奶茶店作业空间设计的改善

Improvement of Working Space Design of Milk Tea Shop

以餐厅的奶茶店为案例,针对奶茶消费需求高但制作效率低下的问题,从奶茶店工作现状与工作中存在的问题2个方面建立调查研究体系。通过现场勘查、三维建模、数据查询分析等方法辅助方案研究,运用人因工程中的人体测量基础、作业空间设计五大原则等科学理论依据,分析饮品制作流程存在的问题,重新规划作业空间设计方案、优化人体尺寸设备、以及进行点单系统的信息化升级。实践表明,该方案提高了奶茶店作业效率,降低了员工疲劳程度,给奶茶店相关研究提供借鉴。

Taking the milk tea shop as an example,aiming at the problem of high consumption demand but low production efficiency of milky tea.An investigation and research system from two aspects were established:displaying the current situation of milk tea shop and analyzing the problems existing in the work.By means of on-site investigation,3D modeling,data query and analysis and other methods,useing the basis of anthropometry in human factors engineering,five principles of working space design and other scientific theoretical basis,the problems existing in the whole process of beverage production were analyzed,the working space design scheme was replaned,the human body size equipment was optimized,and the information upgrade of point and order system was carried out.The practice shows that the scheme improves the operation efficiency of milk tea shop,reduces the fatigue degree of employees,which can provide reference for the relevant research of milk tea shop.