Host and Hospitality

This chapter discusses the anthropometric dimensions of the users including the guest and the staffs in any accommodation and how the space should factor in different body dimensions. The different aspects of the accommodation starting from the door height at the entrance to the bath tub dimensions in the room are discussed with specific emphasis on the different body dimensional aspects to be kept in mind to ensure that guests fit in the space and with the different elements in the space without any hassle. The chapter then takes the readers through human factors principles in managing crowd in the accommodation and different places like lobby, dining hall, etc. Some directions are given to effective ways and means of managing crowd. Different aspects of workplace hazards of the staffs associated with posture, load, repetitive movements are also discussed in this chapter. Some specific aspects of food presentation and ensuring its look and feel for better customer acceptance are discussed here. Some specific areas like buffet and the chaos which is created are discussed and the human factors aspects of addressing them are also highlighted. Lastly the chapter touches upon different elements which aids in creating a unique ambience for the guests for which they come back to the accommodation time and again.