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Dissertations / Theses on the topic 'Kitchen'
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廖家敏 and Ka-man Liu. "Kitchen solid waste." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41549430.
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Lövstrand, Christoffer, and Daniel Nilsson. "Kitchen Worktop Expectations." Thesis, Mälardalens högskola, Akademin för innovation, design och teknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-29298.
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IKEA was founded in 1943 by Ingvar Kamprad and is currently retailing in 44 different countries around the globe. With the implementation of 25 year warranty the importance to validate the quality have increased to satisfy the customer. The aim of this thesis have therefore been to find out the critical factors for kitchen worktops through the expectations of the customers. In addition to this the product development process was investigated to gain an understanding on how IKEA deals with customer complaints today. The thesis was divided in four stages. First the customers’ expectations were investigated by using the survey research method. The formulations of the questions are of great importance in this research method so that the information needed can be gathered without confusion and irritation. The critical factors of the kitchen worktops were also located in this survey and are out of the customer point of view. After the survey was done and the critical factors identified a concept generation phase was started to analyze possible ways of solving the issues with the kitchen worktops. Three proposals of concepts was generated; improvement in quality, improvement in the information communicated by IKEA, and a combination of these two. These proposals were analyzed against each other, against the survey and against the possible concrete gains. When the proposals of concepts were completed a decision to investigate the product development process was made and suggestions on how these critical factors could be found earlier in the process were made. Lastly a proposal of a database system for categorizations of the customer complaints when it comes to different defects were made and proposed to IKEA. Out from the information received by the survey these proposals could be made and the conclusion that scratches and to some extent heat was the most critical flaws, which would be the thing to focus further on. The product development process could also be improved to make it possible to take notice of these critical flaws earlier in the process. To summarize the project was successful and IKEA was really happy with the results, and the extra tasks that were added to this thesis. The first problem description was to only find the customers’ expectations but to get something out of this we added the proposals and the attempt to change the product development process when it comes to kitchen worktops.
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Butler, Katie. "Kitchen Table Issues." Kent State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=kent1619185460547806.
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Liu, Ka-man. "Kitchen solid waste." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41549430.
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Liao, Vivian. "The Kitchen Master." Connect to online resource, 2008. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1453517.
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Усенко, Наталія Миколаївна, Наталия Николаевна Усенко, Nataliia Mykolaivna Usenko, and A. A. Sokur. "Kitchen gadgets and concepts." Thesis, Вид-во СумДУ, 2011. http://essuir.sumdu.edu.ua/handle/123456789/22611.
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Thomas, Brandon Paul. "At my kitchen table." College Park, Md.: University of Maryland, 2008. http://hdl.handle.net/1903/8998.
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Thesis (M.F.A.) -- University of Maryland, College Park, 2008.Thesis research directed by: Dept. of English. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
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Chroninger, Betty J. "From strange fruit to fruitful kitchens the space of the kitchen in Toni Morrison's novels /." [Tampa, Fla.] : University of South Florida, 2005. http://purl.fcla.edu/fcla/etd/SFE0001028.
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Brolin, Jesper. "Kitchen Know-How for Automation." Thesis, Blekinge Tekniska Högskola, Institutionen för arbetsvetenskap och medieteknik, 2001. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-5860.
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Summary This thesis consists of an ethnographic investigation of five Swedish household's everyday life in their kitchens during the spring 2001 and an analysis of this context, which for certain can be apt for the development of the smart home services of today. Finally some future opportunities on how to systematise ethnography for design use also are drawn. The focus of investigation of this thesis is to find out what actual happens in some situations in ordinary kitchens. Specific interest is showed for the articulation work, while most smart appliances of today supports only goal-oriented activity, hence evolved from the ground of the home PC interaction. The ethnographical investigation is focused on three specific events in a house hold which all are assumed to take place in the families kitchen. The events are: 1) When a family plans and books an amusement activity. 2) When a family plans it's shopping. 3) When a person solves a goal oriented task, for example details about cooking a meal.Jesper Brolin Gyllenborgsgatan 11 Stockholm jesperbrolin@mac.com, mda98jbr@student.bth.se
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Vazquez, Ricardo Marcelo. "Songs from the boca kitchen /." Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1203579641&sid=3&Fmt=2&clientId=1509&RQT=309&VName=PQD.
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Gray, Matthew Konefal. "Infrastructure for an intelligent kitchen." Thesis, Massachusetts Institute of Technology, 1999. http://hdl.handle.net/1721.1/61540.
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Thesis (S.M.)--Massachusetts Institute of Technology, Program in Media Arts & Sciences, 1999.Includes bibliographical references (leaves 66-67).
In a world of growing numbers of "things that think", a software infrastructure for managing complex systems of these things is a necessity. This paper presents such a software system, Hive. Hive is a decentralized distributed mobile agents platform, addressing the requirements of a infrastructure for "things that think". Hive addresses the need for ways to manage highly heterogeneous sets of devices, methods for describing and discovering resources, and an approach toward constructing applications. To effectively evaluate this architecture, the particular testbed of a networked kitchen is examined. The kitchen provides a dynamic and compelling application domain to explore the Hive system. The kitchen described in this paper is capable of assisting a user in the preparation of recipes, through use of a variety of sensing and actuation technologies. In addition to the kitchen, a number of other Hive-based systems are discussed, including a networked jukebox and a localization infrastructure for wearables. Hive is evaluated in the context of the networked kitchen and these other applications. Hive is compared to other distributed software systems, in particular Jini. Finally, areas for future work are suggested, in both the Hive infrastructure and the networked kitchen application.
by Matthew Konefal Gray.
S.M.
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Rystedt, Beata, and Mia Zdybek. "Conversational agent as kitchen assistant." Thesis, KTH, Skolan för teknikvetenskap (SCI), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-230904.
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Chatbots, also called conversational agents, with speech interfaces are being used to a greater and greater extent, but there are still many areas that are not completely explored. The idea of this project was born out of the belief that there is a need for an assistant in the kitchen that is able to search for recipes, answer questions regarding them and guide and assist the user throughout the cooking process, all through conversation since the hands are busy. This paper begins with an introduction in the subject of conversational agents and the related technology, then similar, already existing studies and methods are presented with their pros and cons. After follows an in-depth explanation on how the program was constructed into a working kitchen assistant. Lastly, the users’ experiences of the performance and usability of the program was evaluated through tests and discussed. It turns out that conversational agents definitely can be integrated in the kitchen, and according to several sources, in a few years they will be implemented in all possible areas and change the technology of our time.Konversationsrobotar med talgränssnitt används i allt större och större utsträckning men det finns fortfarande många områden som inte är helt utforskade. Idén till det här arbetet föddes ur uppfattningen att det existerar ett behov av en hjälpreda till köket som kan söka recept, svara på frågor kring receptet och vägleda och hjälpa användaren genom hela matlagningsprocessen i muntligt form eftersom händerna är upptagna med annat. Det här arbetet börjar med en introduktion i ämnet kring konversationsrobotar och tekniken bakom, sedan presenteras liknande arbeten och metoder som redan existerar inom området. Sedan följer en djupdykning i hur det framtagna programmet i detta arbete utvecklats fram till en fungerande matlagningsassisten. Till slut presenteras och diskuteras upplevelsen och användbarheten av konversationsroboten hos människor baserat på tester som gjorts. Det visar sig att konversationsrobotar mycket väl kan vara av användning i köket, och enligt flera källor kommer de att inom en snar framtid lavinartat implementeras i alla möjliga områden och förändra tekniken i vårt samhälle.
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Lavrenyuk, T. O. "Automated Devices in the Kitchen." Thesis, Київський національний університет технологій та дизайну, 2017. https://er.knutd.edu.ua/handle/123456789/8389.
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Chung, Hyejin. "Kitchen-related lifestyle design: an investigation of cultural and social issues of Korean kitchen design." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1328733238.
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Scicluna, Rachel Marie. "The 'other' side of the kitchen : an anthropological approach to the domestic kitchen and older lesbians." Thesis, Open University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.590797.
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This thesis will make an original contribution to the literature on cross-cultural domestic space. It also has ethnographic potential for the analysis of other individuals and groups both within, and across cultures. My specific approach, combining domestic space, namely the ,kitchen, and feminism, sexuality, gender, memory and politics has not previously been undertaken. Feminist literature has largely criticised the domestic unit and domestic labour as being private, gendered, oppressive and endowing women with the responsibility of social reproduction. Kitchen practices, cuisine, and food rituals have been studied and largely articulated as an expression of cultural identity and consumption, gender power relations, technology, class, desire, taste and style. However, such criticism seems to have remained locked in a heteronormative discourse. My approach draws on key aspects of cross-cultural perspectives on social space (e.g. Humphrey 1974, de Certeau 1986, Bourdieu 1990, Carsten and Hugh-Jones 1995, Das et al 2008) often studied beyond Europe. Here, seemingly private 'home' space is problematised within a western metropolis with gendered, historical specificity. The core focus is to illustrate the potential in using the kitchen as a 'spatial category' for conceptualising relationships between groups, kin or otherwise, but also relationships between individuals; different realms of life; and the rationale or logic that informants creatively engage in to make sense of the world. The subjects in this study group were of several nationalities and class origins (British, Irish, Swiss, Scottish, Canadian, American, German-British) and between 45 and 76 years at the time of research. They all identified as lesbians. The research was conducted from an anthropological perspective but required an interdisciplinary approach that included insights from cultural geography, feminism, social gerontology, sociology and architectural history. As my findings suggest, through the kitchen 'spatial' stories narrated by older lesbians, the kitchen emerged as a tangle of cultural norms, customs, duties, ideas, aspirations, expectations, and values that tells about the thinking process and behaviour of a specific society or group of people. In this context, the kitchen brings out the experiences of social inequalities experienced by older lesbians, mainly brought out by the hegemonic institution of heteronormativity and patriarchy. This understanding mirrors the different ideological and political dimensions flowing through the kitchen such as, gender/sexual issues, family dynamics, modernity, urbanism, social contradiction, religion, ethnicity, class, feminism and financial background. Many had to confront the stigma of sexual identity with punitive legal and political consequences, risking even the loss of their children. The domestic kitchen, ostensibly comfortingly neutral and a-political, emerges as a complex and multi-faceted place, where its meaning is temporal, relational and contextual.
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Richardson, Kay Maree. "Collingwood College kitchen garden - digging in! /." Title page, table of contents and abstract only, 2003. http://web4.library.adelaide.edu.au/theses/09ARM/09armr521.pdf.
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Chiroque, Ramos Richard Luis, Quijada Eunice Penci Gonzales, Arteaga Virginia Paola Jaime, Masias Oscar Eugenio Stanbury, and Vela Miguel Patrichs Zarate. "Creación de una Dark Kitchen “Yescuk”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654825.
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El presente trabajo de investigación tiene como finalidad poder constatar si la implementación de un modelo de negocio de reparto de dark kitchen, bajo la modalidad de reparto por delivery, logra un impacto positivo en los consumidores, de tal forma que nos permita poder acercarnos y poder eliminar ese tiempo que implica tener que salir de sus casas y perder tiempo valioso con sus familiares y/o amigos. Bajo esta premisa, se dio origen y desarrollo a la empresa “YesCuk”, un emprendimiento novedoso que vela por las necesidades del cliente en cuanto al ahorro de tiempo y compartir más en familia. Consideramos que tenemos el público objetivo para alcanzar el éxito del modelo de negocio.
Para su comprobación, en primer lugar, se elaboró un estudio para entender la situación actual del consumidor y cuantos están dispuestos a adquirir nuestro producto. En segundo lugar, se recopilaron los datos necesarios para su posterior análisis, empleando herramientas que nos permitan la sostenibilidad del proyecto. Posteriormente, se elaboró un plan de marketing para la captación de clientes, respaldado por nuestros procesos operativos que culminan en la venta y la satisfacción de nuestros clientes.
Finalmente, a través del estudio financiero, se buscó demostrar la viabilidad de los recursos, así como de los costos de producción que hagan sostenible el proyecto. A través del análisis de sensibilidad podremos sustentar que los retornos del proyecto son los correctos, generando la rentabilidad del emprendimiento “YesCuk” y por ende la generación de valor como el ahorro de tiempo.The present research project has the purpose to be able to verify if the implementation of a Dark Kitchen delivery business model, under the modality of distribution for delivery, make a positive impact on consumers in such a way that allow us to get closer and remove that time that implies having to leave their homes and wasting valuable time with family members and friends. Under this premise, “YesCuk” company was created and developed. A novel entrepreneurship that watches over customer needs in terms of saving time and sharing more with the family. We consider that have the target audience to achieve the success of the business model. To verify this investigation, first, a study was carried out to understand the current situation of the consumer and how many are willing to buy our product. Secondly, the necessary data was collected for further analysis, using tools that allows us a sustainable project. Later, a marketing plan was developed to attract customers, it was supported by our operational processes that culminate in the sale and satisfaction of our customers. Finally, through the financial study, we wanted to demonstrate the viability of resources as well as the production costs that make a sustainable project. Through sensitivity analysis we will be able to sustain that the project returns are correct, generating the profitability of the “YesCuk” entrepreneurship and therefore the project generates value and time savings.
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Edlund, Fredrik, and Saqib Sarker. "Smart Kitchen : Automatisk inventering av föremål." Thesis, KTH, Data- och elektroteknik, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-183583.
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Internet of Things växer fort och förutspås bli en del av vardagen. Detta öppnar möjligheter för att skapa produkter som förenklar vardagslivet. Automatisk objektsidentifiering kombinerad med en automatiserad lagerstatus kan underlätta inventering, något som kan användas till exempel i smarta kylskåp för att göra vardagen enklare genom Internet of Things.Detta examensarbete studerar metoder inom objektsidentifikation för att ta fram ett system som automatiskt kan identifiera objekt och hantera lagerstatus. En prototyp framställdes och testades för att se vilka möjligheter som finns. Systemet använder en Raspberry Pi som basenhet, vilken använder Dlib-bibliotek för att identifiera objekt som har blivit fördefinierade. Vid okända objekt identifierar användaren objekt i en mobilapplikation, systemet kan genom detta lära sig identifiera nya objekt. Samma applikation används för att se lagerstatusen på de olika objekt som har registrerats av systemet. Prototypen klarar av att identifiera kända objekt samt att lära sig nya, enligt projektets mål.Internet of Things is growing fast and is predicted to become a part of everyday life. This can be used to create products which will make everyday life easier. Automated object detection combined with an automated inventory check can make it easier to manage what is in stock, this is something that can be used in smart refrigerators as an example, to make life more convenient through Internet of Things. This Bachelor thesis studies methods regarding object detection with the purpose to build a system which automatically identifies objects and manages the inventory status. A prototype was built and tested to see what the possibilities there is with such a system. The Prototype uses a Raspberry Pi as core unit, which uses Dlib libraries to identify predefined objects. The user will identify unknown objects via the mobile phone application, which makes it possible for the system to learn how to identify new objects. The same application is used to check the inventory status for the different objects that has been identified by the system. The prototype can identify objects and learn to identify new ones, according to the goals of the project.
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Misner, Scottie, and Evelyn Whitmer. "The Latest in Kitchen Sanitation Issues." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146681.
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Chak, Chi-kin. "Consumer behaviour with regard to the replacement of domestic cooking appliances in Hong Kong /." [Hong Kong] : University of Hong Kong, 1990. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12923084.
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Honeywill, Greer 1945. "Colours of the kitchen cabinet : a studio exploration of memory, place, and ritual arising from the domestic kitchen." Monash University, Dept. of Fine Arts, 2003. http://arrow.monash.edu.au/hdl/1959.1/5621.
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Wendland, Claudia. "Anaerobic digestion of blackwater and kitchen refuse." Hamburg : GFEU, 2008. http://d-nb.info/995843090/34.
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Uncu, Oya Nihan. "Optimization Of Bioethanol Production From Kitchen Waste." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/3/12611373/index.pdf.
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Kitchen waste, which is collected in large amounts from cafeterias, restaurants, dining halls, food processing plants, and household kitchens, have become a valuable material for bioprocess engineering. Due to the high carbohydrate fraction, kitchen waste has great potential to be used as a potential substrate for ethanol production. Utilization of it as a raw material in ethanol fermentation would also contribute to reduction of costs. In the first part of this study, the effect of pretreatment method and enzymatic hydrolysis on glucose production was evaluated. Dry baker&rsquos yeast, Saccharomyces cerevisiae, was used in fermentation experiments conducted with and without fermentation medium at pH 4.5 and 30oC for 48 hours. Close values of glucose concentration were obtained from no pretreated and hot water treated samples. The fermentation results indicated that ethanol can be produced at similar concentrations in bioreactors with and without fermentation medium addition (p >
0.05). Thus, it is concluded that use of kitchen wastes as is disposed and without fermentation medium in ethanol fermentation could lower the cost to a large extent. In the second part of this study, the effects of solid load, which is proportional to the glucose concentration (10% to 20% (w/w)), inoculum level of Saccharomyces cerevisiae (5% to 15% (v/v)), and fermentation time (48 to 96 h) on production of bioethanol from kitchen waste were studied using Response Surface Methodology (RSM). A three-factor Box Behnken design was used. Ethanol concentration was used as a response in the resulting experimental design. High Pressure Liquid Chromatography (HPLC) method was used to determine ethanol and glucose concentrations. The statistical analysis of the constructed model developed by RSM suggested that linear effects of solid load, inoculum level, and fermentation time and quadratic effects of inoculum level and fermentation time were all significant (p <
0.05) on bioethanol production. The model was verified by additional runs, which were not present in the design matrix. It was found that the constructed model could be used to determine successfully the bioethanol concentration with >
90% precision. An optimum ethanol concentration of 32.16 g/L was suggested by the model with 20% (w/w) solid load, 8.85% (v/v) inoculum level and 58.8 hours of fermentation. Further study is needed to evaluate the optimal fermentation conditions in a large scale fermentation
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Rosso, Stefania. "Environmental life-cycle of domestic kitchen refurbishment." Thesis, University of Brighton, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.439204.
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The refurbishment of domestic kitchens occurs frequently over the lifetime of a building, and often takes place for aesthetic reasons before kitchen components have reached the end of their useful life. This research identifies the consequent significance of the environmental impacts of domestic kitchen refurbishment and develops a model for their evaluation. A pilot study undertaken with staff of the University of Brighton identified the possible occurrence of a high turnover of kitchen refurbishment. The results highlighted that even though the useful life of individual kitchen components is considered to be 20 years, kitchen refurbishments may be undertaken within the first three years of the occupancy of a house. The environmental impacts from kitchen refurbishment have been established through the review of the literature and a case study of real kitchen refurbishment works in Brighton and Hove housing. The literature review revealed the issue of imprecision of published values of embodied energy (EE) for kitchen materials, the variability of which is commonly higher than 40 percent. It was also highlighted the potential relevance of the recurring EE that is associated with a high frequency of kitchen refurbishment. During the case study it was found that the total amount of mixed waste generated in kitchen refurbishment was entirely disposed of into landfill for convenience, although specific waste categories were suitable to be sorted and to undergo a more sustainable waste management. A theoretical model framework has been formulated following the internationally accepted methodology of Life Cycle Assessment (LCA) and, on this basis, a sophisticated LCA kitchen refurbishment model has been computerised to provide a comprehensive and integrated assessment of target environmental impacts such as resource consumption, waste generation, process and transport embodied energy and associated air emissions. The results from the LCA kitchen refurbishment model identified that for one kitchen refurbishment the real use of the major sourcing material was 290 kg of softwood, half of which is wasted during the manufacturing processes. A high proportion of the redundant components (93% of the waste stream) can be re-used or its inherent energy recovered. Further, off-cuts (5%) and packaging (2%) have the potential for recycling. The analysis also established a total life-cycle Embodied Energy (EE) of 8.8 GJ associated with 467 tonnes of CO2 and identified softwood and resin as major contributors. The maximisation of the use of recycled wood in the manufacturing of components for kitchen refurbishment was found to save 450 kg of consumption of virgin softwood and 24% of the CO2 emissions. Scenario analysis has been used to compare the environmental impacts associated with the frequency of refurbishment turnovers of the entire kitchen or individual kitchen components, over a building lifetime of 100 years. The highest environmental impact was associated with the aesthetic scenario which considered the kitchen to be replaced every three years over the building lifetime. The consumption of virgin softwood was 9.6 tonnes, which is eight tonnes more than would be required if the kitchen was refurbished only when it was necessary (functional scenario). The high turnover of kitchen refurbishment was also associated with the generation of 11 tonnes of waste, an embodied energy of 293 GJ and 15 tonnes of associated CO2 emissions, which are equivalent to the impact of ten years of the operational energy consumption of an average UK residential dwelling. This research has established a model which can evaluate and measure the significance of the environmental impacts of kitchen refurbishments within the building's lifetime and has enabled direct evaluation for other refurbishment scenarios
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Al-Daghestani, Mohanad. "Future solar kitchen design with backup facility." Thesis, Luleå tekniska universitet, Institutionen för samhällsbyggnad och naturresurser, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-82101.
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Firewood has been used as fuel since the beginning of mankind resulted in health problems and deforestation. The solar cooking technology has been first developed in 1767 by Horace-Bénédict de Saussure but did not find development due to lack of reliability. Studies showed the necessity of having a backup facility. The primary goal of this study is to design a fully functional kitchen for National Park in Nairobi, Kenya. The kitchen will be serving up to 100 people daily. The study is done with five steps, the first step is literature and exploring of solar cooking products as well as backup facility products around the world. The second step is interviewing a local entrepreneur to get familiar with the parameters of a restaurant in Kenya. The third step is evaluating the solar cooking and backup facility to make an educated decision. The fourth step is integrating the systems into a functional kitchen. The fifth and last step is to analyse and discuss the results to draw conclusions. As a result, choosing Scheffler reflector as a solar cooker and backed up with a biogas plant would be the chosen solution.Ved har använts som bränsle sedan mänsklighetens början som resulterade i hälsoproblem och avskogning. Solar-matlagningstekniken utvecklades först 1767 av Horace-Bénédict de Saussure men hittade ingen utveckling på grund av bristande tillförlitlighet. Studier visade nödvändigheten av att ha en reservfacilitetenhet. Det primära målet med denna studie är att designa ett fungerande kök för National Park i Nairobi, Kenya. Köket serverar upp till 100 personer dagligen. Studien gjordes av fem steg, första är litteraturstudie och utforskning av produkter för sollagning samt reservfacilitet alternativ från hela världen. Andra steget är att intervjua en lokal entreprenör för att bekanta sig med parametrarna för att gestalta en restaurang i Kenya. Tredje steget är att utvärdera olika solkokare-enheter och reservfacilitetsenhet för att fatta ett välgrundat beslut. Fjärde steget är att integrera systemen i ett funktionellt kök. Femte och sista steget är att analysera och diskutera resultaten för att dra slutsatser. Som ett resultat skulle det vara den bästa lösningen att välja Scheffler reflector som solkokare och biogasanläggning som reservfacilitetsenhet.
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Whatley, Amanda L. "The Happy Kitchen: Community Designed Cooking Classes." Thesis, University of North Texas, 2015. https://digital.library.unt.edu/ark:/67531/metadc804956/.
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Equitable access to healthy food is a multifaceted issue faced by many underserved populations. Intimate understanding of individual communities’ food practices allows for the creation of community-based interventions that elaborate upon specific needs and desires. Through collaborative research and action, this study aims to become better informed of the current eating habits of community members participating in The Happy Kitchen program at Wesley Rankin Community Center in West Dallas, how those habits have changed over time, and the factors that contribute to access and utilization of a healthy diet. This research seeks to develop a dialectical relationship between the participants and GROW North Texas to design relevant cooking classes and interventions in West Dallas; thereby increasing access to and consumption of nutritious food.
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Kelley, Lindsay E. "The bioart kitchen: Art, food, and ethics /." Diss., Digital Dissertations Database. Restricted to UC campuses, 2009. http://uclibs.org/PID/11984.
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Anand, Keteki. "Life Cycle Assessment of Circular Kitchen : A Case study at Chainable." Thesis, KTH, Hållbar utveckling, miljövetenskap och teknik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-302405.
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The building sector is resource intensive and contributes significantly to Climate change. In recent times, many initiatives are being undertaken to make today’s situation better. Among them, the Circular economy has become an attractive topic for implementation of sustainability in various sectors. A case study has been performed to assess the environmental impacts of a ‘circular’ kitchen at Chainable company in the Netherlands through life cycle assessment. This kitchen is different from other standard kitchens as it is offered as kitchen-as-a-service for a long period of time. It follows circular design strategies such as extension of service life, use of recycled materials, design-for- disassembly and design for light weight construction. The company maintains the kitchen and ensures that it is circular by either recycling, reusing or recovering the waste at the end-of-life of the kitchen. This could potentially reduce the impacts of construction of more kitchens if people and different organizations keep it for the long term. The kitchen is made of various components such as frame, panels, sink, tap, drawers, countertop, handles and electric socket. The use phase of the kitchen includes repair and maintenance scenarios for the whole lifecycle of the kitchen. The results indicate production and replacement of Chipboard panels, production of steel frame and transports linked to repair and maintenance scenarios as hotspots of the kitchen in Climate change and Resource use impact categories.Byggsektorn är resurskrävande och bidrar avsevärt till klimatförändringarna. På senare tid har många initiativ tagits för att göra dagens situation bättre. Bland dem har cirkulär ekonomi blivit ett attraktivt ämne för genomförandet av hållbarhet inom olika sektorer. En fallstudie med hjälp av livscykelanalys har utförts för att bedöma miljöeffekterna av ett “cirkulärt” kök från Chainable, ett företag i Nederländerna. Detta kök skiljer sig från andra vanliga kök eftersom det erbjuds som kök-som-en-service under en längre tid. Det följer cirkulära designstrategier som förlängning av livslängden, användning av återvunnet material, design för demontering och design för lätt konstruktion. Företaget underhåller köket och ser till att det är cirkulärt genom att antingen återvinna, återanvända eller återhämta avfallet i slutet av kökets livscykel. Detta kan eventuellt minska påverkan av byggandet av fler kök om människor och olika organisationer behåller dem på lång sikt. Köket är tillverkat av olika komponenter som ram, paneler, handfat, kran, lådor, bänkskiva, handtag och eluttag. Kökets användningsfas inkluderar reparations- och underhållsscenarier för hela kökets livscykel. Resultaten indikerar att produktionen och utbytet av spånskivor, tillverkningen av stålram och transporter kopplade till reparations- och underhållsscenarier har störst påverkan i kökets livscykel inom kategorierna klimatförändring och resursanvändning.
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Tekmen, Yasemin. "An Analysis Of The Evolution Of Multi Functional Kitchen Mixing Tools." Master's thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12608128/index.pdf.
Full textAbstract:
The topic of this master thesis is the historical investigation of kitchen tools that
evolved towards a multifunctional nature. The history of kitchen tools will be
discussed with particular attention given to industrialization, technological
developments and the effects of mechanization.
Following this analysis, there will be a classification that could serve as a resource
material for future studies, made according to the activity flow within the kitchen,
in order to understand the interrelations within and between these products.
This classification will be put forward in the form of a visual table that includes
morphological analyses of specifically mixing and beating tools under the topic of
food preparation, how they developed historically following the industrial
revolution, and how they carry a tendency to become increasingly multifunctional.
According to this table, the dispositions and interrelations of these products will
be considered, concluding with a situational analysis and previsions for future
designs and studies.
30
Raven, Susan Richelle Lau Tin-Man. "Guidelines for designing kitchen appliances for the elderly." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Theses/RAVEN_SUSAN_15.pdf.
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Fritschij, Michael Josephus. "Reducing cost in kitchen construction through design alternatives." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=69707.
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The study of cost-saving measures involved in the fit-up of the kitchen is explored, and two strategies of cost-saving are identified: reducing kitchen area; and, simplifying construction materials and assembly techniques. Alternative area requirements, as well as alternative materials and assembly techniques are examined in an effort to reduce cost. The cost of a series of compact kitchen layouts are analysed with respect to alternative construction techniques. A method that assesses the functional requirements of the layouts and costs involved is applied and various cost effective designs are examined.
32
Howard, Julia. "Kitchen Justice: Gender Difference in Building Common Ground." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/scripps_theses/381.
Full textAbstract:
In my thesis I interviewed female chefs and asked them to share their pathway to becoming a professional chef and/or restaurateur. I found in my research that women's experiences within the domestic kitchen have been documented and recorded, as they are seen as the gatekeepers of that space within the home. However, though women have moved into working in commercial kitchens the stories that the media highlights and records are of women and cooking within the domestic kitchen. I want to begin to build a second volume of stories, of women’s lives, work and experience around cooking within the professional sphere. In my project I explored and investigated why female chefs believed commercial kitchens are still dominated by men, and how these women who I interviewed believe their gender has hindered or helped them achieving their executive position in their restaurant. I argue that the lack of personal accounts and publications highlighting women’s accomplishments within the professional sphere are causing commercial kitchens to remain to be structured within a patriarchal framework. By collecting these stories, and documenting the unique pathways these women took to holding executive jobs in the restaurant industry I hope that the stories will begin to dismantle the patriarchal framework that dominates the commercial kitchen by adding a feminine narrative to the discourse.
33
Krishnamoorthy, Shyam 1978. "Minerva : a smart video assistant for the kitchen." Thesis, Massachusetts Institute of Technology, 2001. http://hdl.handle.net/1721.1/62041.
Full textAbstract:
Thesis (S.M.)--Massachusetts Institute of Technology, School of Architecture and Planning, Program in Media Arts and Sciences, 2001.Includes bibliographical references (p. 63-65).
Minerva, a video assistant for cooking, is controlled by the actions of the user. Specifically, the content and format of the video shown on Minerva's display are decided by the food that one places on the kitchen counter. Thus, it aims to develop new ways of interactivity and control for media that solve the problem of content choice in an innovative and useful manner. In parallel, it is a study of the applicability of a generalized image-matching algorithm [1] [21 and into reflecting a program's awareness of the context of its execution in its behavior. Minerva is, for the user, a personalized kitchen assistant, a culinary knowledge-base and a cooking tutor, all built into it by design rather than by accident. Minerva tackles problems faced by current computer systems, including trade-offs between automatic program execution and user control, access mechanisms for media from large databases, retrieval techniques for recipes and cooking information, and embedding computing systems in the home environment with useful features without compromising on non-obtrusiveness. The system has a camera that looks at the kitchen counter and a recognition engine that analyses the ingredient placed under the camera. Together, they form part of the input that decides the choice for the content of the media displayed. Contextual variables, including the user's identity and preferences form the other part of this input. A database look-up program that returns the location of the video and recipe image appropriate for these input forms the retrieval sub-system and a player for the cooking video retrieved displays the media chosen. Automatic control for the media is enabled wherever possible, allowing for prior information about the user to affect the choice and format of the cooking video displayed. This thesis describes the motivations, concept and implementation of Minerva, ending with an evaluation of its performance and impact, as well as directions for future work.
by Shyam Krishnamoorthy.
S.M.
34
Fleitz, Elizabeth Jean. "The Multimodal Kitchen: Cookbooks as Women’s Rhetorical Practice." Bowling Green State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1240934967.
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Campanello, Johan. "Our Urban Kitchen : cultivating social infrastructure through narratives." Thesis, Konstfack, Industridesign, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-7846.
Full textAbstract:
In the age of urbanisation and digitalisation it is easy to forget how important physical meetings and interactions are for our well-being. Open for anyone, the purpose of Our Urban Kitchen is to bring people together around the act of cooking and eating. The kitchen is to be situated in the future park Fållan in Slakthusområdet, Stockholm. A site that has been central for the meat production of the city for the past hundred years is now changing from an industrial area into a new urban neighbourhood. As meat production moves out of the city it inspires our food culture to change towards a more plant-based diet. Our Urban Kitchen aims to bring the heritage of cooking meat into a vegetable-based kitchen in the public space. The kitchen is an assembly consisting of five different actors (products). In this project I have chosen to focus on the main actor - the smoker. The role of the smoker is to communicate the site’s narrative and pass on its history to future generations. In addition to the smoker, I have conceptualized four other actors and their roles in the kitchen. The fireplace (Beacon) that provides heat, a place to cook as well as activate the site; the seating furniture that provides a place to gather and somewhere to rest; the workbench that allows preparation of food; the water tap that provides water to drink and to cook with.
36
Fleitz, Elizabeth J. "The multimodal kitchen cookbooks as women's rhetorical practice /." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1240934967.
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Troilo, Angeline M. "AT THE TABLE; AN INVESTIGATION OF HOW GROWING, COOKING, AND SHARING FOOD TOGETHER CAN BRING A WEALTH OF BENEFITS." VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/5844.
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MOTIVATION: The value of family mealtime has been well documented by decades of academic research. Children from families, (regardless of race, class or income), that routinely sit down to a meal together, suffer less depression, obesity and substance abuse. They also stay healthier and do better in school (Benefits 2018). There are nutrition, health, social, and mental benefits to eating with others. Research has shown that people eat more fruits and vegetables and other nutrient-rich foods when they share a meal with others. They also drink less soda and eat less fried foods (Benefits 2018). Eating meals together teaches children better communication skills and the opportunity to learn more words (Benefits 2018).
PROBLEM: In environments that have limited fresh fruits and vegetables, yet numerous sweet and salty snack food, food insufficiency, and infrequent family meals have been found to be associated with poor dietary intake and/or obesity. (Mason 2014). People and families may make decisions based on their environment or community. For example, a person may choose not to walk or bike to the store or to work because of a lack of sidewalks or safe bike trails. Community, home, child care, school, health care, and workplace settings can all influence people’s daily behaviors. Therefore, it is important to create environments in these locations that make it easier to engage in physical activity and eat a healthy diet (Adult 2018). If we know that eating nutritious meals together at home equals can reduce stress, obesity, and depression, and lead to a happier life, why do people still make other choices? Lack of food education? Resources? Time?
METHODS: Direct observational and objective data was collected through a survey to better understand the choices that people make. Research through articles, books, and documentaries will support my findings on the benefits of community kitchens and gardens. Precedents include Shalom Farms, Feed More, and other community kitchens in the country
RESULTS: Despite intense nationwide efforts to improve healthy eating, progress has plateaued, and health biases remain (Berge 2017). Community kitchens have been associated with enhanced food skills, improved community food security, and improved social interactions (Iacovou 2013). Studies of community kitchen-based nutrition and cooking instruction program for parents and children suggests increased enjoyment of cooking and decreased consumption of meals away from home (Iacovou 2013).
REFLECTIONS & CONCLUSIONS: How might a community cooking school, garden, and table where members share knowledge, resources, and labor to prepare, cook, and consume food improve the member’s health? A kitchen-based nutrition and cooking instruction program for parents and children would bring food freedom, or the right to food, implying that sufficient food is available, that people have the means to access it, and that it adequately meets the individual’s dietary needs and an environment to learn basic cooking techniques and food gardening. This community cooking school and garden will highlight healthful eating, incorporating young children into growing their own produce, cooking, and emphasizing the emotional and social benefits of family meal time. In this space, a variety of programs for all experience and income levels would be available year round. Every class would end with a meal around the table, because eating together is as important as what’s on the plate.
38
Deiber, Camilla R. "Breaking Mason Dixon's line : transformation of the kitchen space." Virtual Press, 1994. http://liblink.bsu.edu/uhtbin/catkey/897486.
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The purpose of this study was to explore the societal and technological influences on the modernization and design of the kitchen space between the years of 1890 and 1940. The development of the kitchen space is an important reflection of the conditions in which women worked and of women's role in the family. Examining the physical transformation of the kitchen space is the principal foundation on which to build a fundamental understanding of women's changing role in the home. The influences of advancing technology in home appliances and the advice of Home Economists were examined and weighed against each other as to their impact on the kitchen space. Transformation of the kitchen space began with the organization of tasks into work centers by Home Economists. Equipment and appliances were grouped together according to the task, such as cooking. Organization of work in the kitchen resulted in three distinct work areas centered around the sink, stove, and refrigerator. These principles of work organization were established by the end of the 1930's. It is at this time that advancements in appliance technology truly began to impact on the kitchen space. Affordability and acceptance of electricity as a "fuel" for kitchen appliances in the 1930's made electric stoves and refrigerators more appealing to the average household. Electric and gas appliances used "cooler" fuels which emitted less heat on the exterior. This property allowed these appliances to be built into cabinetry without danger of fire, a principle that had prevented the extensive use of built-in cabinetry prior to the 1930's.Department of Architecture
39
Jay, Jason Chaw. "FOODWAYS OF THE VISUALLY-IMPAIRED: TRAVERSING THE BLIND KITCHEN." Scholarly Commons, 2018. https://scholarlycommons.pacific.edu/uop_etds/3125.
Full textAbstract:
In the United States, the number of visually impaired and blind Americans will rise drastically as the population continues to age; and, yet little is known about how the impact of blindness affects an individual when it comes to the experience of food provisioning and preparation. This thesis presents the study of how the blind and the visually impaired experience food provisioning and preparation. It explores how modern technology and sensory training help these groups of people traverse kitchen and grocery store environments. In thematically organized chapters, this thesis examines sensory education, nutrition and food related obstacles. This is the first study in the United States in which the experience of food provisioning, preparation of food, and consumption of food are described from the perspective of Blind and Visually Impaired Americans. In this qualitative study, food experience and the eating choices of the blind and visually impaired Americans were examined. Influential factors on the experience of food were also explored.
40
Säteri, Joakim, and Digre Simon Engström. "IoT in the kitchen: monitoring stovetops for fire safety." Thesis, Mälardalens högskola, Akademin för innovation, design och teknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-48572.
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Wright, Derand Errol. "The Kitchen of Tomorrow and Other Space-Time Anomalies." OpenSIUC, 2012. https://opensiuc.lib.siu.edu/theses/807.
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Claxton, Alana. "Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etd/3550.
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This study analyzes oral recipe sharing practices as they emerge in Southern cooking. Researcher and participants were immersed in cooking recipes together in a qualitative research method that combined interactive interviewing with sensory ethnography. Findings revealed a category of oral recipe sharing practices that is missing from the literature: cooking lessons. This study identified cooking lessons as a distinct recipe sharing practice and worked to further operationalize and concretize such practices in hopes of spurring further research.
43
King, John Paul. "The Sad Kitchen and Song of Neon: Two Novellas." TopSCHOLAR®, 2019. https://digitalcommons.wku.edu/theses/3149.
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The Sad Kitchen, a work of magical realism, tells the story of a saintly woman named Helen. She opens an underground kitchen where people who feel guilty can come to be comforted and nurtured in the middle of the night. The story is, at its heart, a reflection on forgiveness. Song of Neon, also of the magical realist genre, is an existential work about a nurse named Avery and her husband, an owl house maker, named Saul. Their town, Milliard, is under a trance. Avery and Saul struggle with their respective identities in the quiet, vacuum the town has become.
44
Hartinger, Stella M., Claudio F. Lanata, Ana I. Gil, Jan Hattendorf, Hector Verastegui, and Daniel Mäusezahl. "Combining interventions: improved chimney stoves, kitchen sinks and solar disinfection of drinking water and kitchen clothes to improve home hygiene in rural Peru." Institut Veolia Environnement, 2014. http://hdl.handle.net/10757/314662.
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Home based interventions are advocated in rural areas against a variety of diseases. The combination of different interventions might have synergistic effects in terms of health improvement and cost effectiveness. However, it is crucial to ensure cultural acceptance. The aim of the study was to develop an effective and culturally accepted home-based intervention package to reduce diarrhoea and lower respiratory illnesses in children. In two rural Peruvian communities we evaluated the performance and acceptance of cooking devices, household water treatments (HWT) and home–hygiene interventions, with qualitative and quantitative methods. New ventilated stove designs reduced wood consumption by 16%. The majority of participants selected solar water disinfection as HWT in a blind tasting. In-depth interviews on hygiene improvement further revealed a high demand for kitchen sinks. After one year of installation the improved chimney stoves and kitchen sinks were all in use. The intervention package was successfully adapted to local customs, kitchen-, home–and hygiene management. High user satisfaction was primarily driven by convenience gains due to the technical improvements and only secondarily by perceived health benefits.Revisión por pares.
45
Romero, Gallardo José Abel, and Sánchez Manuel J. Fernández. "Roominess Adaption System - Development of kitchen units for disabled people." Thesis, University of Skövde, School of Technology and Society, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:his:diva-3387.
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This report covers a Bachelor degree project, where a new concept of kitchen for disabled people has been developed. In addition, this report describes the design process employed in the project as well as the details of the design work.
In order to develop a successful product, technical data like requirement specifications, materials currently used by the company and the manufacture of such products were considered throughout the progress of the project. In addition, we carried out a market research and visited the fair “Leva & Fungera” in order to analyse the current situation of this market field and what disabled people would think about kitchen modules that completely adapts to their requirements. This research gave us an understanding of the user´s needs and provided us with valuable help for an ergonomics evaluation study. Different creative methods were used to come further with new ideas, as well as different and more economic solutions than the existing ones. Finally, CAD models were made with Pro Engineer Wildfire 4 and evaluated with Jack 5.1 in order to visualise and evaluate the final concepts. The ultimate result is presented in detail in a video made in 3D Studio Max.
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Kitchen, Karen Ann. "The influence of Douglas-fir and Rocky Mountain juniper on Wyoming and mountain big sagebrush cover in Southwest Montana." Thesis, Montana State University, 2010. http://etd.lib.montana.edu/etd/2010/kitchen/KitchenK0510.pdf.
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Expansion of conifers into sagebrush steppe is a management concern, since conifers reduce sagebrush cover for wildlife. The primary objective of this research was to examine the relationship between the conifers, Douglas-fir (Pseudotsuga menziesii) and Rocky Mountain juniper (Juniperus scopulorum), and two subspecies of big sagebrush, Wyoming big sagebrush (Artemisia tridentata spp. wyomingensis) and mountain big sagebrush (Artemisia tridentata spp. vaseyana), in southwest Montana using a best-fit model. A secondary objective was to determine whether either of the two conifer species have a greater influence on sagebrush cover. Percent cover of both conifers and sagebrush was recorded at 40 Wyoming and 40 mountain big sagebrush plots at each of three study sites in southwest Montana (n = 240). The best-fit model utilizes the terms site, sagebrush subspecies, the square root of conifer cover, and site by sagebrush subspecies as the independent variables, with the square root of sagebrush cover as the dependent variable. The model (the square root of sagebrush cover = a i - 0.401 x square root of conifer cover; r ² = 0.61) found a negative relationship between conifer cover and sagebrush cover and indicates that there is no difference between the two sagebrush subspecies and across all three sites in the study area. The best-fit model was validated within the 95 % confidence interval at all three study sites. Validation trials with data from three sites outside the study area were successful for one site, suggesting that the model is better suited to lower elevation, less productive sites. There was no difference in the influence of Douglas-fir or Rocky Mountain juniper cover on live sagebrush cover, indicating that sagebrush responds similarly to competition from both species. Controlling both conifers may increase sagebrush cover slightly, but responses will be small due to low levels of initial sagebrush cover. If maintenance of sagebrush cover is desired, conifer control should be initiated before conifer cover reaches 10 %, since the rate of sagebrush decline is highest at low levels of conifer cover. However, conifer control is not recommended because both conifers and sagebrush are important components of big game winter range.
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Orsel, Imir Isik. "Progressive Obsolescence And Product Non-use In Electrical Kitchen Appliances." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/12611850/index.pdf.
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The aim of this study is to find out the reasons of progressive obsolescence and product non-use in small kitchen appliances and to examine the relation between the consumer&rsquos pre-purchase expectations and post-purchase experiences with these products to understand the deficiencies of kitchen appliances which cause consumer to stop using them. The reasons of progressive obsolescence and product non-use might be informative for further studies on this subject. Throughout the study, the general issues of need, want, purchase motivations, pre-purchase consumer expectations and post-purchase experience, satisfaction/dissatisfaction were discussed through the literature survey. Progressive obsolescence and product non-use were analysed both through literature survey and a field study which was conducted as in-depth-interviews among kitchen appliance users. It has been seen that progressive obsolescence and product non-use is mostly affected by usability of products, by the changing needs and changing life style and by the emerging of new technologies.
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Gabrisová, Vanda 1986. "Usage of kitchen appliances for manufacturing products in kitchen environment : it is posssible to produce utilitarian products in the kitchen?" Master's thesis, 2015. http://hdl.handle.net/10451/18275.
Full textAbstract:
Design thanks to mass production loses its central role – care about the humans and fulfill their needs. There are tons of products everywhere around us but huge number of them is unsatisfying because of their low quality, incorrect ergonomics, harmful materials or just lack of innovation. Designers in this age of technology driven by market must quickly design more and more products many times without proper brief and research. It is urgent to rethink these processes behind and sink into responsibility to the nature and to the future, what means reduction of product quantity and improvement of their quality. Design enables society to experiment with new solutions and these new solutions must be sustainable. Crafting, self-production and DIY are popular consumer behaviors nowadays. In past times human survival lied on the ability to repair and reuse tools and materials or create and modify products with own hands. These activities are still present even they are not necessary for human survival anymore. How this happened? Social and economic situation forces people to modify and experiment with the things around them. It is caused by dissatisfaction with current situation caused by mass production. People want to play a larger role in designing and producing. In order to give guidelines to design and produce utilitarian low-technology products, this dissertation gives instructions for consumers to follow and make their own sustainable products in their natural environment – kitchen, a space available for everybody
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Chen, Yao-Jen, and 陳瑤珍. "Kitchen Beyond Home：A Preliminary Study of the Development of “Parents-Children Kitchen” in Taiwan." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/nf7v28.
Full textAbstract:
碩士國立高雄餐旅大學
台灣飲食文化產業研究所
103
Family, a key element to form the society shape as well as kitchen and dining table play an important role gathering everyone to show and give inheritance of the cooking skills. Along with the convenience and the rise of catering industry, people are prone to dine outside rather than self cooking. It is unfortunate that the kitchen is gradually losing its role function and has a strong impact on parents-children’s interaction. Nation Women`s League of R.O.C., founded in 1985 and until now, there are branches located in both North and South region. These cooking rooms with variety of specialties are well-managed by organizer; and provide a space with full of leisure and learning courses of cooking; especially children and parents are the main target. Parent-Child Joint-Cooking Process has been being as a well-known slogan and been set up as a goal by the local business and public bureau. Throughout the historical record and trace back the social formation of Parents-Children Kitchen over time, this research will focus on how to explore the kitchen shaped by owner and its revealed image away from the privacy of family: parents and children how to joint cooking in the public kitchen and classroom and how the Parents-Children Kitchen will reappear in the home kitchen? According to this research, cook space such as Parents-children Kitchens which functions as family entertainment and life education, has become homely space in city. Different features of each Parents-children Kitchens have been molded by operation and management. Consumers use experience of Parents-children Kitchens to build up good manners of children, absorb cooking information , strengthen parent-child relationship, and provide public entertainment . Furthermore, it could improve the willingness of cooking together between parents and children. Indeed, Parents-children Kitchens are the best place to propagate food education.
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WANG, SHU-I., and 王淑儀. "Fun in the Kitchen: Workplace Fun for Open Kitchen Chefs in International Tourist Hotels." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/xcx8h5.
Full textAbstract:
碩士輔仁大學
餐旅管理學系碩士在職專班
107
Workplace fun is an important factor in affecting employee performance and turnover intentions. Therefore, this study aims to explore the sources of workplace fun for open kitchen chefs in international tourist hotels. A purposive sampling method was used for in-depth interviews with 11 open kitchen chefs of international tourist hotels, and the data was analyzed using content analysis. The results can be summarized into five factors of fun inherent in the workplace: the fun of work tasks, the fun of workplace activities, the fun of social interaction with coworkers, the fun of manager support, and the fun of interacting with customers. Hopefully, the results can be a reference for the creation of workplace fun for international tourist hotel operators, as well as the chefs perception of fun and learning.