Ambience conditions in commercial restaurants
DOI:
https://doi.org/10.12957/demetra.2020.43461Keywords:
Food Services. Lighting. Temperature. Humidity. Noise.Abstract
Introduction: Ambience is the organization acquired by a physical space, involving technical and structural issues of the environment. Besides the physical space, it is also taken into consideration that in this space social and interpersonal relations will take place and that, therefore, the place must be welcoming and comfortable in every sense. Objective: Evaluate the ambience conditions in commercial restaurants in Fortaleza-CE. Methods: The study was of the observational, cross-sectional, descriptive, and analytical type, developed from December 2018 to February 2019, when the ambience of 20 commercial restaurants in the city of Fortaleza-CE was evaluated. In these restaurants, the reception, pre-preparation and preparation, cooking, sanitation, distribution, inspection of raw materials, meal room, and administrative sectors were evaluated. The evaluation of the food and nutrition units (FNU) was performed by a structured instrument, with a header to identify the company, and in which temperature, noise, lighting, humidity, and floor, wall and ceiling color data were recorded. The data were recorded in Excel® 2013 software and presented in absolute and relative frequency and mean and standard deviations. Results: The results showed inadequacies in humidity, temperature, lighting and colors in several sectors of the restaurants evaluated, confirming the hypothesis of this study. Conclusions: It is concluded that there are inadequacies of primary ambience in commercial restaurants in Fortaleza-CE, and it can be taken into account that most of the FNUs were built without adequate planning for the health of the employees.
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