Investigation of Subject perceptions of the Environment in Commercial kitchens

Angela Simone, Bjarne W. Olesen

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    Abstract

    In a country such as the United States, the largest employee sector is in the restaurant industry. This makes the commercial kitchens an important space that needs to be evaluated and consequently improved in terms of thermal comfort and indoor air quality conditions, for the wellbeing of the employees. It is relevant to know how the employees assess the thermal conditions and what their
    subjective reactions in commercial kitchens are. The subjective feedback is the effective way, together with the physical measurements, of defining the values of thermal comfort parameters in commercial kitchens. Today, no study on subjective feedback from kitchen employees has been reported. In the present paper, two types of survey were developed and tested in the field. The questions are based on the ISO 10551 standard and adapted to the kitchen environment. Answers dealing with the working conditions and the environment in general, including some facts about the person (age, weight, height, etc.), and SBS symptoms, were recorded.
    Original languageEnglish
    Title of host publicationProceedings of Healthy Buildings 2012
    Number of pages6
    PublisherInternational Society of Indoor Air Quality and Climate
    Publication date2012
    Publication statusPublished - 2012
    Event10th International Conference on Healthy Buildings - Brisbane Convention & Exhibition Centre, Brisbane, Australia
    Duration: 8 Jul 201212 Jul 2012
    Conference number: 10
    http://hb2012.org/

    Conference

    Conference10th International Conference on Healthy Buildings
    Number10
    LocationBrisbane Convention & Exhibition Centre
    Country/TerritoryAustralia
    CityBrisbane
    Period08/07/201212/07/2012
    Internet address

    Bibliographical note

    Healthy Buildings conference 2012

    Keywords

    • Subjective surveys
    • Kitchen thermal environment
    • Thermal comfort

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