The role of kitchen design effectiveness in improving hotel employees' performance: case of Minia city

Alfatma F. S. Ali

Abstract


Purpose: The design and planning of a kitchen should enable the staff to be able to work safely, efficiently, quickly and in comfort. This research is firstly conducted to assess the design and planning of Hotels' kitchen in Minia. Secondly, to identify the role of kitchens good design and coordinating kitchens to reduce the risks and improve the performance of employees.

Design/methodology/approach: The current study used mixed to quantitive and qualitative data collection instruments, tools, and questionnaire for chef executive, sous, cooks, kitchens, and observation. The population of hotels four, three stars, unclassified hotels.

Findings: There is a direct correlation between safety, user friendliness and ergonomics. It is important to mechanical installations with air conditioning and ventilation systems, to have proper balancing, testing and setting up for proper control under the building management. A Properly planned layouts of adequate equipment, tools and materials That do the  job are essential to be carried out efficiently in practical work so that equipment can be correctly placed then work will proceed smoothly with proper sequences of a back tracking or crisscrossing and lower the turnover employees in the kitchen. 


Keywords


kitchen, design, risks, ergonomics, performance

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