Ergonomic analysis of one-handed serving tray carrying in different postures

碩士 === 中原大學 === 工業與系統工程研究所 === 103 === When people having meals in a restaurant, Whether the waiters or waitresses are busy, exhausted, or working hardly on service, their impression to the customers which were having meals in a restaurant is a face always with great smile. Most of the time, we woul...

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Main Authors: Chin-Yi Liu, 劉錦義
Other Authors: Chih-Wei Lu
Format: Others
Language:zh-TW
Published: 2015
Online Access:http://ndltd.ncl.edu.tw/handle/tzh7m7
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spelling ndltd-TW-103CYCU50300542019-05-15T22:08:26Z http://ndltd.ncl.edu.tw/handle/tzh7m7 Ergonomic analysis of one-handed serving tray carrying in different postures 不同姿勢的單手托盤端舉之人因工程分析 Chin-Yi Liu 劉錦義 碩士 中原大學 工業與系統工程研究所 103 When people having meals in a restaurant, Whether the waiters or waitresses are busy, exhausted, or working hardly on service, their impression to the customers which were having meals in a restaurant is a face always with great smile. Most of the time, we would not notice how heavy the dishes are on serving tray which the waiters or waitresses should carry, or even not care about how far or how long they are supposed to carry the tray with heavy dishes in service duty, so I aim find ways to decrease their arm’s load. Thus, my research used Rated Perceived Exertion (RPE) Scale and Electromyography (EMG) to figure out a posture which has the less exertion for restaurant workers to carry a heavy tray. The study emphasized on the posture of carry a serving tray by one hand and separated into two sections of experiment. The first section asked 30 participants to complete RPE scale and analyzed scores which they wrote by statistics. After getting the result, find out the rate of their exertion with three experimental factors: changeable weights of tray, different angles between their upper arm and forearm, and use their body to support their upper arm of their elbow. Then picked out 24 participants which finished the first section to attend the second section of my experiment. The second section of my experiment would use EMG to support the conclusion of the first section. Collecting the signals and data from the muscles of participants’ arm when they were carrying the tray, the three parts of muscles are: deltoid, biceps, and extensor digitorum communis. Combined two sections of experiments, when participants were carrying a heavy tray with 90 degrees between their upper arm and forearm and use their body to support their upper arm or their elbow, this combination received the lower RPE score and %MVC. Therefore, it would be the greatest exertion-saving posture to carry a heavy tray by one hand. Chih-Wei Lu Chiung-Yu Peng 呂志維 彭瓊瑜 2015 學位論文 ; thesis 92 zh-TW
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description 碩士 === 中原大學 === 工業與系統工程研究所 === 103 === When people having meals in a restaurant, Whether the waiters or waitresses are busy, exhausted, or working hardly on service, their impression to the customers which were having meals in a restaurant is a face always with great smile. Most of the time, we would not notice how heavy the dishes are on serving tray which the waiters or waitresses should carry, or even not care about how far or how long they are supposed to carry the tray with heavy dishes in service duty, so I aim find ways to decrease their arm’s load. Thus, my research used Rated Perceived Exertion (RPE) Scale and Electromyography (EMG) to figure out a posture which has the less exertion for restaurant workers to carry a heavy tray. The study emphasized on the posture of carry a serving tray by one hand and separated into two sections of experiment. The first section asked 30 participants to complete RPE scale and analyzed scores which they wrote by statistics. After getting the result, find out the rate of their exertion with three experimental factors: changeable weights of tray, different angles between their upper arm and forearm, and use their body to support their upper arm of their elbow. Then picked out 24 participants which finished the first section to attend the second section of my experiment. The second section of my experiment would use EMG to support the conclusion of the first section. Collecting the signals and data from the muscles of participants’ arm when they were carrying the tray, the three parts of muscles are: deltoid, biceps, and extensor digitorum communis. Combined two sections of experiments, when participants were carrying a heavy tray with 90 degrees between their upper arm and forearm and use their body to support their upper arm or their elbow, this combination received the lower RPE score and %MVC. Therefore, it would be the greatest exertion-saving posture to carry a heavy tray by one hand.
author2 Chih-Wei Lu
author_facet Chih-Wei Lu
Chin-Yi Liu
劉錦義
author Chin-Yi Liu
劉錦義
spellingShingle Chin-Yi Liu
劉錦義
Ergonomic analysis of one-handed serving tray carrying in different postures
author_sort Chin-Yi Liu
title Ergonomic analysis of one-handed serving tray carrying in different postures
title_short Ergonomic analysis of one-handed serving tray carrying in different postures
title_full Ergonomic analysis of one-handed serving tray carrying in different postures
title_fullStr Ergonomic analysis of one-handed serving tray carrying in different postures
title_full_unstemmed Ergonomic analysis of one-handed serving tray carrying in different postures
title_sort ergonomic analysis of one-handed serving tray carrying in different postures
publishDate 2015
url http://ndltd.ncl.edu.tw/handle/tzh7m7
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