2025 年 24 巻 2 号 p. 151-158
In this study, we measured kitchen workers’ behavior and conducted a questionnaire survey to determine the impact of improving the kitchen environment on the health and productivity of kitchen workers. Correlation analysis suggested that a low rate of collision danger time correlates with a perception of a good kitchen environment, less likely to have a near-miss, and higher work engagement. Cluster analysis confirmed that the two types of workers could be classified into two types with low average speed and long average bending time, bending frequency, and collision risk time and those without, and that the trends in the distribution of work dysfunction and work motivation scores for these two types were different. Visualization of kitchen workers’ bending time and collision hazard time in flow line measurement may reveal current issues in kitchen planning and provide clues for improvement.
