Fire hazard management in dining properties
A case study
Mohammad A. Hassanain (King Fahd University of Petroleum and Minerals)
Haitham Sawalha (King Fahd University of Petroleum and Minerals)
Mohammad B. Hamida (TU Delft - Real Estate Management)
Adel Alshibani (King Fahd University of Petroleum and Minerals)
Mohammad Sharif Zami (King Fahd University of Petroleum and Minerals)
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Abstract
Purpose
This paper explores the relevant fire code requirements and outlines the development of an evaluation tool based on these codes to evaluate fire safety measures in dining properties.
Design/methodology/approach
Existing literature was examined to identify the combustible materials, fire causes and factors making these properties prone to fire incidents. An evaluation method, based on code regulations, for ensuring fire safety in dining properties was then developed and tested on a specific dining facility to validate its practicality.
Findings
Forty requirements, grouped into seven categories, were identified for ensuring fire safety in dining properties. The case study exposed multiple violations of fire safety, leading to corrective measures for enhancing the fire safety status of the building.
Practical implications
This study introduced a methodical approach for raising awareness, among property managers of dining properties, about fire incidences and their consequences. It presents an evaluation tool for assessing the compliance level with fire codes and standards.
Originality/value
Dining properties are facilities that offer both dine-in and take-out food services. Given the increasing number of fire incidents in dining properties worldwide, there is a substantial demand for a process to audit the adherence to fire safety codes in these properties. This study presents a systematic approach to increase public knowledge of fire events and their effects in dining properties.