Impact of Environmental Pollution in Restaurant Kitchen in Bangalore City

Abstract

A safe, convenient, sound and healthy living environment is the prerequisite for a good restaurant for the workers as well as customers. The intention of making a restaurant in such a way that it solves basic problem of fixtures and fittings. However, the construction phase of a good restaurant is a critical to design inside and outside structure. Often the builders do not know all the factors to be considered that can maintain a safe, hygienic and healthy environment. It is believed that when restaurant building is ergonomically furnished, then a maximum benefit will be achieved. To meet with the individual’s specific needs, an analysis of user’s requirement is the most important factor to be considered in the design of special restaurants. User’s data such as anthropometric dimension, user’s choices and preferences are also necessary to design a suitable living environment in restaurants. In this regard, this paper illustrates some ergonomic features to design and develop good restaurants environment. For the present study 120 workers were selected from the four south Indian restaurant i.e. Sri nidhi sagar, Raaga the family restaurant, Tamarind and Inchara the family restaurant, Bangalore city, Karnataka State. Descriptive cum experimental research design was used for the present study. Purposive sampling procedure was followed to select the sample and data was gathered by interview method. The workers were mainly literate and aged from 25-40 years. The data showed that the existing conditions of the restaurant workers were satisfactory i.e. work environment.