廚房就像是餐廳的心臟一樣,是提供美食的重地,也是餐廳業者在進行決策的第一考量,所以廚房的產能不僅影響到整體的經營效益;需要有足夠的空間、完善的設備和流暢的工作動線。本研究以在台灣經營西式速食餐廳之廚房配置為研究對象,而本研究目的為藉由參考文獻了解廚房規劃配置上多樣性以及透過案例的比較分析對於其已完成的空間與實際營運單位操作使用上是否有尚需改善的地方並提出建議。 本研究以訪談法和現場觀察法為其研究方法,透過訪談業主的工務部經理或廚具設備主管及廚具設計師對於圖面規劃設計上與現場觀察操作者實際使用之差異來做案例分析;而解析部份則著重在動線分析規劃上,將動線依照餐廳作業流程分成進貨動線、調理動線、備餐動線、出餐動線、垃圾處理動線來進行分析比對,根據最後比較分析和訪談結果整理出規劃速食餐飲廚房時應注意之事項。研究結果發現最直接影響廚房的關鍵在於進出貨的動線走道和出入口設置位置有相當重要的關係,以及受限於廚房規劃位置及大小形狀皆為影響廚房配置的重大因素。 希望藉由本研究內容提出的論點及注意事項,提供給未來想從事速食業者或是廚房設計師能夠快速了解速食餐飲廚房的需求以及設備配置動線的重要性。
The restaurant kitchen is like the human heart. The heart is needed in making crucial decisions and exerts its influence over all other parts of the human body, just like the kitchen controls all aspects of a restaurant. This study compares multiple kitchen setups of western fast-food restaurants in Taiwan to understand which interior designs are the most ideal for business. This study conducts interviews with maintenance department managers, kitchenware designers, and uses naturalistic observation to compare and identify the most practical restaurant layout designs. The study then analyzes the planning of assembly lines for supplying goods, food preparation, meal cooking, meal pick-up, and garbage disposal. The results of this study will identify the key factors that will affect the performance for an ideal fast-food kitchen restaurant, such as the design of the aisles, entrances, exits, as well as the location, size, and shape of the kitchen. The results of the study will be shared with fast-food restaurant operations and kitchen designers so they can understand the ideal requirements for an optimal kitchen and assembly line.