Lab+2

__Week 2:__
 * 1) Ergonomics**: The applied science of equipment design, as for the workplace, intended to maximize productivity by reducing operator fatigue and discomfort
 * Physical ergonomics: is concerned with human anatomical, anthropometric, physiological and biomechanical characteristics as they relate to physical activity Such as working postures, working layouts tec.
 * Cognitive ergonomics: is concerned with mental processes, such as perception, memory, reasoning, and motor response, as they affect interactions among humans and other elements of a system. This includes decision making, mental workload etc.
 * Organizational ergonomics: is concerned with the optimization of sociotechnical systems, including their organizational structures, policies, and processes.Such as communication, cooperative work etc.

I would suggest to change the sideboard with all the clean crockery and glasses, instead of having the unit from the floor up to waist level, invest in a new unit where the wait-staff does not have to constantly bend in order to get what they need.In other words, the unit wuld be from waist up, not too high up where they have to stand on their toes to reach for something but just the perfect height, and by having a unit where there is no need to bend creates more space or the illusion of it.
 * 2) Advice for Case Study 2: Hospitality and Serving Food**

The Freedom Chair. http://www.csnofficefurniture.com/Chair-Ergonomics-101-A104.html**
 * 3) Ergonomic Example:**

Back to Carine's Personal Page