Banca de QUALIFICAÇÃO: GABRIELA GUANABARA DE OLIVEIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : GABRIELA GUANABARA DE OLIVEIRA
DATE: 24/03/2026
TIME: 10:00
LOCAL: Sala do PGTEC - a definir
TITLE:

ARCHITECTURAL DESIGN OF THE INDUSTRIAL KITCHEN - A look based on the analysis of established cases in Natal/RN

KEY WORDS:

Architectural design; Industrial kitchen; layout

PAGES: 75
BIG AREA: Ciências Sociais Aplicadas
AREA: Arquitetura e Urbanismo
SUBÁREA: Projeto de Arquitetura e Urbanismo
SPECIALTY: Planejamento e Projetos da Edificação
SUMMARY:

This research investigates the architectural design of medium-sized industrial kitchens currently in operation, aiming to support the development of future projects within this typology. The study focuses on self-service restaurants and is based on the observation that, in professional practice, architects often assume a secondary role in the conception of these spaces, whose organization is commonly guided by empirical, operational, or regulatory criteria defined by other professionals. Given the complexity of such environments — involving production flows, sanitary requirements, ergonomics, environmental comfort, and operational efficiency — the research addresses the following question: how can the analysis of consolidated cases contribute to improving the architectural design of collective food production kitchens? The main objective is to propose design guidelines grounded in regulatory requirements as well as in spatial characteristics and usage patterns observed in real contexts. The theoretical and methodological framework articulates layout analysis with contributions from Space Syntax and Environmental Psychology, seeking to understand the relationship between spatial configuration and human behavior. The empirical study is based on case studies conducted in operating restaurants in the city of Natal, Brazil, selected according to criteria such as length of operation, consolidation of internal processes, and willingness to participate. The analysis includes characterization of the establishments, configurational evaluation of layouts, and systematic observation of usage patterns, flows, and interactions, aiming to identify spatial and organizational variables that influence the development of kitchen design projects. This qualification document presents the main results of two studies, with a third currently under development.

COMMITTEE MEMBERS:
Presidente - 1149643 - GLEICE VIRGINIA MEDEIROS DE AZAMBUJA ELALI
Interno - 3804157 - RENATO DE MEDEIROS
Externa ao Programa - 2140673 - GLAUCE LILIAN ALVES DE ALBUQUERQUE - UFRN