Investigation on Four Kitchen Space of Chain Store of Korea Restaurant in Taiwan

• Main Authors: LIU, SHIH-CHIEH, 劉詩偕
• Other Authors: Lai,Ming-Mao
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/96727293332977828302

碩士 === 國立雲林科技大學 === 建築與室內設計系 === 104 === “ kitchen space” configuration affect the user behavior, and is also a place that uses different equipment at the same time. This research approaches from “behavior” to investigate the relationship between chef cooking behavior, space configuration and kitchen equipment, in order to understand the kitchen configuration for “user” situation. the purpose of this research is by creating a more comfortable cooking environment for chef。 This research, through” non-participant observation”, looks into environmental behaviors, for example, steps, usage of the relevant cook wave and cooking spaces by passed the cooking process etc…and the relevance of the space is to discuss the status of space usage by behavior notation; However, the frequency of different cooking staff time and used for cooking, seasoning and equipment placed that will also be affected. The planning of space and appliances should be placed importance in cooking behavior and is also considered as well to avoid accidents or problems by Spatial Planning. Therefore, a good kitchen space should satisfy and Comfortable by using the kitchen environment planning and equipment, to meet more cooking needs.