Relevant bibliographies by topics / Bakers

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bakers'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Bakers"

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Ajayeoba, A. O., I. B. Yekini, B. S. Badmus, and O. O. Ojo. "Assessment of peak expiratory flow rate of bakers in Osun, Lagos and Oyo States, Nigeria." Nigerian Journal of Technology 40, no. 5 (2022): 779–87. http://dx.doi.org/10.4314/njt.v40i5.3.

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Bakers are exposed to flour dust; thence, they face various tremendous health problems such as asthma and some other respiratory illnesses, which may be aggravated when combined with improper awareness of ways of protection and ignorance by bakery employers and employees. This study focused on bakers' speed of expiration in the selected geographical locations by assessing the Peak Expiratory Flow Rate (PEFR) of the bakers and also establishing equations involving their anthropometric parameters. A total of 435 subjects were considered for each group, classified as a test group and a control gr
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Gupta, S. "Prevalence of WMSDs and Task Characteristics of Manual Baking Activities in Bakeries." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 3174–80. http://dx.doi.org/10.22214/ijraset.2021.37035.

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A baker is a person making and trading products such as breads, cakes etc. made up of flour. The place where baker works is named as a bakery. Baking is a labor-intensive work. Bakers face a number of work-related challenges at their workplace. This paper focuses and emphasizes on the work-related challenges faced by bakery chefs in their workplace, i.e., Traditional bakeries. A study was conducted among 120 bakery workers working in various types of traditional bakery with the aim to investigate the prevalence of work related musculoskeletal disorders and discomfort. The specific objectives b
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Danladi, S. B., N. Garba, S. Hayatu, et al. "Evaluation of some haematological and coagulation profiles of occupationally heat stress individuals of bakery industries in Kano, Nigeria." Dutse Journal of Pure and Applied Sciences 10, no. 3c (2024): 213–20. http://dx.doi.org/10.4314/dujopas.v10i3c.20.

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Bakers are exposed to heat stress in their work places, which can result in a variety of outcomes ranging from mild heat cramps to heat stroke. There is paucity of published data on the wallop of heat stress on haematologic and haemostatic parameters of individuals occupationally exposed to heat stress from bakery industries. This study attempted to evaluates some haematological and coagulation parameters of bakery workers who are occupationally exposed to heat stress in the baking industries. One hundred (100) individuals who consented to participate among which are: 70 bakers and 30 non-bake
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Jha, Suchita, Sunakshi Gupta, Jitender Kumar, and Sandeep Rawat. "39 Bakers: roadmap to profitability through customer management." Emerald Emerging Markets Case Studies 12, no. 4 (2022): 1–26. http://dx.doi.org/10.1108/eemcs-06-2022-0193.

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Learning outcomes 1. To analyze the various business models and choose the best model to contribute maximum profit to the company.2. To understand the importance of customer management with the help of the Net Promoter Score in the food retail context.3. To develop customer loyalty strategies and implement them to improve customer management? Case overview/synopsis 39 Bakers, a multi-outlet bakery chain in Jammu, India, is run by its founder Gagan. 39 Bakers, through its retail outlets across the Jammu region, offers a variety of products, ranging from bakery items that include blends of India
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Musa, Adekunle Ibrahim, and Oluseyi A. Orelaja. "Ergonomic Consideration of the Effect of Flour Dust on Peak Expiratory Flow Rate of Bakers in Abeokuta, Ogun State." TRANSACTIONS of the VŠB – Technical University of Ostrava, Safety Engineering Series 12, no. 1 (2017): 19–24. http://dx.doi.org/10.1515/tvsbses-2017-0003.

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Abstract Flour dusts are one of the most harmful chemicals in the bakery industries which could lead to serious heart and lung diseases. This study investigated the effect of flour dust on Peak Expiratory Flow Rate of male bakers in Abeokuta, Ogun State, Nigeria with the relationship to the anthropometrical parameters. A total of One hundred Eighty (180) male participants were investigated, where ninety (90) participants were bakers and ninety (90) individuals as control group. The Peak expiratory flow rate (PEFR) and anthropometrical parameters of the participant were measured using mini-Wrig
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Buyuker, Sultan. "Investigation of ochratoxin A (OTA) in bakers' urine samples in Istanbul by immunoaffinity column clean-up and high-performance liquid chromatography." Atlantic Journal of Medical Science and Research 3, no. 2 (2023): 68. http://dx.doi.org/10.5455/atjmed.2023.03.018.

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Aim: Ochratoxin A (OTA), is the most toxic mycotoxin in the ochratoxins produced by Penicillium and Aspergillus species. It is known that this mycotoxin has carcinogenic, nephrotoxic, teratogenic, and immunotoxic effects. The aim of our study is the inhalation exposure of bakery workers to ochratoxin A, which can be found in flour. Materials and Methods: In this study, OTA occurrence and level in urine samples collected from bakers in Istanbul were analyzed by NaHCO₃ dilution, IAC (Immunoaffinity Column) clean-up, and high-performance liquid chromatography with fluorescent detection. Creatinin
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Irfan, Mochamad. "Peran Harga dan Kualitas Produk Bagi Konsumen Melakukan Pembelian Ulang di Toko Roti Primadona Surabaya." Journal of Business and Economics Research (JBE) 3, no. 1 (2022): 30–36. http://dx.doi.org/10.47065/jbe.v3i1.1345.

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The efforts of bakers to compete in the bakery industry are shown by always paying attention to competitors' prices and developing quality products for customers. Bakers strives to achieve customer satisfaction. Customer satisfaction and a pleasant experience provide a greater opportunity to make a decision to repurchase bakery products. repurchase decisions also reflect the price and quality of products that meet customer expectations. The purpose of this study was to determine the effect of price and product quality on repurchase decisions at Primadona Surabaya bakery. This type of research
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Crivellaro, Maria Angiola, Giancarlo Ottaviano, Pietro Maculan, et al. "Upper and Lower Respiratory Signs and Symptoms in Workers Occupationally Exposed to Flour Dust." International Journal of Environmental Research and Public Health 17, no. 19 (2020): 7075. http://dx.doi.org/10.3390/ijerph17197075.

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A group of 142 bakers was studied in order to investigate the relationship between higher/lower respiratory signs/symptoms and inflammation biomarkers and occupational exposure to flour dust. A complete upper and lower respiratory tract evaluation was performed. Seven percent of bakers complained of lower respiratory symptoms, while 22% of them complained of upper respiratory symptoms. Fifty five percent of the bakers were allergic, and 37.1% showed sensitization to occupational allergens. Abnormal spirometries were found in 15% of bakers, while fractional exhaled nitric oxide (FeNO) was above
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Memon, Ubedullah, Qamarunnisa Aziz, Nabeela Arain, Maham Zahra, and Masroor Ali. "The Indus Bakers: recipe for resilience." Emerald Emerging Markets Case Studies 14, no. 2 (2024): 1–27. http://dx.doi.org/10.1108/eemcs-12-2023-0471.

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Learning outcomes After reading this case study, the students will be able to analyze an external environment using the PESTLE framework for identifying key factors and assessing their impact on strategic decision-making, evaluate the importance of the company, competitors and customers in strategic decision-making and how the 3Cs model provides useful insights in a competitive environment and get useful insights from PESTLE and the Ansoff matrix for making well-informed strategic growth decisions. Case overview/synopsis The Indus Bakers, led by Suresh Kumar, Ajeet Kumar and Kareem Ahmed, face
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Yildirim, Onur. "Ottoman Guilds as a Setting for Ethno-Religious Conflict: The Case of the Silk-thread Spinners' Guild in Istanbul." International Review of Social History 47, no. 3 (2002): 407–19. http://dx.doi.org/10.1017/s0020859002000706.

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I and my son are bakers and barbers, you and your sons are lapidaries and gardeners, but if you bid one of your sons be barber, a second baker, a third lapidary and a fourth gardener, all is confusion, and how can good come out of it? Furthermore he is no barber nor baker who does not belong to the Guild of the Barbers and the Guild of the Bakers. If your son [does not go] to the peshkadim and rank himself among the apprentices; next to the tehaoosh, to bid him inscribe his name on the rolls; then to the kihaya, to pay him toll, how should he be a member of the guild? Ask of the scheikh if I h
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Dissertations / Theses on the topic "Bakers"

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Bradley, J. "Glucose biosensors for monitoring bakers yeast propagation." Thesis, Cranfield University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234492.

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Ramakrishnan, Sundaram. "Construction and properties of lactose utilizing brewers' and bakers' yeasts." Thesis, Imperial College London, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266243.

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Sandiford, Colin Paul Ebenezer. "Characterization of allergens involved in the development of an immunoassay for their measurement in air." Thesis, Imperial College London, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.243304.

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Dehghani, Mitra. "Recognition of phase transitions in fermentation using monitored variables." Thesis, University College London (University of London), 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309247.

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Belger, I. S. "Real-time on-line control of a fermentation process." Thesis, Liverpool John Moores University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292336.

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Villarino, Casiana Blanca Jucar. "Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour." Thesis, Curtin University, 2014. http://hdl.handle.net/20.500.11937/1393.

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Australian sweet lupin (ASL) addition to bread has potential to increase its nutritional quality. ASL variety significantly affected ASL-wheat bread quality, related to varietal differences in composition and flour particle size. Factorial analysis identified the most significant process parameters affecting ASL-wheat bread quality. Response surface methodology identified optimal levels of process and formulation parameters to deliver ASL-lupin bread with maximum ASL incorporation combined with acceptable physical quality and consumer acceptability.
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Carvalho, Luiza Helena de. "João de Mattos: as aventuras de um padeiro na luta pela liberdade e pela dignidade da profissão (1876-1912)." Universidade do Estado do Rio de Janeiro, 2009. http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=3371.

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Este trabalho dissertativo é um estudo sobre as memórias deixadas por João de Mattos em seu Manuscrito, intitulado, Histórico Social de 1876 a 1912. Tal autor viveu, inicialmente, em Santos até 1876, a partir de 1877 em São Paulo e após 1878 no Rio de Janeiro. No referido Manuscrito, João de Mattos relata suas aventuras pela conquista da liberdade e sua luta por uma vida digna para a categoria dos padeiros. A dissertação examina a trajetória de Mattos e de seus companheiros na organização de três associações criadas pelos empregados de padarias no Rio de Janeiro: O Bloco de Combate dos Emprega
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Chongo-Faruk, Vânia. "Skin symptoms (allergic and non-allergic) predicting the development of allergic respiratory outcomes and asthma in bakers." Master's thesis, Faculty of Health Sciences, 2020. http://hdl.handle.net/11427/31487.

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Background: Recent studies have suggested that aside from the inhalational route, skin exposure may also play an important role in the sensitization to allergens, resulting in adverse allergic respiratory outcomes including asthma in workers exposed to these agents. This appears to be reported more commonly for low molecular weight agents such as isocyanates and some cleaning agents. This study investigated whether skin symptoms, in the presence or absence of allergic sensitization, can predict the development of allergic respiratory outcomes and asthma in bakery workers. Methods: A cohort stu
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Power, David John. "The Christian anthropology of Augustine Baker's 'Holy wisdom'." Thesis, King's College London (University of London), 1991. https://kclpure.kcl.ac.uk/portal/en/theses/the-christian-anthropology-of-augustine-bakers-holy-wisdom(05feca5c-3449-4ae3-82d4-750a7afed593).html.

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Baatjies, Roslynn. "The study of occupational risk factors and interventions for baker's allergy and asthma among supermarket bakery workers." Doctoral thesis, University of Cape Town, 2013. http://hdl.handle.net/11427/9381.

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Includes abstract.<br>Includes bibliographical references.<br>Background: Baker's asthma is the most serious manifestation of occupational allergy among bakery workers. It is caused by IgE-mediated sensitisation and subsequent allergic reaction in the airways to specific occupational airborne allergens in flour or baking ingredients. Major aims of this study were to: characterise asthma phenotypes and environmental exposure to flour allergens among bakers and modifying factors; study associations between phenotype and environmental exposure and identify potential modifying factors of this asso
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Books on the topic "Bakers"

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Sund, Bill. Nattens vita slavar. Almqvist & Wiksell international, 1987.

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Schat, Zachary Y. The baker's trade: A recipe for creating the successful small bakery. Acton Circle, 1998.

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1914-, Rühl Günter, Zentralverband des Deutschen Bäckerhandwerks, and Institut für Technik der Betriebsführung im Handwerk., eds. Das Bäckerhandwerk in der Bundesrepublik Deutschland: Daten, Fakten, Perspektiven : eine Struktur- und Marktanalyse im Auftrag des Zentralverbandes des Deutschen Bäckerhandwerks e.V. J. Heizmann, 1985.

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1914-, Rühl Günter, Bäckerinnungsverband Baden, Landesinnungsverband für das Württembergische Bäckerhandwerk., and Institut für Technik der Betriebsführung im Handwerk., eds. Das Bäckerhandwerk in Baden-Württemberg: Daten, Fakten, Perspektiven : eine Struktur- und Marktanalyse im Auftrag des Bäckerinnungsverbandes Baden und des Landesinnungsverbandes für das Württembergische Bäckerhandwerke e.V. J. Heizmann, 1985.

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Cregut, Llorenç, Llorenç Cregut, and Llorenç Cregut. Llorenç Cregut, Josep Maria Miquel. Ajuntament de Barcelona, 1985.

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Matz, Samuel A. Bakery technology: Packaging, nutrition, product development, QA. Pan-Tech International, 1989.

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Deedrick, Tami. Bakers. Bridgestone Books, 1998.

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Deedrick, Tami. Bakers. Bridgestone Books, 1998.

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Matz, Samuel A. Equipment for bakers. Elsevier Science, 1989.

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Greene, Carol. Bakers make many things. Child's World, 1999.

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Book chapters on the topic "Bakers"

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Veien, Niels K. "Bakers." In Kanerva’s Occupational Dermatology. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-40221-5_120-2.

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Veien, N. K. "Bakers." In Handbook of Occupational Dermatology. Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-662-07677-4_98.

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Veien, Niels K. "Bakers." In Kanerva’s Occupational Dermatology. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-68617-2_120.

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Veien, Niels K. "Bakers." In Kanerva's Occupational Dermatology. Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-02035-3_120.

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Birmingham, David. "Butchers, Bakers and Candlestick-Makers." In Switzerland: A Village History. Palgrave Macmillan UK, 2000. http://dx.doi.org/10.1057/9780230287273_7.

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Bradley, J., P. A. Anderson, A. M. Dear, R. E. Ashby, and A. P. F. Turner. "Glucose Biosensors for the Study and Control of Bakers Compressed Yeast Production." In Computer Applications in Fermentation Technology: Modelling and Control of Biotechnological Processes. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-1141-3_6.

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Schieberle, P. "Studies on Bakers Yeast as Source of Maillard-Type Bread Flavour Compounds." In The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-9127-1_19.

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Sharpless, Rebecca. "Chiffon Pie." In Grain and Fire. University of North Carolina Press, 2022. http://dx.doi.org/10.5149/northcarolina/9781469668369.003.0009.

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This chapter traces baking in the South during the middle of the twentieth century. World War II created significant difficulties for bakers, particularly African Americans, with sugar rationing and other shortages. The shortfalls were brief, however, and in the late 1940s, consumer prosperity appeared even as some southerners remained mired in poverty. Kitchen appliances appeared in record numbers. Although bread baking occurred almost exclusively in commercial bakeries, southerners continued to produce cornbread and biscuits at home. New sweets, such as chiffon pies and bar cookies, appeared
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Kiessler, Richard, and Frank Elbe. "Bakers Werben." In Ein runder Tisch mit scharfen Ecken. Nomos Verlagsgesellschaft mbH & Co. KG, 2020. http://dx.doi.org/10.5771/9783748909200-95.

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Wilson, Robin Fretwell. "Bathrooms and Bakers." In Religious Freedom, LGBT Rights, and the Prospects for Common Ground. Cambridge University Press, 2018. http://dx.doi.org/10.1017/9781316999752.037.

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Conference papers on the topic "Bakers"

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Buculei, Amelia, Anca Mihaela Gatlan, Mircea Oroian, Mariana Butnaru, and Ancuta Chetrariu. "EVALUATING FREEZING TECHNIQUES AND QUALITY INDICATORS FOR FROZEN CAKES: EFFECTS ON SHELF LIFE, TEXTURE, AND SENSORY PROPERTIES." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.09.

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In recent years, the domestic frozen bakery and pastry market has shifted towards ready-to-bake frozen products, driven by the global trend for convenience and on-the-go consumption. This study aims to analyze the quality indicators of cakes subjected to freezing to determine their shelf life and optimize freezing conditions. Four sample categories were evaluated: fresh cake (P1), cake subjected to thermal shock (P2), cake frozen for 3 months (P3), and cake frozen for 6 months (P4). Quality assessments included sensory characteristics (appearance, shape, color, core properties), physico-chemic
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Pomerleau, Yves, Michel Perrier, and Denis Dochain. "Adaptive Nonlinear Control of the Bakers' Yeast Fed-Batch Fermentation." In 1989 American Control Conference. IEEE, 1989. http://dx.doi.org/10.23919/acc.1989.4790596.

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Efunwole, S., O. Adejuwon, and J. Akarakiri. "An Examination of Learning Processes in Selected Bakeries in Southwestern Nigeria." In 2019 African Institute for Science Policy and Innovation International Biennial Conference. Koozakar LLC, 2019. http://dx.doi.org/10.69798/16089504.

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Learning is the process of acquiring knowledge, skills and competencies to remain relevant and innovative. It is one of the essential determinants of efficiency and effectiveness of the individual and industrial economy at large. The focus of this paper is to examine the learning processes in an informal sector, specifically in selected bakeries in Southwestern Nigeria. Data were collected through questionnaire administration on owners/master bakers of 200 Bakeries. The result revealed that the predominant form of learning in the area of study is by apprenticeship which is mainly done through
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Bittner, Cordula, Bettina Simonis, Claus Hoelzel, Volker Harth, and Alexandra Preisser. "Follow-up of wheat and rye sensitization in bakers with occupational asthma." In Annual Congress 2015. European Respiratory Society, 2015. http://dx.doi.org/10.1183/13993003.congress-2015.pa2018.

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Wiggans, Ruth, Joan Pilling, and Jennifer Hoyle. "Tapioca starch powder as a new cause of occupational asthma in bakers." In ERS International Congress 2018 abstracts. European Respiratory Society, 2018. http://dx.doi.org/10.1183/13993003.congress-2018.pa4529.

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PYANA KITENGE, Joseph, Paul Musa Obadia, Trésor Carsi Kuhangana, et al. "Occupational rhinitis and asthma in bakers: A cross-sectional study in DRCongo." In ERS International Congress 2021 abstracts. European Respiratory Society, 2021. http://dx.doi.org/10.1183/13993003.congress-2021.pa1903.

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Ganley, Dale, Christine Moser, and Peter Groenewegen. "Categorizing Behavior in Online Communities: A Look Into the World of Cake Bakers." In 2012 45th Hawaii International Conference on System Sciences (HICSS). IEEE, 2012. http://dx.doi.org/10.1109/hicss.2012.146.

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Keulers, M., K. Sepp, A. Breur, and G. Reyman. "A Simulation Study of Non-Linear Structure Identification of a Fed-Batch Bakers' Yeast Process." In 1993 American Control Conference. IEEE, 1993. http://dx.doi.org/10.23919/acc.1993.4793287.

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D, Prabakaran, Praveena N.G, Beulah Jackson, S. Varalakshmi, and G. Uma Maheswari. "A Secure Multi-Factor Authentication System Using ElGamal Bakers Map Function in Virtual Private Network." In 2024 Third International Conference on Distributed Computing and Electrical Circuits and Electronics (ICDCECE). IEEE, 2024. http://dx.doi.org/10.1109/icdcece60827.2024.10549594.

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Brodeur, Nicholas D., and David A. Gonzales. "INSIGHT INTO CONTROLS ON THE CRYSTALLIZATION HISTORY OF GABBROIC DIKES IN THE BAKERS BRIDGE GRANITE, SOUTHWESTERN COLORADO." In 72nd Annual GSA Rocky Mountain Section Meeting - 2020. Geological Society of America, 2020. http://dx.doi.org/10.1130/abs/2020rm-346563.

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Reports on the topic "Bakers"

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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, 2020. http://dx.doi.org/10.51167/acm00009.

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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
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Dunbar, Joseph B. Geomorphic Investigation of Bakers Bayou Near Lonoke, Arkansas. Defense Technical Information Center, 2005. http://dx.doi.org/10.21236/ada434045.

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Chari, Anusha, Peter Blair Henry, and Hector Reyes. The Baker Hypothesis. National Bureau of Economic Research, 2020. http://dx.doi.org/10.3386/w27708.

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Heseltine, Jonathan, and Gang Tao. PR-244-12700-R01 Effects of Stress on Casing Magnetic Flux Leakage (MFL) Measurements. Pipeline Research Council International, Inc. (PRCI), 2018. http://dx.doi.org/10.55274/r0011462.

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Pipeline Research Council International (PRCI) contracted C-FER Technologies (1999) Inc. ("C-FER") to conduct a laboratory testing program to determine the Effects of Stress on Casing Magnetic Flux Leakage (MFL) Measurements. Tubing joints with localized defect features were subjected to increments in axial tension to maximum stress levels beyond yield. At various load steps, measurements were made using Baker Hughes' ("Baker") High Resolution Vertilog Tool (HTVRT) to assess the variation in the defect measurements with load. This report describes the work performed, results, and consideration
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Klassen, R. A., and R. K. Burns. Till Geochemistry, Baker Lake, N.W.T. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1986. http://dx.doi.org/10.4095/130134.

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Meade, Roger. Crossroads Baker, "Helen of Bikini". Office of Scientific and Technical Information (OSTI), 2020. http://dx.doi.org/10.2172/1647205.

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Rainbird, R. H., T. Hadlari, and J. A. Donaldson. Stratigraphy and paleogeography of the Paleoproterozoic Baker Lake Group in the eastern Baker Lake basin, Northwest Territories (Nunavut). Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1999. http://dx.doi.org/10.4095/210170.

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Hadlari, T., and R. H. Rainbird. Sequence stratigraphy and sedimentology of the Paleoproterozoic Baker Lake Group in the Baker Lake Basin, Thirty Mile Lake, Nunavut. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2000. http://dx.doi.org/10.4095/211096.

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Lecheminant, A. N. Mapping and Geochronology in the Baker Lake Region. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1992. http://dx.doi.org/10.4095/133324.

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10

เนียมทรัพย์, นัททนี, та ไปรมา อิศรเสนา ณ อยุธยา. ผลกระทบของสถานที่รวมกลุ่มของคนเมืองต่อมรดกวัฒนธรรมไทย : ความสัมพันธ์ระหว่างพฤติกรรมมนุษย์ และการออกแบบสภาพแวดล้อมภายใน. คณะสถาปัตยกรรมศาสตร์ จุฬาลงกรณ์มหาวิทยาลัย, 2010. https://doi.org/10.58837/chula.res.2010.54.

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Abstract:
การออกแบบสภาพแวดล้อมภายในมีบทบาทสำคัญในการส่งเสริมหรือลดทอนพฤติกรรมมนุษย์ ในขณะที่ความก้าวหน้าทางด้านเทคโนโลยีสารสนเทศทำให้เกิดการทำงานเคลื่อนที่ (Mobile working) ผู้ที่อาศัยในเมืองใหญ่หรือ “คนเมือง” ใช้เวลาในสำนักงานน้อยลง แต่กลับใช้เวลาในสถานที่ที่รู้จักในชื่อ “Third place” เพิ่มมากขึ้น “Third place” คือ สภาพแวดล้อมภายในที่คนเมืองใช้รวมกลุ่ม เช่น ร้านกาแฟที่ให้บริการอินเตอร์เน็ต, ร้านกาแฟ, ร้านขายขนมอบ (Bakery) หรือ ร้านอาหาร โดยมีวัตถุประสงค์การใช้สถานที่เพื่อการพบปะ ทำความรู้จักเพื่อนใหม่ ใช้ทำงานคนเดียวหรือเป็นกลุ่มกิจกรรมอื่น ๆ อีกมากมาย การออกแบบ “Third place” มีผลต่อพฤติกรรมและการรับรู
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