Usability Evaluation of the Ergonomic F&B Service: A User-Centered Approach
DOI:
https://doi.org/10.5281/zenodo.19456443Keywords:
Hospitality Management, Ergonomic Tray, Usability, Quantitative Descriptive Research, Anda, BoholAbstract
Food and beverage service operations frequently encounter challenges in maintaining safety and efficiency during the handling and serving processes. Traditional trays commonly cause spills, burns, and strain among workers, which may lead to reduced service quality and safety concerns in hospitality establishments. To address this, an ergonomic Food and Beverage (F&B) tray was developed to improve stability, comfort, and protection during service. The goal of this study was to determine the usability of the ergonomic tray in terms of design, stability, heat protection, safety, and overall usability. The study was conducted among 33 participants, comprising waiters, waitresses, bartenders, resort staff, and a restaurant manager from four selected resorts in Anda, Bohol: Anda Pearl Premier Resort, Island View Beachfront Resort, Parklane Bohol Resort and Spa, and Quinale Beach Resort. The researchers utilized a quantitative descriptive design with purposive sampling and employed a modified standardized questionnaire as the primary data-gathering tool. Most respondents were aged between 26-35 years old, consisting of 13 males and 6 females. The statistical treatments used in the analysis of gathered data were the Frequency, Count, Percentage, and Weighted Mean. The results revealed that the ergonomic tray was rated Highly Usable with an overall mean of 3.70. Among the five indicators, safety obtained the highest mean of 3.82, indicating that the tray effectively minimizes the risks of spills and burns, while ergonomic design recorded the lowest mean of 3.60, suggesting that further refinement in handle structure and weight balance may enhance user comfort. The findings suggest that the ergonomic tray is a practical and innovative tool that enhances worker safety and service efficiency in hospitality operations, promoting a more comfortable and reliable food and beverage service experience.
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