為探討技職院校餐飲科學生的實驗室現況，本研究針對519 位學生進?人體計測/體能/器材高?測?，學生對工作頻?/施?/距?的感覺。結果發現：樣本平均20.3 歲，多慣用右手（92.1%）。男/?同學平均身高：172.87/160.81 公分，手肘高：107.28/100.42 公分。?生手腕?/背筋?小，但柔軟?卻優於男生。男生重高指?正常（0.9

This paper considers standards relevant to foodservice vocational laboratory’s environmental ergonomics. It includes description of student anthropometric, perceived frequency/exertion/distance ratings, and lab equipment height. A cross-section survey was conducted in 519 students. Male (46.3%) and female (53.7%) students were aged 20.28 years. They used to perform job by right hand (92.1%). The average male/female height: 172.87/160.81cm, with elbow height: 107.28/100.42 cm. Although female had less hand grip and back strength compared to male, they had better back flexibility. Male had normal weight-length index (0.9＜WHI＜1.09)，but female were lighter （0.8＜WHI＜0.89）. However, both of them had normal body mass index (18.5＜BMI＜24). They took lab work as light-heavy job according to their frequency/exertion/distance perception. Their desired working table height (male88.61/female86.45cm), cutting board height（male89.16/female86.94cm）, and sink height （ male91.27/female89.3cm ） were all agreed with ergonomist’s recommendation (below elbow 10-15cm). Despite a number of anthropometric factors being fitted into the regression model, they only account for less 23.1% R2 of the overall variation in desired working height.