Activity 1 - Ergo 2

DANIELA C. SALAZAR.
BSHM 3-1N
Ergonomics. ACTIVITY 1
1. Ergonomic Practices in the Dining Area and Kitchen (Back of the House)
Dining Area: XO 46 Bistro takes great care in creating a comfortable and efficient space for
both guests and staff. The layout allows staff to move around freely, minimizing the risk of
accidents during service. Chairs are light enough to be rearranged easily, and the tables are
spaced adequately to prevent congestion. For example, when serving large parties, the staff can
adjust seating arrangements smoothly, ensuring a better flow for both customers and servers.
Kitchen (Back of the House): In the kitchen, ergonomic practices are followed to ensure the
safety and comfort of the kitchen staff. The counters are at a proper height, allowing chefs to
prepare food without needing to bend excessively, reducing strain on the back. Tools and
ingredients are stored within easy reach to prevent overreaching, and floor mats are placed to
reduce fatigue for staff who are standing for long hours. Proper ventilation ensures a cool and
comfortable environment despite the heat from cooking.
2. Mission, Vision, and Objectives and How They Reflect in Daily Operations
Mission: XO 46 Heritage Bistro, as part of Advent Manila Hospitality Group Inc., aims to
promote Filipino cuisine and culture. Their mission is to bring forward the best Filipino traditions
in everything they do.
Vision: Their vision is to create a future where AMHG (Advent Manila Hospitality Group) is
known for challenging, compelling Filipino traditions, moving beyond just wishful thinking, and
working towards what AMHG can achieve under the best circumstances.
Objectives:
Deliver high-quality Filipino dishes.
Maintain a unique cultural experience through service and ambiance.
Ensure customers feel like they are part of a traditional Filipino household.
Reflection in Daily Operations: In practice, the mission, vision, and objectives of XO 46 are seen
in how the staff uses formal Filipino greetings like “Maligayang araw po” when welcoming
guests. The dishes are carefully crafted, showcasing authentic Filipino flavors from various
provinces, like the Bistek Tagalog and Ukoy, connecting diners to the country’s culinary heritage.
The service delivery is infused with respect and warmth, in line with Filipino hospitality, where
customers are treated like family.
3. How the Theme Reflects in the Facilities Design and Layout
a. Dining Area: The dining area of XO 46 is designed to resemble a traditional Filipino home.
Elements like capiz windows, wooden furnishings, and native Filipino decorations create an
ambiance that makes guests feel like they are stepping into a warm and welcoming ancestral
house. The aura of the restaurant, as you’ve described, is reminiscent of simpler times, allowing
customers to enjoy their meals in a setting that reflects Filipino heritage.
b. Kitchen: While the kitchen is designed for modern efficiency, it reflects the traditional ways of
preparing Filipino food. The chefs use authentic methods and ingredients, ensuring that even
though the kitchen is equipped with modern tools, the dishes retain their traditional taste. The
layout likely allows the staff to work quickly without compromising the authenticity of the
preparation process.
4. How the Theme Reflects in the Menu Design and Employee Service Delivery/Practices
Menu Design: The menu is a celebration of Filipino cuisine, featuring dishes from different
provinces. Each dish on the menu, like Bistek Tagalog, Ukoy, and Chicken Binacol, has its roots
in Filipino culinary traditions. The menu not only lists these dishes but likely includes a brief
description of their origins, helping diners understand the cultural significance of what they are
eating.
Employee Service Delivery/Practices: The service is rooted in traditional Filipino hospitality.

Employees speak in formal Filipino, which enhances the cultural experience. For example,
when offering complimentary items like puto or Chichirya de Manila, staff members explain
these offerings in a way that connects to Filipino customs, making the service delivery feel
personal and respectful. The use of traditional greetings and phrases, as well as the smiles and
lighthearted interactions with guests (e.g., “Kesong matamis!” during photo sessions), highlight
the cultural focus in service.

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DANIELA C. SALAZAR.

Deliver high-quality Filipino dishes.

Maintain a unique cultural experience through service and ambiance.

3. How the Theme Reflects in the Facilities Design and Layout

Employee Service Delivery/Practices: The service is rooted in traditional Filipino hospitality.

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