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dc.contributor.authorลักขณา จาตกานนท์
dc.contributor.authorประพาฬภรณ์ ธีรมงคล
dc.contributor.authorพีรพัฒน์ วงศ์กมลพร
dc.date.accessioned2014-06-25T04:55:32Z
dc.date.available2014-06-25T04:55:32Z
dc.date.issued2014-06-25
dc.identifier.urihttp://repository.rmutp.ac.th/123456789/1274
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1274
dc.descriptionรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2555en_US
dc.description.abstractThe purpose of this research were 1) Development and production of the cotton fabric suitable for use in the kitchen apparel chef Thailand 2) test the suitability of the fabric from the fabric used to make kitchen apparel chef in Thailand. Tools used in the study are the fabrics used to make clothing chef woven pattern 2/1 for 3 structures 1) Cotton100 2) Polyester Microfiber and 3) TR. Being three fabrics to test of the fabric aspects of the durability of color to light, color fastness to washing, colorfastness to perspiration, strength of the yarn, yarn number, weight yarn, yarn twist, yarn thickness, weaving and resistance to abrasion, properties of the fabric, the effect of moisture. The quantitative data were analyzed by descriptive statistics from assessment and feedback of chef’s uniforms by the establishment of a laboratory in the kitchen by cooking in Thailand 15 Thailand kitchen. The chefs were wearing 3 sets each 5 days per a types of them for 15 days. Each of chef’s uniform made from the different types of fabrics. Data analysis and interpretation, with the average 5 level content analysis and evaluation. Data analysis in descriptive and narrative. The results founded that Chef of food establishments restaurants, Hotel and restaurant with 15 people, most of the food is the leader in working kitchen (Executive chef), the timetable of working in the evening in the Thai-kitchen from 12:00 to 21:00 o’clock for 5 days a week. It’s about environments of Thai-Kitchen, The temperature of the kitchen operations in restaurants and room temperature and after the experimental wear three types of 15 day, Chef has been satisfied in sample number 2. It is Micro Fiber fabrics because there is good ventilation, not get heat, easy to clean fabric, good reflect of oil or anti-oil, water absorption and drying rate of the normal range. Micro Fiber fabric when Chef wear it, not heavy, able to wear at all times. The results of the test and analysis Micro Fiber Cloth material that is resistant to very light. The fabric is not easily broken. Strength and abrasion resistance as possible. It is oil on fabric and yarn on the oil splash in the Kitchen. Including the ability to absorb water and the distribution of water as much as possible.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFabric Constructionen_US
dc.subjectChef’s Uniformsen_US
dc.subjectThai kitchenen_US
dc.subjectเครื่องแต่งกายen_US
dc.subjectการพัฒนาโครงสร้างผ้าen_US
dc.subjectเครื่องแต่งกายเชฟen_US
dc.titleThe fabric construction development used to made chef’s uniforms appropriate to the chef’s performance in the thai kitchenen_US
dc.title.alternativeการพัฒนาโครงสร้างผ้าของเครื่องแต่งกายเชฟที่เหมาะสมกับการปฏิบัติงานของเชฟในครัวอาหารไทยen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorarit@rmutp.ac.th


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