A Human Factors Evaluation of the American Kitchen

dc.contributor.author	LaVerne L. Hoag
dc.contributor.author	Robert H. Van Dyke
dc.date.accessioned	2016-01-14T19:53:47Z
dc.date.accessioned	2016-03-30T15:35:17Z
dc.date.available	2016-01-14T19:53:47Z
dc.date.available	2016-03-30T15:35:17Z
dc.date.issued	1975-10-01
dc.description.abstract	Kitchen design is evaluated using counter space, counter location and counter height as the criteria. A survey of apartment kitchens showed that designers generally follow the guidelines for total counter space, but the allocation of counter space to the different work centers makes the designs inadequate. An experimental study shows that the standard 36 high counter surface is not at the correct height for many kitchen tasks and a simple, economical design for adjustable cabinets is presented.	en_US
dc.description.peerreview	Yes	en_US
dc.description.peerreviewnotes	https://us.sagepub.com/en-us/nam/manuscript-submission-guidelines	en_US
dc.identifier.citation	Hoag, L. L., & Van Dyke, R. H. (1975). A Human Factors Evaluation of the American Kitchen. Proceedings of the Human Factors and Ergonomics Society Annual Meeting, 19(1), 120-124. doi: 10.1177/154193127501900124	en_US
dc.identifier.doi	10.1177/154193127501900124	en_US
dc.identifier.uri	http://hdl.handle.net/11244/25451
dc.language.iso	en_US	en_US
dc.publisher	Proceedings of the Human Factors and Ergonomics Society Annual Meeting
dc.rights.requestable	false	en_US
dc.title	A Human Factors Evaluation of the American Kitchen	en_US
dc.type	Research Article	en_US

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