Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/219718
Title: A STUDY ON THE PHYSICAL, CHEMICAL AND BIOLOGICAL IAQ PARAMETERS OF AN OPEN KITCHEN CONCEPT RESTAURANT
Authors: TAN YEE SHIH
Keywords: Building
Project and Facilities Management
Ooi Peng Lim Steven
2011/2012 PFM
PFM
Air-conditioning
Indoor air quality
Open kitchen
Restaurant
Thermal comfort
Ventilation
Issue Date: 26-Jun-2012
Citation: TAN YEE SHIH (2012-06-26). A STUDY ON THE PHYSICAL, CHEMICAL AND BIOLOGICAL IAQ PARAMETERS OF AN OPEN KITCHEN CONCEPT RESTAURANT. ScholarBank@NUS Repository.
Abstract: The general population has grown to be more knowledgeable and conscious of their environment and its impact on their health. This ultimately gives rise to an increase in public concerns regarding the Indoor Air Quality (IAQ) of their environment. As such, a study to investigate the IAQ of a restaurant, particularly one that adopts the increasingly popular open kitchen concept, was conducted to ensure that these establishments remain safe for the general public. The study comprises of both objective and subjective assessments. Overall, the objective measurements concluded that restaurant have higher relative humidity level compared to Singapore established standard, SS 554:2009. Furthermore the study proves that restaurants adopting the open kitchen concept should give due attention to the dining area situated closest to the open kitchen especially with regards to the physical and chemical parameters. The concern on biological parameters is limited to the food preparation area. Subjective assessment was conducted to comprehend diners’ perception on the IAQ of the restaurant based on factors like thermal environment and odour level of the restaurant. The importance of diners’ perception should not be overlooked as although it may potentially be adversely different from the actual IAQ of the restaurant, their perception indicates their opinion of the IAQ and whether they felt that the restaurant had done a good job in maintaining the IAQ. Fortunately, the assessment yielded favourable thermal environment results, which could have been contributed by factors like clothing insulation and minimal activity level. Essentially, the effectiveness and efficiency of an air-conditioning mechanical ventilation (ACMV) system is of utmost important to ensure sufficient ventilation to prevent the build-up of indoor contaminants. Additionally, the report also highlights several recommendations that can be put in placed to improve the IAQ and thermal environment of the restaurant.
URI: https://scholarbank.nus.edu.sg/handle/10635/219718
Appears in Collections:Bachelor's Theses

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