Food and Tour

This chapter gives the readers and overview of the application of human factor principles in the kitchen related to cooking. These including setting proper working height, prevention of injury, reducing fatigue of staffs, etc. Then the chapter takes the readers to different types of tourists like challenged, elderly, solo travelers and how to ensure that they enjoy the tour and their stay as well. How to plan for different types of sites seeing, how to prepare the tourists for a tour and what type of information and in what format are to be presented to the tourists are discussed here. This chapter gives some directions to the readers in creating a unique experience for their guests both in terms of site seeing and accommodation. The chapter also gives some directions that in case some planned tours have to be canceled due to some natural calamities how to handle the tourists and arrange for some alternate for them so that they do not get disheartened. The readers are taking through how to give pleasant surprises to their guests while on tour, so that they are never bored and enjoy the entire trip. Lastly the chapter gives some directions for collecting tips from the guests without embarrassing or pressurizing then for the same by applying some simple human factor principles.