Requirements Engineering and Building Construction

1. 2 D/W 7 4 4 3 5 DAIRY KITCHEN OVEN Stack w/ M/W Cyril MAUGER1, 2 1Department of Service Science & Innovation, Public Research Centre Henri Tudor, Luxembourg, Luxembourg 2Laboratoire de Conception, Fabrication Commande, Arts et Métiers ParisTech, Metz, France cyril.mauger@tudor.lu Daniel BERRY3 3Cheriton School of Computer Science, University of Waterloo, Waterloo, Ontario, Canada dberry@uwaterloo.ca HOT 1 6 1 COLD COLD DW 10 HOT ROOM TEMPERATURE 9 DAIRY KITCHEN MEAT KITCHEN ROOM TEMPERATURE Freezer/Fridge 7 Requirements Engineering and Building Construction DW DW MEAT KITCHEN BAY WINDOWS w/ BENCH 8 CLOSET & PANTRY LIVING AREA FRIDGE w/ FREEZER PANTRY FRIDGE FREEZER LIVING AREA This new plan, produced by the authors, addresses all of the difficulties of the architect’s plan, but could be improved, and is improved in the second draft. KITCHEN 2: Heat & moisture exhaust from freezer will damage dry goods in pantry 3: Hot stove too near room temperature pantry 1: Fridge or freezer too far from nearest counter top for easy transfer A in the refrigerator B in the freezer Putting AwayGroceries C in the pantry D in the cupboard 4: Faucet for easy adding water to cooking pots 10: Island too far from stove & fridge to serve as counter top E from fridge F from freezer Removing food for cooking G frompantry H fromcupboard I Preparing the dining room 5: Hot stove too near cold fridge J meatmeal K COOKING dairymeal 9: Dishwashers are close to sink L adding water to pot M fromoven 6: Door of fridge inhibits transfer from and to nearest counter top N Removing hot item from range COOKER O frommicrowaveoven P Takingfood to the dining room 8: Island and chairs too close to wall for easy passage by Q of garbage R Gettingrid of compostables S of recyclables Red = « bad » ‘‘Hot’’ area T in sink Washingdishes 7: Dairy kitchen functionally incomplete with no dishwasher, freezer, & fridge U in dishwasher V fromdishrack Green = « good » ‘‘Cold’’ area Removingdrieddishes W fromdishwasher PANTRY FRIDGE FRIDGE FREEZER DAIRY KITCHEN MEAT KITCHEN DW DW M/W ‘‘HOT’’ area ‘‘COLD’’ area LIVING AREA Public Research Centre Henri Tudor | 29, avenue John F. Kennedy | L-1855 Luxembourg – Kirchberg phone +352 42 59 91 - 1 | fax +352 42 59 91 - 777 | mail firstname.lastname@tudor.lu | www.tudor.lu