Melhoria do layout dos refeitórios do campus I da UFPB, visando a otimização dos espaços e o aperfeiçoamento dos serviços aos usuários

Abstract

People are eating out more and more, this is no different in the academic community, which is increasing its population every semester. Universities have to provide good quality restaurants for their users, with this we observed the layout of the two dining rooms of the University Restaurant of the Federal University of Paraíba, campus I in João Pessoa. It was observed in the days of major movements the lack of infrastructure to accommodate its users, this is due to the dining rooms that were perceived that they were being misused, occurring loss of space, with tables arranged without planning, barely taking advantage of their available space, generating several disorders for users, in this situation the work referent has the function of optimizing and improving, in an organizational way, the layout of the dining rooms I and II. For this, two tools were used: the Guerchet method and the SketchUp program, dimensioning its space and making several simulations for the layout to be in the best possible way, increasing the number of seats in the canteens, but respecting the standard of accessibility. As a result, a 75% increase in seats in the refectory I was achieved, 54.5% in the refectory II, consequently 61.76% in the restaurant, generating several benefits for the Restaurant and its users.