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003 OCoLC;

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008 180201s2017 ncua obm 000 0 eng d;

035 a| (Sirsi) o1021186535;

035 a| (OCoLC)1021186535;

043 a| a-ch---;

049 a| EREE;

090 a| T55.3.F35;

100 1 a| Johnson, Kevin Patrick,e| author.?| UNAUTHORIZED;

245 10 a| Assessing floor slipperiness in campus dining halls using objective and subjective measures /c| Kevin Patrick Johnson.;

264 1 a| [Greenville, N.C.] :b| [East Carolina University],c| 2017.;

300 a| 94 pages :b| color illustrations;

336 a| textb| txt2| rdacontent;

337 a| computerb| c2| rdamedia;

338 a| online resourceb| cr2| rdacarrier;

347 a| text fileb| PDFc| 2.696 MB2| rda;

538 a| System requirements: Adobe Reader.;

538 a| Mode of access: World Wide Web.;

502 b| M.S.c| East Carolina Universityd| 2017;

500 a| Presented to the faculty of the Department of Technology Systems;

500 a| Advisor: Michael Behm;

500 a| Title from PDF t.p. (viewed June 27, 2018).;

520 3 a| Floor slipperiness is a critical issue in slip and fall incidents which are a major source of occupational injuries. The objectives of this study were to investigate if the protocols used in a field study conducted in Taiwan could be used in similar environments and whether consistent results could be obtained. Protocols used in the field study to investigate floor slipperiness in western-style fast-food restaurants in Taiwan, included both objective and subjective measurements. Using the same methods as in Taiwan, friction was measured on tiles in five major working areas of 4 university campus dining hall kitchens as an objective measurement of slipperiness; the subjective measurement was employees' ratings of floor slipperiness of the same areas. The Pearson's correlation coefficient in the dining halls between the averaged friction coefficients and subjective ratings for all 20 evaluated areas across four dining halls was 0.64, which was higher than the correlation of 0.49 obtained in Taiwan. Cultural differences, the amount of water on the floors in the sink areas, and the use of college campus dining halls over fast-food restaurants might be contributors to the higher correlation coefficients in this study. However, the current study confirmed the results obtained in Taiwan, that average friction coefficient and perception values are in fair agreement, suggesting that both might be reasonably good indicators of slipperiness.;

504 a| Includes bibliographical references.;

650 0 a| Falls (Accidents)x| Prevention.=| ^A670615;

650 0 a| Falls (Accidents)z| Taiwan.=| ^A670615;

650 0 a| Fast food restaurantsz| Taiwan.=| ^A273074;

650 0 a| College buildings.=| ^A191647;

650 0 a| Reflectancex| Testing.=| ^A361733;

650 0 a| Universities and collegesx| Safety measures.=| ^A526371;

653 a| Slipperiness;

653 a| Coefficient of Friction;

700 1 a| Behm, Michael,e| degree supervisor.=| ^A1144980;

710 2 a| East Carolina University.b| Department of Technology Systems.?| UNAUTHORIZED;

856 40 z| Access via ScholarShipu| http://hdl.handle.net/10342/6544;

949 o| wjh;

994 a| C0b| ERE;

596 a| 1 4;

998 a| 4815011;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4815011-1001l| JNETm| JOYNERr| Ys| Yt| JNE3ETDu| 2/1/2018x| ETDz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4815011-2001l| HSLELECm| HSLr| Ys| Yt| HEETDu| 2/1/2018x| ETDz| HERESOURCE;

Assessing floor slipperiness in campus dining halls using objective and subjective measures / Kevin Patrick Johnson.

Author/creator	Johnson, Kevin Patrick author.
Other author	Behm, Michael, degree supervisor.
Other author	East Carolina University. Department of Technology Systems.
Format	Theses and dissertations
Publication	[Greenville, N.C.] : [East Carolina University], 2017.
Description	94 pages : color illustrations
Supplemental Content	Access via ScholarShip
Subjects	Falls (Accidents)--Prevention. Falls (Accidents)--Taiwan. Fast food restaurants--Taiwan. College buildings. Reflectance--Testing. Universities and colleges--Safety measures.

Summary	Floor slipperiness is a critical issue in slip and fall incidents which are a major source of occupational injuries. The objectives of this study were to investigate if the protocols used in a field study conducted in Taiwan could be used in similar environments and whether consistent results could be obtained. Protocols used in the field study to investigate floor slipperiness in western-style fast-food restaurants in Taiwan, included both objective and subjective measurements. Using the same methods as in Taiwan, friction was measured on tiles in five major working areas of 4 university campus dining hall kitchens as an objective measurement of slipperiness; the subjective measurement was employees' ratings of floor slipperiness of the same areas. The Pearson's correlation coefficient in the dining halls between the averaged friction coefficients and subjective ratings for all 20 evaluated areas across four dining halls was 0.64, which was higher than the correlation of 0.49 obtained in Taiwan. Cultural differences, the amount of water on the floors in the sink areas, and the use of college campus dining halls over fast-food restaurants might be contributors to the higher correlation coefficients in this study. However, the current study confirmed the results obtained in Taiwan, that average friction coefficient and perception values are in fair agreement, suggesting that both might be reasonably good indicators of slipperiness.
General note	Presented to the faculty of the Department of Technology Systems
General note	Advisor: Michael Behm
General note	Title from PDF t.p. (viewed June 27, 2018).
Dissertation note	M.S. East Carolina University 2017
Bibliography note	Includes bibliographical references.
Technical details	System requirements: Adobe Reader.
Technical details	Mode of access: World Wide Web.

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Assessing floor slipperiness in campus dining halls using objective and subjective measures / Kevin Patrick Johnson.

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