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Journal articles on the topic 'Kitchen'
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Hagejärd, Sofie, Anita Ollár, Paula Femenías, and Ulrike Rahe. "Designing for Circularity—Addressing Product Design, Consumption Practices and Resource Flows in Domestic Kitchens." Sustainability 12, no. 3 (January 30, 2020): 1006. http://dx.doi.org/10.3390/su12031006.
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Both the daily use and renewal of kitchens significantly contribute to the overall environmental impact of domestic buildings. To identify design implications related to circular consumption in domestic kitchens, 20 household interviews and one focus group session were performed, investigating how kitchens are used and transformed to meet households’ wants and needs. This study determined that daily kitchen resource use is greatly affected by kitchen design and that typical kitchen design generally does not promote sustainable resource use. Key factors that support minimization of resource use in the kitchen are the availability and planning of storage and workspaces. Furthermore, kitchens should be equipped with functions that enable households to use energy and water efficiently. Regarding kitchen renewal, various motivations that may initiate kitchen renovations can be summarised as follows: (1) Functional demands and changing needs, (2) aesthetic demands and changing trends, (3) obsolescence due to wear, and (4) linkage to another home renovation. This article concludes that a combination of design strategies is needed to reach a higher level of kitchen circularity. Moreover, these design strategies must be accompanied by circular business models and efforts to increase awareness of the environmental impact related to activities in and involving the kitchen.
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Na, Yu Jin, Jin Young Baek, So Young Gwon, and Ki Sun Yoon. "Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries." Foods 13, no. 6 (March 18, 2024): 918. http://dx.doi.org/10.3390/foods13060918.
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Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, and compared shared kitchen regulations between Korea and other countries. The monitoring results indicate that the hygiene status of the facilities and the microbial and chemical hazards in the prepared foods were all within the standard specifications, showing significantly lower levels compared to regular restaurants (p < 0.05). In particular, concurrent-use and time-division types of open shared kitchens showed significantly lower levels of both hazards than separated-individual kitchens. Survey results of hygiene inspection also confirmed better hygiene management in concurrent-use and time-division types of open shared kitchens in Korea. However, more frequent cleaning and disinfection, hygiene inspections, and training are high economic burdens in the operation of shared kitchens compared to regular restaurants. Moreover, mandatory insurance subscriptions, the operator’s responsibility in hygiene-related incidents, and high operational costs collectively challenge shared kitchens’ competitiveness in the food service market. Critical reassessments of regulations utilizing the benefits of shared kitchens are needed to promote a safe dining culture and the growth of shared kitchen startup businesses.
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Tarboush, Rasha Moree, and Çilen Erçin. "User's Need in Architectural Spaces Development, Existing Kitchen Design in Northern Cyprus." European Journal of Sustainable Development 10, no. 2 (June 1, 2021): 13–32. http://dx.doi.org/10.14207/ejsd.2021.v10n2p13.
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This paper examines the kitchens' evolution throughout history and the increasing interest of architects in the kitchen space to meet user needs. The method of studying this paper is part of a research project that reviews a series of changes in the architecture of kitchen spaces in the past 100 years, with a focus on the types of kitchen that have been used and how to develop them over time according to the dimensions of the space and the needs of the user. This paper shows the importance of user needs in architectural kitchen design development. The study focuses on modern kitchens and their types according to the available kitchen dimensions. The case study is centered on how the user needs to influence the design of an existing kitchen, Northern Cyprus.
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Bhawana Bharti, Indu Bharadwaj, and Ajay Bhardwaj Ajay Bhardwaj. "SMART KITCHEN USING IOT." Global Journal of Innovation and Emerging Technology 1, no. 2 (January 20, 2023): 27–31. http://dx.doi.org/10.58260/j.iet.2202.0110.
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The purpose of this paper is to highlight the many features of the Internet of Things and their relevance in the smart kitchens. By different technologies and their applications smart kitchens have been covered. Different types of appliances have been described, as well as their applications in the smart kitchen. In recent years, the number of kitchen-related issue has been increased in domestic kitchen as well as commercial kitchens. Integrating IoT technology can keep away from these types of situation, such as remote monitoring of the entire kitchen via applications, messages, Gmail, Bluetooth, and Wi-Fi. Both hardware and software will be used for making smart kitchen. On the hardware part MQ2(Gas) sensor, Pressure sensors, DHT11 sensors, IR sensor is used in this. An integrated cloud application as well as a mobile app were used in software. For cloud data transfer, all of the sensors will be attached to an Arduino Uno board, and the software and coding will be handled by Porteous. By implementing the smart kitchen, it can be help people to make life easier in this busy world.
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Kannike, Anu, and Ester Bardone. "Kitchen as a material and lived space." Ethnologia Fennica 44 (December 31, 2017): 5–22. http://dx.doi.org/10.23991/ef.v44i0.59702.
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Kitchen has been one of the most intensively lived spaces at home, yet, its furnishings have often vanished, especially in the 20th-21st centuries. Cooking tools and utensils have been part of museum displays dedicated to historical food culture but the complex materiality of the kitchen related to multiple practices going beyond food production and consumption has rarely attracted curatorial interest. This article examines comparatively how Estonian museums represent and interpret the materiality of kitchens and kitchen culture. Relying on ethnographic sources the analysis considers the aspects related to material culture as well as museum studies: how kitchen materiality and kitchen practices were represented according to curatorial concepts and how kitchen related objects were interpreted and displayed. The primary materials for the study come from four permanent and temporary exhibitions from 2015‒2016 explicitly dedicated to kitchens and cooking. Exhibiting the lived dimension of kitchens was a challenge for all museums, requiring special participatory actions for collecting stories and things. In all cases, the social life of things was evoked, either sheding light on the general and typical of particular periods, or emphasizing the individual choices and subjective experiences through the biographical approach.
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Hopkins, Erin A., Kathleen R. Parrott, and Julia O. Beamish. "SUSTAINABLE MULTIFAMILY KITCHEN DESIGN: A STUDENT ELICITATION APPROACH." Journal of Green Building 13, no. 2 (March 2018): 55–66. http://dx.doi.org/10.3992/1943-4618.13.2.55.
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This case study focuses on the sustainable design of a demonstration kitchen space within a multifamily residence through a student lens. A project-based learning opportunity for undergraduate students in a senior-level kitchen and bath design studio was created to redesign a multifamily starter kitchen space into a multifamily sustainable kitchen space within the Center for Real Life Kitchen Design at Virginia Tech. Upon completion of this student project, a content analysis was employed to uncover sustainability themes within these student projects. As students are making the environment and sustainability priorities in their shopping choices, uncovering student themes regarding multifamily sustainability kitchen design criteria can uncover trends important to this millennial generation (The Nielsen Company, 2015; Timm, 2014). Furthermore, as demand for sustainability increases, comparing student themes to multifamily industry sustainability certification systems may unearth potential gaps in the industry which need to be addressed. Although there are several sustainability certification agencies that apply to multifamily in general, there is no one specific source for sustainability guidelines for kitchens, much less in multifamily units. This lack of guidelines and the inconsistency between existing certification programs make it confusing for consumers, developers, designers, and students to value and weigh elements of a sustainable kitchen project, especially with respect to multifamily housing.By examining kitchens using current sustainability certification programs as well as this case study, recommendations can be put forth to shape guidelines for sustainable multifamily kitchens that are both clearly understood and sensitive to the environment. Ultimately, this could lead to sustainable kitchen design features becoming more commonplace in the multifamily resident home.
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Atamewan, Eugene E., and Ekpo E. Otu. "Traditional Kitchen Design for Sustainable Low-Income Dwellings in Developing Countries." Journal of Sustainable Development 11, no. 6 (November 29, 2018): 59. http://dx.doi.org/10.5539/jsd.v11n6p59.
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The place of kitchens in contemporary designs is quite different from the traditional designs in terms of location, aesthetics and furnishing. Thus, this paper discussed development in kitchen designs over the past centuries and place emphasis on sustainable low-income kitchen design. The study examined the location of kitchens in contemporary dwellings in comparison with traditional dwellings in order to create a hybrid kitchen design that is sustainable, attainable and acceptable to contemporary and traditional individuals. Research methodology involved descriptive survey; with primary data obtained using structured questionnaire, systematic observation and interview with occupants of buildings in Awi community, Akamkpa Local Government Area of Cross River State, Nigeria which is the study area. These were complemented with photographs of kitchens in the existing buildings within the area of study. 50 buildings purposely selected were studied to determine the designs, and placement/location of kitchens in these buildings in relation to the contemporary buildings respectively. Finally, the data collected were analyzed using simple statistical tool to obtain percentages, rankings and relative significance index (RSI) respectively to determine the reasons for the design and location of the kitchen. The result shows that of the five variables examined, cultural influence was the most significant reason for the location of kitchens outside the housing unit. The recommendation is that low-income dwelling should have kitchen space within in addition to the attached or detached kitchens in their dwellings.
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Ollár, A., P. Femenías, K. Granath, and S. Hagejärd. "Determining spatial characteristics for circular building design: The case of kitchen alterations." IOP Conference Series: Earth and Environmental Science 1085, no. 1 (September 1, 2022): 012065. http://dx.doi.org/10.1088/1755-1315/1085/1/012065.
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Abstract Kitchens are frequently altered leading to unnecessary material flows. End-users’ wishes to customise their kitchen based on their changing priorities have been recognised as one cause for frequent alterations. Complementing previous research investigating kitchen alterations, this paper focuses on the spatial characteristics of the room. Spatial characteristics have been identified as determining factors for developing circular solutions for kitchen design which could reduce the extent and impact of alterations. Eleven households in Swedish villas, apartments, and terrace houses have been interviewed about their kitchen alterations to answer the research questions: What spatial alterations do they implement? and How could the spatial design of kitchens be formulated to support a circular built environment?. The outcome of the alterations has been documented through floorplan drawings and photographs. Based on the findings exemplifying end-users’ alterations, circular design strategies are recommended for the spatial design of the kitchen. These strategies have the potential of slowing the loops by enabling end-users to reshape their kitchen without extensive alterations and decreasing resource use and waste production. In conclusion, this paper urges professionals in the kitchen industry to use the formulated circular design strategies to create a building stock that is part of a circular economy.
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Isakov, Alexander. "The evolution of the symbolic plan in the architecture of kitchen factories of the 1920-1930s." Innovative Project 7, no. 13 (February 23, 2024): 6–19. http://dx.doi.org/10.17673/ip.2022.7.13.1.
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A comparative analysis of three kitchen factories built in the 1920s-1930s is carried out - the 1st Moscow kitchen factory on Leningradsky Prospekt, the kitchen factory of the State Aviation Plant No. 1 in the 1st Botkinsky passage in Moscow and factory-kitchen ZiM in Samara. All three kitchen factories were built with the participation of the architect of the share company NARPIT E. N. Maksimova. The purpose of the study is to substantiate the concept of the evolution of the functional and technological structure of the considered factory-kitchens as three stages in the formation of the symbolic plan of the factory-kitchen of the architect E. N. Maksimova in Samara.
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Zafirovska, Dijana. "Influence of Space Organisation on Kitchen Design From 2012 - 2022 in North Macedonia." South East European Journal of Architecture and Design 9, no. 1 (February 22, 2023): 1–4. http://dx.doi.org/10.3889/seejad.2023.10067.
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In the period from 2012 to 2022, the kitchen space is understood as the most economically frequent room, and in terms of specific requirements, the most complex for planning action. In the process of anthropological deposition and creation of these complex requirements, the kitchen project relies heavily on modern materials, and thus on new technologies. The paper will cover 20 (twenty) kitchen projects, concepts of existing projects from the Macedonian low-rise and high-rise housing structure with all their positive and negative aspects. The project is where everything begins and ends. The paper includes and makes typologies of projects that are most often encountered and projects for which the user experience shows through analyzes that they are accepted as functionally useful. By reviewing a series of changes in the architecture of kitchen spaces over the past 10 years, with a focus on the types of kitchens that were used and how they evolved over time according to the dimensions of the space and the needs of the user, the research focuses on the types of kitchens according to available kitchen dimensions.
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Khajehzadeh, Iman, Brenda Vale, and Nigel Isaacs. "Time-use in different rooms of selected New Zealand houses and the influence of plan layout." Indoor and Built Environment 27, no. 1 (September 22, 2016): 19–33. http://dx.doi.org/10.1177/1420326x16665161.
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House interiors are affected by outdoor and indoor pollutants although levels of exposure differ with room type. The times people spend in rooms also differ, and hence their potential level of exposure, which is the focus of this article. Additionally, time spent in a kitchen during cooking, which is the main source of indoor particulates for non-smoking households, could affect indoor air quality in other rooms, especially where the kitchen is part of an open plan arrangement. This study investigated the time people spend in all rooms including kitchens and open plan kitchen/dining/living in New Zealand houses. On average, New Zealanders spend 54% of time at home indoors in usual bedrooms and 29%–36% in a living room, dining room, and kitchen (or combination of these). People in open plan houses spend less time in living areas than those in cellular plan houses, but effectively more time in the ‘kitchen’. Given time spent in a combined living room/dining/kitchen, combined living room/kitchen or combined dining room/kitchen is effectively time spent in a kitchen, people spend respectively 3.23, 1.36 and 0.53 h/day more in the kitchen compared to those having a separate kitchen, which could increase their chance of exposure to kitchen pollutants.
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Kannike, Anu, and Ester Bardone. "Köögiruum ja köögikraam Eesti muuseumide tõlgenduses." Eesti Rahva Muuseumi aastaraamat, no. 60 (October 12, 2017): 34–60. http://dx.doi.org/10.33302/ermar-2017-002.
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Kitchen space and kitchen equipment as interpreted by Estonian museums Recent exhibitions focusing on kitchen spaces – “Köök” (Kitchen) at the Hiiumaa Museum (September 2015 to September 2016), “Köök. Muutuv ruum, disain ja tarbekunst Eestis” (The Kitchen. Changing space, design and applied art in Estonia) at the Estonian Museum of Applied Art and Design (February to May 2016) and “Süüa me teeme” (We Make Food) at the Estonian National Museum (opened in October 2016) – are noteworthy signs of food culture-related themes rearing their head on our museum landscape. Besides these exhibitions, in May 2015, the Seto farm and Peipsi Old Believer’s House opened as new attractions at the Open Air Museum, displaying kitchens from south-eastern and eastern Estonia. Compared to living rooms, kitchens and kitchen activities have not been documented very much at museums and the amount of extant pictures and drawings is also modest. Historical kitchen milieus have for the most part vanished without a trace. Estonian museums’ archives also contain few photos of kitchens or people working in kitchens, or of everyday foods, as they were not considered worthy of research or documentation. The article examines comparatively how the museums were able to overcome these challenges and offer new approaches to kitchens and kitchen culture. The analysis focuses on aspects related to material culture and museum studies: how the material nature of kitchens and kitchen activities were presented and how objects were interpreted and displayed. The research is based on museum visits, interviews with curators and information about exhibitions in museum publications and in the media. The new directions in material culture and museum studies have changed our understanding of museum artefacts, highlighting ways of connecting with them directly – physically and emotionally. Items are conceptualized not only as bearers of meaning or interpretation but also as experiential objects. Kitchens are analysed more and more as a space where domestic practices shape complicated kitchen ecologies that become interlaced with sets of things, perceptions and skills – a kind of integrative field. At the Estonian museums’ exhibitions, kitchens were interpreted as lived and living spaces, in which objects, ideas and practices intermingle. The development of the historical environment was clearly delineated but it was not chronological reconstructions that claimed the most prominent role; rather, the dynamics of kitchen spaces were shown through the changes in the objects and practices. All of the exhibits brought out the social life of the items, albeit from a different aspect. While the Museum of Applied Art and Design and the Estonian Open Air Museum focused more on the general and typical aspects, the Hiiumaa Museum and the National Museum focused on biographical perspective – individual choices and subjective experiences. The sensory aspects of materiality were more prominent in these exhibitions and expositions than in previous exhibitions that focused on material culture of Estonian museums, as they used different activities to engage with visitors. At the Open Air Museum, they become living places through food preparation events or other living history techniques. The Hiiumaa Museum emphasized the kitchen-related practices through personal stories of “mistresses of the house” as well as the changes over time in the form of objects with similar functions. At the Museum of Applied Art and Design, design practices or ideal practices were front and centre, even as the meanings associated with the objects tended to remain concealed. The National Museum enabled visitors to look into professional and home kitchens, see food being prepared and purchased through videos and photos and intermediated the past’s everyday actions, by showing biographical objects and stories. The kitchen as an exhibition topic allowed the museums to experiment new ways of interpreting and presenting this domestic space. The Hiiumaa Museum offered the most integral experience in this regard, where the visitor could enter kitchens connected to one another, touch and sense their materiality in a direct and intimate manner. The Open Air Museum’s kitchens with a human face along with the women busy at work there foster a home-like impression. The Applied Art and Design Museum and the National Museum used the language of art and audiovisual materials to convey culinary ideals and realities; the National Museum did more to get visitors to participate in critical thinking and contextualization of exhibits. Topics such as the extent to which dialogue, polyphony and gender themes were used to represent material culture in the museum context came to the fore more clearly than in the past. Although every exhibition had its own profile, together they produced a cumulative effect, stressing, through domestic materiality, the uniqueness of history of Estonian kitchens on one hand, and on the other hand, the dilemmas of modernday consumer culture. All of the kitchen exhibitions were successful among the visitors, but problems also emerged in connection with the collection and display of material culture in museums. The dearth of depositories, disproportionate representation of items in collections and gaps in background information point to the need to organize collection and acquisition efforts and exhibition strategies in a more carefully thought out manner and in closer cooperation between museums.
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Chan, Eric S. W., and Louisa Lam. "Understanding attributes affecting selection of private kitchens." International Journal of Contemporary Hospitality Management 21, no. 7 (October 2, 2009): 854–75. http://dx.doi.org/10.1108/09596110910985322.
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PurposePrivate kitchens have grown significantly in the past few years in Hong Kong and have become popular in the catering industry. This study aims to examine the expectations and perceptions of private kitchen diners regarding their dining experiences.Design/methodology/approachA descriptive research design and a cross‐sectional survey were used. Face‐to‐face interviews were conducted with 167 respondents in four main business districts in Hong Kong. The first section of the questionnaire included some screening questions. In the first part of the second section, respondents were asked to rate their expectations on each of the attributes of private kitchens using a seven‐point Likert scale. In the second part, respondents were asked to rate their perceptions of the same attribute in private kitchens using the same measurement scales. Section three of the questionnaire included questions about the respondents' demographic characteristics.FindingsMost of the private kitchen diners valued the undisclosed dining area as the best thing about private kitchens, followed by privacy and a special dining feeling. The results of a paired‐samples t‐test indicated that private kitchen diners' perceptions of private kitchens fell short of their expectations in general. An exploratory factor analysis was also employed, resulting in the identification and interpretation of four factors that are likely to influence people's intention to dine in private kitchens. They were: responsiveness to guest needs; professional chef and staff; homely feeling and privacy; and intimate dining experience.Research limitations/implicationsThe major limitation of this study is that respondents were asked to rate the perceived dining attributes in terms of expectations and perceptions at the same time, as it was technically difficult to ask for the same respondents to complete the questionnaire before and after dining in a private kitchen. Still, this study is useful for other researchers to undertake further studies on private kitchens, such as customers' repeat patronage and loyalty.Originality/valueThere have been few studies on private kitchen businesses, although this sector has become very popular especially in the Hong Kong catering industry. The findings of this study can be viewed as a preliminary step to understand the private kitchen business.
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Susilowati, Etty, Avatar Akbar Yuwono, and Leonnard Leonnard. "Cloud Kitchen Development Analysis in Food and Beverage Industry: A Case Study in Jakarta." RSF Conference Series: Business, Management and Social Sciences 1, no. 6 (December 20, 2021): 29–39. http://dx.doi.org/10.31098/bmss.v1i6.465.
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This study aims to analyze the development of the concept of "Cloud Kitchen" or "Dark Kitchen" or "Virtual Kitchen" in DKI Jakarta. In addition, exploration of each brand is carried out so that the potential of each brand can be seen. Empowerment of Micro, Small and Medium Enterprises (MSMEs) also needs to be considered as one of the motives for cooperation in the concept of "Cloud Kitchen" or "Dark Kitchen" or "Virtual Kitchen" in DKI Jakarta. Actually, the concept of cloud kitchen is not a new thing in DKI Jakarta and its surroundings. Currently, in DKI Jakarta there are at least 7 cloud kitchen players, namely Dapur Bersama GoFood, GrabFood Kitchen, Everplate, Yummykitchen, Kita Kitchen, Telepot, and Eatsii. In the Stars position, the GoFood and Yummykitchen Joint Kitchens are in that quadrant. Meanwhile, in the Question Marks position, there are GrabFood Kitchen, Everplate, Kita Kitchen and Telepot. However, for Eatsii it is still difficult to map considering that it has just established since 2021. The development strategies of these players are varied, one of which is the effort to support the empowerment of MSMEs in DKI Jakarta. The large potential of MSMEs in DKI Jakarta is a strategy for cloud kitchen players to increase their market share and growth potential. However, considering that this research is still qualitative and on desk research, further research is needed.
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Wouterszoon Jansen, Bas, Jin-Ah Duijghuisen, Gerard van Bortel, and Vincent Gruis. "Comparing Circular Kitchens: A Study of the Dutch Housing Sector." Buildings 13, no. 7 (July 3, 2023): 1698. http://dx.doi.org/10.3390/buildings13071698.
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The built environment can become more sustainable by gradually replacing building components with circular ones. Kitchens are a logical component to be made circular, given their relatively short lifespan, product-based nature, and affordable prototypes. Since various designs for circular kitchens can be developed, understanding the feasibility of these designs is crucial for their successful implementation. This knowledge, however, remains limited. Therefore, this article aimed to determine which types of circular kitchens are feasible. Circular kitchens available or announced in the Dutch housing sector within the past five years were compared using an adapted version of the CBC generator, a comprehensive design framework for circular building components. The comparison included the Circular Kitchen (CIK), developed as part of an international research project. Data were sourced from manufacturers’ websites and online publications supplemented by interviews with two outliers to verify the results. The analysis encompassed seven circular kitchens, with two developed by established manufacturers and five by start-ups. The manufacturers mostly communicated about their kitchen’s physical design. The established manufacturers’ circular kitchens were found to be more similar to their non-circular kitchens, while start-ups applied more radical innovations. Furthermore, the kitchens that had a frame structure using technical materials or a panel-based structure using biological materials were more likely to be feasible. These findings can facilitate future circular kitchen development by improving these kitchens’ feasibility, thus aiding the transition to a more circular built environment. Furthermore, this research contributes scientifically by adapting a comprehensive design framework (the CBC generator) to compare circular designs.
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Zheng, Zihao, Hemiao Zhang, Hua Qian, Jingguang Li, and Cong Liu. "Emission Characteristics of Formaldehyde from Natural Gas Combustion and Effects of Hood Exhaust in Chinese Kitchens." E3S Web of Conferences 356 (2022): 05080. http://dx.doi.org/10.1051/e3sconf/202235605080.
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Formaldehyde (HCHO) is a well known carcinogen. While most studies investigate emission from wood-based materials, knowledge about releasing of HCHO by natural gas combustion is quite limited. This study conducted field measurements in 9 households to address this issue. Formaldehyde generated by natural gas combustion in kitchens can quickly disperse to an adjacent living room when kitchen door is open. A range hood can effectively remove formaldehyde in kitchens if kitchen window is open and kitchen door is closed. Its performance would decrease by half otherwise. These results imply a health co-benefit of reducing household usage of carbon-based natural gas in the age of carbon neutrality aiming climate change.
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Wajda, Shirley Teresa. "To Kitchen." Revista Ingesta 1, no. 2 (November 30, 2019): 75. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p75.
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The word kitchen has done as much work in the English language as the people who have toiled in the space the word names. The Bard himself, William Shakespeare, “verbed” the term in 1623, using kitchen to mean serving the food in the space in which it was prepared: “There is a fat friend at your master’s house, That kitchin’d me for you to day at dinner.” A century later, Scots used the term as a synonym for both pleasurable eating and frugality—for seasoning food and for budgeting and provisioning food beyond harvest. By the end of the nineteenth century, kitchening was interchangeable with cooking, food service, and the related work undertaken in this domestic production space.
Existing examinations of the American kitchen emphasize the architectural design of the space, often pointing to technological and energy innovations as factors for the space’s changing design over the centuries. Historians of women and labor also stress mechanization, arguing that the technologies touted as labor saving were, in reality, not—in many cases, new technology raised standards and increased women’s work. Understanding this, scholars have focused on women’s decisions about kitchen design and cookery, seeking evidence in diaries, letters, and recipes. Rising research interest in food studies has renewed scholarly attention to the kitchen and its contents and occupants, linking in interesting ways food, material culture, labor, and consumption.
In this presentation I discuss how attention to the material and visual evidence of American women’s kitchening, from making food to (re)modeling the workspace of the kitchen itself, improves our understanding of the history of the kitchen derived from prescriptive literature such as household manuals and home economics texts. I consider the related changes in domestic kitchens and American foodways in the United States since the 1840s, when the processes of industrialization shifted the ways Americans worked and ate. Last, I devote attention to the ways in which American museums have and continue to collect and display kitchen objects. Museums depicting preindustrial kitchens often feature cooking demonstrations utilizing the era’s tools and foodways or emphasize the dining experience, while museums with industrial and postindustrial collections display the kitchen and its mass-produced material culture as aesthetically delightful products of design divorced from the foods these objects help to prepare. I hope this presentation may elicit a discussion about what museums should be collecting to represent kitchening in the 21st century.
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Blumberg, Marcia. "Domestic Place as Contestatory Space: the Kitchen as Catalyst and Crucible." New Theatre Quarterly 14, no. 55 (August 1998): 195–201. http://dx.doi.org/10.1017/s0266464x00012148.
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‘Kitchen-sink’ drama was a term used (in the main by its detractors) of the drama of the late 'fifties and 'sixties located outside the drawing-room milieu then preferred by conventional West End playwrights. It was always an inaccurate term, in that many of the plays so described neither took place in domestic kitchens nor – more to Marcia Blumberg's point – addressed the issue of the place's usual attendant: a woman. Recognizing the dominance of the kitchen as an icon, and of its related domestic chores as traditionally the tasks of women, two performance artists have recently, and in very different ways, explored the actuality of ‘Kitchen’ occupations and preoccupations. Bobby Baker's Kitchen Show (1991) used ‘found’ environments of actual kitchens, including her own, to produce ‘new and often subversive significations’, while in Kitchen Blues (1990) the South African dramatist Jeanne Goosen constructed a ‘complex feminist bricolage’ through the voices and actions of a quartet of women, embodying ‘the multiple intersections of gender in a shocking tragi-comic evocation of personal upheaval during a period of flux in South Africa’. Marcia Blumberg, herself a South African, has recently been teaching in Britain with the Open University.
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Ketchum, Alex. "Kitchen Bytes." Gastronomica 23, no. 1 (2023): 83–93. http://dx.doi.org/10.1525/gfc.2023.23.1.83.
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This article discusses the history of kitchen computers and robots in the United States in the twentieth and twenty-first centuries. Kitchen computers are programmable devices located in kitchens that perform logical operations and are often equipped with software to aid in cooking. However, as discussed in this article, marketers and journalists tend to anthropomorphize kitchen computers in descriptions and discuss these kitchen computers as if they are robots. Robots are machines that are programmable by a computer, which can carry out a complex series of actions automatically. Kitchen robots, therefore, are related to kitchen computers yet are not the same thing. In the cultural imaginary, including in movies, television, and advertisements, kitchen robots represent the desire for leisure, luxury, and a reprieve from the burdens of cooking. However, the development of these technologies and their surrounding discourse were more complicated than films and computer magazines made them out to be. Kitchen robots and computers are typically coded as white and female. Their marketing promotes a retrofuturist vision in which outdated gender models are projected onto contemporary—or even emerging—technologies that reinscribe sexist, racist, and heterosexist stereotypes. While the promise of kitchen computers and robots seems progressive, these technologies do not threaten the gendered division of household cooking. Instead, these devices offered women a reprieve from the drudgery of kitchen tasks through a capitalist solution: a product buys a woman’s reprieve rather than upending the nuclear heterosexual family and redefining household roles that create a more equitable division of housework.
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van den Eijnde, Jeroen. "The Human Touch in Kitchen Technology: How Technology Changes Our Relationship with Food in the Rational and Ritual Kitchen." APRIA Journal 2, no. 1 (October 1, 2020): 68–84. http://dx.doi.org/10.37198/apria.02.01.a9.
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The kitchen is the visible cultural manifestation of the technology human beings employ to store, prepare and eat food. Those who look at the history of kitchens will see two approaches for kitchen design that have determined the influence of technology on our relationship with storing, preparing and consuming food in the private households: the technological-rational kitchen and the social-ritual kitchen. The technological-rational kitchen had both a commercial and a social objective: it functions as a commercial testing ground for the latest technologies and materials, but it had its origins in the disappearance of domestic servants. The rational kitchen is first and foremost a commercial, technological vision of the future that affirms prevailing social conventions. Some architects, designers and artists have reflected critically on the overly tech-driven design approaches and come up with alternatives more attuned to the ritualistic relationship between human beings and food. Despite the promise of physical convenience and time saving, the rational kitchen deprives people of the pleasure and knowledge of cooking. For most daily users, the kitchen is not an optimal cooking workspace from which human beings are banned, but a social, ritualistic meeting place.
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Kurt, Mahir, and Fulya Sarper. "Opinions of the workers in the hotel kitchens of Cappadocia region on kitchen hygiene situations." New Trends and Issues Proceedings on Humanities and Social Sciences 6, no. 4 (September 24, 2019): 67–78. http://dx.doi.org/10.18844/prosoc.v6i4.4357.
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This research was carried out to learn the opinions of workers in the hotel kitchens of Cappadocia region on kitchen hygiene situations. In the scope of the research, 234 kitchen staff from Cappadocia region were surveyed and 28 hotel kitchens were evaluated. Statistical Package for Social Sciences 22 was used to evaluate the obtained data and to prepare tables. The data obtained from the scale used to measure the level of knowledge of kitchen staff are presented as mean and standard deviation. For the presentation of categorical variables, frequency and percentage values are used. The hotel kitchens operating in the Cappadocia region were evaluated according to the hygiene evaluation form consisting of six different sections and hygiene levels were expressed as a percentage of 1,000 points. The result shows that it is absolutely necessary for hotels to apply the HACCP programme and to increase the supervision in the production areas.
Keywords: Hotel, hygiene, sanitation, food security.
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Butsuradze, Tatia. "The Principles of Interior Organization (A Kitchen in the middle ages of the 1st millennium B.C.)." South Caucasus – Archaeological Context, no. 1 (November 25, 2021): 128–44. http://dx.doi.org/10.52147/2667-9353/2021-1-128-144.
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The present work is an attempt of analyzing the kitchen excavated on Grakliani Gora in 2014. The analysis consits of a detailed description of ceramics found in this area and also trying to find its analogies. Furthermore, the work looks at arrangement of the oven excavated on the territory of the kitchen and provides its comparison to the earliest ovens. Kitchen areas excavated both in the western world (Olynthus, Lefkada) and in the eastern world (Gonur Depe) are used for the research of kitchens and other agricultural dwellings as part of an interior. This is an attempt to determine the cultural affiliation of the kitchen found on Grakliani Gora. Given the fact that there are no such separated kitchen areas found among the sites on the territory of Georgia, this work will give us a basic knowledge to interpret future findings.
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BYRD-BREDBENNER, CAROL, JACLYN MAURER, VIRGINIA WHEATLEY, ELLEN COTTONE, and MICHELE CLANCY. "Food Safety Hazards Lurk in the Kitchens of Young Adults." Journal of Food Protection 70, no. 4 (April 1, 2007): 991–96. http://dx.doi.org/10.4315/0362-028x-70.4.991.
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Food mishandling in home kitchens likely causes a significant amount of foodborne disease; however, little is known about the food safety hazards lurking in home kitchens. The purposes of this study were to audit the kitchens of young adults with education beyond high school to identify food safety problems and develop recommendations for education efforts. Researchers developed a criterion-referenced home kitchen observation instrument to assess compliance of home food storage and rotation practices (e.g., temperature), sanitation and chemical storage, and general kitchen condition (e.g., infestation) with recommended practices. The instrument contained seven scales: Kitchen Cleanliness (eight items), Appliance Cleanliness (three items), Cleaning Supplies Availability (eight items), Temperatures (Food Thermometer Access & Refrigerator/Freezer Temperatures) (five items), Cold Food Storage (seven items), Dry Food Storage (eight items), and Poisons Storage (two items). Descriptive statistics were conducted to describe the study population, as a whole, and by gender. A total of 154 young adults (mean age, 20.7 ± 1.3 SD) enrolled in a northeastern university participated. Participants scored 70% or higher on Poisons Storage, Dry Food Storage, Kitchen Cleanliness, and Cleaning Supplies Availability scales but less than 60% on the Appliance Cleanliness and Cold Food Storage scales. Performance was lowest on the Temperatures scale. Females scored significantly higher than males on the Kitchen Cleanliness and Cleaning Supply Availability scales. Average refrigerator and freezer temperatures were higher than recommendations. Food safety education targeted at this young adult population needs to evolve into focused messages pertaining to the key food safety violations in this population.
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Fridayani, Helen Dian, Muhammad Iqbal, and Muhammad Eko Atmojo. "Cloud Kitchen: Strategy for Indonesian Culinary Business (SMEs) Growth During and Post Pandemic Era." Management Research and Behavior Journal 1, no. 2 (December 30, 2021): 41. http://dx.doi.org/10.29103/mrbj.v1i2.5128.
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This study aims to examine cloud kitchens that are widely applied in the world which can be a strategy for developing the culinary business in Indonesia, especially during and post the COVID-19 pandemic. Cloud kitchens are often referred to as satellite kitchens or ghost kitchens. Cloud kitchen is a restaurant with a concept that only offers delivery services and does not provide on-site dining facilities. The method used in this research is literature review of several documents, regulations, and journals, both print and online media which are reduced to a research data that can be presented scientifically. The result is that the cloud kitchen is one of the promising businesses during a pandemic and can be developed after a pandemic. Several delivery services such as Gojek and GoFood in collaboration with the Rebel Food company have succeeded in opening several cloud kitchen locations in Indonesia, especially big cities such as Jakarta, Bandung and Surabaya. As a result, the could kitchen can help SMEs in running a business in the culinary field more effectively and efficiently. However, the problems that arise in some areas, especially marginalized and remote areas are still not reachable, this is certainly a challenge with GoFood and also the government to expand the location to reach many SMEs in Indonesia. This research is expected to contribute to the development of economics as a strategy for community economic recovery.
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Dayanov, Anna, and Raphael Zalmanzon. "THE CONSTRUCTION OF THE KIROV DEPARTMENT STORE AND FACTORY-KITCHEN IN MEMOIRS AND DOCUMENTS." Scientific and analytical journal Burganov House. The space of culture 16, no. 3 (September 10, 2020): 88–102. http://dx.doi.org/10.36340/2071-6818-2020-16-3-88-102.
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The article presents the history of the Narva Factory-Kitchen construction in the late 1920s - early 1930s. A decision was made on the general construction of factory-kitchens, which were to become the basis of the USSR’s state public catering system in the 1920s-1930s. In Leningrad, it was decided to build four factory-kitchens, including the Narva one, which was supposed to share a building with a department store (later the Kirov Department Store). A competition was announced to design the factory-kitchen building. The article describes the factory-kitchen project that won the competition. Four architects were the authors of the project developed in the constructivism style. Over time, the idea of factory-kitchens turned out to be inconsistent, and the Narva Factory-Kitchen was closed. The Kirov Department Store had also stopped working for a long time. In the early 2000s, a decision was made to reconstruct it. During the preparation of the project for the reconstruction of the Kirov Department Store, research work was carried out to identify design materials and documents on the history of the Narva Factory-Kitchen and Department Store building. In addition to many graphic images, the authors of the article discovered interesting facts about the construction progress and the first years of the factory-kitchen. The found documents: protocols, reports, critical notes, and memoirs of a participant in the events, illuminate the construction and operation of the factory-kitchen from different points of view - from official materials (texts of explanatory notes to project documentation, publications in the official press, minutes of meetings, construction inspection reports) and from personal assessments of various facts related to the Nevsky Factory-Kitchen (memoirs of contemporaries, workers who took part in the construction work and further operation of the enterprise). The documents also made it possible to reproduce the realities of the production process of the 1920s-1930s, for example, socialist competition, high-powered work practices, and shturmovshchina. The fact that construction work was carried out in the absence of actual plans was revealed. Besides, the coordination of work was systematically disrupted. The created picture shows a low work organization level, which caused numerous imperfections and low construction quality. In turn, this was one of the reasons for the problems in the operation of the factory-kitchen. Based on the found documents and the actual violations of an operational nature, the article also notes: non-observance of the sanitary and hygienic regime, the monotonous menu of the dining room, low quality of dishes. The documents also report on economic violations. Later, for several reasons, the very idea of a factory-kitchen discredited itself. At present, the building of the Kirov Department Store has been reconstructed and is in operation.
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Xin, YE, and JI Qian. "The design and research of the shared kitchen system in the hospital." MATEC Web of Conferences 176 (2018): 01011. http://dx.doi.org/10.1051/matecconf/201817601011.
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The shared economy has been developing rapidly with low cost, low consumption and high environmental efficiency features under the background of internet waves. The shared economy model has emerged in housing, catering, and travel. As people look forward to high quality of life and their social interaction need, the shared kitchen platform arises at the right moment. This paper takes the shared kitchen as an example, focusing on the patients and their caregivers, the existing shared kitchens and its service platform as well as the space system design and human-computer interaction of the shared kitchen have been investigated and analysized. Taking the "high efficiency, the intelligence and the humanization" as the design principles, we are committed to exploring new directions for modular kitchen design under the background of shared economy.
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Septiani, Intan Yusan, and Mia Siscawati. "CHEF MINORITAS DI TEMPAT KERJA: PEREMPUAN DI DAPUR PROFESIONAL." Paradigma: Jurnal Kajian Budaya 12, no. 2 (September 26, 2022): 121. http://dx.doi.org/10.17510/paradigma.v12i2.564.
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<p align="center"><strong>ABSTRACT</strong></p><p><br />Cooking activities in the traditional kitchen or in the domestic area—which are supposed to be the domain of women—are interpreted as an obligation as well as a form of a woman’s service to her family, spouse, children, and even other people who are close to her life. In other words, cooking in the domestic area is an undefined job. Regardless of the fact, when cooking shifted to the public space, it turned into a professional job , a work area which was later known as the professional kitchen. People who work in a professional kitchen are given the title professional chef. Ironically, such a professional kitchen, often thought to be easily controlled by women—who for centuries have always been related to cooking activities—is actually controlled and dominated by men, starting from culinary studies (tata boga) to the industry. As a skill, cooking is actually an activity that can be performed by anyone, regardless of gender. In reality, cooking activities, in both traditional and professional kitchens, place women in a marginal and subordinate position. To learn why women, who are often considered as “the queen of the traditional kitchen”, find it difficult to control and dominate professional kitchens, we examine a number of studies that have analyzed the professional life of female chefs as well as various forms of gender inequality in the chefs’ workplace or the professional kitchen.</p><p><strong><em> </em></strong></p>
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Muteti-Fana, Shamiso, Jafta Nkosana, and Rajen N. Naidoo. "Kitchen Characteristics and Practices Associated with Increased PM2.5 Concentration Levels in Zimbabwean Rural Households." International Journal of Environmental Research and Public Health 20, no. 10 (May 12, 2023): 5811. http://dx.doi.org/10.3390/ijerph20105811.
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Household air pollution (HAP) from biomass fuels significantly contributes to cardio-respiratory morbidity and premature mortality globally. Particulate matter (PM), one of the pollutants generated, remains the most accurate indicator of household air pollution. Determining indoor air concentration levels and factors influencing these levels at the household level is of prime importance, as it objectively guides efforts to reduce household air pollution. This paper describes household factors associated with increased PM2.5 levels in Zimbabwean rural household kitchens. Our HAP and lung health in women study enrolled 790 women in rural and urban households in Zimbabwe between March 2018 and December 2019. Here, we report data from 148 rural households using solid fuel as the primary source of fuel for cooking and heating and where indoor air samples were collected. Data on kitchen characteristics and practices were collected cross-sectionally using an indoor walk-through survey and a modified interviewer-administered questionnaire. An Air metrics miniVol Sampler was utilized to collect PM2.5 samples from the 148 kitchens over a 24 h period. To identify the kitchen features and practices that would likely influence PM2.5 concentration levels, we applied a multiple linear regression model. The measured PM2.5 ranged from 1.35 μg/m3 to 1940 μg/m3 (IQR: 52.1–472). The PM2.5 concentration levels in traditional kitchens significantly varied from the townhouse type kitchens, with the median for each kitchen being 291.7 μg/m3 (IQR: 97.2–472.2) and 1.35 μg/m3 (IQR: 1.3–97.2), respectively. The use of wood mixed with other forms of biomass was found to have a statistically significant association (p < 0.001) with increased levels of PM2.5 concentration. In addition, cooking indoors was strongly associated with higher PM2.5 concentrations (p = 0.012). Presence of smoke deposits on walls and roofs of the kitchens was significantly associated with increased PM2.5 concentration levels (p = 0.044). The study found that kitchen type, energy type, cooking place, and smoke deposits were significant predictors of increased PM2.5 concentrations in the rural households. Concentrations of PM2.5 were high as compared to WHO recommended exposure limits for PM2.5. Our findings highlight the importance of addressing kitchen characteristics and practices associated with elevated PM2.5 concentrations in settings where resources are limited and switching to cleaner fuels may not be an immediate feasible option.
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Wang, Ying, Di Lin, and Ze Huang. "Research on the Aging-Friendly Kitchen Based on Space Syntax Theory." International Journal of Environmental Research and Public Health 19, no. 9 (April 28, 2022): 5393. http://dx.doi.org/10.3390/ijerph19095393.
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As a result of aging populations globally, a growing number of older adults prefer to age in place; therefore, it is essential to study the spatial adaptability of the house. This study aimed to explore the relationship between the efficiency of daily activities and the spatial layout of home kitchens in the elderly population, and to assess the moderating role of cognitive function. Twenty-one elderly participants completed the experiment, including non-cognitively impaired (n = 12) and cognitively impaired groups (n = 9). Their home kitchen space was partitioned in plan and elevation based on space syntax theory. They were required to complete three tasks (i.e., an easy task, a medium task, and a difficult task) in their respective kitchens. The relationship between the efficiency of different tasks’ completion and the corresponding kitchen space attributes (integration, mean depth) was examined. The results showed a significant association between the home kitchen space layout of homebound older adults and their kitchen activity efficiency. In addition, a positive moderating effect of cognitive ability was found in the association between moderate and difficult tasks (p < 0.05), and its effect appeared to be stronger under challenging tasks (p < 0.01). The results of this study may help provide a basis for future design and optimization of aging-friendly residential spaces.
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Lai, Honggang, Yuanyue Tang, Fangzhe Ren, Zeng Li, Fengming Li, Chaoyue Cui, Xinan Jiao, and Jinlin Huang. "An Investigation into the Critical Factors Influencing the Spread of Campylobacter during Chicken Handling in Commercial Kitchens in China." Microorganisms 9, no. 6 (May 28, 2021): 1164. http://dx.doi.org/10.3390/microorganisms9061164.
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Campylobacteriosis is the most common cause of bacterial gastroenteritis worldwide. Consumption of chicken meat is considered the main route for human infection with Campylobacter. This study aimed to determine the critical factors for Campylobacter cross-contamination in Chinese commercial kitchens during chicken handling. Five commercial kitchens were visited to detect Campylobacter occurrence from 2019 to 2020. Chicken samples (n = 363) and cotton balls from the kitchen surfaces (n = 479) were collected, and total bacterial counts and Campylobacter spp. were detected. Genotypic characterization of 57 Campylobacter jejuni isolates was performed by multilocus sequence typing (MLST). In total, 77.41% of chicken carcass samples and 37.37% of kitchen surfaces showed Campylobacter spp. contamination. Before chicken preparation, Campylobacter spp. were already present in the kitchen environment; however, chicken handling significantly increased Campylobacter spp. prevalence (p < 0.05). After cleaning, boards, hands, and knives still showed high bacterial loads including Campylobacter spp., which related to poor sanitary conditions and ineffective handling practices. Poor sanitation conditions on kitchen surfaces offer greater opportunities for Campylobacter transmission. Molecular typing by MLST revealed that Campylobacter cross-contamination occurred during chicken preparation. The most prevalent sequence types, ST693 and ST45, showed strong biofilm formation ability. Consequently, sanitary condition of surfaces and biofilm formation ability of isolates were the critical points contributing to spread of Campylobacter in kitchen environment. These results provide insight into potential targeted control strategies along the farm-to-plate chain and highlight the necessity for improvements in sanitary conditions. The implementation of more effective cleaning measures should be considered to decrease the campylobacteriosis risk.
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Brown, Ruby, and Marcos Mortensen Steagall. "Painting the Kitchen Tables: Exploring women's domestic creative spaces through publication design." DAT Journal 8, no. 1 (March 15, 2023): 134–69. http://dx.doi.org/10.29147/datjournal.v8i1.692.
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The spaces women take up in society have been shrouded in shame, disenfranchisement, and contention, with the kitchen as a focal point of this argument. This article aims to suggest ways in which women can take up space in the kitchen, this integral pillar of society that upholds connection and creativity as an art form. Adjacent to this subversive shift of connotation is the shifts within feminism, as feminist perspectives on women within kitchens develop alongside the historical movement. In this project, the researcher has utilised a post-positivist paradigm under an auto-ethnographic methodology to document, analyse, and celebrate the variations within feminist perspectives on creativity within domestic spaces through textile and publication design. In order to shift perspectives on these domestic spaces, the design outcomes paid tribute to feminist artists who made the kitchen their studio and others who captured the kitchen as an artistic contribution to the feminist perspectives on these spaces. Through heuristic methods of testing, experimentation, and physical outputs, the researcher curated a series of design artefacts that distil the visceral experiences of how women take up space in kitchens. Through publication design, there is a documentation of the shifting feminist perspectives on women's domestic spaces through contrast and analysis of articles, poems, recipes, and artist insights. These contexts are supported by the tactility of the physical design outcome made using textile, pottery, and printed matter. The research distils and provides a destination for the celebration of ways in which women take up space within the kitchen and the integral artistic creations within those spaces.
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Dang, Bo, Danqing Ma, Shaojie Li, Xinqi Dong, Hengyi Zang, and Rui Ding. "Enhancing Kitchen Independence: Deep Learning-Based Object Detection for Visually Impaired Assistance." Academic Journal of Science and Technology 9, no. 2 (February 23, 2024): 180–84. http://dx.doi.org/10.54097/hc3f1045.
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Visually impaired individuals face substantial challenges in kitchens, where identifying objects accurately is crucial yet difficult due to the complexity and variability of the environment. Traditional object detection1 methods fall short in these settings, struggling with the assortment of items. This research highlights the need for advanced, kitchen-specific solutions that leverage deep learning to improve detection accuracy and offer real-time, interactive guidance through speech technologies. By focusing on the unique demands of kitchen environments, the proposed system aims to significantly enhance the autonomy and safety of visually impaired users, presenting a notable advancement in assistive technology. The effectiveness of this approach is assessed by its ability to accurately identify kitchen items for visually impaired individuals.
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Yuan, Yang, Qingqin Wang, Shuai Zhang, Neng Zhu, and Mengmeng Zhao. "Distribution Characteristics of Cooking Oil Fume Particles in Residential Kitchens in Cold Regions." Buildings 13, no. 5 (May 7, 2023): 1227. http://dx.doi.org/10.3390/buildings13051227.
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A kitchen is an important part of a residence, and air quality in kitchens is a major factor affecting residents’ health and performance. Its influence is especially more evident in kitchens with typical Chinese cooking. Thus, it is important to understand distribution characteristics of oil fume particles in Chinese kitchens, and research on typical Chinese kitchen environments and movement characteristics of soot particles should be emphasized. Therefore, to understand the air pollution in kitchen environments, a full-scale experimental platform was built based on common Chinese-style residential kitchens to monitor the soot particles, explore the space–time distribution characteristics of the soot particles, and analyze the variation characteristics and distribution laws of number concentration (NC) and mass concentration (MC). The results indicated that NC0.3μm value fluctuated slightly during the whole cooking process, while NC0.3μm~0.5μm and NC0.5μm~1.0μm fluctuated sharply. During the peak period, NC0.3μm~0.5μm and NC0.5μm~1.0μm were significantly higher than those at the beginning and end of cooking (p < 0.05), and there was no significant difference between values of NC0.3μm~0.5μm and NC0.5μm~1.0μm at the beginning and end of cooking (p > 0.05 for both). NC0.3μm and NC0.3μm~0.5μm were significantly different between each position (p < 0.05 for all). There were also significant differences in NC0.3μm between pure meat dishes, pure vegetable dishes, and mixed dishes (p < 0.001). The proportion of cooking meat will significantly affect the composition and concentration of lampblack particles. Type of dishes is an important influencing factor for the emission rates of particulate pollutants. Small-sized lampblack particles were more likely to diffuse to the surroundings and affected the air quality of the whole room. Particulate matter in the kitchen space during the frying process is more harmful to the health of personnel.
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Byun, Jaemun, and SooCheong (Shawn) Jang. "Open kitchen vs closed kitchen." International Journal of Contemporary Hospitality Management 30, no. 5 (May 14, 2018): 2214–29. http://dx.doi.org/10.1108/ijchm-03-2016-0167.
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Purpose This study aims to investigate, when a service failure occurs, whether circumstantial cues could be used to encourage more positive responses by customers toward restaurants through the mediation of causal attribution. Design/methodology/approach A 2 (cause of service failure: easily observable vs difficult-to-observe) × 2 (kitchen design: open vs closed) between-subject experiment is used to analyze customers’ causal attributions of service failures and resultant responses. Findings When a service failure whose cause is easy to identify occurs, customers at open-kitchen restaurants show more negative responses than those at closed-kitchen restaurants because they are likely to attribute the responsibility to the restaurant. Attribution is confirmed to mediate the relationship between the interaction of service failure by kitchen design and customers’ responses. Practical implications Diverse circumstantial cues should be actively used to encourage more positive responses by customers. The mediating role of causal attribution should be considered in managing customers’ responses toward service failures. Originality/value This study finds that circumstantial cues could be useful in dealing with service failures in restaurants by confirming the mediating role of causal attribution.
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Borrusso, Patricia A., and Jennifer J. Quinlan. "Prevalence of Pathogens and Indicator Organisms in Home Kitchens and Correlation with Unsafe Food Handling Practices and Conditions." Journal of Food Protection 80, no. 4 (March 8, 2017): 590–97. http://dx.doi.org/10.4315/0362-028x.jfp-16-354.
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ABSTRACT Despite education efforts, consumers often practice unsafe food handling and storage behaviors. Little is known about how these unsafe practices contribute to contamination of the home kitchen with foodborne pathogens. In addition, only a limited number of studies have examined the role of the kitchen as a reservoir for pathogens. The purpose of this study was to characterize microbial contamination and foodborne pathogens found in home kitchens and determine whether contamination was significantly associated with unsafe or unsanitary conditions observed in the kitchen. Swab samples were collected from food contact and preparation surfaces in homes (n = 100) in Philadelphia, PA. The samples were tested for coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Campylobacter, and Listeria. Fecal coliforms were found in 44% of homes (most often in samples from kitchen sinks, sponges, and dishcloths), and E. coli was found in 15% of homes (mostly in samples from kitchen sinks). Nearly half (45%) of the homes tested positive for a foodborne pathogen, and 12% had multiple pathogens present in the kitchen. S. aureus was isolated from 39% of homes, most often from countertops and refrigerator door handles. Listeria spp., including L. monocytogenes and L. innocua, were present in 15% of homes, most often in samples from refrigerator meat drawers. C. jejuni was isolated from 3% of homes. Contamination with Listeria was significantly associated with higher refrigerator temperatures. The contamination of surfaces with fecal coliforms and S. aureus was significantly associated with a lack of cleaning materials: dish soap and paper or cloth towels in the kitchen, and any type of towel in the nearest bathroom. The contamination of a sponge or dishcloth with either fecal coliforms or S. aureus was predictive of other surfaces in the kitchen having the same contamination, indicating that sponges and dishcloths are both reservoirs and vectors for bacteria in the kitchen.
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Deng, Ai. "Supply Chain Innovation in the Catering Industry: An Assessment of the Cost-Effectiveness and Sustainability of the Central Kitchen Model." Advances in Economics, Management and Political Sciences 65, no. 1 (December 28, 2023): 188–94. http://dx.doi.org/10.54254/2754-1169/65/20231630.
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With the trend of mechanization in the catering industry, the demand for scale, industrialization and standardization of the catering supply chain has increased. As an emerging catering supply chain model, the central kitchen has great potential to meet the demand for mechanization. Central kitchens are an effective way to solve the catering industry's problems in scaling up operations. However, in practice, many issues still need to be researched and explored in the central kitchen based on the enterprise perspective in the context of the Chinese catering industry. This paper collects and analyzes data from Chinas restaurant industry and Shuhais business data to determine whether central kitchens positively impact supply chain management and performance improvement in the context of Chinas restaurant industry. It is found that the central kitchen model effectively reduces supply chain costs, ensures product quality and improves supply chain synergy and integration, which is a theoretical guide and practical revelation for the supply chain decision-making of catering enterprises and the model design of supply chain service enterprises.
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Bonnet, Jonathan P., Krystyna Rastorguieva, Miranda A. Moore, Dominique Munroe, and Sharon H. Bergquist. "Cost Analysis of Developing, Implementing, and Evaluating a Multi-Disciplinary Teaching Kitchen." American Journal of Lifestyle Medicine 16, no. 2 (March 2022): 180–85. http://dx.doi.org/10.1177/15598276211062841.
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Introduction: Teaching kitchens have emerged as strategies to deliver lifestyle medicine principles and practices. However, a better understanding of their implementation, delivery cost, and potential benefits are needed. This article provides a comprehensive analysis of the costs associated with the development, deployment, and evaluation of the Emory Healthy Kitchen Collaborative (EHKC) teaching kitchen clinical trial. Methods: The actual number of hours spent and costs incurred to develop and deploy the EHKC teaching kitchen were recorded and broadly categorized into 1 of 4 areas: program development, course delivery, research, and optional enhancements. Costs of each item were assigned as fixed or variable, enabling calculation of the marginal per participant program cost. Results: Total costs were US$123,898, with 3/4 incurred for program development, research, and optional enhancements. Delivery of the course alone (not including program development costs, research, or any optional enhancements) cost US$30,194. The total cost per participant for the course was US$755, with a marginal participant cost of US$141. Conclusion: Teaching kitchens represent viable options to deliver lifestyle medicine interventions. However, more research and cost analyses are needed to better understand the value teaching kitchens provide to determine if they are an effective and economical way to deliver lifestyle medicine.
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Liu, Yu, Hongqiang Ma, Wenke Zheng, Jiankai Dong, and Yiqiang Jiang. "Simulation on air temperature and particle distribution under natural make-up air in indoor environment with a Chinese-style residential kitchen." E3S Web of Conferences 356 (2022): 05050. http://dx.doi.org/10.1051/e3sconf/202235605050.
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Kitchen is an important place in Chinese residential building. However, unfavourable thermal environment and unsatisfied air quality occur during cooking. Studies on kitchen environment are experimentally investigated with enough make-up airflow. But mostly normal kitchens are merely installed with a exhaust hood and have not installed air supply system. This work carried out numerical simulation to investigate kitchen indoor environment under natural air make-ups. Air inflow under window fully open, insufficient air inflow from window crack and well-controlled constant inflow volume from window opening are included. Results show that there was a uniform temperature distribution in occupant’s working zone under window open condition. Vertical temperature differences were 4.0 °C under insufficient air make-up. In breathing zone, temperature difference was 6.0 °C and 4.7 °C under uncontrolled and well-controlled airflow, respectively. Mean particle concentration could be largely reduced under controlled and well-organized enough make-up air in kitchen.
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Szydłowska, Agata. "Bez Ludwika i panny służącej. Projekty nowoczesnych kuchni jako zwierciadło przemian roli kobiet w poodwilżowej Polsce." Artium Quaestiones, no. 32 (December 15, 2021): 161–85. http://dx.doi.org/10.14746/aq.2021.32.7.
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The development of a post-Stalinist modern kitchen in Poland was informed by the activities of different individual and institutional actors: experts in ‘professional’ home engineering, architects and designers and modernist taste-makers. The image of the model kitchen is surprisingly coherent: a rational laboratory kitchen, where the housewife’s work is orchestrated according to Taylorism-inspired rules that aim at reducing the burden of domestic chores and introducing modern and hygienic equipmentand attitudes. The discourse, inspired by similar discussions in Europe and United States, mainly by the works of Swedish Research Institute, reflects the prewar ideas of kitchen-laboratories and ‘home engineering’. What’s new and different is the temporal (limited to a short post-Thaw period) enthusiasm for open-plan kitchens presented as spaces where a housewife can seamlessly perform two duties at the same time: housework and care work. This phenomenon mirrors changing attitudes towards women’s roles in society which, in the post-Stalinist period, were marked by ongoing conservatism. Drawing on the concept of a ‘mediation junction’ and the historical production-consumption-mediation paradigm in design, the article traces changing attitudes towards women’s roles in society, reflected both in popular and professional discourses on kitchen design.
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Cruzada, Kathleen N., Leilani B. Mercado-Asis, Julie T. Li-Yu, and Roland M. Panaligan. "Safe, Nourishing, Accessible Community Kitchen (S.N.A.C.K.): A Community Kitchen Manual for Public Health Emergencies." Journal of Medicine, University of Santo Tomas 6, no. 1 (April 30, 2022): 898–905. http://dx.doi.org/10.35460/2546-1621.2021-0092.
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Objective: The project aims to develop a community kitchen manual for public health emergencies. Participants: The officers and members of the Samahan ng Nagkakaisang Kababaihan ng BASECO served as community respondents for this project. These eight women were in charge of the community kitchen operations, particularly the feeding program during the COVID-19 pandemic. Implementation: The whole project comes in three phases. The design stage was executed in phase one of this project. The phase one also focused on the development of manual content based on available literatures and considered the interviews conducted with respondents. Discussion: The manual contains guidelines on food safety and meal preparations. Based on the interview, the proponents identified specific contents that must be included in the guidelines, as compared with the need to improve current operations of the group’s community kitchen. Looking at the activities of the community, the proponents indicated the food flow guidelines to ensure a safe, nourishing and accessible community kitchen (S.N.A.C.K). Conclusion: The designed community kitchen manual may be of use to lay groups putting up community kitchens, since there is no existing manual in the Philippines. However, phases two and three must be conducted to validate its usefulness and accuracy in the field. Keywords: Community Kitchen, Public Health Emergency, Food Security, Food Safety, Nutritious Meals, BASECO
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Wright, C. G., and H. E. Dupree. "Insecticide Efficacy in German Cockroach Control, 1992." Insecticide and Acaricide Tests 18, no. 1 (January 1, 1993): 355–56. http://dx.doi.org/10.1093/iat/18.1.355a.
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Abstract Abamectin was applied into or near cracks and crevices with a Whitmire flowable dust applicator. Other forumulations were applied from self-pressurized, aerosol-type containers as pin-stream sprays into cracks and crevices. Single-family dwellings, located in Edgecombe or Lenoir counties, NC, served as test sites. Five kitchens with a minimum of 100 living German cockroaches sighted during a preliminary visual survey were assigned to each formulation. Preapplication visual tallies of living cockroaches in kitchens compared to tallies at specified intervals after treatment indicated efficacy. Insecticide reapplications were made in kitchens where any living cockroaches were observed during postapplication tallies. Non-test rooms in the dwellings were treated as needed at each visit to minimize movement of German cockroaches into treated areas. The amount of insecticide applied during the initial application and reapplications and the size, temperature, and relative humidity of the kitchens, were recorded. Analyses were based on % reduction of cockroaches (pre- versus post-treatment tallies for a kitchen). Since the area of each kitchen floor and wall space varied the active ingredient applied per kitchen was converted to a 50 m2 basis for comparative purposes. The active ingredient applied in the initial applications for all formulations ranged from 0.1 to 6.2 g and from 0.0 to 1.7 g for the reapplications, respectively. Smaller quantities of insecticide were used for the reapplications because partical cockroach control usually resulted from the initial applications.
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Wright, Scott. ""It was just natural": aggression in New Zealand kitchens." Hospitality Insights 3, no. 2 (December 3, 2019): 9–10. http://dx.doi.org/10.24135/hi.v3i2.68.
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A commercial kitchen can be an aggressive environment. Research on aggression in kitchens and the hospitality sector is important as it illuminates environmental, vocational and cultural issues. This article explores how upmarket chefs, many of whom are now proprietors, have experienced aggression. Information for this article was collected during a wider study on how the impact of compulsory celebrity within kitchen culture has affected upmarket chef proprietors [1]. Its contribution is in providing a New Zealand context to research on kitchen aggression. Data were analysed, grouped and coded using grounded theory methods, which allow findings to be extracted from the data without using any preconceived theoretical framework [2]. Analysis revealed that all chefs had experienced aggressive behaviour or had been the perpetrators themselves. Research such as this hopes to encourage frank discussion that can demystify aggression and reduce harm.
Aggressive behaviour within kitchens can be faced by all, including kitchen workers, front of house staff, management, proprietors and suppliers. It can be a factor in poor staff morale and result in staff turnover [1, 3]. The inclination for a person to act aggressively in a kitchen can be influenced by environmental conditions including an uneven workload, low margins, poor wages, irregular working hours, and difficult working conditions such as insufficient space and heat. All of these factors create an ‘aggression-ready’ environment [4]. Further, kitchens are hierarchical in structure with those who may be the most susceptible to aggressive acts also being those least likely to have the confidence, status or ability to voice their concerns. It takes years of training to be a chef, and it is during this process that aggression is most likely to be experienced [5]. Well-known chef Gordon Ramsay calls this “the knowledge”, stating: ‘‘this job is the pits when you’re learning. You have to bow down and stay focused until the knowledge is tucked away … The weak disappear off the face of the earth” [6]. However, aggression within kitchens is now being publicly discussed, with websites such as ‘FairKitchens’ (https://www.fairkitchens.com) spotlighting negative kitchen culture and creating a space for shared stories and industry unity. Other research is taking place, such as the five-year-funded, Australian-wide industry study focusing on the mental health of chefs and examining adverse practices within kitchen culture [7]. Initiatives and research such as this seek to contribute to real-world solutions.
The research above strongly suggests that the culture and environmental conditions that result in aggressive acts in commercial kitchens are real. From a New Zealand perspective, all 20 chefs interviewed had experienced aggression. Reflecting on his early vocational experiences, one interviewee, James, stated: “It was a tough environment; I got my hand fractured by one of the head apprentices with one of those big wooden spoons. Probably I said something I shouldn’t of. I got hit. However, I thrived in it.” Troy supported the assumption that part of the learning involved accepting physical aggression: “It was discipline. We didn’t think about it like being hit, you expect it, but it taught you, because you had to be perfect all the time.” Because this research focussed on chef proprietors, these comments may reflect a time when aggression was seen as an important part of being a chef. However, with experience and on reflection, several participants lamented their own aggressive actions. June stated, “It was just natural … I stomped on a lot of people. I thought that everybody else wanted to get to the top so therefore I was probably harsher on people than what I needed to be.”
Some chefs now focus on their own and their staffs’ general well-being. Jeremy discussed that, “I always like to work with people that didn’t yell and scream. I don’t think that’s appropriate in a kitchen because it is already hard enough. Without some chef yelling and screaming at you … staff are the most important.” These statements perhaps reflect a desire, a need, and the will for kitchen cultural change. Additionally, it shows the importance of educating individuals entering the commercial kitchen environment about the stressors that they will face and how to deal with them, with the aim of reducing the occurrences, severity and overall harm that aggressive acts cause. It is only through the education and support of young chefs entering kitchens, and acknowledgement by more experienced chefs that the kitchen culture needs to change, that lasting benefits for all will occur.
Read the full research here: https://openrepository.aut.ac.nz/handle/10292/9559
Corresponding author
Scott Wright can be contacted at: scott.wright@aut.ac.nz
References
(1) Wright, S. D. The Compulcelebrity Effect: Upmarket Chef Proprietors and Compulsory Celebrity. Master’s Thesis, Auckland University of Technology, 2015. https://openrepository.aut.ac.nz/handle/10292/9559 (accessed Nov 25, 2017).
(2) Díaz-Andrade, A. (2009). Interpretive Research Aiming at Theory Building: Adopting and Adapting the Case Study Design. The Qualitative Report 2009, 14 (1), 42–60. https://nsuworks.nova.edu/tqr/vol14/iss1/3
(3) Johns, N.; Menzel, P. J. (1999). If You Can’t Stand the Heat!: Kitchen Violence and Culinary Art. Hospitality Management 1999, 18 (2), 99–109. https://doi.org/10.1016/S0278-4319(99)00013-4
(4) Meloury, J.; Signal, T. (2014). When the Plate is Full: Aggression among Chefs. International Journal of Hospitality Management 2014, 41, 97–103. https://doi.org/10.1016/j.ijhm.2014.05.006
(5) James, S. (2006). Learning to Cook: Production Learning Environment in Kitchens. Learning Environments Research 2006, 9 (1), 1–22. https://doi.org/10.1007/s10984-005-9001-5
(6) Duncan, A. Andrew Duncan Meets Gordon Ramsay. Radio Times Feb, 2001, 10 (16), 8–12.
(7) Robinson, R.; Whitelaw, P.; Lyman, D.; Rogers, L. (2019). Are Things Just Too Hot in the Kitchen? Chefs’ Mental Health & Wellbeing. Presented at the Travel and Tourism Research Association Conference, June 25–27, Melbourne, Australia.
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Chen, Xi, Yahui Gao, Liu Yang, Yang Liu, Miaomiao Qin, Jialing Xia, and Peng Wang. "An Experimental Study on Temperature, Relative Humidity, and Concentrations of CO and CO2 during Different Cooking Procedures." Processes 11, no. 9 (September 4, 2023): 2648. http://dx.doi.org/10.3390/pr11092648.
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In order to explore the indoor air quality during different cooking procedures, a very common kitchen in China is selected for experimental research. An indoor air quality meter is used to measure the temperature, relative humidity, and CO and CO2 concentrations of the indoor air above the stove when people cook four different dishes under different ventilation patterns in the kitchen. The results indicate that the heat and gas consumed during cooking are closely related to the temperature and concentrations of CO and CO2. Some cooking procedures such as boiling water are related to the indoor air temperature and relative humidity in the kitchen. In addition, in kitchens without mechanical ventilation, natural ventilation shows a more significant positive effect on controlling temperature, relative humidity, and concentrations of CO and CO2 during cooking procedures.
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Rahma, Riska Faulia, and Rusdi Hidayat Nugroho. "Product Promotion with Digital Marketing as a Marketing Strategy for UMKM ChaCha Kitchen, Blitar City." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 7, no. 2 (July 29, 2023): 69. http://dx.doi.org/10.36339/je.v7i2.769.
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Community Service through the KKN-T program aims to help develop the UMKM ChaCha Kitchen in Karangsari Village, Sukorejo District, Blitar City. The problem that occurs with UMKM ChaCha Kitchen is a lack of understanding in promoting their products with digital marketing. The method used is by identifying problems, assisting product promotions with digital marketing as a marketing strategy, and organizing socialization related to digital marketing. The results of this activity are in the form of creating content on ChaCha Kitchen's Instagram social media account, creating a website as a marketing support, and teaching product photos for content needs. The website contains information related to the business profile and products of UMKM ChaCha Kitchen. Product promotion with digital marketing as a marketing strategy for UMKM ChaCha Kitchen is able to improve the quality of content publication so that it can increase product sales.
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Zhou, Xiaojie, Sumei Liu, Xuan Liu, Xiaorui Lin, Ke Qing, Weizhen Zhang, Jian Li, Jiankai Dong, Dayi Lai, and Qingyan Chen. "Evaluation of Four Models for Predicting Thermal Sensation in Chinese Residential Kitchen." E3S Web of Conferences 111 (2019): 02004. http://dx.doi.org/10.1051/e3sconf/201911102004.
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Thermal environment in residential kitchen in China is transient and non-uniform and with strong radiation asymmetry from gas stove. Due to the complexity of kitchen thermal environment, it is not sure if previous thermal comfort models can accurately predict the thermal comfort in residential kitchens. In order to evaluate if existing thermal comfort models can be applied for Chinese kitchens, this investigation conducted human subject tests for 20 cooks when preparing dishes in a kitchen. The study measured skin temperatures of the cooks and environmental parameters and used questionnaires to obtain their thermal sensation votes at the same time. The actual thermal sensation votes were compared with the predicted ones by four thermal comfort models: predicted mean vote (PMV) model, dynamic thermal sensation (DTS) model, the University of California at Berkeley (UCB) model, and the transient outdoor thermal comfort model from Lai et al. The results showed that all the models could predict the trend of the thermal sensations but with errors. The PMV model overpredicted the thermal sensations. The UCB and Lai’s models showed a slower change in thermal sensation votes (TSV) after turning on the stove. The DTS model was more accurate than the others in predicting the mean thermal sensation, but with a large variation in predicting individual thermal sensation votes. A better thermal comfort model should be developed for Chinese residential kitchens.
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Xu, Zhidiankui, Yu Wu, Yixi Bao, Jiawei Li, and Zhengzhong Zhou. "Using Co-Design to Explore New Trends in Future Kitchen Designs: An Exploratory Workshop Study of College Students in China." International Journal of Environmental Research and Public Health 20, no. 2 (January 14, 2023): 1550. http://dx.doi.org/10.3390/ijerph20021550.
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The current COVID-19 pandemic is exacerbating the challenges facing human society. The public is increasingly concerned about the health and well-being of individuals, families, and communities. To enhance human health and well-being, user expectations for the future need to be understood. The kitchen, a central area of a home, is closely related to healthy living. In this study, a series of seven exploratory workshops were held at a Chinese university using co-design to understand the expectations and thinking of Chinese college students about the future of kitchen design in terms of health and well-being. A methodological innovation was introduced in co-design workshops, where participants were asked to imagine, discuss, and sketch concepts together to stimulate creative design. A six-dimensional tentative model of future kitchen expectations, including 34 sub-themes, was constructed based on the data analysis to explore the expected characteristics of kitchens. These dimensions include intelligent technologies and interaction experiences, health and well-being, inclusivity and extensibility, ecosystem circulation and sustainability, emotional and meaningful experience, and spatial planning and aesthetic experience. The resulting model provides valuable insights into the expectations of future users, providing direction and systematic strategies for future kitchens along the six-dimensional characteristics. Future kitchens, if the younger generation is to adopt them, need to positively affect users’ lives and meet their health and well-being standards.
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Kamilova, R. T., L. I. Isakova, J. A. Kamilov, and A. R. Nosirova. "Problems of organization of school nutrition in secondary general schools of the city of Tashkent." Voprosy detskoj dietologii 18, no. 4 (2020): 45–53. http://dx.doi.org/10.20953/1727-5784-2020-4-45-53.
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Objective. Analysis of organization of school nutrition based on an interview survey conducted among teachers, health providers, kitchen workers, and parents of schoolchildren of secondary general schools. Material and methods. In order to determine the problems of the organization of school meals we used a method of an interview survey of 615 people, including 256 teachers, 27 health providers, 68 kitchen workers and 264 parents of schoolchildren of Tashkent secondary general schools. Overall, 9 kitchens were checked, of them 77.8% were canteens preparing meals from raw and semi-finished foodstuffs, and 22.2% were tuck-shops. Results. Among kitchen workers, 14.3% had higher and incomplete higher education, 64.3% had specialized vocational education; in 100% of cases they had a health certificate with indication of the date of medical examination, but more than half of them had no sanitation training or attestation. Only 51% of the kitchen staff could correctly describe the technology of washing dishes, cooking equipment, tools and utensils, and facilities, safe food storage and the sanitary-hygienic requirements to meal preparation. Disinfection and disinfestation of kitchen facilities in more than 55% of cases were performed by the school staff. In 78.6% of cases, territorial sanitary-epidemiological inspectors supervised the organization of school nutrition. According to 30% of respondents, the existing system of organization school nutrition was not satisfactory. Conclusion. More than 60% of the teaching staff, health providers and parents believe that the optimal variant for healthy food provision for schoolchildren is a canteen working directly with raw or semi-manufactured foodstuffs. In order to improve organization of school nutrition and satisfy the needs of schoolchildren for high-quality and safe meals it is expedient to build large food-processing complexes in the city of Tashkent. Key words: organization of school nutrition, state of school kitchens, survey among secondary school staff
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Daker, Richard, Ghislaine Challamel, Chavanne Hanson, and Jane Upritchard. "Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy." Nutrients 16, no. 6 (March 16, 2024): 865. http://dx.doi.org/10.3390/nu16060865.
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This research explores the impact of workplace teaching kitchen cooking classes on participants’ food literacy and identifies key predictors of employee engagement. Aligning with the existing literature, we demonstrate that a workplace teaching kitchen program, with hands-on cooking classes, effectively enhances food skills and intrinsic motivation—core aspects of food literacy. Importantly, our results reveal that even a single class can have a measurable impact. Teaching kitchens can successfully engage employees, particularly those with low food skills, showcasing their broad appeal beyond individuals already engaged in wellness or seeking social connection. Awareness emerges as the most influential predictor of participation, emphasizing the crucial role of marketing. Virtual classes prove as effective as onsite ones, offering the potential to increase access for employees. Recognizing employee wellness as a strategic opportunity for employers and a sought-after benefit for top talent, we underscore the importance of practical nutrition education to support individuals in shifting food choices within lifestyle constraints. Workplace teaching kitchens emerge as an effective and scalable solution to address this need. Future research should prioritize exploring the lasting impacts of teaching kitchen education on employee eating habits and health, contributing to ongoing strategy refinement.
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FEBRIANTONO, M. ALDIKI. "IoT and Machine Learning in Smart Kitchen Monitoring for Enhanced Worker Health." MATICS: Jurnal Ilmu Komputer dan Teknologi Informasi (Journal of Computer Science and Information Technology) 16, no. 1 (March 29, 2024): 36–42. http://dx.doi.org/10.18860/mat.v16i1.25747.
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The significance of occupational health in culinary settings, particularly kitchens, is paramount due to the inherent health risks associated with these environments. This study addresses the necessity of maintaining optimal environmental conditions, such as temperature, humidity, and air quality, in kitchens to safeguard worker health. To achieve this, the study advocates for the implementation of sophisticated ventilation and air conditioning systems. The core focus of the research is the integration of Internet of Things (IoT) technology and advanced machine learning algorithms for the real-time monitoring and assessment of kitchen environments. Specifically, the study fine-tunes and evaluates several classification algorithms, including Decision Trees (DT), Support Vector Machines (SVM), and K-Nearest Neighbors (KNN), aiming to accurately predict and manage kitchen conditions. The comparative analysis reveals that the DT algorithm outperforms others, demonstrating exceptional accuracy (97.41%), precision (95.35%), and proficiency in identifying relevant scenarios (88.57%). In contrast, the KNN algorithm registers the lowest accuracy (75.12%), while the SVM algorithm, despite being the least precise (86.55%), shows a relatively higher capability in recognizing pertinent cases (86.55%) compared to KNN (72.33%). This study underscores the potential of integrating IoT and machine learning in enhancing occupational health standards in kitchen settings.
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Zengeni, Dorothy Monica Fungai, Ednah Tendani, and Nelson Zengeni. "The Absence of Females in Executive Chef Position in Zimbabwean Hotels: Case of Rainbow Tourism Group (RTG)." Australian Journal of Business and Management Research 03, no. 10 (October 1, 2013): 01–18. http://dx.doi.org/10.52283/nswrca.ajbmr.20130310a01.
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The Zimbabwe hospitality environment is recognised for its importance to Zimbabwe economy. It is a booming industry, yet there is very little research that focuses on the specific issues affecting those working in the kitchen. Based on employees perspective this case study looks at the issue of the absence of females in the Executive Chef Position. The case study focuses on the kitchen department of R.T.G hotels. The lack of research into the kitchen, and more specifically the Hospitality in Zimbabwe environment is perplexing because it is predominately female, yet at Executive Chef Levels these females are not equally represented. Purposeful sampling was used in coming up with a sample of thirty respondents. Data from this study was analysed using tables, bar graphs, pie charts and the findings were categorised under themes according to the major areas of investigation and followed by discussion. The findings revealed that marital status (work family conflict), lack of experience, negative attitude of females, and the harsh conditions in the kitchen are the major contributing variables to the absence of females in the Executive Chef Position in the commercial kitchens. The research recommended that females should market their selves by being employed in other sections other than the pastry section. The research recommended that chefs must be employed and promoted by merit, equal salaries /wages and opportunities to kitchen job in any position in Hospitality Industry irrespective of sex. There is need for more research in the kitchen on the nature and conditions of the kitchen job hence the National Gender Policy Implementers must not generalised with other industries.