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oapen-20.500.12657-619902024-03-27T14:14:42Z Environmental ergonomics Gangiah, Sasi Indoor environmental quality;exploratory;heat stress;indoor air quality;noise;lighting;employee well-being thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues This book focuses on the environmental ergonomics of restaurant kitchens and the challenges related hereto in a semitropical city from a chef’s perspective. It establishes the urgent need for commercial kitchens to be conducive to the well-being of kitchen workers as heat illness is unreported in this industry. This research is relevant from an occupational health and safety point of view. It evaluates the indoor environmental quality (IEQ) parameters such as heat, ventilation and humidity, noise and lighting in kitchens, cognisant that with different cuisines, the kitchen loads are different. The goals of occupational safety are health intervention for worker comfort to enhanced work performance. The book generates new knowledge regarding the factors affecting the body mass index of kitchen workers, prediction of heat and humidity near cooking stoves, discomfort near ovens, lighting in preparation areas and factors affecting reaction to stove noise. The book implements an exploratory design with multiple case studies. 2023-03-24T10:31:27Z 2023-03-24T10:31:27Z 2022 book 9781779952035 9781779952042 https://library.oapen.org/handle/20.500.12657/61990 eng application/pdf Attribution-NonCommercial-NoDerivatives 4.0 International BK346_Web Ready.pdf AOSIS AOSIS Publishing 10.4102/aosis.2022.BK346 10.4102/aosis.2022.BK346 d7387d49-5f5c-4cd8-8640-ed0a752627b7 9781779952035 9781779952042 AOSIS Publishing 358 open access
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This book focuses on the environmental ergonomics of restaurant kitchens and the challenges related hereto in a semitropical city from a chef’s perspective. It establishes the urgent need for commercial kitchens to be conducive to the well-being of kitchen workers as heat illness is unreported in this industry. This research is relevant from an occupational health and safety point of view. It evaluates the indoor environmental quality (IEQ) parameters such as heat, ventilation and humidity, noise and lighting in kitchens, cognisant that with different cuisines, the kitchen loads are different. The goals of occupational safety are health intervention for worker comfort to enhanced work performance. The book generates new knowledge regarding the factors affecting the body mass index of kitchen workers, prediction of heat and humidity near cooking stoves, discomfort near ovens, lighting in preparation areas and factors affecting reaction to stove noise. The book implements an exploratory design with multiple case studies.
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