title: ÐÐµÑÐ¾Ð´Ð¸ÐºÐ° ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° Ð´Ð»Ñ ÑÑÐ´ÐºÐ¾ÑÑÐ¾Ð² ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ ÑÐµÐ½ÑÑÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Fire risk reduction methodology for food courts of shopping centers
Creators: name: ÐÐ°Ð¼Ð¾Ð·Ð¾Ð²Ð°, ÐÐ°ÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: Ð¿Ð¾Ð¶Ð°Ñ
ÑÐ°ÑÑÐµÑ Ð¿Ð¾Ð¶Ð°ÑÐ½ÑÑ Ð·Ð½Ð°ÑÐµÐ½Ð¸Ð¹
Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ
ÑÐ²Ð°ÐºÑÐ°ÑÐ¸Ñ
Ð¼ÐµÑÐ¾Ð´Ð¾Ð»Ð¾Ð³Ð¸Ñ
fire
calculation of fire values
danger
design
evacuation
methodology

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description: The topic of the final qualification work: "Fire risk reduction methodology for food courts of shopping centers."This work is devoted to obtaining the calculation values ââof the fire risk of the food court of the shopping center, designed not in accordance with the requirements of the regulatory legal acts, as well as the development of recommendations for reducing the fire risk. To achieve the goal set at the beginning, the following tasks were solved:Analysis of statistical data on the occurrence of fires in food courts and shopping centers in recent years, legal acts, scientific literature.Data collection and subsequent analysis on food court layouts in Russia.Creating a food court layout that does not meet requirements.Calculation of fire risk for two scenarios, calculation of evacuation time. Formulation of a conclusion on compliance with the requirements of the fire safety facility and development of recommendations.The work was carried out on the basis of the existing layouts of the food court, which were analyzed and further helped to create a model of the food court considered in this paper. Also, calculations of fire risk and evacuation time were carried out, which indicated how important it is to comply with fire safety requirements at the design stage. The analysis was carried out by the analytical method from 382 orders.As a result, the layout of the food court was analyzed and calculations were made. Recommendations have been developed to reduce the occurrence of fire at these facilities.