Anteprojeto arquitetônico de um restaurante com foco na qualidade ergonômica nos pós-pandemia de COVID-19 para Maceió, AL

Abstract

The objective of this work is based on the construction of an architectural project in the preliminary design phase of a restaurant in the confectionery segment for the city of Maceió-AL with a focus on ergonomic quality and health conditions in the post-pandemic of covid-19, with a focus on mainly in the quality and comfort of the user. In 2020 and 2021, the food sector was greatly impacted by the COVID-19 (coronavirus) pandemic, at which time these services were suspended in different cities around the world. that would reduce the number of contamination and the adaptations that the architecture had to undergo to allow the user a peaceful and safe experience and that also meet the ergonomic needs.The architectural projects of restaurants must meet the needs of all their users, from customers as well as employees and suppliers, ensuring dimensional criteria, promoting autonomy, safety and satisfaction for the greatest number of people. There is a growing concern of architects and designers to produce functional and safe environments, enriching food spaces with elements that can emphasize the well-being of customers while they consume. Restaurants operate at an intense pace of work, in a competitive market, which needs to meet a series of safety and quality standards. In internal work spaces, such as kitchens and service areas, it is common to find workers in very small spaces, performing tasks that require attention, standing posture, handling sharp instruments, fire, water and heavy objects. With this, an architectural draft, technical drawings, and interior project were developed that followed the parameters determined by ANVISA at the time of post-pandemic of covid-19 and having as main focus on the opinion and preference of the user and the employee, aiming at their comfort, well-being and production quality. The junction of the architectural project with the interior project was also intended to make the environment standardized, following a defined color palette and that would meet the functional needs (furniture) visual needs (lighting project) and also the aesthetic needs as a whole. of the establishment. For the post-pandemic aspects of Covid-19, some interventions were developed: The position of the partitions so that the isolation between tables was greater and the placement of the green roof on the eaves were also suggestions by the bank that were discussed and adhered to the project. Thus, an architectural draft of a food establishment in the confectionery segment was prepared, based on ergonomic conditions in the post-Covid-19 pandemic. The main interventions made to become a post-pandemic safe environment after analyzing the results of the physical-environmental analyzes of the restaurants analyzed in Pibic 2020, were the opening of windows, the placement of gel alcohol in all entrances, sanitizing mats in the entrances and in the kitchen, a sanitary barrier was placed with a stainless steel sink and a stainless steel foot wash so that everyone who enters the environment can sanitize their hands and feet.