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行動版 | English
 
 
名稱 Chinese catering workstation design : A systematic ergonomics approach
學年度 98學年度
著作人 張弘 馮欣嵐
摘要
This research combines questionnaire and video analysis in order to realize chef’s occupational hazard. Based on ergonomic approach, designs a workplace for eliminating malignant work postures, even decreases chef’s Musculoskeletal Disorders (MSDs). First, analyze chef’s MSDs at each body region by questionnaire, the result is shoulder 0.58, neck 0.56, low pack 0.51. Second, have an insight about the relation between work postures and job content by video analysis, the result is back to twist 0.07, wrist to twist 0.69, hold 0.47, rest 0.09. The final result indicates that chef’s MSDs results from variety kinds of ergonomic risk at workplace. Therefore, according to the systematic methodology of work place design, work height use 50th mean data, normal reach and maximum reach use 5th female’s data, clearance use 95th male’s data, and compute eyesight angle.By the systematic ergonomics approach, devising a Chinese catering workplace and driving work efficiency even solving MSDs problem.
關鍵字 中式餐飲工作站 廚房設計 人因工程
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