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The concept of work rationalization in the manufacturing as well as in the home environment has been valued by us since 1930. At home, kitchens comprised three major operational hubs, namely storage and conservation, cleaning and preparation, and cooking and serving. These had to feature continuous...
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| 主要作者: | |
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| 格式: | Online |
| 语言: | por |
| 出版: |
Universidade de São Paulo. Faculdade de Arquitetura e Urbanismo.
2003
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| 在线阅读: | https://www.revistas.usp.br/posfau/article/view/47751 |
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