This is primarily an analysis of the relationship between the activities needed to produce pastries and the environmental, organisational and technological characteristics of the workspace in several sample Italian factories. The study has highlighted their specific requirements and consequently, by means of a metaplanning approach, has lead to definitions for the dimensional, relational etc. characteristics necessary for designing new factories.
|Titolo:||Innovative Building Design Criteria for the Confectionary Industry|
|Data di pubblicazione:||2006|
|Citazione:||Innovative Building Design Criteria for the Confectionary Industry / TOMASELLI G.; FAILLA A; STRANO L. - In: E-JOURNAL - CIGR. - ISSN 1682-1130. - III(2006), pp. 1-26.|
|Appare nelle tipologie:||1.1 Articolo in rivista|