ERGONOMICS unit 2.pptx vvsvdgdgdgdhdhdhhdd

Concept generation for planning

1. Unit 2: Concepts Generation for Planning and Designing Hospitality Establishments Prepared by: Gemnoe R. Abonado

2. INTRODUCTION A concept or idea in a hospitality plan and design is much more than your hotel's architecture and physical layout. It also includes the service you provide as a hospitality establishment, the ambiance , and attention to detail , the type of guest experience , and the quality of your products .

3. INTRODUCTION M illennial generation has now become the most influential economic demographic, forcing hospitality establishments to rethink their strategy. Millennials are tech-savvy , expect more for less, and are not as loyal to brands as generations before .

4. INTRODUCTION So you need to make your establishment STAND OUT . And this can be done through the development of hotel and restaurant concepts that aspire to be innovative and offer a unique experience.

5. Concept Generation Idea or generation is defined as the method of creating , developing , and communicating abstract , concrete , or visual concepts . It is the process which needs new solutions to be found for practical issues in all aspects of life and work.

6. Concept Generation The planning and designing of facilities is a crucial factor in assessing organizational performance and failure. Good design can increase efficiency , quality of food and service , worker health and safety , and consumer appeal . Poor design can boost operating costs and/or reduce sales.

7. How will you begin an idea in planning and designing of lodging or a food service establishment?

8. One particular example of this is Kamayan Restaurant , where customers eat with their bare hands. It was the tradition in the olden days of eating with their bare hands. Not like today, customers were supplied with a spoon and fork. Kamayan's owner revived the practice and the customers were delighted. So a successful restaurant was established.

9. The following information provides some sample ideas which might evolve into concepts of foodservice and lodging. IDEA – loving the fun and companionship of drinking coffee. CONCEPT – coffee houses or cafes that are known for their friendly and atmosphere where you can sit down at a table, meet friends, and discuss the day's affairs.

10. The following information provides some sample ideas which might evolve into concepts of foodservice and lodging. IDEA – mixing movie and food. CONCEPT – casual dining in a renovated theater , with burgers, pizza, pasta and sandwiches where every other row seat will be replaced with long dinner/ moviegoer tables.

11. The following information provides some sample ideas which might evolve into concepts of foodservice and lodging. IDEA – a low-cost place to stay for students and travelers CONCEPT – a medium-sized hostel operated by a sorority on the suburban university campus near the transportation routes.

12. Hospitality Customer Characteristics and Needs The hospitality guests of the 21st century have high expectations not only for the product or service they purchase but most importantly for the experience they have. It is important to note that in today's hospitality, IT IS THE CUSTOMER WHO HAS THE POWER AND WHOSE NEEDS MUST BE ADDRESSED. The desire for a good product or service, and the overall experience, is now higher than ever before.

13. Characteristics of the Modern Customers They know what they want, and how they want it. They want some quality and are not going to settle for less. And they're not afraid to talk it out.

14. Characteristics of the Modern Customers They don't have the time to search through a complicated-looking website to find the information that they need. They're almost always online too , and that's something that any lodging or food service establishments have to keep in mind.

15. Characteristics of the Modern Customers The guests are smarter and more optimistic , making them far harder to please than those before them.

16. Characteristics of the Modern Customers That is why every hotelier should bear in mind that not only would it be important to have a website but also to make it usable on mobile devices in order to be truly effective.

17. Characteristics of the Modern Customers Reviews are the key source of information for the travel industry in particular. Customers know Some people probably will have tried them and spoke online about it. Many travelers do not want to risk paying for anything that may not satisfy them.

18. Characteristics of the Modern Customers Modern consumers are worried about the environment and are searching for more sustainable goods and services like ways of traveling. They are also more conscious of their surroundings and are more environmentally friendly. Finding ways to make your hotel more eco-friendly will help you raise sales.

19. According to Domingo (1998), needs of customers are revealed by their behavior or characteristics. Attentive listening can often provide information about customer satisfaction. Foodservice and Lodging Customers’ Needs and Characteristics Quality-Conscious Process-Oriented Value Conscious It is determined by the degree to which the product or service meets the needs and desires of the consumer and their expectations. This consumer behavior can be due to the introduction of "see-through" or open institutional kitchens displaying the food processing staff and facilities.. Value for money would be the primary buying criteria. Combo meal offerings and eat-all-you-can buffets are trends that recognize this consumer behavior.. 01. 02. 03.

20. According to Domingo (1998), needs of customers are revealed by their behavior or characteristics. Attentive listening can often provide information about customer satisfaction. Foodservice and Lodging Customers’ Needs and Characteristics Time-Conscious Health and Nutritious-Conscious Highly-Informed Time to wait does not just serve as a customer inconvenience but they also get annoyed with it. With customers' rising health awareness, caterers serve menus that set dietary guidelines. There are consumers in our local setting using the Internet and other information technology, and they can quickly compare food prices and the quality of their food and services. 04. 05. 06.

21. According to Domingo (1998), needs of customers are revealed by their behavior or characteristics. Attentive listening can often provide information about customer satisfaction. Foodservice and Lodging Customers’ Needs and Characteristics Environment-Conscious Global Taste It is now important and beneficial for both lodging and foodservice consumers and operators to engage in energy conservation, water conservation, and recycling activities Customers develop a global taste that is based on universal quality standards. They raveling physically and electronically, and surf via the Internet. 07. 08.

22. Site Selection The ideas or concept it creates can be located in urban areas, in suburban areas, in the vicinity of the airport, seaport, motorway terminals, tourist areas, on roads, pilgrimage places, and tourist attractions.

23. Site Selection The ideas or concept it creates can be located in urban areas, in suburban areas, in the vicinity of the airport, seaport, motorway terminals, tourist areas, on roads, pilgrimage places, and tourist attractions.

24. Site Selection In general, the city hotels are located in the business districts, which have very high property prices. If the property is sited in the suburbs, the cost will be lower. Must the property will be located in a unique location, the property is likely to command a higher price like near mountains resorts, or the beaches.

25. Site Selection A good site selection should guarantee accessibility , visibility , and availability.

26. Site Selection Accessibility Accessibility means it is easy for consumers and suppliers to get into or out of your establishment. Determine whether it will be difficult to make a left or right turn for the vehicle to reach the site if it is situated near a highway where there is fast driving.

27. Site Selection Visibility The presence of identifying landmarks can be used for precision site directions. Ordinances on local signage should be reviewed.

28. Site Selection Availability When selecting the site, consideration should be given to the availability of parking areas and parking restrictions. Most important is the availability of such utilities as drinking water, gas, and electricity.

29. As a Facilities Planning Manager, you are tasked to give a talk on Concepts Generation for Planning and Designing Hospitality Establishments to your Facilities Management Team. You are to prepare a flyer using the following guide questions: 1. Where are you getting ideas for a lodging or food service business endeavor? 2. What is the importance of knowing the preferences and needs of customers in planning accommodation facilities or food services? 3. Why the location is considered very important in an enterprise venture?