Thesis (M.A.) - Simon Fraser University, 2005. / Theses (Dept. of Archaeology) / Simon Fraser University. Also issued in digital format and available on the World Wide Web.

Media reports as well as existing (albeit limited) research suggest abusive work practices are common in restaurant kitchens. Kitchen abuse is explored in this case study, as ten experienced Swedish chefs were interviewed. Organisational culture theory is used to conceptualise the occupational culture of chefs, which is hypothesised to be of explanatory significance. The issue of abusive work practices is contrasted with workplace bullying literature. Results suggest abusive work practices do occur, but that certain rough jargon and authoritative management, that might be considered illegitimate in other workplace contexts, generally is expected and accepted among restaurant chefs. Contextual factors and the conditions of work, especially during intense service-periods, are thought to create certain demands on chefs, and particularly head chefs, that has formed various aspects of kitchen work. Chef culture seems adapted to these circumstances. A potential blind spot of the study is aspiring chefs that quit the profession shortly after entering. Not yet fully trained or accustomed to chef culture, this group faces an increased risk of ill-treatment, and they typically elude research. Overall, results suggest academic bullying concepts are problematic to apply on this case, and underscore the significance of contextual factors for understanding workplace abuse phenomena.

IKEA was founded in 1943 by Ingvar Kamprad and is currently retailing in 44 different countries around the globe. With the implementation of 25 year warranty the importance to validate the quality have increased to satisfy the customer. The aim of this thesis have therefore been to find out the critical factors for kitchen worktops through the expectations of the customers. In addition to this the product development process was investigated to gain an understanding on how IKEA deals with customer complaints today. The thesis was divided in four stages. First the customers’ expectations were investigated by using the survey research method. The formulations of the questions are of great importance in this research method so that the information needed can be gathered without confusion and irritation. The critical factors of the kitchen worktops were also located in this survey and are out of the customer point of view. After the survey was done and the critical factors identified a concept generation phase was started to analyze possible ways of solving the issues with the kitchen worktops. Three proposals of concepts was generated; improvement in quality, improvement in the information communicated by IKEA, and a combination of these two. These proposals were analyzed against each other, against the survey and against the possible concrete gains. When the proposals of concepts were completed a decision to investigate the product development process was made and suggestions on how these critical factors could be found earlier in the process were made. Lastly a proposal of a database system for categorizations of the customer complaints when it comes to different defects were made and proposed to IKEA. Out from the information received by the survey these proposals could be made and the conclusion that scratches and to some extent heat was the most critical flaws, which would be the thing to focus further on. The product development process could also be improved to make it possible to take notice of these critical flaws earlier in the process. To summarize the project was successful and IKEA was really happy with the results, and the extra tasks that were added to this thesis. The first problem description was to only find the customers’ expectations but to get something out of this we added the proposals and the attempt to change the product development process when it comes to kitchen worktops.

Urban sprawl, global warming and overused landfills are conditions around the world today, and while people are concerned about these issues they have few practical solutions to them. This creative project seeks to devise a way for a specific sector of business (restaurants), to have a practical way to help reduce global warming and waste while utilizing unused or under-used land in urban areas. While life cycle models are available that address such issues as these, very few case examples are actually in use in this country. Based on existing life cycle models, this project will seek to reuse the wastes from a restaurant and recycle them into a garden/greenhouse (called an urban farm throughout this paper) which will produce food for the restaurant. The three main waste categories from the restaurant to be looked at are the organic kitchen food wastes, water and the heat that is always being expelled from the kitchen while it is operation. Additional ways to make a restaurant more sustainable will also be given. This project will show what the benefits are when a sustainable system is in operation. / Department of Landscape Architecture

Thesis equivalent (M.P.H.)--University of Michigan, 1948.

Thesis equivalent (M.P.H.)--University of Michigan, 1948.

Made available in DSpace on 2016-08-03T16:15:36Z (GMT). No. of bitstreams: 1 priscila.pdf: 1523665 bytes, checksum: 76d891421633ba9f8a4f7a00c6a9c95c (MD5) Previous issue date: 2012-09-13 / Esta dissertação tem como objetivo de aplicar à educação e à antropologia estudos de cozinha a partir de textos de Nina Horta (NH). E contribuir para futuros estudos relacionados ao tema, por ser relevante importância. O mérito do tema torna-se evidente quando consideramos que algo tão decisivo na vida dos alunos pode tornar-se, de modo natural e altamente motivador, a clave para outros saberes, de diversas disciplinas. Outro objetivo, não menos importante, é a compilação de textos que possam contribuir para o trabalho dos professores e estudiosos. Os capítulos podem ser lidos e interpretados juntos ou de forma unificada, pois o percurso de todos vai fornecer ao professor uma contribuição de saberes pelos sabores a partir das escritas de NH. As considerações é que a cozinha faz parte do cotidiano de diversas pessoas no mundo e ela é um mundo que pode e deve ser explorada e utilizada como ferramenta de educação e profissionalização. Essa obra expressa diversos momentos encontrados na cozinha que são relacionados à educação e ao estudo da antropologia, importantes para o conhecimento de uma cultura e do entendimento de muitas manifestações consideradas nos dias de hoje e da visão do mundo, dando especial atenção ao estudo da filosofia em relação às explicações da cozinha, fazendo com a mesma fique próxima ao aluno e ele possa finalmente entender sua importância e seus conceitos.

The present diploma thesis is engaged in the content of macronutrients and salt in the diet of toddlers. The theoretical part examines the characteristics of the toddler age, delineating the physiological and psychosocial development of toddlers. In addition, the theoretical part analyses in detail the individual components of a healthy diet, fluid intake and technological procedures of meal preparation. The theoretical part further provides the characterization of correct and incorrect eating habits. The objective of the research part is to determine the knowledge level of parents with respect to a healthy diet of toddlers; another objective is to ascertain the intake of macronutrients and salt on individual days and a four-day average, based on the programme Nutriservis Professional. The third objective is to compare results relating the intake of macronutrients and salt with DACH recommendations, binding in the Czech Republic. On the basis of the evaluation of our results, as the fourth objective, recommendations for parents as to the diet of toddlers will be prepared. The research part was completed under the application of quantitative and qualitative research methods. The first part of the research was conducted by form of a questionnaire survey. The other part was carried out by making...

abstract: Many of the scholars that have chronicled the creation of the modern American kitchen have written about how the technological, societal, and cultural revolutions of the twentieth century played a role in dramatically changing its structure and design. More recently, some scholarly research has focused on the evolution of the kitchen and its meaning over time. In several of these research publications scholars profess that the modern American kitchen, more than any other room, has come to symbolize the center or heart of the home, and the warmest room in the house. However, they are quick to acknowledge that, at the beginning of the twentieth century, the kitchen was not so fondly regarded. Little research exists regarding why individuals increasingly became attached to the kitchen or how that attachment influenced the layout, size, objects, and activities conducted in the kitchen. This thesis fills this void by exploring the implications of place attachment on the evolution of the American kitchen from 1901 through 1964. By approaching this research from a combination of design history and environmental psychology, this thesis provides a new perspective to our understanding of the evolution of kitchen design. Using this two-pronged approach, this study contributes to our understanding of the evolution of the kitchen. This study traces the evolution of the modern American kitchen using two qualitative methodologies: material culture and phenomenology. Drawing from a variety of floor plans, advertisements, and articles contained in the House Beautiful magazine 1901 through 1964, as well as writings from popular domestic advisors of the period, this thesis charts the transformation of the modern American kitchen from a "hell on earth" into the "heart and soul of the home." By combining place attachment theory and kitchen design research this thesis provides interior designers new insight into designing kitchens that foster endearing emotional attachment for our clients. / Dissertation/Thesis / M.S.D. Design 2013

Orientador: Lucila Chebel Labaki / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Civil, Arquitetura e Urbanismo / Made available in DSpace on 2018-08-26T04:17:09Z (GMT). No. of bitstreams: 1 Coutinho_BrendaRodrigues_M.pdf: 4158549 bytes, checksum: 3a4377f2afd89c8a67f1e657243a94e6 (MD5) Previous issue date: 2014 / Resumo: No Brasil, a avaliação do conforto térmico é uma área que tem sido cada vez mais abordada pelos pesquisadores. As condições de conforto são regulamentadas por normas técnicas nacionais e internacionais, as quais indicam os parâmetros para que os usuários estejam em condição de conforto em função dos valores-limite de temperatura do ar, umidade do ar e velocidade do ar. Estes padrões também estão relacionados ao tipo de atividade exercida e à vestimenta utilizada. Os índices PMV ¿ Predicted Mean Vote e PPD ¿ Predicted Percentage of Dissatisfied adotados pela norma ISO 7730 (2005), são utilizados como meio de avaliação para o conforto térmico para ambientes termicamente moderados. A versão da ASHRAE 55 do ano de 2010 se baseia nas mesmas condições determinadas pela ISO 7730, mas incorporou pesquisas relevantes como a de DeDear, Brager e Cooper (1997), como o modelo adaptativo, o qual relaciona as temperaturas internas de conforto ao clima externo para ambientes naturalmente ventilados. Ambas as normas citadas não utilizaram dados provenientes de medições em restaurantes onde há uma carência literária sobre o assunto. Além disso, trabalhos como o de Humphreys (1976), Voltani (2009) e Maiti (2014) mostraram discrepâncias entre os votos de sensação térmica real e prevista, A proposta deste trabalho é a realização de um estudo do conforto térmico em dois restaurantes da Unicamp, Restaurante Universitário (RU) e Restaurante da Saturnino (RS), em Campinas ¿ SP, fazendo uma comparação entre as sensações térmicas reais dos trabalhadores e usuários com o modelo PMV e o modelo adaptativo. Para a realização deste trabalho foi feita a escolha do lugar, contextualização do ambiente aonde se localizam os restaurantes, coletou-se as variáveis ambientais simultaneamente em todos os pontos em cada restaurante e estimou-se as variáveis pessoais no momento das medições de acordo com as normas ISO. Simultaneamente foram aplicados questionários sobre a sensação de conforto e preferências térmicas da população pesquisada. Após esta etapa, realizaram-se análises comparativas entre os resultados gerados pelo método PMV e adaptativo e os votos da sensação térmica real. Utilizou-se análise Probit para avaliar os dados obtidos estabelecendo uma correlação entre as normas e a sensação real. Neste trabalho foram coletadas mais de 1400 entrevistas e mais de 750 medições das variáveis ambientais. Foi feita uma comparação das porcentagens de satisfação e insatisfação dos entrevistados. Além disso, calcularam-se as temperaturas de neutralidade térmica. As conclusões mostraram que as faixas de conforto térmico e temperatura de neutralidade foram próximas as recomendadas pelas normas nos pontos dos usuários. Nos pontos dos funcionários houve divergência entre a temperatura de neutralidade da ISO 7730 (2005) obtida por questionário e a calculada por análise Probit, todavia a maior discrepância encontrada foi entre os resultados analisados segundo as normas ISO 7730 (2005) e ASHRAE 55 (2010). Outra conclusão foi que as temperaturas internas do RS foram superiores as do RU nos pontos dos usuários no verão e o modelo proposto pela ISO 7730 (2005) não foi adequado para avaliar os índices de conforto no RS, pois ultrapassava seu limite máximo de desconforto pelo calor / Abstract: In Brazil, the evaluation of thermal comfort is a subject that has been increasingly addressed by researchers. Comfort conditions are regulated by national and international technical standards, which indicate the parameters for users are in a comfort condition in the limit values of air temperature, air humidity and air velocity. These standards are also related to the kind of activity and used clothing. The PMV rates (Predicted Mean Vote) and PPD rates (Predicted Percentage of Dissatisfied) adopted by ISO 7730 in 2005, are used as a way to evaluate the thermal comfort for moderate thermal environments. The version of ASHRAE 55, in 2010, is based on the same conditions determined by ISO 7730, but incorporated some relevant research as the De Dear, Brager and Cooper's (1997) as adaptive model, which relates comfort internal temperatures with external climate for naturally ventilated environments. Both standards cited did not use data from restaurants measurements which there is a literature shortage about the subject. Moreover, works such as Humphreys (1976), Voltani (2009) and Maiti (2014) showed discrepancies between actual and expected thermal sensation votes. The purpose of this research is to conduct a thermal comfort study in the two Unicamp¿s restaurants, University Restaurant (RU) and the Saturnino Restaurant (RS), in Campinas - SP, making a comparison between the actual thermal sensations of workers and users with the PMV model and the adaptive model. In order to do this work, it was chosen the place, it was made the context analysis of the environment where restaurants are located, it was collected environmental variables simultaneously at all points in every restaurant and it was estimated personal variables at the time of the measurements according to the ISO standard. Simultaneously it was applied questionnaires about the comfort feeling and thermal preferences of the population surveyed. After this step, there were comparative analysis among the results generated by PMV and adaptive method and the actual thermal sensation votes. Probit analysis was used to evaluate the data obtained by establishing a correlation between the rules and the real feel. This research collected over 1400 questionnaires interviews and more than 750 measurements of environmental variables. A comparison of the percentages of satisfaction and dissatisfaction of respondents was made. Furthermore, were calculated the thermal neutrality temperatures. The findings showed that the ranges of thermal comfort and neutrality temperature were close to the recommended by the standards in user¿s points. In the employees points there was disagreement between the obtained ISO 7730 (2005)¿s neutrality temperature by questionnaire and the calculated by Probit analysis, nevertheless the biggest discrepancy was found between the results analyzed according to the ISO 7730 (2005) and ASHRAE 55 standards (2010). Another conclusion was that the internal temperatures of RS were higher than those in RU¿s users points in the summer and the ISO 7730 (2005)'s model was not adequate to evaluate the comfort level in RS, because exceeded its maximum heat discomfort / Mestrado / Arquitetura, Tecnologia e Cidade / Mestra em Arquitetura, Tecnologia e Cidade