ASSESSING THE EFFECT OF KITCHEN LAYOUT ON EMPLOYEE’S PRODUCTIVITY
Abstract
A cross sectional survey was conducted to assess the impact of kitchen layout on employees’
productivity. A purposive sampling technique was used to select 90 respondents from three (3)
company kitchens in the Takoradi Metropolis of Ghana. The samples included all kitchen staff
irrespective of their gender, age and position. Data was collected from these respondents using a
structured questionnaire and collected data was analyzed using the SPSS software. It was found
out that most of the respondents did not have much knowledge about the concept of kitchen
layout designs. Though a few of the respondents reported that their kitchen layout makes work
difficult, most indicated that the layout of the kitchen they work in makes their work very easy.
Majority of them also indicated that their kitchen arrangements gave them enough space to
operate which allowed them to have easy movement from one station to another thereby
improved their working speed. Finally, only half of the respondents said they knew that working
in a poor layout designed kitchens could have some effects such as stress, respiratory problems,
bodily pains and headaches on their health. The study recommends that kitchen staff be educated
on the concept of their kitchen layout and the associated benefits to boost productivity.
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