Establishing the Rules of Commercial Kitchen Design using Factor Analysis

• Main Authors: Hui-HsuanLin, 林慧璇
• Other Authors: Meng-Dar Shieh
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/rp8mnh

碩士 === 國立成功大學 === 工業設計學系碩士在職專班 === 107 === With the increase in the number of people and the restaurants, the catering industry has become very high competition and elimination rate. The kitchen is a large proportion of the cost. Commercial kitchen design is an area that requires a variety of professional knowledge, but the existing related theories are few and scattered, so kitchen designers rely on their own design experience, often subjective and not to meet the really needs. The purpose of this study is to explore the cognitive differences between commercial kitchen design experts and food-related background people. First, ask experts to discuss the KJ method with the theme of “good commercial kitchen” and get the good kitchen design factors. The catering background staff will investigate the Likert scale, which will be the top high scored. The sub-design factors are further discussed by the focus group method and the final factors are obtained. According to the analysis factors of design factors, extraction is three factors (health, efficiency, safety); then the expert designed the design rules of the design factors of these three factors, and designed plans by the design rules; finally, according to the design rules, pictures were scored. The catering background staff rated factors based on pictures, and compared and discussed the scores of both parties. Overall, the design rules of this study are reasonable, and relevant commercial kitchen designers can design according to the design rules summarized in this study.