The assessment of personal exposure in restaurants considering heat sources and ventilation strategies

Energy and Built Environment, Journal Year: 2023, Volume and Issue: 5(5), P. 657 - 664

Published: June 2, 2023

Outbreaks of airborne infections during meal consumption in diverse restaurant settings have been extensively reported. It is widely recognized that effective ventilation strategies are essential to minimize the infection risk indoor environments, and these should be tailored heat sources. The purpose this study compare spatial distribution rooms use mixing or displacement ventilation, specifically focusing on sources used for different food types, namely hotpot, normal Chinese food, iced food. Computational Fluid Dynamics (CFD) was employed assess exposure risk. Our results indicate low-temperature can elevate by increasing local vertical temperature gradient. In comparison no source, increased 190.9% 99.6% strategies, respectively. Under both showed lower risks when compared ventilation. However, found highly reducing using a high-temperature with only 12.3% observed Furthermore, resulted significant reduction odors emitted which were instead absorbed clothes scenario. findings provide crucial insights into development appropriate personal settings. Specifically, we recommend restaurants utilize sources, as it substantially reduce infection.

Language: Английский

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Factors Influencing Choice of Accommodation during Covid-19: A Mixed-methods Study of Italian Consumers

Journal of Quality Assurance in Hospitality & Tourism, Journal Year: 2021, Volume and Issue: 23(4), P. 1037 - 1063

Published: June 28, 2021

Covid-19 is severely impacting hospitality establishments, with consequences on consumers' decision-making. Yet, little known about current factors influencing travelers' accommodation choice. This paper adopts a sequential mixed-methods design to examine the importance attributed additional measures implemented in tourism during pandemic, by interviewing sixteen potential travelers, and then profiling convenience sample of 4,386 consumers accordingly. Findings suggest that key are sanitization PPE use, physical distancing restaurant service, room service delivery, reception automation, social environmental engagement. Consumers attribute different services three configurations: Sanitization Physically Distancing Seekers, All-round Concerned, Sustainability Supporters. Profiling segments revealed numerous distinctive characteristics.

Language: Английский

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Influences of home kitchen designs on indoor air quality

Indoor and Built Environment, Journal Year: 2023, Volume and Issue: 32(7), P. 1429 - 1438

Published: March 15, 2023

Kitchen indoor air quality (IAQ) has not been well-addressed amongst other IAQ problems at home, despite the fact that cooking is one of major home activities can generate high levels respirable particles and gaseous pollutants. This study aims investigating effects kitchen designs on performance various ventilation strategies in reducing exposure to The degree natural was found be dependent largely relative position window door opening, using mixed with cross-ventilation mechanical did necessarily provide better ventilation. Natural added fume extraction by exhaust fan could protect occupants from Range hood hand quickly locally remove pollutants source. recommends a range alone during or single-side maintain an acceptable kitchen.

Language: Английский

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In-kitchen particulate matter emissions in high schools in the Kumasi metropolis, Ghana: Levels and the health risk assessment

Journal of Hazardous Materials Advances, Journal Year: 2023, Volume and Issue: 11, P. 100358 - 100358

Published: Aug. 1, 2023

Institutional kitchens, such as high school kitchens in developing countries like Ghana, heavily rely on biomass fuel to provide meals for students and staff. This study investigated the levels of Particulate Matter 10 (PM10) 2.5 (PM2.5) 14 biomass-fueled six liquefied petroleum gas (LPG)-fueled within Kumasi metropolis Ghana. Real-time monitoring fine coarse particulate matter was done during an occupational duration eight hours kitchens. The average PM10 LPG-fueled varied from 0.27 – 1.76 mg/m3 0.12 0.24 mg/m3, respectively. Average PM2.5 ranged 0.18 1.25 0.11 0.22 were above World Health Organization's (WHO) daily limits matter. A greater fraction particular measured particles. study's health risk assessment suggested possible non-cancer risks cooks both LPG Expedited action is therefore needed transition similar institutional nations cleaner cookstoves fuels.

Language: Английский

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Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi

Sustainability, Journal Year: 2021, Volume and Issue: 13(6), P. 3581 - 3581

Published: March 23, 2021

Due to the COVID-19 pandemic, restaurants worldwide, including China, have been forced protect public health by following food safety standards and adapting necessary social distancing practices. Accordingly, restaurant diners who are concerned about unsure of whether it is truly safe dine out, put more importance on entire stages service consumption. Restaurants must make their best efforts minimize failures in provision process outcomes. Given that customers from different cultures reported evaluate quality differently, this study was designed investigate what actions Chinese encounter would take under influence Guanxi. Guanxi represents attitudes towards long-term individual business relationships ultimately involves moral obligations mutual favors. Analyzing our structural equation model using 439 responses obtained diners, determined consumers react differently outcome terms negative word-of-mouth, direct complaints, switching intention, revisit intention. More importantly, confirmed significant moderating effects within proposed relationships. Based study’s findings, useful implications provided for academics practitioners regarding sustained businesses.

Language: Английский

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