Journal articles on the topic 'Catering industry workers'
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Kokane, S., and RR Tiwari. "Occupational health problems of highway restaurant workers of Pune, India." Toxicology and Industrial Health 27, no. 10 (April 19, 2011): 945–48. http://dx.doi.org/10.1177/0748233711399322.
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To meet the ever-increasing demand for new cuisines, the catering industry in India is becoming more prominent day by day. According to a recent estimate, more than two million restaurants are now dominating the present scenario of the Indian catering industry. The health hazards in restaurants vary according to the place that a worker is employed. The hazards among kitchen staff include several different types of accidents such as burns from deep fryers, slipping on grease and cuts from knives, whereas musculoskeletal disorders are more common among waiters and helpers who usually bear load. The present cross-sectional study included 127 workers from 15 restaurants and dhabas situated at Pune—Mumbai high way. Interview technique followed by clinical examination was the tool for data collection. Musculoskeletal symptoms such as low back pain, fatigue, body ache and pain in limbs were present in 18 (14.2%) of the workers. Gastrointestinal complaints such as heartburn, abdomen pain, stomatitis, etc. were reported by 12 (9.4%) subjects, while skin-related symptoms, such as itching and discoloration were reported in 12 (9.4%) subjects. Seventy-three (57.5%) of the subjects were free from any symptoms.
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Jones, Peter. "The Role of the Chef in Flight Catering." Tourism and Hospitality Research 5, no. 3 (February 2005): 269–71. http://dx.doi.org/10.1057/palgrave.thr.6040025.
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A recent study from the University of Surrey has looked at the role and competencies of chefs in our industry. The report, ‘Flight catering chefs in the UK, USA and Japan: Production workers, process managers, or development gurus?’, suggests three very different roles and related competencies. It also found that thinking about these roles was different in each of the three countries researched.
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S, Kalyani. "Selected Morbidities among Workers of an Adhesive Plaster Industry in Goa." International Journal of Preventive, Curative & Community Medicine 06, no. 02 (December 21, 2020): 12–15. http://dx.doi.org/10.24321/2454.325x.202007.
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Background: The toxic nature of chemicals & pollutants associated with an adhesive plaster industry is well established. A disastrous health sequel would occur among workers of these industries due to exposure to pollution, created & stored wastes, and constant noise & bright light. Objective:To describe selected morbidities among workers in an ad-hesive plaster industry in Goa. Methodology:The study was conducted over a period of two months during which, the data of 135 workers was obtained from an Occupa-tional Health and Safety (OHS) Centre catering to an adhesive plaster industry in North Goa which conducted periodic medical check-ups of these workers. The data included socio-demographic characteristics and details regarding selected morbidities among the workers of the adhesive plaster industry. Result: Among 135 workers, the mean age was 40.96 ± 11.1 years. Majority of the participants were males. It was observed that 5 (3.7 %) had a known history of diabetes and 48 (35.6 %) were hypertensive. Near-vision abnormalities were seen among 66 (48.9 %), whereas 60 (44.4 %) had uncorrected far-vision abnormalities. Obesity was detected among 6 (4.4 %) whereas 40 (29.6 %) were overweight. Obstructive & restrictive respiratory diseases were seen in 3 (2.2 %) & 40 (29.6 %) persons respectively. Audiometry reports revealed 4 (3%) workers had mild to moderate hearing loss. Conclusion: Workers in the adhesive plaster industry suffered from several lifestyle diseases like diabetes, hypertension, obesity, as well as occupational diseases like audio-visual impairment and lung diseases. This study emphasizes the importance of periodic medical examinations for timely detection & appropriate treatment of the health conditions among such workers.
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Вострецова and M. Vostretsova. "Role of Professional Standards Training for Food Industry. Certifi cation System of Qualifi ed Staff for Hospitality Industry." Management of the Personnel and Intellectual Resources in Russia 5, no. 1 (February 17, 2016): 44–48. http://dx.doi.org/10.12737/18139.
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The article outlines the mismatch between qualifi cation level of employees of enterprises catering to the requirements of the labour market, the lack of relevant
knowledge, skills and competences of employees of public catering. The role of occupational standards and certifi cation systems in the training of qualifi ed
personnel in the food industry is identifi ed. The author provides information about the history of professional standards in the Russian Federation. The functions
of professional standards, format standards, levels of professional skills of workers are shown. Defi nitions of major components of professional standards are
given. The functions of the professional standard, determined by its format are considered. The opinion of leading restaurateurs and hoteliers of the Russian
Federation on the problem and the process of introduction of system of certifi cation at the enterprises of the food industry is given. The article emphasizes the
importance of establishing of a system of certifi cation of specialists in food service. The certifi cation process of the staff of restaurants and hotels is described.
The problems encountered during the certifi cation of qualifi ed personnel for the food industry are considered.
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Konyaev, Alexander. "Public Catering in Buryatia in the 1920s and Early 1930s." Journal of Economic History and History of Economics 24, no. 2 (July 10, 2023): 303–24. http://dx.doi.org/10.17150/2308-2488.2023.24(2).303-324.
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The article is devoted to the peculiarities of public catering in the complicated political and socio-economic conditions of the first decade of the Buryat-Mongolian ASSR. Based on different archival sources the author reconstructs the following parameters of the public catering system: the existing republican network of enterprises, turnover, personnel, forms and methods of work organization; describes the problems of the new sphere (facilities and equipment, personnel) and the level of customer services culture. Newspaper articles cover the everyday activities of canteens and the relations between the actors in the catering sector. In the 1920s, enterprises of various forms of ownership, including private ones, operated in the Republic, and steps were taken to organize a catering system similar to the one that existed in the country as a whole. In the process of creating the industry, the consumer co-operative society took an active part. The political and economic decisions of the state in the early 1930s determined the place and role of catering in social reproduction, focusing on meeting the needs of workers in the industrial and agrarian sectors of the economy, students of the national education system. During this period, the structure of the industry was formed, which included state and cooperative components, there was a significant expansion of the network of enterprises, there was a process of streamlining their activities.
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Ramayanti, Ridha. "ANALISIS HUBUNGAN STATUS GIZI DAN IKLIM KERJA DENGAN KELELAHAN KERJA DI CATERING HIKMAH FOOD SURABAYA." Indonesian Journal of Occupational Safety and Health 4, no. 2 (March 16, 2017): 177. http://dx.doi.org/10.20473/ijosh.v4i2.2015.177-186.
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ABSTRACTWork fatigue is condition which some factors have interaction with the workers. Fatigue may occur in the workforce by various factors, such as nutritional status and work climate. This study was conducted to analyze the relationship between nutritional status and work climate with work fatigue in Hikmah Food Catering. This was an observational analytic study using a cross sectional design. Samples size 43 peoples were taken by simple random sampling method. The correlation between the dependent and independent variables were analyzed by spearman correlation test (α = 0,05). Work climate in this catering were kitchen area 29,6°C, non AC 26,5°C area, and air-conditioned area 20,3°C. Spearman correlation test results showed that there was nutritional status which had no significant association with work fatigue (p = 0,954) and there was work climate which had a significant association with work fatigue (p = 0.004). The conclusion of this research is nutritional status has no relation with fatigue, meanwhile work climate have a relation with work fatigue. There are advised for the industry such as providing sufficient drinking water supplies, and installing push pull system ventilation, especially in the kitchen area.Keywords: worker, nutritional status,work climate, work fatigue, catering
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Mat Yusoff, Norhayati, Mohd Salehuddin Mohd Zahari, Fatimah Abd Ghani, and Agus Sudono. "Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System." Environment-Behaviour Proceedings Journal 7, no. 22 (November 20, 2022): 159–65. http://dx.doi.org/10.21834/ebpj.v7i22.4076.
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More than one billion meals are served in flights annually, making airline catering a lucrative industry. This study is to assess the meal quality of inflight catering company that uses the cook-chill system and its relation to the employee’s job satisfaction. Using a quantitative approach, 117 questionnaires were given to the workers to describe their experience. The findings revealed that cook-chilled meals had consistent quality, palatability, flavor and appearance and strongly related to the workers’ job satisfaction (r=0.758 and 0.709, respectively). Therefore, the cook-chill system is appropriate for mass production, but the safety and quality still depend on employee motivation. Keywords: Cook Chill System; In-Flight Catering; Meal Quality; Employees’ Satisfaction eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i22.4137
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Naik, Mahika Virendra, Kalyani Shailesh, and Jagadish A. Cacodcar. "Selected morbidities among workers of a chemical processing industry in Goa." International Journal Of Community Medicine And Public Health 9, no. 8 (July 27, 2022): 3132. http://dx.doi.org/10.18203/2394-6040.ijcmph20222012.
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Background: Exposure to various physical, mechanical, chemical hazards and unsafe practices by workers of fertiliser industries leads to many illnesses. So far not much attention has been given to occupational hazards in fertilizer industry. Therefore, the present study was undertaken to assess selected morbidities among workers in a fertilizer industry in Goa.Methods: The study was conducted over a period of November 2018 to December 2018. The data of the workers was obtained from an occupational health and safety (OHS) centre catering to a fertilizer industry in North-Goa which conducted periodic medical check-ups of the workers. The date included details regarding selected morbidities among workers of the fertilizer industry.Results: Among the workers, over one-third i.e. 104 (37.3%) were overweight and 38 (13.6%) were obese with body mass index (BMI) ≥30 kg/m2. 22 (7.9%) workers were hypertensive, 35 (12.5%) were diabetic, 46 (26.5%) had abnormal far vision and 24 (8.6%) had near vision abnormalities. Spirometry reports showed 17 (6.1%) workers suffered from mild restrictive lung disease. Assessment of audiometry reports revealed that 2 (0.8%) workers had mild hearing loss, 4 (1.6%) had moderate hearing loss and 2 (0.8%) had severe hearing loss.Conclusions: Workers in a fertilizer industry suffer from several morbidities, including the diseases like diabetes, hypertension and obesity. Apart from this, they also suffer from hearing impairment, visual impairment and conditions impairing their pulmonary functions. Periodic medical examinations are needed for timely detection and appropriate treatment of these health conditions among the workers.
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Voeikov, Evgeny. "Public Catering at Logging Sites in the Middle Volga Region during the Pre-War Five-Year Plans." Journal of Economic History and History of Economics 25, no. 1 (March 28, 2024): 90–116. http://dx.doi.org/10.17150/2308-2488.2024.25(1).90-116.
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The article examines one of the most important aspects of the industrial and domestic components of the logging process in the 1930s. The work of canteens and food stations for lumberjacks is considered using the example of the Middle Volga region, whose logging was typical for the European part of the USSR. At the same time, the article compares regional problems of catering at logging sites with all-Union trends. The source base for the article was the funds of regional archives of the Penza, Samara and Ulyanovsk regions and materials from periodicals of the 1930s. In general, the catering system at the logging sites of the largest logger in the Middle Volga region, the Sredles trust, was organized already at the end of the first five-year plan. The greatest number of problems in the public catering system in the third five-year plan were recorded in the Kuibyshevles sections. Typical methods for supplying the canteens of timber industry enterprises with products in the 1930s. began to organize their own subsidiary farms and purchase food. There are numerous complaints about the quality of food prepared in the forestry industry canteens. In some cases, the shortcomings of catering at logging sites were associated not with the general food shortage in the USSR, but with the low professionalism of canteen workers.
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Hedley, Anthony J., Sarah M. McGhee, James L. Repace, Lai-Chin Wong, Marcus Y. S. Yu, Tze-Wai Wong, and Tai-Hing Lam. "Risks for Heart Disease and Lung Cancer from Passive Smoking by Workers in the Catering Industry." Toxicological Sciences 90, no. 2 (January 20, 2006): 539–48. http://dx.doi.org/10.1093/toxsci/kfj110.
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Ncube, Farai. "Factors Enhancing Member Commitment to Trade Unions in the Hospitality Industry in Zimbabwe." Journal of Business Administration Research 9, no. 1 (June 29, 2020): 33. http://dx.doi.org/10.5430/jbar.v9n1p33.
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Trade unions in the hospitality industry have long served an important and vital role, acting as the vanguard to protect the worker’s rights and their financial livelihood, hence stressing their importance. Their future however remains hanging in balance as they continue to face an array of challenges and changes threatening their existence. In this paper the researcher attempt to respond to the question on, ‘why would individuals choose to be loyal and committed to trade unions?’ Finding through a 5 point likert scale administered on 227 members belonging to the Zimbabwe Catering and Hotel workers Union (ZCHWU) and interviews conducted with 18 union officials reveals that commitment is determined by the ability of the union to satisfy member expectations. Findings reveals that member commitment manifest itself through individual’s strong desire to remain a member of the union; willingness to exert high effort on behalf of the union as well as belief in the union goals and leadership. The study concludes that the unions’ ability to satisfy and meet its member’s expectation contributes to trade union commitment.
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Permatasari, Indah, Bayu Yoni Setyo Nugroho, and Izzatul Alifah Sifai. "Analisis Postur Kerja dengan Pendekatan Ergonomi Pada Home Industry Snack dan Katering “X” di Kota Semarang." Journal Occupational Health Hygiene and Safety 1, no. 1 (July 24, 2023): 53–62. http://dx.doi.org/10.60074/johhs.v1i1.8373.
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ABSTRACTSemarang is a region known for its culinary diversity and cultural heritage. The number of tourists visiting is proportional to the number of culinary and tourism industries. The city of Semarang continues to strive to increase the participation of small and medium enterprises in order to advance the region and prosper the community. The mushrooming of small and medium industries in Semarang is still not directly proportional to efforts to protect occupational safety and health for its workers. Even though work safety and health efforts are mandatory things that must be pursued both for formal and informal industries. The research aims to determine the level of risk and improve work posture with an ergonomic approach in the form of a Rapid Upper Limb Assessment (RULA) worksheet and observations in the snack and catering industry. Food processing and packaging workers have a high level of risk of experiencing muscle and bone pain because most of their work activities are sitting. The measurement results for workers in industry X show a score of 4 in the dough making section, a score of 3 in the processing section 1, a score of 4 in the processing section 2. A score of 3 in the packaging section 1, and finally a score of 4 in packaging 2. The results prove that there is no tension muscles in workers but there is discomfort in work positions that are affected by work facilities. Corrective and preventive efforts need to be pursued so that workers are able to work productively and in the future there will be no occupational diseases.
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Dolinski, Dariusz, Wojciech Kulesza, Paweł Muniak, Barbara Dolinska, Ali Derakhshan, and Tomasz Grzyb. "Research on Unrealistic Optimism among HoReCa Workers as a Possible Future Hotspot of Infections." Sustainability 13, no. 22 (November 13, 2021): 12562. http://dx.doi.org/10.3390/su132212562.
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As we are facing a new surge of the highly infectious delta variant of COVID-19, there is an urgent need for research to reduce the harm before this next wave hits. In the present paper, we present data that is alarming. We have found that HoReCa (hotels, restaurants, and catering services) workers, who are highly exposed to many new social interactions in close contact, present an unrealistic optimism (UO) bias: they perceive themselves as less at risk to this virus in comparison to others. From the literature, we already know that individuals holding this view are less involved in preventive actions and present more risky behaviors. In the face of the delta variant, this leads to the conclusion that restaurants will be new hot spots. What is more, we found that these unrealistic expectations are more pervasive: workers of the restaurant industry estimate low chances of bankruptcy, which may lead to unrealistic salary expectations, leading owners to a new upcoming wave of crisis: COVID-19 and bankruptcy—both of which may be caused by their workers.
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Shipilov, I. V., V. N. Voronin, and E. A. Ladik. "THE ORGANIZATION OF A HEALTHY NUTRITION SYSTEM IS AN IMPORTANT STAGE IN THE DEVELOPMENT OF ACTIVE LONGEVITY MEDICINE AT THE ENTERPRISES OF THE SIBERIAN COAL ENERGY COMPANY." Hygiene and sanitation 98, no. 7 (October 28, 2019): 783–87. http://dx.doi.org/10.18821/0016-9900-2019-98-7-783-787.
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The article presents the experience of development and implementation of analytical information material for employees of the Department of Labor Medicine on the impact of the program “Healthy food” on the factors of active Longevity in the coal industry. The indices of health of participating in the program persons with diseases of the gastrointestinal tract and cardiovascular system were studied. The efficiency of the implementation of the program, which has affected the reduction of indices of alimentary-dependent risk factors for noncommunicable diseases, improving the general condition and increasing the working capacity of workers. The article notes the important positive role of the program “Healthy food” - reducing the material costs of catering, namely the preparation of dishes according to the recipe “Healthy food” reduces their cost.
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Hromyk, Oksana, and Kseniia Prykhod’ko. "Peculiarities of the Hospitality Industry Development in Ukraine." Restaurant and hotel consulting. Innovations 6, no. 2 (November 30, 2023): 184–98. http://dx.doi.org/10.31866/2616-7468.6.2.2023.291701.
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Topicality. The hospitality industry plays a significant role in solving the problems of bringing the national economy out of the crisis, contributing to its structural transformation, which is of exceptional importance for Ukraine nowadays. Despite the huge recreational potential, the Ukrainian market of hotel and restaurant services is significantly lower than the world market of the hospitality industry in terms of economic efficiency. The main problems of the hospitality industry development are insufficient amounts of investment in renovation and building of new establishments, an inadequately developed market for the provision of hospitality services, imperfect infrastructure, technological backwardness of the industry, low solvency of the population, and the use of environmentally hazardous raw materials. It is no coincidence that improvement of modern infrastructure and introduction of modern technologies in the field of hospitality is recognized as one of the priority areas of the national economy development. The martial law declaration has negatively affected the activity of hotel and restaurant business establishments in Ukraine. All this determines the indisputable relevance of studying main trends and problems of the development of Ukrainian hospitality industry in today’s conditions. The aim of the article and research methods. The aim of the article is to analyze the current state and peculiarities of the hotel industry development in Ukraine. When conducting the research, general scientific research methods were used: comparison, generalization, analysis, synthesis and systematization, induction and deduction, tabular and graphic method, as well as scientific and theoretical developments of domestic and foreign scientists, informational materials of statistical and reference publications. Results. The article analyzed the current state of the hospitality industry in Ukraine. The practical aspects of hotel and restaurant business functioning were disclosed. It was established that the military aggression of the enemy has a negative effect on the dynamics of the development and functioning of hotel and restaurant enterprises. A significant number of them are functional or have been partially repurposed. The dynamics of temporary accommodation and catering organization enterprises were analyzed as the main criterion for the development of hotel and restaurant services. It was established that a significant decrease of enterprises and a reduction in the number of employed workers in the hospitality industry occured in 2021. It was noted that the consumer price index in 2022 increased significantly due to the raising in production expenses of the hotel and restaurant business from 103.7 to 122.5 %. In 2022, CPI growth was 100.9% in January, and 103.7% in December. So, the main reasons for the increase of CPI are the rapid growth of the dollar currency and consumer prices, as well as the devaluation of the Ukrainian currency. The financial activity of hotel and restaurant business enterprises was characterized. In 2020, temporary accommodation and catering organization establishments suffered a loss of UAH 6.500 million. However, in 2021, a slight increase in profit could be observed, as UAH 7.003 million. Thus, in 2021, a slight increase in profit could be noticed – UAH 7.003 million. The profitability of enterprises in 2021 was 9 %. This indicates the adaptation of the hospitality industry as a promising direction. Conclusions and discussion. So, in the course of the study, it was established that the hospitality industry is currently in unfavorable conditions, which are caused by the military aggression, which negatively affects the dynamics of the hotel and restaurant business development. In 2021, compared to 2020, there was a slight improvement in the financial result of the business, in accordance with the increase in income and profitability of temporary accommodation and catering organization establishments. However, with the aim of effective development and functioning of the hospitality industry, programs and projects of supporting the hotel and restaurant business are being implemented in the country with the assistance of international organizations.
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Bećirović, Denis. "Contribution to Research of the position and activity of Labour movements in Bosnia and Herzegovina since the end of the First World War until the beginning of the Husin Rebellion." Historijski pogledi 4, no. 5 (May 31, 2021): 87–101. http://dx.doi.org/10.52259/historijskipogledi.2021.4.5.87.
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Based on archival material and relevant literature, this text analyses and presents the activities of the labour movement in Bosnia and Herzegovina in the first years after the end of the First World War. During this period, the struggle for workers'rights, mostly through strike actions, resulted, among other things, in an increase in wages, the introduction of eight-hour working days in most companies, the exercise of the right to elect workers' commissioners and trade unions. The workers managed to get other benefits related to the economic position of the workers, such as retail co-operatives, apartments, assistance in purchasing work suits, etc. Workers' representatives fought for a radically better position and a new place in society. In addition to eight-hour working days, higher wages and other demands to improve the material position of workers, strikes against the political disenfranchisement of workers were conducted during this period, as well as for political freedoms and democratisation of political life in the country. During 1919 and 1920, several strikes about pay were organised by miners, construction workers and metalworkers in the forest industry, catering workers and employees in Sarajevo, Tuzla, Bijeljina, Brčko, Zenica, Breza, Mostar, Zavidovići, Dobrljin, Lješljani, Maslovarama and Rogatica. It was part of over 125 strikes by workers in Bosnia and Herzegovina during the period of legal activity of the Socialist Labour Party of Yugoslavia (SLPY) (c), i.e. the Communist Party of Yugoslavia (CPY) and its close trade unions. At the initiative of the SLPY (c) and united syndicates, public political assemblies were organised in Sarajevo, Tuzla, Zenica, Mostar, Brčko, Derventa, Vareš and Drvar, at which demands were put forward to dissolve the authorities, and organise democratic elections for the Constituent Assembly and demobilise the army. The aggravation of the political situation in the first post-war years was noticeable in many local communities in Bosnia and Herzegovina. In a number of cities in Bosnia and Herzegovina, there were physical confrontations between workers and security bodies of the Kingdom of Serbs, Croats and Slovenes. One such example occurred, in Zenica in mid-October 1920, when police banned the Communists' attempt to hold an assembly despite a previously imposed ban. On that occasion, the gathered mass of 2,500 workers refused to disperse and demanded that the assembly be held. After the police and the gendarmerie tried to disperse the gathered workers, there was open conflict. Workers threw stones at security officials, and they responded by firing firearms. The rally was eventually broken up, one worker was wounded and twelve workers were hurt during a clash with police. Owing to the increasing engagement of workers' representatives, the political situation in Bosnia and Herzegovina worsened. It was not uncommon to have open conflicts between workers and government officials. After the collapse of the Husino uprising, the position of workers deteriorated. Also, this paper discusses the impact of the revolutions in Eastern and Central Europe on the labour movement in Bosnia and Herzegovina.
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Chan, Albert P. C., Wen Yi, and Francis K. W. Wong. "Evaluating the effectiveness and practicality of a cooling vest across four industries in Hong Kong." Facilities 34, no. 9/10 (July 4, 2016): 511–34. http://dx.doi.org/10.1108/f-12-2014-0104.
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Purpose Extreme hot environments are prevalent in many occupational settings, and facilities management workers are no exception. Wearing suitable cooling garment is a useful means to alleviate heat strain and improving performance at heat exposure. This paper aims to evaluate the effectiveness and applicability of the cooling vest across four selected fields (i.e. construction, outdoor cleaning and horticulture, kitchen work and work involved manual handling at the airport) and identify the shortcomings of the cooling vest used by the participating workers. Design/methodology/approach This study adopted a two-phase design: a quantitative questionnaire survey followed by qualitative in-depth interviews. Findings A remarkable physical strain alleviation (PSA) of 21.1 per cent (14.8 per cent in construction, 18.8 per cent in horticulture and cleaning, 27.4 per cent in kitchen and catering and 26.5 per cent in airport apron service) is achieved by the use of cooling vest in four industries. Despite the success of PSA, several shortcomings of the cooling vest were identified: easily stained color, heavy weight, short cooling time, inflexibility that presents a hazard around moving equipment, lack of industry-specific design, nondurable and thick fabric with poor permeability. Originality/value The findings of the current study do not only confirm the effectiveness of the cooling vest in alleviating heat strain and physical strain but also identify the major shortcomings upon which further improvements can be made.
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Nazir, Tahira, Muhammad Umer, Muhammad Najam, Samina Nawab, Ahsen Maqsoom, Khuram Shafi, Yasin Munir, and Iram Nawaz. "Impact role stress on turnover intentions of Pakistan’s healthcare workers: Mediating and moderating role of organizational cynicism and self-efficacy." PLOS ONE 17, no. 12 (December 15, 2022): e0279075. http://dx.doi.org/10.1371/journal.pone.0279075.
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Nurses make up most of the global healthcare system, thus justifying their significance in the respective industry. The healthcare profession is amongst the very few careers that are attributed to a very high level of stress and imbalanced work-life equilibrium. Over past decades, the said nature of work has been observed to coerce countless nurses to leave their respective organizations. Considering this, the current study primarily evaluates the impact of role stressors on the turnover intentions of nurses employed in the healthcare industry of Pakistan. Secondly, the study examines the mediatory role of organizational cynicism between the role stressors and turnover intentions to explain the escalating trend of nurses intending to leave the industry. Lastly, it assesses the moderating role of self-efficacy between the organizational cynicism and the intended turnover of a nurse, to gauge the amount of variation self-efficacy can cause to mitigate the negative attitudes of employed individuals. The current study was conducted in the twin metropolitans of Pakistan i.e., Rawalpindi and Islamabad. A total of 394 responses were statistically evaluated using SmartPLS 3.0. The results of the current study indicated a significant impact of role stressors on the turnover intentions of nurses. Also, organizational cynicism was observed as a significant mediator between role stressors and turnover intentions. Further, self-efficacy as well was observed as a significant moderator between organizational cynicism and the intent of healthcare workers to leave the organization. The present study addressed the conceptual research gap by exploring the direct cumulative effect of role stress (role ambiguity, role conflict, role stressors, work-family conflict) in developing the intents of professionals to quit their employing organizations, the mediatory role of organizational cynicism, and the moderation effect of self-efficacy between the undertaken variables. While in terms of abridging the contextual research gap, the current study evaluated the proposed research model within the healthcare sector of Pakistan. The findings of the current study commended the management personnel of the healthcare industry to provide the nurses with healthy professional environments to work in, as well as catering to their professional and personal expectations to a better extent. Hence, increasing the ownership of an individual depicted towards his/her employing organization.
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Kalbermatter, Jacqueline, and Sebastian Schief. "Dynamiken zwischen Citizenship und Arbeitsverhältnissen von Geflüchteten mit unsicherem Aufenthaltsstatus. Eine Untersuchung in gastronomischen Betrieben der Schweiz." Soziale Welt 70, no. 2 (2019): 144–71. http://dx.doi.org/10.5771/0038-6073-2019-2-144.
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The article discusses to what extent the arrangement of migration policy, social policy and access to the labor market of Switzerland generates pronounced insecurities in the living and working reality of refugees. We analyze this by way of example of the situation of refugees with a precarious residence permit status working in the hotel and catering industry. We bring forward the argument that this group of migrants is confronted with the exclusion of rights because of the Swiss asylum policies. At the same time, the refugees face specific processes of inclusion and exclusion within the labor market because of their residence status. On account of this, we bring working conditions of refugees into the center of the analysis of citizenship policies as a constitutive element. Moreover, we analyze intra-company negotiations of citizenship as well as the according practices of refugees. The analysis of our research questions is based on a three-step data collection procedure. The combination of different methodological approaches - problem-centered interviews, participatory observation within the companies, and informal interviews - allows for an in-depth analysis of the relationship between citizenship policies and the working conditions of refugees with a precarious residence permit status. We show that refugee workers are confronted with specific forms of disciplinary actions because of a lack of rights and accompanied intra-company citizenship policies. The workers accept the disciplinary actions and working conditions in order to acquire permanent residence in Switzerland in their struggle for citizenship rights.
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Stieler, Lisa, Bettina Hunger, Matthias Rudolf, Steffi Kreuzfeld, Regina Stoll, and Reingard Seibt. "Cardiovascular recovery after workload in German shift workers in the hotel and catering industry: results of 24-hour-ambulatory monitoring of heart rate and blood pressure." International Archives of Occupational and Environmental Health 92, no. 1 (September 10, 2018): 81–91. http://dx.doi.org/10.1007/s00420-018-1357-9.
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Guha Roy, Diya, and Sujoy Bhattacharya. "Qualitative identification of associated words with the respective online service ratings." International Journal of Pharmaceutical and Healthcare Marketing 14, no. 4 (June 29, 2020): 513–31. http://dx.doi.org/10.1108/ijphm-10-2019-0070.
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Purpose Collectively knowledge is mentioned to surpass the traditional assets such as workers, property and financial investment. The research studies on how the existing knowledge can be merged with new knowledge for further development of organizational progress is moving from nascent to active state. In this context, the applications of online data pose a research gap in the domain of hospital review ratings. The purpose of this study is to explore how this raw tacit knowledge can be transformed to explicit keywords associated with individual review ratings of the hospital. Design/methodology/approach The authors have attempted to decrypt the tacit knowledge extracted from Facebook page of nine Indian hospitals (sources for the nine hospitals) using NVivo 12.3 to explain the resources associated with the poor or good review ratings. Findings Distinct patterns emerged with review ratings and associated words, which can be used to improve the facets of health-care services. Research limitations/implications The data used are only from India catering to national and international patients. Originality/value The sentiment analysis and word cloud associated with individual review rating can be further used for devising finer branding scales, as well as be practically used for real-time branding efforts by health-care industry.
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Buneta, Anđelka, Draženka Ćosić, and Dušan Tomašević. "Human Resources – One of the Key Challenges of Tourism Development in the Republic of Croatia." Acta Economica Et Turistica 2, no. 2 (December 1, 2016): 177–93. http://dx.doi.org/10.1515/aet-2016-0016.
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AbstractTourist activity in the Republic of Croatia is one of the leading and most promising activities. It is our past, present and future. According to the National Bank, the share of revenues from travel - tourism in overall GDP in the first 9 months of 2015 was 22.2%, an increase of 1.2% compared to the same period in 2014. In the third quarter share of revenues from travel - tourism in total GDP amounted to 41.3%, as compared to the same period in 2014, representing a growth of 1.4%. The conclusion is that tourism is one of the leading economic sectors in the Republic of Croatia. Due to realized 78 million and 569,000 overnight stays (6.8% more than in 2014) and more than 8 billion of foreign exchange inflows, the Republic of Croatia on the overall tourism market has been recognized as an important destination whose development potentials have not yet been exhausted. Relevant institutions and predictions underline the fact that tourism is one of the keys for faster integration of Croatia in the entire world economy and the networked society, from which it can be read that Croatia must view this sector in a new way and allow tourism to undergo complete transformation, in order to cope with future competitive challenges more easily. According to estimates by the World Travel & Tourism Council direct and indirect employment in the tourism sector in 2008 was about 300,000 employees, but that number will have increased by additional 100,000 in the next ten years. The Croatian tourism today employs 35-40% of workers. Thus, the tourism industry is a comprehensive and a very important generator of jobs of different profiles - from catering and hotel industry to entertainment and animation. In the light of progress in the development of tourism, and regardless of specific personnel, Croatia still needs a lot of work on the construction of the existing profile of tourism personnel and management and educate the tourist interest in tourism future. In addition, employment in the hospitality and tourism industry has a very high seasonal fluctuation of work, while the proportion of highly educated so-called senior managers is weak due to the contemporary needs of the tourism of the 21st century. The system of education for tourism is not performed well at all levels of education, and the result is inadequate qualifications. On the other hand, salaries of employees in the tourism industry, especially in the hospitality and catering industry, are among the lowest in the Republic of Croatia. With its tourism development strategy, the Republic of Croatia has turned towards building quality destinations (new facilities, renovation of existing and quality services). This paper will analyze how the quality of services, backed by human activity, is the key to the success of any enterprise, with an adopted conclusion about what kind of future we are building in this segment. The research will be carried out through the review and analysis of trends in employment in the tourism industry, the qualifying term structure of employees, their share in the total employees in the Republic of Croatia, the competitiveness in the international labor market for a period of last 5 years.
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Pinskaya, M. R., S. D. Shatalov, and K. A. Ponomareva. "Risk Management at the Informal Economy Cutback (the Example of the Republic of Uzbekistan)." Management Sciences 12, no. 4 (January 12, 2023): 76–88. http://dx.doi.org/10.26794/2304-022x-2022-12-4-76-88.
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The paper analyzes ways of the informal economy cutback in the Republic of Uzbekistan, used in the tax sphere. The purpose of the study is to summarize the tax measures to solve this problem. During past few years, there have been taken certain steps in this direction, such as concessions for small businesses in catering, reducing the turnover tax rate in the real estate business, holding large-circulation “check” lotteries with valuable prizes, bringing construction industry workers into the legal field, digitalization of tax administration. According to the authors, the proposed tools correspond both to the practices characteristic of foreign experience and to the conditions peculiarities for making business in Uzbekistan. Also, the authors identified some directions for improving the state tax policy in counteracting the spread of the informal economy: focusing on reducing cash turnover through the use of tax deductions for personal income tax and VAT refunds on purchases; the overall tax culture development; digitalization of the tax reporting procedure; improving a legal status the regulation of the self-employed citizens; initiation of a single tax account mechanism. The scientific novelty lies in the research methodology. Based on a comparative legal analysis, the experience of various countries is used to illustrate the features of tax measures applied in practice to reduce the informal economy. The authors assume the theoretical results of the work will embody in proposals for improving the national tax legislation and will improve the Russian economic and legal doctrine, as well as the level of legal research within the EAEU and the CIS.
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Kalenjuk Pivarski, Bojana, Biljana Grubor, Maja Banjac, Bojan Đerčan, Dragan Tešanović, Stefan Šmugović, Goran Radivojević, Velibor Ivanović, Vesna Vujasinović, and Tamara Stošić. "The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development." Heritage 6, no. 4 (March 24, 2023): 3402–17. http://dx.doi.org/10.3390/heritage6040180.
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Gastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabačka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities.
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Rusakov, Vladimir N., Aleksandr V. Istomin, Larisa A. Rumyantseva, Olga V. Vetrova, Ivan G. Mikhailov, and Marina T. Vedilina. "Development of fundamental and applied research in the field of food hygiene." Hygiene and sanitation 100, no. 9 (September 20, 2021): 991–97. http://dx.doi.org/10.47470/0016-9900-2021-100-9-991-997.
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The review summarizes the directions of the results of scientific activities of the Department of Food Hygiene of the Federal Scientific Center for Hygiene named after F.F. Erisman of the Federal Service for Supervision in Protection of the Rights of Consumer and Man Wellbeing. Since the day of its foundation, the employees have been working on the examination of food products, the development of methods for the study of food and ready-made meals, the prevention of food poisoning of bacterial and non-bacterial aetiology, as well as the hygienic assessment and control of the produced utensils and containers. Based on the department, capital studies were carried out to study and rationalize the nutrition of certain groups of the population: industrial workers (engaged in the development of coal mines, working at metallurgical and mining enterprises, etc.), children and adolescents of various institutions. The article highlights the main directions of work on the study and development of methods for hygienic and chemical research of public catering and food industry products, on the hygienic assessment of pesticides and new methods of food processing technology. Attention is paid to studies on establishing migration patterns and deciphering the mechanisms of biological action of toxic substances released from materials in contact with food. A significant contribution was the scientific substantiation of hygienic food system optimization using preventive foods for contingents of persons in extreme environmental conditions, including astronauts. The result of the research was the development of medico-biological requirements for specialized products intended for feeding people in extreme conditions of space flight and wounded with damage to the skeletal system. The works of the outstanding employees of the department have made a significant contribution to the science of hygiene and sanitary practice.
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Samba, Faye, Thiaw Cheikh, LO Mamadou, Ndiaye Bou, Mbengue Malick, Sow Demba, Diome Toffène, and Sembène Mbacké. "Evaluation of the Causes of Collective Food Poisoning (CFP) in University Campuses in Senegal Relating to a Lack of Qualification of University Restaurant Staff." Journal of Advances in Microbiology 23, no. 5 (April 25, 2023): 16–25. http://dx.doi.org/10.9734/jamb/2023/v23i5722.
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In Senegal, public universities namely: UGB, UCAD, UIT, UADB and UASZ are often the scene of violent mood movements of students following the occurrence of a Collective Food Poisoning (CFP). These diseases are caused by the consumption of dangerous meals usually prepared by unskilled actors. This study aims to identify the shortcomings related to the lack of qualification of those involved in the catering industry and the causes of CFP, by specifically determining their levels: behaviour, qualification, risk in CFP outbreaks, bacteriological contamination of surfaces and food to which students are exposed. To do this, a questionnaire was developed and a team of investigators was formed. From 2012 to 2017, a retrospective survey was conducted. The choice of targets focused on students, restaurateurs, food vendors, residence chefs and medical workers. A system has been set up for the collection and analysis of food samples (processed fish, hot meals, unpasteurized juices and sandwiches) and surfaces (trays and hands of divers and waitresses) at the UCAD ESEA restaurant under aseptic conditions. Data processing was carried out using an Excel spreadsheet and XLStat software. We have respectively in University Restaurants, University Residences, Fast Foods and Outdoor Restaurants: (17.47; 43.24; 22.21 and 17.08), (21.05; 33.05; 14.02 and 31.88) and (65.4; 21.16; 10.96 and 2.48) for the level of actors' behaviour, qualification and percentage risk. The level of contamination of trays, divers, waitresses, processed fish, meals, unpasteurized juice and sandwiches is 50%, 48%, 55%, 74%, 100%, 94% and 91.5% respectively. In the analysis of these results, it can be said that some causes of CFP are related to the lack of qualification of the staff and therefore, the training of these actors is a priority on these university campuses. To ensure safe meals and student safety, highly qualified staff must be recruited and continuously trained in good hygiene practices and HACCP.
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Butcher, Siân. "Creating a gap that can be filled: Constructing and territorializing the affordable housing submarket in Gauteng, South Africa." Environment and Planning A: Economy and Space 52, no. 1 (January 9, 2020): 173–99. http://dx.doi.org/10.1177/0308518x19885391.
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As the housing bubble burst in overheated property markets around the world, South Africa’s so-called ‘affordable housing market’ appeared to be bucking the trend. From 2010, affordable housing prices were rising and selling quickly, especially in Gauteng, Johannesburg’s city-region, chronically short of actually affordable housing and with a growing black middle class. Touted as ‘SA’s best-kept investment secret’, the affordable housing market offered a lifeline to the property industry and the potential to democratize segregated property markets. Yet, in practice, the tapping of South Africa’s lower-income housing market by capital has been a limited one, narrowly catering to particular subjects and spaces. Drawing on heterodox approaches to ‘actually existing markets’ and qualitative fieldwork conducted in Johannesburg between 2012 and 2013, this paper traces how the boundaries of the affordable housing and mortgage submarket are produced and shift through the investments of multiple communities with their own theories of housing markets and different interests in ‘making the market work’. Despite these investments and contestations, the submarket is narrowly territorialized within developer-driven housing largely in Gauteng for public-sector workers, to optimize the market within mortgage capital’s frameworks of risk, return, race and space. The South African mortgaged affordable housing submarket is not so much in need of market information or constitutive of a new frontier of global finance, as a territorial fix for domestic capital vis-à-vis development imperatives. To investigate struggles over this submarket, I draw together socio-institutional approaches to markets with critical political economy of housing markets and put them into conversation with critical development studies scholarship on markets. This combination allows us to make space for multiple projects of ‘improvement’ and profit in our analyses of market-making, as well as how these are shaped by, and shape, space and conjuncture. I seek to contribute to a growing literature on the geographies of markets from a Global South context where housing is framed as both a market good and constitutional right by examining a case of apparent ‘market failure’.
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Niks, Irene, Swenneke van den Heuvel, and Jos Sanders. "Werkgeversmaatregelen voor langer doorwerken en duurzame inzetbaarheid." Tijdschrift voor HRM 23, no. 2 (June 1, 2020): 44–65. http://dx.doi.org/10.5117/thrm2020.2.niks.
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In dit artikel kijken we naar trends in generieke maatregelen en maatwerkafspraken (i-deals) voor langer doorwerken en naar ontwikkelingen over tijd in de duurzame inzetbaarheid van werknemers. Hierbij gaan we specifiek in op verschillen tussen werkgevers op basis van vestigingsgrootte, profit of non-profit, de aan- of afwezigheid van een brancheorganisatie en sector (financiële instellingen, gezondheid & welzijn en horeca). We doen dit op basis van data van de Werkgevers Enquête Arbeidsomstandigheden (WEA) en de Nationale Enquête Arbeidsomstandigheden voor werknemers (NEA). Uit de resultaten blijkt dat werkgevers nog altijd meer ontziemaatregelen treffen dan stimuleringsmaatregelen en dat het gebruik van maatwerkafspraken toeneemt. Grote bedrijven, non-profit bedrijven en bedrijven die zijn aangesloten bij een brancheorganisatie treffen vaker maatregelen voor langer doorwerken. Daarnaast zien we bij werknemers een positieve trend in indicatoren voor duurzame inzetbaarheid, te weten de leeftijd tot waarop men wil en denkt te kunnen doorwerken en de inschatting van de eigen arbeidsmarktpositie. Dit kan deels een effect zijn van de maatregelen die werkgevers getroffen hebben, maar zal ook voor een groot deel te danken zijn aan conjunctuur en wetgeving. In this article, we describe trends in measures taken by employers to stimulate a prolonged work participation as well as trends in sustainable employability of employees. We elaborate on differences in company size, profit versus non-profit, the presence of a branch organisation, and sector (financial sector, health & welfare and the catering industry). We analysed data from the Netherlands Employers Work Survey and from the Netherlands Working Conditions Survey. The results show that employers more often take protective measures than incentive measures. Furthermore, the use of idiosyncratic employment arrangements (i-deals) is increasing. Large companies, non-profit companies and companies associated with a branch organisation take more measures. In addition, we observed a positive change in indicators of sustainable employability among workers. This may partly be caused by measures taken by employers, but will also be due to a favourable economic climate and to national legislation.
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Barvinok, Nataliia. "ASSESSMENT OF TOURIST AND RECREATIONAL POTENTIAL AND TOURIST INFRASTRUCTURE IN INDIVIDUAL UNITED TERRITORIAL COMMUNITIES OF KIROVOGRAD REGION." Economies' Horizons, no. 2(24) (June 7, 2023): 4–20. http://dx.doi.org/10.31499/2616-5236.2(24).2023.281149.
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The article provides a comprehensive assessment of the current state of tourist and recreational potential and tourist infrastructure of some united territorial communities of Kirovohrad region, in particular Gaivoron united territorial community and Zavalliv united territorial community as an important factor in their socio-economic development.
The natural tourist and recreational potential of the cultural and historical mouth and their interrelation for the development of certain types of tourism, which will have the highest chance of development in the study area, are analyzed separately. It is determined that it is important to pay attention to such types of tourism as green rural tourism, extreme types of tourism (rafting, mini-mountaineering, climbing, trekking), cycling, water tourism and event tourism.
The state and prospects of development of tourist infrastructure, which is an integral part of tourist and recreational activities in the united territorial communities, including accommodation, catering, leisure, consumer services, transport infrastructure, communications and information support. It was found that the tourist infrastructure in the study area is underdeveloped, especially in rural areas and in places with significant natural potential, which have every chance to develop tourism. Particular attention should be paid to roads that do not meet international standards and negatively affect the development of tourist and recreational activities of the study area.
It is established that in order to increase the competitiveness of the tourist product of the united territorial communities it is necessary to reconstruct and improve highways, improve and expand the network of accommodation, food, entertainment, arrangement of tourist and recreational facilities, increase and diversify the network of tourist and excursion routes. tourism, providing the industry with skilled workers, promoting the development of small and medium-sized businesses and conducting effective marketing activities for advertising and communication activities, and most importantly, supporting the development of tourism and recreational activities by the united territorial communities.
It is noted that the development of tourism and recreation, and on this basis the improvement of infrastructure, development of small and medium-sized businesses and additional capital inflows to the budget of the united territorial communities, will have a positive impact on their socio-economic development.
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Džananović, Mirza. "The role of the factory “Bratstvo” (Brotherhood) in the development of Novi Travnik." Historijski pogledi 3, no. 4 (December 30, 2020): 228–39. http://dx.doi.org/10.52259/historijskipogledi.2020.3.4.228.
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The establishment of the socialist regime had led to thorough political, economic, social, cultural and other changes in Bosnia and Herzegovina. The first decade after the Second World War was marked by the reconstruction of the war-torn country, and great support in that process was provided by the USSR - the main ally of the new Yugoslavia. Emphasis was placed on the intensive development of the industry, which was to be the carrier of the overall economic development of the entire country. In accordance with this strategy, large industrial plants were established in all parts of Yugoslavia, thanks to which there was an intensive process of urbanization of numerous previously dormant communities. However, when there was a conflict and then a break with the USSR, Yugoslavia was forced to partially modify its economic development plans (the so-called Five-Year Plans). These changes in Bosnia and Herzegovina were most felt by cities such as Zenica, which instead of the originally planned Doboj became a Yugoslav metallurgical center, and Novi Travnik, which arose as a result of relocating part of the arms industry from Kragujevac in Serbia to central Bosnia. The factory “Bratstvo" (meaning Brotherhood) was built on a deserted meadow near Travnik in the heart of central Bosnia, and for the needs of housing workers who built industrial plants, as well as for those who worked in those plants, the first residential buildings were built in the form of low-quality wooden barracks. These were the roots of the workers' settlement that gradually grew into a new town called Novi Travnik. The fateful link between the factory and the city, which was established at that time, was not interrupted during the entire socialist period, so the survival and development of Novi Travnik completely depended on the business opportunities in the "Bratstvo" factory. The expansion of the production and plant of the "Bratstvo" also included the construction of new housing, communal, social, health, sports, cultural, catering and other facilities in Novi Travnik. A successful business year in "Bratstvo" meant a secure inflow of money into the local community budget as well as a sufficient number of funds for the work of cultural, artistic, entertainment, sports and all other societies in the city. The same rule applied in the case of bad business of "Bratstvo", and the most obvious example of how important the factory was for Novi Travnik can be seen in the case of a failed business in Ghana. The local authorities in Novi Travnik were absolutely aware of the role of the "Brotherhood" in the development of Novi Travnik and tried in every way to facilitate the functioning of the company, so, except for a few mere misunderstandings, relations between city and factory management were mostly friendly. After all, when the survival of the "Bratstvo" was called into question due to the failed business in Ghana, local authorities were among the first to appeal for the company's salvation, clearly noting that with the disappearance of the factory, the fate of Novi Travnik would be sealed. The paper presents a brief overview of the history of the company "Bratstvo" from its founding in June 1949 until the end of the socialist period in 1990, and analyses the relations between the city and factory authorities in that period. The aim of the paper was to show the importance that the factory "Bratstvo" had for the overall development of Novi Travnik and to determine how much the local authorities were aware of the role of companies in the development of the city. The paper provides insight into the processes that took place in a particular local community, but which can also be found in other industrial cities of Bosnia and Herzegovina and Yugoslavia during the socialist period.
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Alfalasi, Alyazyah, and Syed Zamberi Ahmad. "Bab Al Qasr Hotel & Residence: sustaining business while housing COVID-19 patients." Emerald Emerging Markets Case Studies 12, no. 3 (October 10, 2022): 1–21. http://dx.doi.org/10.1108/eemcs-08-2021-0268.
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Learning outcomes This case study aims to yield the following learning outcomes: understand the key performance indicators of successful human resource management (HRM) in the hospitality and tourism sector, especially during pandemics; identify the various concepts and strategies of HRM and recruitment over a short period; conceptualize the types of HRM practices such as safety and health, recruitment and promotion and rewards when facing pandemic conditions as well as the handling of hotel staff in strained times; evaluate the crisis management solutions used by human resources to lower the employee turnover rate; and develop a crisis management plan from a human resource standpoint in a pandemic situation. Case overview/synopsis A five-star hotel in Abu Dhabi, United Arab Emirates (UAE), Bab Al Qasr Hotel & Residence (BAQHotel) opened in October 2016. In April 2020, the hotel began accepting patients with COVID-19 in conjunction with the Abu Dhabi’s Healthcare Company (SEHA), as a support to the UAE Government, through Department of Culture and Tourism Abu Dhabi (DCTAD), to meet the local needs and sustain business during these unforeseen circumstances, which heavily impacted the whole World. Samer Majari, the Human Resource Director of BAQ hotel was responsible for recruiting and supervising delegates, while ensuring the comfort of hotel staff, arranging for their transportation, catering, safety and well-being. To combat the high staff turnover, including COVID-19-positive staff, Majari reviewed the existing staff model; divided the staff into two groups for providing services to both sides of the hotel; arranged for separate accommodations, food and transportation; and retained the existing resources and recruited new workers. This study aims to provide management solutions that concern hiring of staff from the existing UAE market and highlights ways of creating a lower staff turnover rate through incentives and compensations, while also managing staff by motivating them and also safeguarding them against COVID-19. Complexity academic level This case study intends to provide a context for creative solutions to human resource challenges facing organizations during a pandemic. It also involves swift responses to crises faced by HR managers and the immediate solutions required. Therefore, this case study can be used in undergraduate level courses for students pursuing a bachelor’s or a master’s degree in HRM, hospitality management, crisis management or international business studies. Moreover, this case study can be used for corporate training and to help hospitality industry staff, mid-level human resource managers and organizational development practitioners to better understand crisis management in their hotels. Supplementary materials Teaching notes are available for educators only. Subject code CSS 6: Human Resource Management
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McIntosh, Alison, and Candice Harris. "Hospitality training as a means of independence for young adults with learning disabilities." Hospitality Insights 2, no. 2 (October 24, 2018): 3–4. http://dx.doi.org/10.24135/hi.v2i2.38.
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Employment is a core plank of independent living for people with disabilities and a key part of their identity and self-esteem. Nevertheless, it is widely recorded that people with disabilities have lower employment rates than the non-disabled, and continue to experience workplace discrimination. Workers with disabilities are generally found to have greater loyalty to the company, punctuality to the job, dependability, greater levels of cooperation and dedication, and lower turnover rates and absenteeism. Representing an estimated 10–19 percent of the general population worldwide, people with disabilities are seen as an untapped source of workers for hospitality labour [1]. Yet evidence shows that the hospitality industry has, so far, been a follower rather than a leader with respect to training and employment practices for people with disabilities compared to other industries [2]. Viewing disability as a product of the disabling wider social and attitudinal barriers around disability (known as the social model of disability [3]), there is an opportunity for the hospitality industry to contribute toward positive social change.
Given the need to change negative societal attitudes before there can be an increase in the employment of people with disabilities, there is an important need to examine representations of disability in hospitality training and employment. Representations are important because they set expectations around behavioural norms and can help break down barriers by influencing the perceptions of those who receive them. Applying a constructionist approach [4], this research examined how hospitality work and training is represented in the popular television documentary series The Special Needs Hotel as it relates to training for young adults with learning disabilities1 – a group who are rendered more marginalised in employment than any other group of young people with disabilities. The three-part TV series, which aired on TVNZ in 2017, followed the experiences of young people with learning disabilities as they received hands-on hospitality training at the Foxes Hotel and Academy – a specialist catering college and residential training hotel in Somerset, U.K., that is also a fully operating hotel with paying guests (http://foxesacademy.ac.uk/). Over their three years of study, learners are trained in three vocational departments – house-keeping, food preparation and food service – before being prepared to apply for and seek hospitality employment.
The research found that the series positively presents hospitality training as a means of enjoyment and of ‘achieving independence’ for the young adults with learning disabilities, with coping strategies and accommodations used to ensure the learners meet the necessary ‘realistic expectations’ and requirements of hospitality work. Through the intensive hands-on training, the learners are found to successfully acquire life skills, gain independence, find hospitality employment, and make plans for the future. However, this positive representation contrasts with the fear and realities of independence and struggles with the pressures of hospitality work for the trainees themselves (struggles that are both emotional and physical due to the nature of their disability). Our research highlighted that not all learners wanted independence, and often struggled with the training; for example, the stress and speed of service delivery, difficulties in communicating with customers, and having to work alone.
Lessons from this research provide the opportunity to review and vary what is expected of the ‘look and feel’ of hospitality work and service delivery in order to increase employment for people with disabilities. In particular, if left unchallenged, the stereotyping of the ‘professionalism’ expected in hospitality work and training can render people with learning disabilities as being and looking unprofessional as hospitality workers and requiring accommodation to meet the standards of ‘doing hospitality’. There is a need to give greater attention to disability awareness training, including information geared toward working alongside employees with disabilities, and HR practices. There are challenges to employers about their attitudes toward employing people with disabilities and management of the physical and service environment with regards to how they can render it welcoming or unwelcoming for employees with disabilities. Above all, this understanding can open opportunities to review and realign hospitality employment and training with ethical and non-discriminatory principles and guidelines, which are essential if the employment of people with disabilities is to be improved. As this research concluded, the inclusion of people with disabilities can make the hospitality experience more diverse, personal, meaningful, unique and memorable.
The full research article can be accessed here: https://www.sciencedirect.com/science/article/pii/S0278431917307351
Note
We use the terminology of the documentary series and recognise the varied, unique and highly complex nature of learning disabilities.
Corresponding author
Alison McIntosh can be contacted at: alison.mcintosh@aut.ac.nz
References
(1) Poria, Y.; Reichel, A.; Brandt, Y. Dimensions of Hotel Experience of People with Disabilities: An Exploratory Study. International Journal of Contemporary Hospitality Management 2011, 23(5), 571–591.
(2) Groschl, S. Current Human Resources Practices Affecting the Employment of Persons with Disabilities in Selected Toronto Hotels. International Journal of Hospitality and Tourism Administration 2004, 5(3), 15–30.
(3) Oliver, M. Understanding Disability: From Theory to Practice; Palgrave Macmillan: Basingstoke, U.K., 1996.
(4) Hall, S. Representation: Cultural Representations and Signifying Practices; Sage: London, U.K., 1997.
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Chakraborty, S. K., Verghese Kurien, Jittu Singh, Mrityunjay Athreya, Arun Maira, Anu Aga, Anil K. Gupta, and Pradip N. Khandwalla. "Management Paradigms Beyond Profit Maximization." Vikalpa: The Journal for Decision Makers 29, no. 3 (July 2004): 97–118. http://dx.doi.org/10.1177/0256090920040308.
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The dominant paradigm today, both in corporate management and in business educa- tion, is profit maximization and maximization of the wealth of the owners. But, the obsession with ‘profit at any cost,’ when carried to an extreme, can lead to Enrons, WorldComs, and Parmalats and the shortening of hundreds of thousands of lives in sweat shops. Fortunately, alternatives have appeared that successfully blend concern for profits with humane concerns. Today, virtually, every Fortune 500 company has adopted a code of conduct and put in place the needed management structures and processes to ensure compliance. Similarly, corporate social responsibility has gathered momentum. Spirituality in management, the democratization of the workplace including internal justice systems and ‘good citizenship’ behaviour in the organization, and catering to the needs of all the stakeholders-not just shareholders-are some of the other offshoots of humane corporate management. In a developing country context, in which there are so many battles to be won against poverty and deprivation and in which a society needs to be modernized without losing track of its ethical and spiritual moorings, humane business management is a necessity. In this colloquium, our panel members addressed the following issues: What humane alternatives there are to mindless commercialism and how to manage each alternative without loss of profitability. How to enrich business practices and what we teach in business schools with these new paradigms of management. The salient features of the responses are as follows: The globalization strategy of a few powerful nations has robbed country after country of its right to choose its own path-not only economic but cultural as well-with the new milieu verging on the inhumane. An immense effort is necessary to nourish humane values as the cause and ethical conduct as a consequence. Cooperative enterprises or new workers' enterprises can provide the organiza- tional means whereby a significant proportion of humanity takes on the tasks of creating productive employment and overcoming poverty, thus achieving social integration without placing undue importance on the interests of capital providers. Enduring companies have demonstrated that by simultaneously attending to a variety of stakeholders and focusing on composite goals, rather than profit maximization alone, it is possible to acquire and maintain industry leadership. Firms need to move from a feudal relationship with their business partners to a ‘strategic partnership’ and invest more in hygiene factors and HRD for long-term employee satisfaction, performance, and development. The need is to evolve through dialogue among businessmen, government, and civic society a consensus on what the social responsibility of business is and what are legitimate and illegitimate actions. A larger social conscience can emerge if corporate leaders recognize that they cannot ensure long-term growth without generating sufficient ‘social capital.’ ‘Social capital’ involves the creation of trust, reciprocity, and tolerance of third party actions. There is a bonus from corporate social responsibility, ethicality, and spirituality in terms of stronger staff bonding with the organization and stronger motivation. This can be converted into higher productivity, better product quality, better and faster implementation of the needed changes and innovations.
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Danylenko-Kulchytska, Viktoriia. "HOTEL AND RESTAURANT BUSINESS OF UKRAINE DURING THE WAR: PROSPECTS OF SURVIVAL." INNOVATIVE ECONOMY, no. 4 (2022): 55–59. http://dx.doi.org/10.37332/2309-1533.2022.4.8.
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Purpose. The aim of the article is to find out the extent of the impact of the war on the domestic hospitality industry and to propose ways to solve some of the problems caused by it. Methodology of research. General scientific and special methods were used in the research process, in particular: methods of analysis and synthesis – when justifying the process of operation of hotels and restaurants; methods of observation and logical generalization – when considering the peculiarities of the functioning of hospitality establishments in the conditions of war. Findings. It was noted that for many institutions the impact of the war was catastrophic and led to the fact that they were forced to stop their work; at the same time, any crisis leads to the emergence of new opportunities. The changes in doing business caused by the war are analyzed. It was found that today the key indicator of the efficiency of the hotel and restaurant business is the absence of losses and facilities that need subsidies. It was noted that the situation is more optimistic in the west and in the center of Ukraine. The main reason for this was the forced and sudden arrival of a large number of internally displaced persons in this region. Despite a significant decline in the first months of the war, today most of the catering establishments of the western and central regions have reached the pre-war level in terms of sales. It has been found that the main problems created by the war for hospitality enterprises are: physical destruction of establishments, disruption of logistics chains, drop in the purchasing power of the population, increase in the cost of production, outflow of qualified workers abroad. Considered possible steps that can be taken by hotel and restaurant establishments in order to maintain their positions in the market, in particular: replacing some ingredients with others, flexibly updating the menu, creating their own supply chains, organizing their own imports, strict control of income and expenses, opening new establishments in in safe regions of Ukraine or abroad, relocation of business to other regions of Ukraine, temporary refusal of marketing activities, change of payment form and work schedules, etc. It is proposed to use the positive experience of the post-war economic recovery of the hotel and restaurant sector in countries such as Croatia, Cyprus, and Georgia. Originality. It has been established that an indicator of the effectiveness of the hotel and restaurant business in the conditions of war is the absence of losses and facilities that need subsidies. In today's conditions of total unpredictability, a combination of two principles will allow companies to survive economically: systematicity (understanding of strategic goals, control system, transparent internal processes and analytics) and flexibility (speed of making creative, non-standard decisions). Practical value. The obtained research results will contribute to the effective reconstruction and restoration of the hotel and restaurant business in the post-war period. Key words: hospitality, hotel and restaurant business, war, crisis, strategies of hotels and restaurants, recovery prospects, ways to overcome the crisis.
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Crouth, Madeleine, Alison McIntosh, and Tracy Harkison. "Hospitality education in New Zealand prisons." Hospitality Insights 5, no. 2 (December 22, 2021): 7–8. http://dx.doi.org/10.24135/hi.v5i2.110.
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New Zealand has one of the highest imprisonment rates per capita when compared to the rest of the developed world. People who offend in New Zealand have a 43% chance of reoffending within the first 24 months of their release [1]. It is estimated that approximately 60% of people who offend have literacy and numeracy skills lower than the NCEA Level 1 competency, and 66% of adults have no formal qualifications [2, 3]. A focus on literacy and numeracy, support through baseline education, and specific trades like hospitality, can start to refine the options of a person who offends, further enabling them to start developing goals that will support their futures [4].
Since 2014, the Department of Corrections/Ara Poutama Aotearoa has been upgrading the prison-based educational programmes available to people who offend to achieve this. Goals have been set to integrate the in-prison education with the nationally recognised level of education along with practical elements such as kitchen work, housekeeping and other service-based vocations such as hairdressing and customer service. The courses are relatively short, ranging from six to 12 weeks, and provide key skills and the foundations for further study. Evidence from overseas has found that hospitality and, specifically, catering programmes are a tool that positively impacts the way people who offend engage with their rehabilitation; creating an experience through the sharing and giving of food is seen as a way to reintegrate and regain a sense of achievement and being of service through meaningful social connections and employment.
Our study carried out a systematic literature review of the effectiveness of hospitality training and education in correctional facilities. Evidence was found of the effectiveness of educational programmes within prisons and their positive impact on recidivism. It was also found that hospitality training initiatives, such as those provided in prison training restaurants open to the public for dining, could offer a unique opportunity that allows people who offend to change the negative public perceptions held about them. In New Zealand, we have unique tikanga-based initiatives that support people who offend to reintegrate back into the public environment and their families, with reduced reoffending [5]. The literature showed, convincingly, that education leads to opportunities for post-release employment and the ability to manage work-life balance, reintegration into society, and gain skills that support long-term prosperity [3]. Czerniawski [6] sees education as a key step in making a positive change in the lives of people who offend, especially if followed by a period of post-release support.
Our study also revealed the challenges of providing hospitality education in prisons. Prison security risks, risk of lockdowns, student mental health, lack of educational resources and support services, and lack of set-up and sustainable funding for educational programmes were seen as hindrances to the success of prison education programmes. Lack of post-release support and the negative stigma of people who offend perceived by the public and employers were further noted issues of concern. Likewise, prison culture, staff retention, general misconduct and mistrust were also cited as aspects of concern [7]. Giousmpasoglou and colleagues [8] suggested that people who offend would prefer education programmes that were carried out by external facilitators over in-prison programmes. The importance of networks between educators, support workers and employers are important in this regard.
With the hospitality industry facing a skills shortage and with its low barriers to entry, there is potential to build upon the success of existing hospitality education programmes to build skills, pride and a second chance for those who are engaging in rehabilitation. There is also an opportunity to consider tertiary pathways for these hospitality graduates and entrepreneurs. Furthermore, the Department of Corrections/Ara Poutama Aotearoa could consider the success of initiatives such as The Clink Charity training restaurants in the UK in supporting rehabilitation through hospitality training and work.
Corresponding author
Madz Crouth can be contacted at: madz.crouth@aut.ac.nz
References
(1) Boomen, M. Where New Zealand Stands Internationally: A Comparison of Offence Profiles and Recidivism Rates. Practice: The New Zealand Corrections Journal 2018, 6 (1), 87–96. https://www.corrections.govt.nz/__data/assets/pdf_file/0005/33449/Practice_Journal_Vol6_Iss1_July_2018_WEB.pdf (accessed Dec 1, 2021).
(2) Corrections. Prison Facts and statistics – December 2020, 2020. https://www.corrections.govt.nz/resources/statistics/quarterly_prison_statistics/prison_stats_december_2020 (accessed Dec 1, 2021).
(3) Corrections. Prison Facts and Statistics – March 2020, 2020. https://www.corrections.govt.nz/resources/statistics/quarterly_prison_statistics/prison_stats_march_2020 (accessed Dec 1, 2021).
(4) Harkison, T.; McIntosh, A. Hospitality Training for Prisoners. Hospitality Insights 2019, 3 (1), 5–6. https://doi.org/10.24135/hi.v3i1.52
(5) Hamer, P.; Paul, J.; Hunia, M. Hōkai Rangi: Context and Background to the Development of Ara Poutama Aotearoa Strategy 2019–2024. Practice: The New Zealand Corrections Journal 2021, 8 (1), 18–22. https://www.corrections.govt.nz/__data/assets/pdf_file/0017/43208/Practice_Journal_2021_Final_Web_Version.pdf (accessed Dec 1, 2021).
(6) Czerniawski, G. A. Race to the Bottom – Prison Education and the English and Welsh Policy Context. Journal of Education Policy 2016, 31 (2), 198–212. https://doi.org/10.1080/02680939.2015.1062146
(7) Chui, W. H.; Cheng, K. K.-Y. The Mark of an Ex-Prisoner: Perceived Discrimination and Self-Stigma of Young Men after Prison in Hong Kong. Deviant Behavior 2013, 34 (8), 671–684. https://doi.org/10.1080/01639625.2013.766532
(8) Giousmpasoglou, C.; Brown, L.; Marinakou, E. Training Prisoners as Hospitality Workers: The Case of the CLINK Charity; Paper presented at the Travel & Tourism Research Association (TTRA) 2019: European Chapter Conference, 2019. http://eprints.bournemouth.ac.uk/31827/1/Giousmpasoglou-Brown-Marinakou_TTRA19_conference_Final.pdf (accessed Dec 1, 2021).
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Selvaraju, P. "Working Performance of Urban Co-operative Banks (UCBs) in Coimbatore District, Tamil Nadu: A Study." Asian Review of Social Sciences 7, no. 1 (May 5, 2018): 71–74. http://dx.doi.org/10.51983/arss-2018.7.1.2822.
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Co-operation in its ordinary sense would mean working together. Whereas in its technical sense the term would denote a special mode of doing business, which gives rise to the formal organization and the methods and techniques associated with it. The formal co-operation is the framework for people working together according to certain conditions or principles which the participants agree to observe. Banking is a service industry. The main objective of the banking is to provide the financial support to its customers / members in co-operatives. The urban co-operative banks occupy a significant place in the urban credit movement. The urban co-operative credit movement started in India with the chief object of catering to the banking and credit requirements of the urban middle class, e.g., the small trader of businessman, the artisan or factory worker, the salaried people with a limited fixed income in urban or semi-urban areas. This study is an Empirical Research; study reveals the working performance of the Urban Co-operative Banks (UCBs) in Coimbatore District of Tamil Nadu, India. The core finding of the study will explore the knowledge path and give a financial outlook of UCBs for researchers and policy makers in all respect to take effective decisions.
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Zakky, Dandy, Fauzi Lufthansyahrizal, and Donna Dwi Yudhawati. "IDENTIFIKASI FAKTOR RISIKO KEJADIAN LOW BACK PAIN PADA PEKERJA INDUSTRI KATERING." CoMPHI Journal: Community Medicine and Public Health of Indonesia Journal 4, no. 1 (December 14, 2023). http://dx.doi.org/10.37148/comphijournal.v4i1.147.
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Background: Low back pain is pain that is felt in the affected anatomical area with various variations in the duration of pain. This pain is felt in the lumbar or lumbo-sacral region. Occupational diseases caused by non-ergonomic conditions include musculoskeletal disorders. Food industry workers are at risk of low back pain due to their activities such as bending, lifting and carrying heavy loads for a long time and repetitively. The purpose of this systematic review is to determine the relationship of position and length of work of ketring business workers to the incidence of LBP. Methods: searches are conducted through Google Scholars, PubMed, Cochrane Library, ResearchGate and Science Direct. Obtained 30 journals that contain the topic of low back pain in catering industry workers. Results: from 30 journals, 12 cross-sectional studies, 7 systematic Reviews, 4 literature reviews, 5 cohort studies, 1 meta-analysis, and 1 case-control study were obtained. Discussion: LBP occurs due to the biomechanics of the lumbar vertebrae due to changes in body weight points with compensation for changes in body position and will cause pain. Muscle strain and spinal ligament sprain are among the main causes of LBP. lifting positions that are less ergonomic and repetitive in the long term are causing complaints of low back pain in ketring workers. Conclusion: the risk factors for low back Pain (LBP) in workers in the mining industry are caused by several factors such as position and posture when working which tend to be static and repetitive, old age workers, workers with excess weight. Keywords: Risk factor, LBP, worker, kitchen, catering
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Stieler, Lisa, Bettina Hunger, and Reingard Seibt. "Cardiovascular and Self-Reported Recovery in Two-Shift Systems." Journal of Psychophysiology, September 23, 2021. http://dx.doi.org/10.1027/0269-8803/a000284.
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Abstract. Recovery is necessary to maintain workers’ health and efficiency. Shift work has been associated with delayed recovery processes. The objective of this study was to examine the cardiovascular and self-reported recovery measures of German shift and day workers in the hotel and catering industry. Furthermore, it aimed to clarify to what extent shift groups differentiate given additional factors that influence recovery (ability to relax, lifestyle). The sample group consisted of 64 alternative shift workers (two-shift system with a low proportion of night work) and 96-day workers employed in the hotel and catering industry. Blood pressure monitoring was conducted for 24 hr during a working day, including the phases of work, leisure, and sleep, to assess cardiovascular reduction during leisure and sleep. The blood pressure status was measured over the course of a 4-day self-assessment period. Self-reported measures, including quality of sleep (Pittsburgh Sleep Quality Index, PSQI), work-life balance (WPC), ability to relax (FABA), and lifestyle factors (physical activity, smoking, drinking), were assessed through questionnaires. Sixty-one participants (36%) were hypertensives. There were no significant effects of cardiovascular recovery regarding the reduction of blood pressure for the calculated differences between WORK – LEISURE, WORK – SLEEP, and LEISURE – SLEEP among shift and day workers. Shift workers reported a significantly less favorable work-life balance ( p = .017), a decreased ability to relax ( p = .001), and less regular physical activity ( p = .003). The workload within the two-shift system of the hotel and catering industry seems to have a lesser effect on cardiovascular means than on self-reported measures of recovery. The decisive factor is the ability to relax, which means psychological detachment from work. To enable a comprehensive recovery, an optimally designed recovery cycle is necessary for shift systems.
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Antoniadou, Christina, Dimitris D. Vlastos, and Paraskevi Theofilou. "Investigation of job satisfaction, work-related burnout, and their impact on the general health of individuals active in the catering industry." Global Health Economics and Sustainability, January 24, 2024, 1852. http://dx.doi.org/10.36922/ghes.1852.
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The harsh working environment in the catering industry has adverse effects on employees’ work-life balance. Therefore, this study aimed to investigate the relationships between job satisfaction, work-related burnout, and their impact on the general health of individuals working in this industry. A purposive convenience sample of 100 individuals was selected for this study. Participants completed four electronic questionnaires: the demographic questionnaire, the General Health Questionnaire, the Maslach Burnout Questionnaire, and the Job Satisfaction Questionnaire. The results revealed a correlation between burnout and job satisfaction with the general health of people working in the catering industry. Notably, the findings suggested that job satisfaction is affected by the age factor; as reported in previous studies, older workers exhibited a greater degree of job satisfaction compared to their younger counterparts. While these outcomes provide valuable insights, future investigations could benefit from a larger and more representative sample size conducted over an extended period. This approach would allow for a comprehensive exploration of additional factors influencing individuals who are active in the catering industry.
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Uçar, Asli, Munevver Arısoy, Funda Pınar Çakıroğlu, and Sabri Candar. "Presence of enterobius vermicularis infections and food hygiene knowledge levels among catering industry personnel." British Food Journal 118, no. 5 (March 15, 2016). http://dx.doi.org/10.1108/bfj-11-2015-0444.
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Purpose This study was aimed to determine the presence of Enterobius vermicularis in workers in hospital kitchens in Ankara, Turkey and the levels of their food hygiene knowledge Design/methodology/approach The study included 270 employees of six catering companies that cater to hospitals in Ankara who agreed to participate in the study. Two-part questionnaires were used. The first part solicited demographic information, and the second part’s questions determined the workers’ personal hygiene knowledge. Samples taken from the participants to determine the presence of Enterobius vermicularis were collected using the cellophane application method. Findings The parasite was found in 78.1% of the personnel. The average hygiene knowledge scores were 58.94+18.1 on a 100-point scale. The changes introduced by the new "Food Hygiene Regulation" should be implemented without abolishing the food handler examination. Originality/value Food safety is an important issue that can affect lots of people. Food handlers are an important part for contamination of food. Because of this reason their hygiene knowledge and personal hygiene are very important. Because of high rate of Enterobius vermicularis the results show that they are not careful about their personal hygiene rules. So they can contaminate to food and can cause food-borne illnesses. The paper highlights the importance of education that affects food safety practices in food industry
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Hunger, Bettina, and Reingard Seibt. "Psychosocial Work Stress and Health Risks – A Cross-Sectional Study of Shift Workers From the Hotel and Catering Industry and the Food Industry." Frontiers in Public Health 10 (April 8, 2022). http://dx.doi.org/10.3389/fpubh.2022.849310.
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PurposePsychosocial work stress, and shift and night work are considered risk indicators for impaired health. Using the effort-reward (ER) model, it was possible to examine which relationships exist for shift workers between clusters (CL) of different levels of psychosocial work stress and overcommitment (OC) and cardiovascular or psychological health indicators, and which predictive value is evident in individual health indicators to explain the clusters.MethodsThe data were collected as part of an occupational health prevention program. The analysis sample consisted of 199 shift workers from alternating shift systems with and without night work (43%) (average age: 40 ± 12 years, men: 47%). Psychosocial work stress was recorded using the ER imbalance (ERI) questionnaire. To determine the clusters, ERI and OC were entered into a cluster analysis. Blood pressure, body mass index, waist-hip ratio, PROCAM score (risk of a heart attack within the next 10 years), sporting activity, and smoking were included as cardiovascular indicators, psychological wellbeing (GHQ-12) and inability to recovery (IR) (FABA) as psychological health indicators. Shift system, sex, and age were entered into the statistical analyses as control variables. Multinomial logistic regression models were used to identify health-related predictors to explain the ER-OC clusters.ResultsThree different ER-OC clusters emerged: low-stress: 36%, normal: 44%, risk: 20%. While normal psychosocial work stress is present in the low-stress and the normal CL, in the risk CL 28% of the shift workers show a health-endangering ERI and 48% show an excessive OC. No significant cluster-specific differences were determined for the cardiovascular health indicators. Rather, the known sex and age effects were confirmed and the shift system had no significant effect. Significantly more shift workers in the risk CL had impaired psychological health (18 vs. 1/6%) and an IR (52 vs. 0/12%) than in the low-stress and normal CL. IR turned out to be the strongest predictor of the explanation for the ER-OC clusters (49%).ConclusionIR could be assigned an independent diagnostic value for the assessment of psychosocial work stresses and discussed as a new component of occupational health screening concepts for shift workers. Independently of this, the health indicators signal an urgent need for occupational health prevention and care.
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Tarrabain, Chloe, and Robyn Thomas. "The Dynamics of Control of Migrant Agency Workers: Over-Recruitment, ‘The Bitchlist’ and the Enterprising-Self." Work, Employment and Society, August 7, 2022, 095001702211009. http://dx.doi.org/10.1177/09500170221100934.
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This article explores migrant workers’ experiences of organisational control while undertaking temporary agency work. This study is based on a ‘covert’ ethnographic study set at a temporary employment agency that short-term contracts workers to the catering and hospitality industry. The findings show how control is perceived by workers to emerge from the over-recruitment, coupled with the allocation of work through an informal ranking system. Migrant workers’ specific socio-economic circumstances and their race and gender identities informed their responses to these systems, resulting in the buy-in to discourses of enterprise. The result was actors who are complicit, if not active, participants in self and peer regulation. As such, this article contributes to the literature on enterprising-selves, control of temporary agency workers and the wider manufacturing consent literature.
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GOMATHY, Dr C. K. "THE HUMAN RESOURCE MANAGEMENT SERVICE IN HOTEL AND CATERING INDUSTRY." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 06, no. 02 (February 13, 2022). http://dx.doi.org/10.55041/ijsrem11557.
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Human assets, or, to put it another way, human resources, are one of the most significant expenditures for most hospitality businesses. In most hotels, payroll is the single most expensive item, whereas, in restaurants and bars, it is frequently only second to material expenditures. Furthermore, human resources are frequently the first point of contact between a company and its customers. As a result, effective management of these human resources is critical to the enterprise's success. The hotel and catering industries have made significant contributions to this overall growth in living standards by providing critical and recreational services and employment and wealth development.Hotel development in any nation is a meticulous process that necessitates extensive planning before, during, and after construction, resulting in some hotels being unable to meet today's and tomorrow's ever-changing and increasing customer needs, including the fact that demand far outstrips supply, with major cities are experiencing shortages. Despite technological advancements within the catering business, the working circumstances of a huge number of industry employees have not kept pace with those experienced by working people elsewhere. The causes for the delayed pace of development in the industry's employment situation are several, including many owners and managers' reasonable reluctance to alter labor remuneration in response to industry advancements. Another factor might be that most trade union movements have limited sway in most sections of the business, especially since the majority of those employed in the industry not hoping to make a profession out of it. The working conditions of the industry's employees are deplorable for the most part. There are inherent disadvantages that cannot be avoided, such as working late hours and weekends. Other issues, on the other hand, can almost always be eliminated or decreased with deliberate managerial action. Staff reliance on tips, workers' misunderstanding of techniques of calculating compensation and the distribution of service charges, and management's reluctance to include employees in subjects that influence their working life are examples of such issues. As a result, management should devise a strategy for bringing out the best in these groups of undervalued employees. Keywords: Generosity, Sociability, Encouragement, Expansion, Personnel, Inducement
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Sutejo, Daffa Adiyatama, and Raden Aswin Rahadi. "Financial Feasibility Study in the Construction of the “Katering Nusantara” Project in the New National Capital of Indonesia (IKN) PT. XYZ." International Journal of Current Science Research and Review 06, no. 08 (August 1, 2023). http://dx.doi.org/10.47191/ijcsrr/v6-i8-03.
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The development of an Indonesia new national capital requires a significant workforce, with over 260,000 construction workers needed for the phase 1 construction between 2022 and 2024. To support this massive undertaking, PT. XYZ received an opportunity to provide catering services for 4,500 employees involved in building the nation’s capital, known as Katering Nusantara. Recognizing the potential of the catering industry as a stimulant for corporate growth, PT. XYZ expanded its product line, from only focusing on inflight catering to remote industrial catering. While the inflight catering business relies on flight availability and aviation infrastructure, the industrial catering segment offers more flexibility and opportunities for growth through participating in tenders at various factories across Indonesia. As part of the study, a financial feasibility analysis will be conducted to evaluate the investment in Katering Nusantara, considering factors such as investment costs and overall feasibility. Financial feasibility study conducted in this project to allow PT.XYZ assess the potential risk and return associated with the Katering Nusantara project. The investment of Katering Nusantara will cost Rp5,275,990,000 and will be funded using debt and equity. In the research reveal that the payback period 3.82 years, with a Net Present Value (NPV) of Rp. 11,647,468,485, a profitability index 2.21, and Internal Rate of Return (IRR) of 45%, which surpasses cost of capital 14.38%. This suggests that PT.XYZ should proceed with the implementation of the Katering Nusantara project. At the same time, it is important to note that the project’s financial performance is sensitive to changes in catering sales prices, emphasizing the need for cost optimization and alternative pricing strategies to mitigate potential fluctuations.
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Hou, Jingbo, Chen Liang, Pei-Yu Chen, and Bin Gu. "Can Telework Adjustment Help Reduce Disaster-Induced Gender Inequality in Job Market Outcomes?" Information Systems Research, December 11, 2023. http://dx.doi.org/10.1287/isre.2023.0241.
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This study investigates the role of telework adjustment in addressing gender inequality in the labor market induced by disasters, taking the COVID-19 disaster as an example. Disasters often disrupt labor markets, disproportionately impacting female workers because of traditionally greater domestic responsibilities, thus increasing gender inequality. In such a case, telework adjustment has emerged as a silver lining, granting enhanced flexibility, particularly benefiting female workers and catering to their needs. Our analysis reveals that (1) comparing workers in the same industry and holding the same occupation, we find that female workers’ telework adjustment rate is more responsive to external constraints and is 7% higher than that of male workers. (2) Telework adjustment helps reduce gender inequality in labor market outcomes via two means: (i) the higher telework adjustment rate among female workers (which reduces gender inequality by 25.48%) and (ii) the stronger marginal effect of telework adjustment on female workers (which reduces gender inequality by 31.94%). (3) Better digital infrastructure can enhance the mitigating effect of telework adjustment. Our findings offer compelling insights for policymakers and business leaders, emphasizing the strategic role of telework adjustment and digital infrastructure investments as crucial levers in promoting gender inequality during and beyond disaster scenarios.
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Ncube, Farai, and Olabanji Oni. "Developments and Changes Adversely Affecting Trade Unions in the Hospitality Industry of Zimbabwe." African Journal of Hospitality, Tourism and Leisure, June 30, 2020, 199–214. http://dx.doi.org/10.46222/ajhtl.19770720-13.
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This article investigates the changes happening in the tourism and hospitality industry adversely affecting the trade unions and their ability to effectively organise and represent fully their member interest in Zimbabwe. The authors argue that the tourism and hospitality industry remains one of the fastest growing sectors within the global economy that is undeniably extremely labour intensive. While there are two officially registered unions namely the Zimbabwe Catering and Hotel Workers Union (ZCHWU) and the Hospitality and Allied Workers Union of Zimbabwe (HAWUZ), the focus has been on the ZCHWU which has ultimate control, having enjoyed monopoly from the traditional one union one industry approach. Through in-depth interviews and focus group discussions findings reveal legislative and demographics changes, adoption of precarious employment, adoption of new technology and the entry of Chinese accused of being anti-unionism and exploitative in nature as some of the major changes. The study exposes poor working conditions ranging from, long working hours, low salaries, poor safety conditions, intimidation, harassment and massive casualisation of labour calling for trade union intervention. Based on the findings the research maintains that trade union remain relevant in the sector, beneficial to both their members, employers and the clients they serve
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Rollwagen, Katharine. "Classrooms for Consumer Society: Practical Education and Secondary School Reform in Post-Second World War Canada." Historical Studies in Education / Revue d'histoire de l'éducation, April 20, 2016. http://dx.doi.org/10.32316/hse/rhe.v28i1.4449.
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ABSTRACTYoung people’s intersecting roles as students, workers, and shoppers have received little attention from historians, who have focused on young people as either students or workers. This paper begins to examine these roles by analyzing the efforts of the Canadian Education Association to define and promote practical education in the late 1940s. The Canadian Research Committee on Practical Education solicited industry and business perspectives and surveyed students that were leaving school before graduation. The committee’s work and the discussion it generated reveal a desire to make secondary schools more profitable and palatable for Canadian teenagers. Educators and industry leaders wanted the post-war high school to serve all young Canadians by catering to their interests, keeping them in school, and preparing them to be both workers and consumers upon graduation.RÉSUMÉLes jeunes comme groupe peuvent se définir selon trois caractéristiques : élèves, travailleurs et consommateurs. Cette façon de concevoir la jeunesse n’a reçu que peu d’attention de la part des historiens. Ces derniers ont étudié les jeunes soit comme élèves ou soit comme travailleurs. Cet article s’intéresse à ces trois caractéristiques en s’intéressant aux actions entreprises par l’Association canadienne d’éducation. L’auteure analyse les efforts de cette dernière pour définir et promouvoir les arts et métiers en éducation à la fin des années 1940. Le Comité de recherche canadien sur l’éducation pratique a sollicité l’aide des industries et des maisons d’affaires pour recenser les élèves qui quittaient l’école avant la fin de leurs études. Le travail du comité et les discussions qui s’ensuivirent ont révélé le besoin de rendre les écoles secondaires plus utiles et plus attirantes pour les adolescents canadiens. Les éducateurs et les chefs d’entreprises souhaitaient que l’école secondaire d’après-guerre soit utile aux jeunes Canadiens ; ils désiraient susciter leurs intérêts, les garder à l’école et les préparer à devenir des travailleurs et des consommateurs une fois leurs études terminées.
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Stieler, L., B. Hunger, and R. Seibt. "Shift work and cardiovascular strain on working and non-working days." Occupational Medicine, August 17, 2022. http://dx.doi.org/10.1093/occmed/kqac075.
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Abstract Background Shift work is often associated with adverse effects on cardiovascular health of employees. Only a few studies address the strain of shift and day workers on non-working days compared to working days. Aims This study aims to determine how the cardiovascular strain of hotel and catering industry (HCI) employees who work alternating shifts differs from those working normal day shifts—on both a working day (WD) and a non-working day (ND). Methods The sample consisted of 60 alternating shift (morning and afternoon, mean age: 31.5 ± 8.5 years) and 88 day workers (mean age: 35.3 ± 9.4 years). A 24-h ambulatory measurement of blood pressure (BP) and heart rate (HR) on WD and ND with the time phases DAY, SLEEP, and 24-h TOTAL was used to analyse cardiovascular strain. BP status was assessed by self-measurement (36% hypertensives). Results The total strain over 24 h was slightly higher on WD than ND (mean BP: 134/79 versus 127/75 mmHg, P = 0.002–0.020; mean HR: 78 versus 75 bpm, P = 0.055). In trend, shift workers had higher systolic BP than day workers during the individual time phases of DAY, SLEEP, and 24-h TOTAL on WD. Known cardiovascular risk factors emerged as critical determinants of cardiovascular strain: older age, male gender, and hypertensive blood pressure status. Conclusions The results revealed no clear association between the alternating shift system in HCI and increased cardiovascular strain. The 24-h ambulatory measurement is considered ideal for determining cardiovascular strain in everyday life and under working conditions.
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Yeh, W.-Y. "Age differences in physical and mental health conditions and workplace health promotion needs among workers: An example of accommodation and catering industry employees." Gerontechnology 13, no. 2 (June 3, 2014). http://dx.doi.org/10.4017/gt.2014.13.02.393.00.
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Darma Putra, I. Nyoman. "EMPAT SRIKANDI KULINER BALI: PERAN PEREMPUAN DALAM PEMBANGUNAN PARIWISATA BERKELANJUTAN1." Jurnal Master Pariwisata (JUMPA), September 30, 2014. http://dx.doi.org/10.24843/jumpa.2014.v01.i01.p04.
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This article discusses the role of women in supporting sustainable tourism development in Bali by promoting Balinese cuisine to the tourism world. To date, studies on the role of Balinese women in the tourism industry have looked mainly at women as ordinary workers or professionals. In fact, Balinese women operate as culinary entrepreneurs who have not only been successful in introducing Balinese cuisine to the world of tourism but have opened up job opportunities for men and women alike. The data presented in this article was collected through observation of four leading Balinese women who run successful local culinary outlets or restaurants offering local dishes, and is complemented by interviews and other published sources relating to their business activities. The four pioneering women surveyed are Men Tempeh of Gilimanuk (West Bali) serving chicken betutu, the suckling pig restaurant manager Ibu Oka in Ubud, the owner of Made’s Warung Ni Made Masih, and the catering company owner Ibu Warti Buleleng, based in Denpasar. This article concludes that these four Balinese culinary heroines or srikandi have successfully managed to preserve and promote Balinese dishes to the world of tourism while contributing to the sustainable development of Balinese tourism by providing opportunities for tourists to experience local cuisine.