Establishing the Rules of Commercial Kitchen Design using Factor Analysis

Abstract

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

Date of Award	2019
Original language	English
Supervisor	Meng-Dar Shieh (Supervisor)