Main Article Content
The economic evaluation facilities that support human activities were vital to creating comfort and safety for it to be used. The Condongcatur Culinary Garden (TMCK) is a culinary park managed by the Sleman Regional Government in Yogyakarta. The dining park provides various facilities, including stalls and places to eat, open space areas, and numerous facilities. In this study, the Method is qualitative analysis with the case study. The first step was to observe the stalls and eating places regarding aspects of the user's movement, physiologic, psychological, and anthropometric aspects, and the building environment. The evaluation is based on standards and recommendations or solutions to overcome ergonomic problems. The results showed that the facilities sizes at the TMCK are not following the standards of user anthropometry, along with the inefficient arrangement and layout of the kitchen space.