
hazards in lifting heavy loads.
 The best posture for doing normal tasks, either seated or standing is to
have the spine erect.
 Limits of weight to be lifted by people without mechanical aid are 50lbs. for
men and 25 lbs. for women.
 Change temperature and lighting if it will affect employee discomfort.
Examples of ergonomic controls that are implemented in hotels where employees are
working in computer terminals:
 Larger monitors are provided to each employee to reduce eye strain.
 Ergonomic accessories should be provided to employees including
ergonomic chairs, keyboards with built-in rests, and headsets to relieve
neck strain while talking on the telephone.

b) Concern for Physically-Challenged Persons

By law, buildings, public utilities and establishments including hotels and
restaurants are required to comply with Batas Pambansa Bilang 344. It is a government
regulation formulated primarily to enhance mobility of physically-challenged persons by
requiring institutions to install facilities and other devices that will assist these persons. It
aims to promote the rights of these people to participate fully in the same opportunities
available to other citizens. This is to ensure that disabled persons can also have adequate
access to these hospitality services.
A violation of the Accessibility Law imposes a penalty of as high as seven years in
jail to violators.
c) Cultural Practices
Architects and planners do not have any choice but to adjust their plans according
to the beliefs and cultural practices of the owner of the facility. One of the most popular
 Filipino building beliefs is the “Oro, Plata, Mata” (Gold, Silver, Death). This belief is
followed when constructing the stairs of a building.
For example, we can consider a stairway with ten steps. Using each word for each
step, i.e., oro for step one, plata for step two, mata for step three, oro for step four, and so
on. The 10-step stairs end with oro, which is believed to be a perfect design. However
when mata lands on its final step, the design is considered to bring bad luck and is usually
avoided.
d) Concerns for the Environment
Concerns for the environment is a primary consideration in designing foodservice
and lodging facilities. In order to achieve a sustainable development, the
entrepreneur must go an extra mile in promoting these concerns for the
environment as he or she goes about the design and construction of the facility.
e) Safety and Security
Safety and security are important aspects to consider, not only with the guests or
customers in mind, but also for the personnel working for the lodging or
foodservice establishments.

III. AESTHETIC ELEMENTS

The theme of the lodging or foodservice operation is usually the starting point of the
aesthetic aspect of the design.

a) Color

Color can communicate the theme, style, mood, feeling and even a way of life. Color depends on
their light source. Studies have indicated that the use of warm reds, browns and yellows, golds and orange
enhance the appearance of foods. Guestrooms are painted with cool colors such as blue and green which
are associated with tranquillity and comfort.

b) Noise and Sound Control

Noise is a problem in any lodging and foodservice operation. Noise measuring 80 to 90 decibels is
a nuisance and disturbing factor. A generally acceptable sound level for hotels is 35-40 decibels, while for
restaurants, 45-50 decibels.
Walla covered with fabric, plastics or carpets help deaden noise. Draperies and window coverings
can also muffle sound. Even padded and covered chairs and tables can also decrease the noise in the
dining area.

c) Music

It has been proven that properly programmed music is a good morale booster which results in
increased work productivity of employees. In hotels and restaurants, it is not only used to entertain guests
but it also serves as a noise control, by drowning out the sound of noisy guests and employees.

d) Finishes
 To make a space more visually exciting, the interior designer usually uses a mixture of textures
and a variety of patterns.

e) Amenities and Accessories

Typical accessories in hotels and restaurants are the following:

 Flower arrangements
 Plants and trees
 Artworks like paintings, sculptures, etc.
 Decorative lights
 Wall hangings
 Jars and vases

IV. TECHNICAL ELEMENTS

1. HOTEL PLANNING: CONCEPTUAL DESIGN SITING

 Separate hotel entrance, ballroom entrance receiving area
 Provide a maximum number of rooms with view
 Make the hotel visible from road
 Hide mist of the parking from room views
 Orient the building and recreational facilities for sun, wind, view
 Allow space for later building expansion
BUILDING: FUNCTIONAL ASPECTS
 Cluster public areas around lobby
 Cluster food and beverage outlets around kitchen
 Separate guest, staff and goods circulation
 Locate receiving, kitchen, and food outlets on the same floor
 Minimize service and back-of-the-house space
BUILDING: ARCHITECTURAL ASPECTS
 Provide a large lobby or other focal space
 Provide a variety of and sequential hierarchy of spaces
 Separate long-span and short-span spaces

2. RESTAURANT PLANNING: CONCEPTUAL DESIGN ORGANIZATIONAL CONCEPT

 Type of restaurant
 Chain or independent
 Name of outlet
 Location
 Market description
 Financial projections
 Capital requirements
  Staffing
OPERATIONAL CONCEPT
 Menu
 Capacity
 Operating hours
 Style of service
 Off-site dining (drive-through, take-out)
 Use of service staff
 Pricing philosophy
 Merchandising opportunities
 Entertainment
 Separate bar/ lounge
 Cash settlement
ARCHITECTURAL CONCEPT
 Building form
 Siting
 Image
 Materials
 Plan organization
 Entry
 Interior design
DINING ROOM CONCEPT
 Entry sequence
 Food/wine display
 Self-service/buffet
 Decorative treatment
 Atmosphere
 Seating type and mix
 Lighting
 Level changes
 Tabletop design
 Uniforms

SUMMARY

The success of a foodservice or lodging operation relies heavily on how fundamental

elements are all taken into utmost consideration in the formulation of the design concept.
 Assuming that you are a designer of a foodservice/lodging operations, which of the
abovementioned elements will be your top priority? Why? (Minimum of 100 words)

1. Among the listed elements, which are considered global? (Discuss you answer in 5 sentences)
2. Which of the elements are not usually considered by local designers of foodservice or lodging
operations? Why?