Trata da ergonomia aplicada aos espaços da habitação, com foco na cozinha e no usuário idoso. A escolha da cozinha como ambiente a ser estudado se deu ao fato, dos desafios ergonômicos encontrados nesse espaço: diversidade de atividades, diversidade de usuários, manipulação de equipamentos, circulação de pessoas entre outras. A pesquisa traz um pouco do histórico da evolução desse espaço destinado, prioritariamente, ao cozinhar e como esse espaço foi se modificando ao longo do tempo. Identifica a cozinha como um local da casa onde todos os moradores, sejam crianças, adultos, homens e mulheres fazem uso de alguma forma. Em um segundo momento, a pesquisa traz conceitos de design, que defendem a adequação do espaço construído ao uso eqüitativo de todos os usuários e a preocupação em se projetar com o foco no usuário. Busca-se conhecer as implicações das atividades humanas perante as soluções espaciais adotadas nos projetos de habitações. O idoso foi escolhido como personagem de estudo, por apresentar as dificuldades comuns a todos os usuários da cozinha, entretanto potencializadas e pela defesa de que um lar adaptado lhe trará uma maior autonomia e conseqüente melhoria na qualidade de vida. Por fim, o trabalho apresenta recomendações para o projeto de uma cozinha segura e adequada a todos os usuários. Pretende-se que os dados apresentados possam ser aplicados na prática projetual e que provoquem uma reflexão que traga melhorias na adequação de moradias. / With the ergonomic functions applied to the dwelling spaces focusing on kitchen used by elderly people. The choice of the kitchen as subject of studies results from the existing ergonomic difficulties found in this environment such as: diversity of users and functions, handling of several equipments, peoples circulation, among others. This reserch brings up a bit of the evolutions history of this space meant mainly to cook and how it has been changed througt the centuries. It also point out this space as a place that every resident, somehow, sometime, use no matter of age or sex. After that, the research focus on design concepts that justifies the utility adaptations in the kitchen to the safe use of all residents, and better knowledge of human activities related to the adopted spacial solutions in the housing planning. The elderly people were chosen as study subject for all difficulties they have, as every kitchen user, encreased by the lost of mobility. One adapted home will give them independence and a better quality of life. Finally, this study present suggestions for a kitchen project that is safe and suitable for all users. All collected items shown here is intended to be used while projecting and to bring up deeper thoughts on better and safer dwellings.

I uppsatsen behandlas musiken i ett avsnitt av realityserien Kitchen Nightmares. Ett antal tydliga musikaliska teman i avsnittet belyses. Instrumentering, narrativa funktioner och hur ljudstudenter tolkar dessa teman är de huvudsakliga frågeställningarna. Genom egna observationer, en intervju med en professionell kompositör för TV och film samt en fokusgrupp har frågeställningarna besvarats. De musikaliska teman som behandlas i uppsatsen varierar i karaktär, intensitet och instrumentering beroende på vad de vill förmedla. Ofta är det känslolägen som interpersonella konflikter och sorg som underbyggs av musiken men den har även funktioner som syftar till att belysa saker som etnisk härkomst och förlöjligande av personer som beter sig problematiskt. Vikten av tydlighet inom musik för TV och film behandlas och hur denna tydlighet framträder. Ljudstudenternas tolkningar av musiken beskrivs och sammantaget tyder resultatet på att de intentioner upphovsmännen haft med musikläggningen framgår tydligt hos dessa.

Sweden has the highest number of single households in the world, yet the majority of household appliances are targeted towards other groups. In a society where single households and compact living are becoming increasingly present, the need for targeted products has become more relevant. The purpose of this project was to design a product which addresses these problems, and eases the everyday life of the intended users. The project was executed using several design methods, such as analytical, observational and practical ones, including interviews with a focus group consisting of 15 people. The use of these design methods identified that the biggest sources of concern amongst the target group were those related to the drying of dishes washed by hand, which led to the development of a dish rack with built in dryers. The design of this product was based on the testing of potential technical solutions and feedback from the focus group, resulting in a kitchen appliance that is uniquely adapted to the needs of single households with limited kitchen space. This design was then presented through sketches, virtual 3D models, and a physical prototype.

Themaster’sthesisdealswithdesigndocumentationofanewbuildingkindergartenin Jedovnice. The property consists of six classroom, background for these classes and forteachers, background for school management and kitchen. It is a detached, two-storey building without a basement. Parking space is solved by parking in next of the building. The house is fitted to slightly sloping terrain. The main entrances to the building are situated to the north, north-east and south-west. The building is designed from the struktural systém HELUZ.

The objective of the bachelor thesis is the design of the hotel in Velemek, close to the city of Prachatice. Building is designed as four story on almost flat terrain. Load bearing structures are primarily longitudinal walls. On the ground floor is placed reception, restaurant, kitchen, congressional hall and technical rooms. On the second and the third story are rooms for hotel guests. On the fourth floor is placed hotel administration.

The term “IoT” has evolved to encompass a wide range of diffuse concepts, but the common thread among the myriad definitions has been the convergence of technology to bring <i>advanced conveniences</i> to our every day, but complicated, lives. A long-term focus of the Collaborative Robotics Lab, and a particular focus of many with interests in consumer assistance, has been the kitchen, which acts as the “nerve center” of the home in many cultures. However, despite the grand vision of revolutionizing the kitchen and improving our lifestyles with technology, what today’s IoT-integrated appliances and kitchen-focused conveniences offer is mainly limited to a remote control. While remote control is certainly convenient, it still requires human planning in both cognitive and physical loads in performing cooking activities. The goal of this thesis is to build a framework of the network of IoT-enabled kitchen appliances, <i>TupperwareEarth</i> for the “Internet of Kitchen Things” integrated with an inference engine that utilizes ontology as a knowledge database. From simple clustering of sensor data to recommender systems that employ crowd-sourced preference data, the cognitive burden is reduced with proactive suggestions to high-level queries based upon the current kitchen state. Through the progression of the studies in the “Internet of Kitchen Things,” <i>TupperwareEarth </i>aims to reduce human planning that involves both cognitive and physical loads of burden by inferring solutions to the activities of daily kitchen living using ontological semantics.

This thesis studies the design of modern domestic urban kitchens in Uganda. The research took place in Kampala, which is the capital city of Uganda. The cultural make up of Kampala residents is diverse; people come from all over the country of Uganda, as well as beyond. The fieldwork involved investigating daily practices taking place in the domestic urban kitchens of the middle income group. This has been done in order to find out the problems found in using the kitchens so that better designs may be suggested. The thesis addresses mostly, professionals such as architects, who are involved with planning and designing housing, specifically kitchens within them. This work can as well be useful to another country with a similar context to Uganda. It is worth mentioning that kitchen studies started to take place in developed countries about one hundred years ago, yet, they have never been initiated in Uganda, until this moment. The thesis indicates that a kitchen is an important part in a home, which is a busy area, thus demanding a lot of attention in order to be able to get the needed design requirements. While the findings of the thesis are based on the contemporary urban life in Uganda, it is not known what the future will hold; so suggestions are made to benefit contemporary needs. Practices in the urban kitchen have been investigated within the conceptual framework of tradition, modernity, culture and identity in connection with the kitchen designs in place. The research has been motivated by contradictions appearing to take place between modern kitchen designs and the actual practices taking place in them. Generally, the evolution of the kitchen design in some of the developed nations followed the trend parallel to developments in lifestyles, industrialization or women’s emancipation. Kitchen studies made in developing nations have investigated the particular contexts within those nations. So this thesis fills the knowledge gap which exists, as such studies are nonexistent within the Ugandan context. The study is qualitative by engaging the case study methodology. Here, the case is the interaction between the household, the kitchen design, the activities in the kitchen and the house type in place. Interviews have been conducted with household members in the studied cases, as well as with key informants. The main areas of study have been the way food is prepared, cooked and stored in an urban kitchen, and how these activities take place in a mixed situation of tradition and modernity. Seven cases in total have been investigated. The results indicate disharmony between the designs in place and the activities that take place in them. People have to negotiate and reinterpret spaces in their kitchens and around them in order to meet their needs. Some of the most important outcomes from this research is not to let modernity be disruptive but rather to allow the change from tradition be gradual. The thesis endeavors to blend the two phenomena of tradition and modernity so as to create a balance in design and end with better functioning kitchens. One example of such is shown for a one family house on a plot. / <p>QC 20140121</p>

El proyecto es un restaurante en modalidad de cocina oculta, que ofrece varias marcas gastronómicas en la categoría saludable, con servicio exclusivamente por delivery. Este modelo de negocio permite enfocarnos en la preparación de productos de calidad y ofrecerlos a precios competitivos. El proyecto se encuentra enfocado en personas de ingreso medio o alto, que posean smartphone y utilicen plataformas de delivery para pedir comida a domicilio. Especialmente personas del segmento socioeconómico A y B, entre los 20 y 60 años, de los distritos de Lima Moderna. Los canales de distribución serán principalmente indirectos, al afiliarnos con Rappi y Pedidos Ya por ser las principales plataformas de delivery en el país. Además, se contará con una página web que contará con servicio de reparto a domicilio a través de un tercero. De acuerdo con los estudios de mercado realizados, se concluye que existe un mercado potencial de escala suficiente para el desarrollo e implementación del negocio de forma rentable. El tamaño del mercado potencial disponible en función a que podría consumir los productos ofrecidos es de 2,205 personas diariamente, valor obtenido del mercado potencial de personas correspondiente a los distritos de San Isidro, Magdalena, Jesús María y Pueblo Libre, los cuales tienen preferencias por el consumo de alimentos saludables, optarían por el modelo de negocio propuesto con una frecuencia mensual. Nuestra ventaja diferencial será la innovación en productos saludables y en tendencia, buscando tener una oferta atractiva con alimentos apetitosos, pero cuidando un balance saludable. Luego del desarrollo de un riguroso análisis económico se llega a la conclusión de que la implementación del servicio de cocinas ocultas a través de “Eres lo que comes” es económicamente viable, Los resultados de la evaluación financiera decantan en la viabilidad, obteniendo un VAN (Valor Actual Neto) de S/.422,616.48 y un TIR (Tasa Interna de retorno) de 122 %. El período de recuperación de la inversión es de 1 año. / The project is a restaurant thar works under a “dark kitchen” mode, which offers several gastronomic brands in the healthy food category, with service exclusively by delivery. This business model allows us to focus on preparing quality products and offering them at competitive prices. The project is for middle- or high-income individuals who have a smartphone and use delivery platforms to order food at home. Especially people from the A and B socioeconomic segment between 20 and 60 years old, that live or work at the Modern Districts of Lima Peru. The distribution channels will be mainly indirect, by affiliating with food delivery apps such as “Rappi” and “Pedidos Ya” for being the main delivery platforms in the country. In addition, there will be a web page that will have a home delivery service through a third-party distributor. According to the market studies carried out, it is concluded that there is a potential market of sufficient scale for the development and implementation of the business in a profitable manner. The size of the potential market available depending on who could consume the products offered is 2,205 people daily, a value obtained from the potential market of people corresponding to the districts of San Isidro, Magdalena, Jesús María and Pueblo Libre, which they have preferences for the consumption of healthy foods, they would opt for the proposed business model on a monthly basis. Our differential advantage will be innovation in healthy and trendy products, seeking to have an attractive offer with appetizing foods, but taking care of a healthy balance. After the development of a rigorous economic analysis, the conclusion is reached that the implementation of the hidden kitchen service through "You are what you eat" is economically viable. The results of the financial evaluation show viability, obtaining a NPV (Net Present Value) of S/ 422,616.48 and an IRR (Internal Rate of Return) of 122%. The investment payback period is 1 year. / Tesis

During the twenty first century the enthusiasm among the general public the turn of the century 1900’s kitchen has increased in Sweden. Since around 2010 media is overflowing of imagery that cater to and perhaps even with an intention to further stimulate interest in the century 1900’s kitchens. The wallcovering plays a huge part in achieving that estetic. With the increase of serious interest in properly reconstructing and rebuilding these kinds of spaces the scientifically based conservation is vital. But how accurate is the public picture of the turn of the century 1900’s kitchen? How accurate is even the more academically recognized image of the kitchen in Sweden between 1890 to 1920? With this thesis, my intention is to expand the view and knowledge regarding wall coverings in the private kitchens in Sweden between 1890 - 1920. Also to increase underlying information to proper conservation for buildings. The knowledge in both private and state funded conservation in this aspect is, according to findings during the course of writing this thesis, is lacking due to the spars scholar level interest in this subject. This bachelor thesis purpose is to contribute to the advancement of scientifically based knowledge of the private kitchen wallcovering between 1890-1920 in Sweden and compare the popularized image of the kitchen wallcovering, with the result from my study. With different types of archive material, both figurative and written, this bachelor thesis aim at broadening the popularized image of the wallcovering in Sweden's home kitchens between the years 1890-1920. Iconology/iconography, conservation, pop culture and feminist theories have been considered when making this thesis. One among several findings, as presented in this thesis, is that the popularized image of wall covers in home kitchens in Sweden between the years of 1890-1920 differs significantly from their usual appearance.

Small to medium enterprises (SMEs) in the food industry contend with a variety of corporate sustainability and social responsibility (CSSR) issues, ranging from the environmental impact of food waste to human health concerns about specific ingredients and production methods. In this qualitative multicase study, based on the conceptual frameworks of strategic development, stakeholder management, and institutional theory, I explored barriers and enablers for Washington, DC-based food SMEs as they proactively addressed CSSR issues. I interviewed five SME owner-managers. The transcripts were then coded and analyzed. Three themes emerged. Strategic development tended to be ad hoc and experimental, but with equal focus on establishing and growing a market for the product and achieving the central CSSR mission. The most important stakeholder was the customer because they are essential to the survival of the company, but also because owner-managers seek to change customers' awareness and behaviors as they relate to CSSR issues. Institutional constructs such as kitchen incubators enable entrepreneurs to start up but, along with limited local supply chains and costly and confusing regulations, they represent significant barriers to scale. The implication for social change within the local community is startup food incubators can use the findings to design models more conducive to scaling food SMEs that support local food production. This could benefit both local economic development and health outcomes.