Please use this identifier to cite or link to this item:
https://scholarbank.nus.edu.sg/handle/10635/221400
DC Field | Value | |
---|---|---|
dc.title | ASSESSMENT OF THERMAL COMFORT AND AIR QUALITY AT A BARBEQUE STALL IN A NATURAL VENTILATED HAWKER CENTRE | |
dc.contributor.author | TAN CHIA MIN | |
dc.date.accessioned | 2019-12-12T06:36:44Z | |
dc.date.accessioned | 2022-04-22T17:37:08Z | |
dc.date.available | 2020-01-06 | |
dc.date.available | 2022-04-22T17:37:08Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | TAN CHIA MIN (2019). ASSESSMENT OF THERMAL COMFORT AND AIR QUALITY AT A BARBEQUE STALL IN A NATURAL VENTILATED HAWKER CENTRE. ScholarBank@NUS Repository. | |
dc.identifier.uri | https://scholarbank.nus.edu.sg/handle/10635/221400 | |
dc.description.abstract | Newton Hawker Centre (NHC) is one of the iconic hot spots in Singapore, where tourists and locals gathers to dine and bond over their favourite hawker dishes. As it is a naturally ventilated outdoor spaces that could be highly susceptible to varying external environment, the extend of environment comfort provided to the users was questionable. In particular, the thermal comfort and air quality in food stalls that requires heavy cooking activities, such as “TKR BBQ” stall, that involve the use of charcoal as the main source of fuel. Hence, this study aims to evaluate the performance of air quality and thermal comfort condition of patrons and food stall workers’ perception through objective measurement and subjective assessment. In addition, exhaust hood in the food stall was also evaluated to study the effectiveness of hood to remove air borne contaminants in the stall. Objective results show that the thermal condition and air quality have rooms for improvement in their respective region in NHC as well as “TKR BBQ” stall. However, subjective assessment proves it otherwise as users’ perception and expectation was lower in the context of semi-outdoor environment. Hence, having a greater tolerance of environmental condition in NHC. Recommendation will be provided based on the design of the NHC for further upgrading works in the future to facilitate better ventilation in the spaces. As for “TKR BBQ” stall, recommendation will be provided for the best thermal condition for the users and methods to improve the capture efficiency of the exhaust hood will be discussed. | |
dc.language.iso | en | |
dc.source | https://lib.sde.nus.edu.sg/dspace/handle/sde/4671 | |
dc.subject | Building | |
dc.subject | PFM | |
dc.subject | Project and Facilities Management | |
dc.subject | Cheong Kok Wai David | |
dc.subject | 2019/2020 PFM | |
dc.subject | Semi-Outdoor Spaces | |
dc.subject | Natural Ventilation | |
dc.subject | Hawker Centre | |
dc.subject | Indoor Air Quality | |
dc.subject | Thermal Comfort | |
dc.type | Dissertation | |
dc.contributor.department | BUILDING | |
dc.contributor.supervisor | CHEONG KOK WAI DAVID | |
dc.description.degree | Bachelor's | |
dc.description.degreeconferred | BACHELOR OF SCIENCE (PROJECT AND FACILITIES MANAGEMENT) | |
dc.embargo.terms | 2020-01-06 | |
Appears in Collections: | Bachelor's Theses |
Show simple item record
Files in This Item:
File | Description | Size | Format | Access Settings | Version | |
---|---|---|---|---|---|---|
Tan Chia Min 2019-2020.pdf | 4.74 MB | Adobe PDF | RESTRICTED | None | Log In |
Google ScholarTM
Check
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.