Abstract

This study, which focuses in redesigning and improving the service tray used in the
different food establishments. Main target population to be benefitted will be fast food chains. This
study would be significant for food servers, customers and as well as any possible users. This study
would provide improvements that would address the inconveniences in the use of the service tray.
For food server/waiters, suggested improvements will increased their productivity. For customers,
proposed service tray design will give convenience and safety in using the tray.

This study aims to apply some ergonomic principles in analyzing the current design of the
existing service tray used by the different food establishments in Baguio City. The same principles
will be used to come up with necessary improvements of these service tray that will help eliminate,
or if not, reduce its physical effects that arouse from the inconveniences encountered by the
waiters. This study also aims to come up with a prototype of the improved service tray.

Waiters of the different food establishments in Baguio City who uses conventional service
trays will be the subjects of this research. It is for the reason that they are the main users of the
service tray, for which it is assumed that they know better the inconveniences of using the service
tray. In the daily performance of their jobs they are dealing with service trays making them reliable
source of information.

Ergonomic interventions incorporated in the proposed service tray design include

rubberized mat surface, glass compartments, rounded detachable handles and fixed palm support.