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Akou, Heather Marie. "Food service uniforms and the symbolism(s) of wearing a mask." Clothing Cultures 7, no. 2 (September 1, 2020): 147–63. http://dx.doi.org/10.1386/cc_00033_1.
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When the COVID-19 pandemic began, ‘essential workers’ in the United States ‐ including nurses, delivery drivers, grocery clerks and waitresses ‐ bore the brunt of extreme scepticism over public health measures such as lockdowns and wearing facemasks. Conflicting messages from the president, the Centers for Disease Control and state and local governments turned mask mandates into political battles. Some businesses chose to require masks for employees and/or customers, but others refused to allow them as part of the uniform. This article focuses on a specific category of employees ‐ food service workers, typically women and people of colour ‐ in order to highlight how employers made decisions about masking early in the pandemic and how individual workers were affected by the turmoil. In the United States, employers have tremendous power to decide how employees are (and are not) allowed to dress. For many businesses, uniforms are part of the company’s brand identity. When employees at Starbucks wear their iconic green aprons with the Starbucks logo, they embody the company in their interactions with customers; changes can be made, but they happen more slowly than changes in mainstream fashion. Testimony at public hearings on mask mandates has revealed deep concerns about religious freedom, government intrusion, scientific knowledge and the cost of medical care (since the United States does not have universal healthcare). When businesses decide whether masks should be required, allowed or forbidden as part of the dress code, it is not just a public health decision but a branding decision with short-term and long-term consequences. Even before the pandemic, face coverings were largely associated with criminals, political activists (such as Occupy and Antifa) and ultra-conservative Muslims.
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Nazaret, Alessandra dos Santos, Priscila Moreira de Lima Pereira, Ariele Edna Cristina Souza, and Patricia Aparecida Fontes Vieira. "Body image dissatisfaction and distortion among food service workers." Revista Brasileira de Medicina do Trabalho 18, no. 1 (July 17, 2020): 59–65. http://dx.doi.org/10.5327/z1679443520200442.
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Background: People manifest a growing concern with their bodies due to health-related or esthetic reasons which contributes to increase their body dissatisfaction and distortion. Objective: To analyze weight gain, body image dissatisfaction and distortion among employees of a university restaurant in Juiz de Fora, Minas Gerais, Brazil. Methods: Cross-sectional study in which we analyzed the participants’ body weight, height and body mass index. Body image dissatisfaction and distortion were investigated with a figure scale. We administered a questionnaire to investigate weight gain and changes in dietary habits since starting in the job. Sample characteristics and factors related to body image dissatisfaction are described as frequencies and were compared by means of the χ2 test with software SPPS version 17.0. Results: We analyzed 46 employees (82.61% female) 63% of whom gained weight since starting in the job, 3.4 kg on average. Women reported having acquired poorer dietary habits. About 68.4% of the women and 75% of the men exhibited overweight. All the women (100%) and 50% of the men reported body image dissatisfaction and 76.3 and 50% respectively a desire to lose weight. We found a high prevalence of body image distortion, of 94.7% for the women and 100% for the men. Conclusion: Weight gain, changes in dietary habits, body image distortion and dissatisfaction point to the need for dietary and nutritional educational programs which promote healthy eating habits and changes in behavior relating to diet and body image.
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Bruno Jonatan de Sousa, Carla Cristina Monteiro, Valtêmia Porpino Gomes Costa, Thaís Araújo de Medeiros Borges, and Paula Angela Bessa Freitas de Oliva. "Food consumption and plate waste study in a public hospital food service in Natal, RN, Brazil." GSC Advanced Research and Reviews 11, no. 3 (June 30, 2022): 056–65. http://dx.doi.org/10.30574/gscarr.2022.11.3.0153.
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Aiming to better understand the food waste and eating habits of diners, this study determined, by sex, food consumption and plate waste in the lunch meal served to employees at a public hospital in Natal, RN, Brazil, during one week. Men consumed 34% more than women did. The average consumption of the week by men and women was 469 g. Women wasted, on average, 9% of what they placed on their plates, or 39 g per day. Men wasted, on average, 5% of what they placed on their plates, discarding 34 grams of food per day. According to these results, women wasted 4% more than men did. The average PW% of the week was of 7.7% (37 g per capita per day). The food wasted during the 5 days of distribution would have been enough to serve lunch to a total of 122 diners. The data here provided are useful for several reasons, as this study may be used as reference to evaluate food waste more accurately in the food service, to elaborate educational material to create awareness among diners and food service professionals, and to estimate the financial impact of food waste on the budget. One of the highlights of this study is the provision of data on the consumption and plate waste (% and in grams) not only by the whole population studied, but discriminated considering women and men, which is not the most conventional way presented by studies.
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Sudarmawan, I. Wayan Eka. "Analisis Problematika Kerja Malam bagi Karyawan Wanita di Centerstage Hotel XYZ." JURNAL EKUIVALENSI 7, no. 2 (November 5, 2021): 317–31. http://dx.doi.org/10.51158/ekuivalensi.v7i2.551.
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Background: Female workers have many job opportunities in tourism and hospitality service companies. The company enforces working hours until the evening for both female and male employees. This is a separate problem for female employees in terms of security and health. Objective: to find out the problems of night work for female employees at Hotel XYZ. Design: qualitative descriptive research design with primary data sources through interviews with 6 (six) female employees who work at Hotel XYZ. Results: (1) work shifts: Hotel has implemented government regulations by not hiring female employees under 18 years old, and not providing night shifts for pregnant women employees, (2) transportation problems: Hotel has not implemented government regulations, namely , has not prepared special transportation for female employees who come home at night, (3) security issues: Hotel has provided nutritious, clean, and varied food, and has prepared security to maintain the safety and decency of female employees who work at night, (4) maternity leave: Hotel has implemented government regulations, namely providing three months of leave to female employees who are pregnant, (5) breastfeeding opportunities: Hotel has not implemented government regulations, namely, has not prepared a special room for expressing breast milk (lactation room).
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Rein, Dietrich, Matthias Claus, Wolfgang Frosch, Winfried März, Stefan Lorkowski, Stefan Webendoerfer, and Thorsten Schreiner. "Changes in Erythrocyte Omega-3 Fatty Acids in German Employees upon Dietary Advice by Corporate Health." Nutrients 12, no. 11 (October 25, 2020): 3267. http://dx.doi.org/10.3390/nu12113267.
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Background: The erythrocyte ratio of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) over total fatty acids, the omega-3 index (O3I), has been suggested as an overall health marker and to motivate corporate health recommendations. We set out to assess the O3I status in a working population, the differences between normal and rotating shift employees, the consumption of omega-3 rich food and whether recommendations to increase intake of omega-3 rich foods can improve the O3I. Methods: Employees registered for their occupational health check-up were offered to participate in a pre-post study at the Ludwigshafen (Germany) site including an assessment of their O3I at baseline and after 4 months (follow-up) and two subsequent food frequency questionnaires. For those with O3I below 8%, a recommendation was provided to increase the intake of omega-3 fatty acid rich food and to take advantage of the employees’ catering service with its enhanced fatty seafood offer during the study period. Dietary intake of EPA and DHA, erythrocyte fatty acid profiles, clinical and lifestyle parameters were assessed. Results: In 500 employees (26.6% female, 21–64 years, median age: 47 years [IQR: 37–53]), at baseline the overall mean O3I was 4.1 ± 1.1% (99.6% of O3I assessed were below 8%), higher in women, in participants with “normal” body weight, upper employment grade, and non-smokers, but not different between regular and rotating shift workers. The three fifths of the cohort also participating in the follow-up increased their EPA and DHA intake by 0.1 g/d and their O3I by 0.5 percentage points. Conclusion: This study provides essential data on omega-3 erythrocyte concentrations in a clinically healthy German working population and the challenges of increasing the O3I with dietary recommendations even in study participants motivated to follow up on their omega-3 status.
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Raulio, Susanna, Eva Roos, and Ritva Prättälä. "School and workplace meals promote healthy food habits." Public Health Nutrition 13, no. 6A (June 2010): 987–92. http://dx.doi.org/10.1017/s1368980010001199.
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AbstractObjectiveThe present study is to describe, on the basis of recent Finnish population surveys, (i) the frequencies of school and worksite canteen use, (ii) the determinants of having a hot lunch during school or working hours and (iii) the associations of lunch eating patterns with food habits.SettingThe study summarises mainly basic reports and studies concerning catering services conducted in Finland based on nationally representative population surveys.Design and subjectsCross-sectional study. The most important surveys cited in this paper are the School Health Promotion Study, the Work and the Working Conditions survey, the National FINDIET 2002 Study, and the Health Behavior and Health among Finnish Adult Population survey.ResultsSchool lunch is eaten by on average 70–90 % of children aged 9–18 years. Of all employees, 30 % eat at a worksite canteen daily, whereas 30 % of men and 45 % of women eat packed lunches. Nationally representative cross-sectional population surveys show that the use of catering services is associated with more healthy food habits; schoolchildren eating school meals and employees eating lunch at a worksite canteen tend to make food choices closer to nutritional recommendations as compared to those not using catering services to the same degree.ConclusionsSome evidence exists that catering services in schools and worksites contribute to healthy eating habits in the population. In order to verify the positive role of catering services more scientific research with prospective and intervention design studies will be needed.
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Vargas-Jiménez, Esperanza, Remberto Castro-Castañeda, Esteban Agulló Tomás, and Raúl Medina Centeno. "Job Insecurity, Family Functionality and Mental Health: A Comparative Study between Male and Female Hospitality Workers." Behavioral Sciences 10, no. 10 (September 24, 2020): 146. http://dx.doi.org/10.3390/bs10100146.
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The aim of the present article is to compare the family functionality, mental health and job insecurity of employees of the hospitality industry in Puerto Vallarta and Bahía de Banderas, in México. This is a quantitative and cross-sectional study. The sample was selected by non-probabilistic sampling for convenience and comprised a total of 914 people, of whom 438 were women (47.92%) and 476 were men (52.08%). The women surveyed reported more somatic symptoms, anxiety, insomnia and social dysfunction compared to men, which allows the conclusion that their mental health is vulnerable; meanwhile, men showed better perception of family functionality, a positive factor that reveals the family as a potential support factor that reduces stress, anxiety and improves men’s mental health. Another result reveals that the gender structure permeates the hotel sector, inequalities in the type of contract and income are corroborated, and the existence of a sexual division of labor to the detriment of women is confirmed, as they are mostly employed in low-skilled jobs that reproduce domestic tasks, particularly those related to cleaning and food service tasks.
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Lee, Jihye, Yeonpyo Hong, and Weonyoung Lee. "Prevalence of Insomnia in Various Industries and Associated Demographic Factors in Night-Shift Workers Using Workers’ Specific Health Examination Data." International Journal of Environmental Research and Public Health 18, no. 13 (June 27, 2021): 6902. http://dx.doi.org/10.3390/ijerph18136902.
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This study aimed to investigate the prevalence of insomnia in various industries and the associated demographic factors. We searched the nationwide night-shift Workers’ Specific Health Examination (nsWSHE) data extracted in 2015 information on factors associated with insomnia, including sex, age, and the number of workers in the workplace. The prevalence of moderate insomnia in the total industry was 4.6%. Industries with a high prevalence of insomnia included the arts, sports, and recreation-related services industry, followed by the activities of household as employers industry, financial and insurance activities industry, human health and social welfare industry, and accommodation and food services activities industry. The prevalence of insomnia was higher in women. Age was a significant factor. In general, insomnia was highest among those aged ≥60 years. Insomnia was highest in small-sized companies with fewer than five employees compared to large enterprises with more than 1000 employees. This study is the first to analyze the prevalence of insomnia among night-shift workers who participated in the WSHEs. The findings of this study can be used to prioritize intervention policies for insomnia among night-shift workers.
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Cash, Stephanie Whisnant, Shirley A. A. Beresford, Jo Ann Henderson, Anne McTiernan, Liren Xiao, C. Y. Wang, and Donald L. Patrick. "Dietary and physical activity behaviours related to obesity-specific quality of life and work productivity: baseline results from a worksite trial." British Journal of Nutrition 108, no. 6 (December 6, 2011): 1134–42. http://dx.doi.org/10.1017/s0007114511006258.
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Obesity is associated with impaired health-related quality of life (QOL) and reduced productivity; less is known about the effect of dietary factors. The present study investigated how dietary behaviours, physical activity and BMI relate to weight-specific QOL and work productivity. The study was conducted in thirty-one small blue-collar and service industry worksites in Seattle. Participants were 747 employees (33·5 % non-White). Measures included self-reported servings of fruits and vegetables, dietary behaviours such as fast food consumption, Godin free-time physical activity scores, measured height and weight, Obesity and Weight-Loss QOL (OWLQOL) scores, and Work Limitations Questionnaire scores. Baseline data were analysed using linear mixed models separately for men (n 348) and women (n 399), since sex modified the effects. BMI was negatively associated with OWLQOL in both women (P < 0·001) and men (P < 0·001). The linear effect estimate for OWLQOL scores associated with a one-category increase in BMI was 30 (95 % CI 25, 44) % for women and 14 (95 % CI 10, 17) % for men. BMI was positively associated with productivity loss only in women (exp(slope) = 1·46, 95 % CI 1·02, 2·11, P = 0·04). Eating while doing another activity was negatively associated with OWLQOL scores in men (P = 0·0006, independent of BMI) and with productivity in women (P = 0·04, although the effect diminished when adjusting for BMI). Fast-food meals were associated with decreased productivity in men (P = 0·038, independent of BMI). The results suggest that obesogenic dietary behaviours and higher BMI are associated with decreased QOL and productivity to different degrees in women and men.
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Lucini, Daniela, Eleonora Pagani, Francesco Capria, Michele Galiano, Marcello Marchese, Stefano Cribellati, and Gianfranco Parati. "Age Influences on Lifestyle and Stress Perception in the Working Population." Nutrients 15, no. 2 (January 12, 2023): 399. http://dx.doi.org/10.3390/nu15020399.
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Workplace health promotion programs and services offered by insurers may play a fundamental role to foster health/well-being and to prevent chronic diseases. To this end, they should be tailored to companies/employees’ requirements and characteristics. In particular, age needs to be taken into account, considering both that young age workers are generally healthy, and that young age is the best period in lifespan to address prevention and instilling healthy behaviors. We employed an anonymous, simple web-based questionnaire (filled out by 1305 employees) which furnishes data regarding lifestyle (nutrition, exercise, smoking, stress, sleep, etc.), some of which were used to build a unique descriptor (Lifestyle Index; 0–100 higher scores being healthier). We considered three subgroups accordingly to age: ≤30; between 30 and 50; >50 years. This study showed age influences lifestyle and stress perception in the working population: the youngest employees (both men and women) presented the worst lifestyle index, particularly in its stress component. This observation may potentially be useful to tailor workplace health promotion programs and to personalize insurance protocols and services offered to employees. The practical message of our study is that in healthy young people focusing only on medical parameters (frequently within normal ranges in this cohort), albeit important, may be not sufficient to foster proactive actions to prevent chronic non-communicable diseases in adult life. Vice versa, driving their attention on current behaviors might elicit their proactive role to improve lifestyle, getting immediate advantages such as well-being improvement and the possibility to best manage stress.
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Lazko, Olga, Nataliia Byshevets, Vitalii Kashuba, Yuliia Lazakovych, Igor Grygus, Nataliia Andreieva, and Skalski Dariusz. "Prerequisites for the Development of Preventive Measures Against Office Syndrome Among Women of Working Age." Teorìâ ta Metodika Fìzičnogo Vihovannâ 21, no. 3 (September 25, 2021): 227–34. http://dx.doi.org/10.17309/tmfv.2021.3.06.
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The purpose of the article is to study prerequisites for the development of preventive measures against office syndrome among women of working age.
Material and methods. The research involved 52 female office employees 21 to 57 years old.
Results. The extended clustering of the original data using EM method with the performance of V-fold crosschecking has shown that female office employees are clearly divided into two clusters depending on the manifestation of office syndrome. Despite our assumptions, their division does not depend on age or length of service in the office, but on the manifestation of office syndrome and behavioral characteristics in the work process. Women assigned to different clusters are characterized by statistically significant (p < 0.05) differences between the level of pain in the joints and spine. The research has found that among female office employees with increased musculoskeletal pain, there are statistically significantly (p<0.05) more women with significant overweight and spinal diseases. They are less likely to take active breaks when working at a computer and a larger percentage of them use information technology for entertainment purposes outside the office for 3-4 hours a day. However, a smaller percentage of them work with a PC for more than 7 hours a day. Women with predominant musculoskeletal pain differ in their lifestyle and point to fundamentally different reasons that stop them from taking measures to prevent the risk of occupational diseases. In particular, among female office employees with no office syndrome, a statistically significant (p<0.05) larger share does not need to expand knowledge about the organization of health care in the office and among them the share of those who lead a passive lifestyle predominates.
Conclusions. Thus, these women are potentially at risk of developing office syndrome and, with the absence of preventive measures, are expected to move to the cluster of women with signs of office syndrome. The results of the research indicate the need for different approaches to planning health measures in the work environment, depending on the presence of office syndrome and the level of their responsible attitude to health in the work process.
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Ilimbetova, Aisylu. "Participation of Russian women in STEM business." Woman in russian society, no. 2 (June 30, 2020): 52–61. http://dx.doi.org/10.21064/winrs.2020.2.5.
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The transformation of the fight for gender equality has led to a shift from the fight for equal rights to the fight for equality of opportunity. Provided by the laws the equal rights of men and women came across the existence of unwritten standards of proper behavior and occupations of women, “glass ceilingˮ, the existence of which is noticeable, but often unprovable. At the same time, technological development and universal informatization have created an era of digital economy in which women also have to take their place. The social status and capabilities of the individual in the digital age will depend on how well they have been able to adapt to changing technological conditions, educational requirements and skills. As a result of the analysis of the data, it was found that Russian women are full participants in economic relations and entrepreneurship. About one third of entrepreneurs in STEM business are women. In that sphere of business, there is gender differentiation and niches traditionally occupied by women: accounting services, advertising, textiles and food production, humanities and social sciences, biotechnology and medicine. The larger the business and the more employees it employs, the fewer women managers there are. The structure of business activities of men and women is similar to the educational structure of the population: technical specialties — male, humanitarian — female. In general, the analysis of the data leads to the conclusion that women’s participation in STEM business is insufficient.
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Haufiku, Desderius, and Hans Justus Amukugo. "Prevalence and factors associated with obesity amongst employees of open-cast diamond mine in Namibia." International Journal of Advanced Nursing Studies 4, no. 2 (September 4, 2015): 85. http://dx.doi.org/10.14419/ijans.v4i2.4906.
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<p>The study investigated the prevalence and factors associated with obesity amongst employees of Pocket Beaches mine. Obesity rates are increasing at an alarming rate worldwide; 1.2 billion people worldwide are overweight of which 300 million are clinically obese. Of concern, is that obesity is a risk factor for many diseases, including hypertension, diabetes and other forms of cancers. Although there are several mine workers who on reporting to occupational health services for minor ailment are found to be overweight or obese, we are not certain about the extent with the problem. The health risk associated with obesity could cause a big loss to NAMDEB in terms of care cost, low productivity and absenteeism.</p><p>The aim of this study was to investigate the prevalence and determinants of obesity amongst NAMDEB employees working at Pocket Beaches diamond mine.a descriptive; cross-sectional study measured the prevalence of obesity and describes the factors that are associated with obesity and overweight.</p><p>Study population: NAMDEB employees who were working at Pocket Beaches mine. A simple random sampling technique was used to select participants. Eighty seven employees were selected from 188 total NAMDEB employees working at Pocket Beaches mine. Data was collected through interviews. Anthropometric measurements namely, weight, height and abdominal circumference were collected using a standard protocol.</p><p>Data was analyzed using Epi Info 2002. Body Mass Index (BMI) was calculated as kg/m2. Overweight was defined as BMI = 25 to 29.9 kg/m2 and obesity as BMI ≥ 30 kg/m2. Waist Circumference ≥80 cm was used to identify central obesity in women and ≥90 cm in men. The frequency of participation in physical activity, barriers to physical activity and food consumption is reported in percent and means.</p><p>The study found prevalence 42% overweight and 32% obesity among employees of NAMDEB. A significant number of participants 48% never participate in moderate exercise per week. 71% of participants reported lack of motivation exercising and too tired after work as the major barriers to physical activity. The consumption of fatty foods such as fried chicken and fried meat was common among study subjects. A large number of respondents 79% eat fried chicken regularly while 74% eat fried meat regularly. 79% of participants consumed inadequate fruits and vegetable (one fruit and vegetable per day). The two most mentioned reasons for low fruits and vegetables consumption were lacked of fruits and vegetables in hostel food menu, and 14% don’t like fruits.</p><p>This study results revealed a high prevalence of overweight and obesity among employees. There is also low participation in physical activity and inadequate intake of fruits and vegetables among employees. Lack of motivation to exercise and unavailability of fruits and vegetable contributed to unhealthy lifestyles. Appropriate interventions are necessary in order to reduce the high obesity prevalence. Wellness program to promote physical activity should be introduced at Pocket Beaches mine. Management should engage Sodexho (catering company) to increase fruits and vegetables in the employees’ menu.</p>
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Storer, Adam, Daniel Schneider, and Kristen Harknett. "What Explains Racial/Ethnic Inequality in Job Quality in the Service Sector?" American Sociological Review 85, no. 4 (June 19, 2020): 537–72. http://dx.doi.org/10.1177/0003122420930018.
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Precarious work in the United States is defined by economic and temporal dimensions. A large literature documents the extent of low wages and limited fringe benefits, but research has only recently examined the prevalence and consequences of unstable and unpredictable work schedules. Yet practices such as on-call shifts, last minute cancellations, and insufficient work hours are common in the retail and food-service sectors. Little research has examined racial/ethnic inequality in this temporal dimension of job quality, yet precarious scheduling practices may be a significant, if mostly hidden, site for racial/ethnic inequality, because scheduling practices differ significantly between firms and because front-line managers have substantial discretion in scheduling. We draw on innovative matched employer-employee data from The Shift Project to estimate racial/ethnic gaps in these temporal dimensions of job quality and to examine the contribution of firm-level sorting and intra-organizational dynamics to these gaps. We find significant racial/ethnic gaps in exposure to precarious scheduling that disadvantage non-white workers. We provide novel evidence that both firm segregation and racial discordance between workers and managers play significant roles in explaining racial/ethnic gaps in job quality. Notably, we find that racial/ethnic gaps are larger for women than for men.
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Nasution, Nurliana, Feldiansyah Bakri Nasution, and Mhd Arief Hasan. "Pelatihan Marketing Online dan Workshop E-Commerce untuk Meningkatan Pemasaran pada Kelompok Pengrajin Rotan Kota Pekanbaru." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 6, no. 6 (December 31, 2022): 1591–601. http://dx.doi.org/10.31849/dinamisia.v6i6.7413.
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UMKM have been regulated in the legal umbrella based on the law. Some examples of SMEs include: Culinary Sector - Selling snacks, fried foods, selling food, opening a restaurant, opening a small restaurant or opening a cafe business. Examples of UMKM in the Fashion Sector - small-scale clothing stores, distributions that sell special clothing for young people, batik shops, Muslim clothes and so on. Atang Rattan Furniture Business is one of the MSMEs engaged in rattan handicrafts. This rattan craftsman has been pioneered from generation to generation from the previous generation. Pulau Cinta is the name of a natural tourist attraction located 30 KM from Pekanbaru City Center. Rattan furniture makes various business models of rattan crafts including woven furniture, bed frames, bookcases, shoe racks, bags, wallets, lampshades, rattan pillows, chairs, tables and others. This place also accepts craft orders as needed. This MSME has 15 employees. The resulting product is marketed in the city of Pekanbaru, Riau, to several areas in Sumatra. In 2020 there was an outbreak (Endemic) of Covid-19) in all regions of Indonesia and even abroad. This has a negative impact on the global economy which is also felt by all levels of society. Including MSMEs, Atang Rattan Furniture experienced a drastic decline in the number of sales figures. Even though they also have to incur operational costs such as employee salaries, maintenance costs, production and others. the average sales of Product Items decreased drastically. On average, more than 50 to 60 percent of turnover per item fell. The priority issues in this community service 1). Decrease in Sales 2) Do not have a good marketing strategy We provide solutions including Understanding the Importance of Online-Based Sales, E-Commerce Online Sales Workshops.
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Baldigara, Tea. "Modeliranje i prognoziranje broja zaposlenih u turizmu i hotelskoj industriji u Republici Hrvatskoj primjenom modela umjetnih neuronskih mreža." Oeconomica Jadertina 10, no. 2 (December 17, 2020): 3–20. http://dx.doi.org/10.15291/oec.3162.
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The paper investigates the performance and prognostic power of artificial neural network models in modelling and forecasting of time series of seasonal character. Models of artificial neural networks have been applied in modelling and forecasting the monthly total number of employees, the number of employed men and the number of employed women in the activity of providing accommodation services and preparing and serving food and beverages in the Republic of Croatia. The obtained modelling results have been compared with the results obtained by applying some of the traditionally used quantitative models in the analysis of seasonal time series, such as the Holt-Winters model of triple exponential smoothing and the seasonal multiplicative model of exponential trend. The evaluation of the performance and prognostic power of individual models was performed by comparing the average absolute and average absolute percentage error and the correlation coefficient between the actual and estimated values, and the predicted values were compared with the actual values. The evaluation of the obtained results showed that the selected model of acyclic multilayer perceptron is suitable for modelling and forecasting time series of seasonal character. The comparison of prognostic powers and actual and projected values of the number of employees suggests that the designed model of the artificial neural network is very reliable. This indicates that the models of artificial neural networks have great application potentials in the domain of modelling and forecasting of time series of a seasonal character.
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Rahayu Wulan Dewi, Ni Komang, I. Gusti Putu Bagus Sasrawan Mananda, and I. Ketut Suwena. "PREFERENSI WISATAWAN TIMUR TENGAH TERHADAP PRODUK WISATA DI KABUPATEN BADUNG." Jurnal IPTA 9, no. 1 (July 19, 2021): 162. http://dx.doi.org/10.24843/ipta.2021.v09.i01.p16.
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This study aims to find preferences of Middle Eastern tourists towards tourism products of Badung Regency and involved 100 purposively selected respondents. The data was collected through questionnaires then processed using crosstab analysis method and chi-square test. The results of this study are: 1) Characteristics of Middle Eastern tourists visiting Badung Regency are dominated by women, aged between 25 – 44 years, private employees, married, nationality of Saudi Arabia, Turkey and Egypt, purpose of visit for vacation, information about Bali from internet, mostly traveled by tour packages, length of stay between 4 - 6 days, and mostly it’s their first time visit to Bali. 2) Preferences as follows prefer for natural attractions, stay in Kuta/Legian area, prefer to use a car rental, reserved resort as their accommodation through booking services, dining at restaurants, a watersport as entertainment activities, online media as information services, tourism consulting services are Bali tourism research, do not use tourist flights, and do massages when traveling to Bali. The characteristics of Middle Eastern tourists that correlate with the preference of selection of tourist products in Badung Regency is; Age correlates with tourism consulting services. Jobs correlate with tourist transport services. Nationality correlates with tourism transportation services, travel services, accommodation provision, tourism consulting services, travel services, tirta tours, and spas. Resources correlate with tourist transportation services, and the provision of accommodation. Travel organizing correlates with tourist transportation services, travel services, food and beverage services, and travel services. Travel periods correlate with tourist attractions, and tourism consulting services. Periodic travel correlates with travel services.
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Novitasari, Novitasari, Diana Amaliasari, and Dwi Rini Sovia Firdaus. "HUBUNGAN PERSEPSI KONSUMEN TERHADAP PRODUK OLEH OLEH KHAS BOGOR DENGAN PENGAMBILAN KEPUTUSAN PEMBELIAN." Jurnal Penelitian Sosial Ilmu Komunikasi 4, no. 1 (January 3, 2020): 40–49. http://dx.doi.org/10.33751/jpsik.v4i1.1805.
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This study aims to determine the characteristics of consumers and consumer perceptions in making decisions about purchasing traditional food of Bogor, figure out the purchase decisions of traditional food of Bogor, find the correlation between characteristics and perceptions of consumers in decision-making of Bogor traditional food. Tourists who visited Bogor became the populations of this research. The samples are100 people using the Probability Sampling technique: Stratified random sampling. The results showed that the characteristics of consumers were dominated by women with an average age of 23-28 years, with Diploma / Bachelor education, with an average monthly income of Rp. 3,000,000-Rp. 4,000,000 and working as a private employee. Consumer perception in purchasing decisions of traditional food of Bogor showed the "upper" category because the average score obtained from the product quality indicator is 4.14, service quality is 3.85, prices is 3.88 and brands is 4.20 (scale 1 to 5). The decision to purchase a Bogor traditional food shows an average score with "agree” in category on each indicators about purchasing stability in a product of 3.98, the goal of buying a product of 3.81, information processing for up to purchase of 3.95, provide recommendations to others amounting to 3.46 (scale 1 to 5). There is no significant correlation between the characteristics of consumers with purchasing decision making with a correlation level of -0.024 (negative) means the the relationship between the two variables is opposing direction. The results of the analysis of the relationship between consumer perception variables with purchasing decision making showed a significant relationship with a correlation level of 0.360 (positive) with a high degree of correlation, so that the relationship between the two variables is unidirectional.Keywords: Consumer Perception, Consumer Behavior, Purchasing Decision Maker.
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Siegelbaum, Lewis H. "Narratives of Appeal and the Appeal of Narratives: Labor Discipline and Its Contestation in the Early Soviet Period1." Russian History 24, no. 1-2 (1997): 65–87. http://dx.doi.org/10.1163/187633197x00050.
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Abstract"The verdict of the court [of the Union of Soviet Employees of 8.6.21] that I left service as a cleaner at the Lomonosov Technical Institute without receiving the permission of the administration and that I should again work there for eight hours a day is unjust." So begins Anna Matveevna Malomakhova's brief appeal to the Moscow Provincial Council of Trade Unions. Malomakhova, a forty-three-year old "sick woman"-with a medical certificate testifying to her condition-complained that she and other cleaners had been ordered by Shkil2; the building superintendent, to work not eight but twelve hours, engaging in "back-breaking (neposil'nyi), unjust work, or more accurately, illegal exploitation ... evidently because his wife is employed as a cleaner receiving wages and benefits but has never worked even one hour." Her repeated appeals to the rector of the Institute produced no results except that the matter was turned over to Shkil'.2 Having blamed her boss, Malomakhova felt compelled to add that her request to leave service in February had been approved (by Shkil'?), but only on condition that she vacate her apartment and give up her food rations. Then, on 15 March, she stayed away from work "to do laundry at home," whereupon she was given notice of her dismissal as of 1 April. Twice thereafter, the trade union committee ordered her to vacate her apartment but "this I cannot do as it is not easy to find apartments." At this point, she returns to the denunciatory mode, asserting that "[T]his is all the result of Shkil' having it in for me because unlike others, I will not keep quiet about his wife receiving maintenance even though she does not work."
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Bertolini, Alessio, Maren Borkert, Fabian Ferrari, and Mark Graham. "Towards decent work in the digital age: introducing the fairwork project in Germany." Zeitschrift für Arbeitswissenschaft 75, no. 2 (June 2021): 187–92. http://dx.doi.org/10.1007/s41449-021-00247-w.
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AbstractThe Fairwork Project is an international action-research project that currently operates in over 20 countries. The project focuses on working conditions in the platform economy, in order to develop ‘fairness ratings’ for digital labour platforms. With respect to Germany, the project evaluated the working conditions offered by ten digital labour platforms, by scoring them against the Fairwork principles and producing a national league table. We found that even in a highly regulated labour market context like the German one, platform workers experience precarity and insecurity and have limited access to employment rights. A number of platform workers are classified as employees rather than self-employed, and this guarantees a number of employment rights, including entitlement to minimum wage, health and safety protection and social protection. However, the existence of an employment relationship does not necessarily ensure platform work to be fair as other factors, including the existence of complex networks of subcontracting, erode labour standards and deprive workers of basic employment rights.Practical Relevance: While there are tens of millions of digital platform workers around the world performing functions essential to society—as demonstrated drastically by the Covid-19 pandemic—by supplying food, care and passenger transportation services, many platform workers face low pay, precarity as well as poor and dangerous working conditions. Exposing fracture lines of inequalities affecting particularly women, migrants and minority-ethnic groups who form the core part of the gig workforce, the international Fairwork research project aims not just to understand the gig economy, but to change it.
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Butar, Melda Monisca. "HUBUNGAN STATUS GIZI, TINGKAT ASUPAN ENERGI, BEBAN KERJA DENGAN PRODUKTIVITAS PEKERJA WANITA DI PERUSAHAAN BAUT DAN MUR." Journal of Community Mental Health and Public Policy 1, no. 1 (October 30, 2018): 1–13. http://dx.doi.org/10.51602/cmhp.v1i1.21.
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Women's participation in employment increases from year to year, due to the increasing number of industries requiring women's skills. The health of women workers should be of special concern in order to increase productivity. This study aims was to analyze the relationship of nutritional status, the level of energy intake, the workload with the productivity of female workers part of the packaging. This research was observational analytic with cross-sectional study design. This research was conducted in PT X, the sample size of this research was all female worker population of packaging with 35 people. Data were collected by measuring height, body weight, pulse rate, and 2 x 24 hour food recall interview. The analysis data using contingency coefficient test to see strenght relationship between varibael. The results of this research were female employee with characteristics most of the age group of 30-49 years, mostly elementary school graduates, most of them were married, and more than five years of service. The results showed that value of contingeny coefficient was nutrition status (0.458), energy intake level (0.388), and work load (0.341). Of the three variable was only nutritional status with moderate stregth relationship, while the level of energy intake level and the workload had a weak stregth relationship. It can be concluded that productivity among female worker in PT X is more affected by nutritional status compared energy intake level and work load. Companies are advised to providing canteen, providing counseling on balanced nutrition, and exercise activity.
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Goyal, Pratibha, and Surbhi. "Occupational Stress among Women Employees in Service Sector." Indian Journal of Economics and Development 12, no. 3 (2016): 469. http://dx.doi.org/10.5958/2322-0430.2016.00163.3.
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Gumprecht, Nancy. "Women as Employees and Managers in Social Service Agencies." Australian Social Work 38, no. 1 (January 1985): 19–23. http://dx.doi.org/10.1080/03124078508549830.
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JIANU, CĂLIN, and IONUŢ GOLEŢ. "Food Allergies: Knowledge and Practice among Food Service Workers Operating in Western Romania." Journal of Food Protection 82, no. 2 (January 23, 2019): 207–16. http://dx.doi.org/10.4315/0362-028x.jfp-18-170.
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ABSTRACT The purpose of our study was to determine the knowledge and practices regarding food allergies among food service workers operating in western Romania (Timiş, Arad, and Caraş-Severin counties). A self-administered, multiple-choice questionnaire was completed by 121 Romanian food service workers from 23 food service units from July to September 2016. The food service workers interviewed had a moderate level of knowledge and practices regarding food allergies. The results highlight knowledge gaps in the areas of cross-contact and control of anaphylaxis emergencies, indicating the need to retrain food service workers. Our study revealed positive results according to education level, better practices used by more experienced staff, and differences between job positions and eating places. Higher knowledge levels of trained employees coexisted with better practices reported by employees who attended specific courses on allergens. All of these findings (significant at the 5% level) support the hypothesis that training programs must be adapted to the participants' needs and characteristics (professional experience, field of activity, and food service education level) to be easily accessible and to lower costs.
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Burke, Ronald J. "Management Practices, Employees' Satisfaction and Perceptions of Quality of Service." Psychological Reports 77, no. 3 (December 1995): 748–50. http://dx.doi.org/10.2466/pr0.1995.77.3.748.
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Economies in the industrialized world have increasingly moved from manufacturing to service industries. This study examined correlations between measures of management practices, employees' satisfaction, and perceptions of service quality among employees of a large professional services firm. 1608 women and men provided data by questionnaire completed anonymously. Employees describing management practices more favorably and employees reporting more positive affective responses perceived the firm as providing higher quality service and products to clients.
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Kashif, Muhammad, Anna Zarkada, and Ramayah Thurasamy. "Customer aggression and organizational turnover among service employees." Personnel Review 46, no. 8 (November 6, 2017): 1672–88. http://dx.doi.org/10.1108/pr-06-2016-0145.
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Purpose The episodes of customer rage with employees during service encounters are common and adversely affect the long-term commitment of employees with an organization. The service organizations, in an effort to control employee turnover, are striving hard but have failed. There are a wide variety of studies that address employee turnover but the research which encapsulates a combined effect of perceived justice and organizational pride to study exhaustion-turnover path are almost scant. The purpose of this paper is to explore the effects of customer aggression on the frontline food service managers’ emotional exhaustion and turnover intentions. The mitigating effects of perceived distributive justice and emotional organizational pride are also investigated. Design/methodology/approach Survey data were collected from 250 frontline employees of global fast food chain outlets located in the city of Lahore, Pakistan. The data were analyzed using structural equation modeling by AMOS. Findings The customer aggression is found to influence emotional exhaustion which in turn reduces job satisfaction and increases turnover intentions among frontline food service managers. The mitigating effects of distributive justice on the customer aggression to emotional exhaustion path and of emotional organizational pride on the job satisfaction to turnover intentions path are confirmed. Practical implications The results reveal importance of maintaining a supportive and justice-oriented organizational culture. Rewarding frontliners, celebrating the organizational successes that build pride, and acknowledging the emotional burden misbehaving customers place on employees are identified as shields to guard against employee dissatisfaction and turnover. Originality/value The turnover intentions resulting from the emotional exhaustion caused by customer aggression in the global fast food industry is studied for the first time. Furthermore, the inclusion of distributive justice and emotional organizational pride as cognitive and affective factors that reduce the effects of customer aggression on frontliners is unique to this study.
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Lavretsky, L. M. "Empowering a Pediatric Hospital's Food Service Employees through Nutrition Education." Journal of the Academy of Nutrition and Dietetics 115, no. 9 (September 2015): A54. http://dx.doi.org/10.1016/j.jand.2015.06.192.
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Huneke, Tabea, Sabine Benoit née Moeller, Poja Shams, and Anders Gustafsson. "Does Service Employees’ Appearance Affect the Healthiness of Food Choice?" Psychology & Marketing 32, no. 1 (December 11, 2014): 94–106. http://dx.doi.org/10.1002/mar.20765.
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Magomedova, Alexandra Magomedovna, Danil Olegovich Ivanov, and Ravil Nailevich Chukhanov. "WOMEN IN THE SERVICE OF THE PENAL SYSTEM." Chronos 7, no. 11(73) (December 13, 2022): 189–93. http://dx.doi.org/10.52013/2658-7556-73-11-57.
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This article examines the gender aspect in the penal system. The article considers the history of obtaining the rights of women to perform public service in departmental institutions. The article considers the Russian legislation regulating the official activities of female persons in the UIS. The stereotypes of women in the service are described and recommendations are given for optimizing the activities of women employees in this system within the framework of the law.
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Sinclair-Maragh, Gaunette, Noriel Jacobs-Gray, and Norene Brown-Roomes. "A case of talent management practices in motivating fast food service employees." Emerald Emerging Markets Case Studies 7, no. 3 (July 31, 2017): 1–16. http://dx.doi.org/10.1108/eemcs-07-2016-0153.
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Subject area Food service management, human resource management, hospitality strategic management and, international business and management. Study level/applicability Graduate students. Case overview The purpose of this case study is to determine whether the practice of talent management serves to motivate fast food service employees. It aims to determine employees’ perceived level of awareness and importance of talent management practices; current practice of talent management within the fast food service sector; and to assess the level of motivation of employees from talent management practices. The survey method employing the use of questionnaires was used to ascertain data from a fast food service establishment in Jamaica, a developing island destination located in the Caribbean region (Sinclair-Maragh and Gursoy, 2015). Jamaica is chosen for the study, as there has been an increase in the number of both local and international fast food entities over the years (Collinder, 2014). The focus on fast food service is important, as they have been providing employment to a significant sector of the population. This type of business operation is classified as a tourism related hospitality area (Purcell, 1996) and as indicated by Christensen and Rog (2008), talent management presents an intriguing opportunity for hospitality organizations to attract employees with requisite skills and experience. The industry is also challenged in maintaining motivated employees (Baum, 2008). Talent management can assist organizations that have long-struggled with high turnover rates and the ability to attract and engage employees that are considered assets and not liabilities. Lockwood (2007) points out that engaged employees are loyal, hardworking and passionate about their work. Motivation theory is used to provide theoretical support for the findings of the study. This is because behavioral theorists such as Abraham Maslow suggested that survival, safety, belonging and self-esteem are factors that can be used to motivate employees and Sigmund Freud believes that people need to be rewarded to get work done (Nohria et al., 2008). This theory is plausible to the study, as it is postulated that talent management can enhance employee engagement, through highly motivated employees (Christensen and Rog, 2008). The study finds that majority of the employees understood the meaning of the term “talent management”. In terms of their personal and professional development, the employees believe that these are highly influenced by the organization’s culture. They pointed out that skills are usually developed through training, cross-training and succession planning. Financial assistance is given for further training and skill development. The performance evaluation process is used to identify employees’ specific skill. Although this is done, the majority has not been placed in other departments that would benefit more from their skills. Only 7.6 per cent reported that this was ever done. Employees’ emotional wellbeing is also important. Although majority of the employees (44.7 per cent) are happy about their work, they indicated that they could be motivated by coaching, mentorship and empowerment initiatives. Overall, the employees’ sense of belonging through their engagement and development, and self-esteem through their morale and competence are important to their motivation levels. They are also motivated when support is provided for training and skill development as explained by the motivation theory. Expected learning outcomes The learning outcomes are intended to guide the teaching-learning process and stimulate students’ understanding of the concepts of talent management specific to fast food service employees’ motivation. The case study is a useful resource for graduate students to enable and develop their critical thinking and solution-oriented skills. Students should be able to critically analyze the case and respond to the questions to garner and improve their understanding of talent management and its applicability in the fast food service sector. Further understanding of the concept can be derived from developing dimensions and measures of talent management that can be generalized to the food service sector. Supplementary materials Teaching Notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Subject code CSS 6: Human Resource Management.
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Yoo, Joanne Jung-Eun, Seo-Young Shin, and Il-Sun Yang. "Key attributes of internal service recovery strategies as perceived by frontline food service employees." International Journal of Hospitality Management 25, no. 3 (September 2006): 496–509. http://dx.doi.org/10.1016/j.ijhm.2005.01.002.
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Kumar, Dr K. Pradeep, Dr Sonia P. Rajput, and Ms Priya Chougule. "Work-Life Balance among Women Employees in Service Sectors in Sangli." International Journal of Trend in Scientific Research and Development Special Issue, Special Issue-FIIIIPM2019 (March 20, 2019): 187–89. http://dx.doi.org/10.31142/ijtsrd23098.
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Viljoen, A., S. Kruger, and M. Saayman. "Understanding the role that Quality of Work Life of food and beverage employees plays in perceived service delivery and productivity." Southern African Business Review 18, no. 1 (January 24, 2019): 27–52. http://dx.doi.org/10.25159/1998-8125/5644.
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The purpose of this article is to determine the role that Quality of Work Life plays in the perceived service delivery and productivity of food and beverage employees in Potchefstroom, South Africa. The questionnaires were distributed at selected food and beverage establishments, and a total of 224 questionnaires were included in the statistical analysis. The data analysis consisted of a demographic profile, a factor analysis and a structural equation model. The results indicated that job, creativity and aesthetics, actualisation, organisational support and employee commitment attributes each exert an influence on the perceived service delivery and productivity of employees. This implies that food and beverage managers should try to improve the working conditions of employees as well as provide an appropriate level of recognition to hardworking employees. Management should consider the recommendations that are made in terms of the job satisfaction levels of food and beverage service employees, as they are able to positively influence organisational performance and success.
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Juddin, Muhammad Nasir Mi'raj. "THE JARGON USED BY EMPLOYEES OF FOOD AND BEVERAGE SERVICE (FBS DIVISION) AT HOTELS." LET: Linguistics, Literature and English Teaching Journal 7, no. 1 (July 17, 2017): 93. http://dx.doi.org/10.18592/let.v7i1.1514.
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The purpose of this research was to find out the jargon used of phenomenon in the occupation. It focused in employees of Food and Beverage Service (FBS Division) at Hotels. The subjects are fourteen employees consisting of one Food and Beverage Manager, one Food and Beverage Head of Outlets, two Supervisors and ten Waiters/Waitresses at Aria Barito Hotel Banjarmasin. The object is the jargons used while the employees of Food and Beverage Service Division are on duty. The writer uses participant observation, recording or taking note the conversation and documentary techniques. After collected, the data are analysed with theories and explained descriptive-qualitatively. The result of data analysis reveals that there are 54 jargons in Food and Beverage Service Division at Hotels.
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Ridhwan, Ridhwan, Rukhayati Rukhayati, and Abdul Rahman. "Analysis of Employee Workload at the Regional Food Service of Central Sulawesi Province." International Journal of Health, Economics, and Social Sciences (IJHESS) 2, no. 2 (April 15, 2020): 105–7. http://dx.doi.org/10.56338/ijhess.v2i2.1257.
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The formulation of the problem in this study is whether the workload of employees at the Central Sulawesi Province Food Service is by government regulation No. 46 of 2011, as for this study is to find out how to analyze the workload of employees at the regional food office of Central Sulawesi Province based on regulations government No. 46 of 2011. This research uses a qualitative descriptive method which is carried out through observation, interviews, and documentation—data collection. The results of this study indicate that the employees at the Central Sulawesi Provincial Food Service have optimally used 8 hours of work per day with the number of each field reaching 8-10 employees. According to the results of the comparison between the number of employees and the workload of each lot, they can carry out the task effectively because each assigned job is always done simultaneously. According to one employee, the provision of workload is very influential, especially on employee skills and behaviour.
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VERRILL, L., M. BOYER, L. WILLIAMS, J. OTTO, A. LANDO, N. DAWOOD, and G. LIGGANS. "Hand Washing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 U.S. Food and Drug Administration Retail Food Risk Factors Study." Journal of Food Protection 84, no. 6 (January 19, 2021): 1016–22. http://dx.doi.org/10.4315/jfp-20-412.
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ABSTRACT Properly executed hand washing by food service employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food service employee hand washing is often not done correctly or does not occur as often as it should. The purpose of this study was to assess the relative impact of (i) the convenience and accessibility of hand washing facilities; (ii) the maintenance of hand washing supplies, (iii) multiunit status, (iv) having a certified food protection manager, and (v) having a food safety management system for compliance with proper hand washing. Results revealed marked differences in hand washing behaviors between fast-food and full-service restaurants; 45% of 425 fast-food restaurants and 57% of 396 full-service restaurants were out of compliance for washing hands correctly, and 57% of fast-food restaurants and 78% of full-service restaurants were out of compliance for employee hands being washed when required. Logistic regression results indicated the benefits of accessibility and maintenance of the hand washing sink and of a food safety management system for increasing the likelihood of employees washing hands when they are supposed to and washing them correctly when they do. HIGHLIGHTS
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Kunis, G. M. "Service sector: how to constantly improve the quality of service." Upravlenie kachestvom (Quality management), no. 2 (January 15, 2023): 20–23. http://dx.doi.org/10.33920/pro-01-2302-03.
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The company itself should be interested in the formation of a high-quality service first of all. A high level of service depends on many factors: the team, an established system of working with clients, the convenience of performing duties for employees. Grigory Kunis, the manager of the igoods food delivery service, shared his recommendations.
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Ham, Hyung Man. "A Study on Job Satisfactions and Measures to Improve the Working Conditions of School Food Service Employees : Focused on Gyunggi Province School Food Service Employees." International Journal of Tourism and Hospitality Research 30, no. 2 (February 29, 2016): 167. http://dx.doi.org/10.21298/ijthr.2016.02.30.2.167.
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Foucar-Szockl, Reg. "A Model of Excellence for Training Managers And Non-Supervisory Employees In The Food Service Industry." Hospitality Education and Research Journal 12, no. 2 (February 1988): 319–35. http://dx.doi.org/10.1177/109634808801200232.
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The purpose of this study was to investigate the perceived effectiveness of instructional techniques used when training management and non-supervisory employees in the food service industry. Surveys were sent to 716 training directors of the largest food service organizations in the United States as listed by Dun and Bradstreet. A 72.5 percent response rate was achieved with the use of two follow-up mailings. The results of the factor analysis produced an eight factor structure of effective approaches for training employees in the food service industry.
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Isanawikrama, Isanawikrama, Edwin Joyo Hutomo, and Yud Buana. "Role Of Stress To Quitting Intention Between Men And Women Employees In Hotel Industry." Ganaya : Jurnal Ilmu Sosial dan Humaniora 4, no. 2 (October 1, 2021): 867–89. http://dx.doi.org/10.37329/ganaya.v4i2.1429.
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The attitudes and behaviors of employees who provide frontline service and address the extent to which relationships vary among male and female employees. The overall model predicts effects of role stress and work or no work conflict on customer-contact employees’ job performance, job, and life satisfaction, and quitting intent. Results of structural equations modeling suggest an important role for work/no work conflict overall as well as two areas of interesting variation across gender. Specifically, multisampling structural equations analyses suggest that role stress affects female service provider’s job performance more negatively than it does males’, and that job satisfaction is related more highly to quitting intent among males. Overall, results suggest interesting similarities and differences across gender.
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Hubbard, Susan S., and Paulette M. Popovich. "A Model Quality Service Training Program for Recreational Food Service Employees in a University Setting." Journal of College & University Foodservice 3, no. 4 (June 1998): 39–45. http://dx.doi.org/10.1300/j278v03n04_05.
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Bradley, Doris Miculan, Tony Elenis, Gary Hoyer, David Martin, and James Waller. "Human capital challenges in the food and beverage service industry of Canada." Worldwide Hospitality and Tourism Themes 9, no. 4 (August 14, 2017): 411–23. http://dx.doi.org/10.1108/whatt-04-2017-0017.
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Purpose Challenged by a clear shortfall of available employees to be long-term members of the food service industry, this paper aims to establish reasons for the shortage of available employees and curate a number of strategies to improve the situation. Design/methodology/approach This paper draws on the perspectives of many industry stakeholders. These professionals collaborated to identify a number of contributing factors to the shortage of employees in the Canadian food and beverage industry. Corresponding solutions were assessed, prioritized and categorized by groups responsible for taking action. Findings There are many strategies that can be implemented in both the short and long term that can increase the draw for potential employees to join this industry. Practical implications Industry members, educators and government policymakers can all play a role in improving the worker shortage in the food service industry. The recommendations range from industry collaboration to redefinition of jobs and to redistribution of wages. Originality/value The co-authors of this paper include the President and CEO of Ontario Restaurant, Hotel and Motel Association and educators with strong industry experiences gained in the positions of food and beverage director, restaurant manager and executive chef. Given the diverse experiences of the author team, this paper creates a more holistic view of the recommendations to consider for this industry to see positive change.
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Yu, Heyao, Jay Neal, Mary Dawson, and Juan M. Madera. "Implementation of Behavior-Based Training Can Improve Food Service Employees’ Handwashing Frequencies, Duration, and Effectiveness." Cornell Hospitality Quarterly 59, no. 1 (April 21, 2017): 70–77. http://dx.doi.org/10.1177/1938965517704370.
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Personal hygiene is a significant risk factor that contributes to foodborne illness. Appropriate handwashing behaviors can significantly reduce this risk; however, knowledge-based training alone may be insufficient to prompt preventive food safety practices. An improved, more effective food safety training approach that can directly influence employees’ behavior is strongly recommended. The main objective of this study was to investigate the effectiveness of behavior-based food safety training on improving food handlers’ handwashing practices and frequency. Four of the nine critical behaviors that help effectively prevent the spread of pathogens and control food safety hazards were identified as target behaviors, and handwashing frequencies and durations were also included as measures of handwashing performance. A four-phase within-group experimental study with a behavioral motivation intervention was conducted. Employees’ handwashing behaviors were videotaped and coded by researchers. Results indicated that knowledge-based training alone failed to improve employees’ handwashing performance, especially when employees had multiple work tasks simultaneously during the busy meal service time. In comparison, the behavior-based training approach was effective in improving employees’ handwashing performance and frequency. More specifically, proper rates of all the critical behaviors measured were significantly increased during the motivational phase.
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Kshirsagar, Sonali Ramesh. "Work-Life Balance of Women Employees in Service sector: A Pilot Study." International Journal of Advanced Research in Computer Science and Software Engineering 8, no. 1 (February 3, 2018): 1. http://dx.doi.org/10.23956/ijarcsse.v8i1.481.
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An employed mother is carrying the pains of her child crying at home till she returns at home indicating separation anxiety; a Father is stressed on the work spot resulting of his known negligence for his family. It has a great influence on overall quality of life. Of course the art of doing lies in balancing among work, non-work and family aspects of life. Work and quality of life: QWL provides for the balanced relationship among work, non-work and family life should not be strained by working hours, including business travel, transfers, vacations etc. The research study was focused on Women Employee Work-Life Balance of service sector namely Academics, Banks and Health care sector of Aurangabad Region on a pilot study basis . An Attempt was done to study the existence of work-life balance problem among the working women in the specified area which can be executed on a large sample later on. It was tried to examine how the factors affecting work-life balance influence quality of life of married working women.
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Sahila Chaudhry, Sahila Chaudhry. "Career Progression of Women Employees in Service Sector, Lessons from Literature Review." International Journal of Mechanical and Production Engineering Research and Development 10, no. 3 (2020): 13059–66. http://dx.doi.org/10.24247/ijmperdjun20201248.
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Wang, Yu, Susan W. Buchholz, Marcia Murphy, and Angela M. Moss. "A Diabetes Screening and Education Program for Chinese American Food Service Employees Delivered in Chinese." Workplace Health & Safety 67, no. 5 (April 25, 2019): 209–17. http://dx.doi.org/10.1177/2165079918823218.
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Asian Americans have a higher prevalence of developing type 2 diabetes mellitus (T2DM) compared with White Americans. A two-phase evidence-based project developed specifically for Chinese American employees at an urban catering company worksite was led by a registered nurse/certified diabetes educator. The purpose of this project was to (a) identify Chinese employees at risk for T2DM, and (b) develop and implement a customized diabetes prevention program in Chinese. In Phase 1, Chinese employees were screened for T2DM risk factors using a Chinese version of the Canadian Diabetes Risk Assessment Questionnaire (CANRISK). Thirty-five people, who represented 58% of the Chinese employees, were screened; two were newly diagnosed with T2DM, and two were newly diagnosed with prediabetes based on the screening scores, nonfasting blood glucose, and hemoglobin (Hb) A1c tests. In Phase 2, 23 Chinese employees were interviewed and their remarks were used to modify the National Diabetes Prevention Program (DPP). Six Chinese employees participated and completed the DPP. Risk scores, nonfasting blood glucose, and HbA1c were obtained and pre- and postprogram data were compared. Upon completion of the program, participants showed an average reduction of nonfasting blood glucose of 30 mg/dL (1.7 mmol/L), and a reduction of HbA1c by 0.32 points (3 mmol/mol). This evidence-based project emphasizes the importance of screening for diabetes in the worksite setting and using linguistically sensitive materials.
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Babin, Barry J., and James S. Boles. "Employee Behavior in a Service Environment: A Model and Test of Potential Differences between Men and Women." Journal of Marketing 62, no. 2 (April 1998): 77–91. http://dx.doi.org/10.1177/002224299806200206.
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The authors examine the attitudes and behaviors of employees who provide frontline service and address the extent to which relationships vary among male and female employees. The overall model predicts effects of role stress and work/nonwork conflict on customer-contact employees’ job performance, job and life satisfaction, and quitting intent. Results of structural equations modeling suggest an important role for work/nonwork conflict overall as well as two areas of interesting variation across gender. Specifically, multisample structural equations analyses suggest that role stress affects female service providers’ job performance more negatively than it does males’, and that job satisfaction is related more highly to quitting intent among males. Overall, results suggest interesting similarities and differences across gender.
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Leveau, Bruno Martins, and Jonas Gomes da Silva. "Evaluation of the Food Service provided in the 2nd Engineering Group." International Journal for Innovation Education and Research 9, no. 10 (October 1, 2021): 415–35. http://dx.doi.org/10.31686/ijier.vol9.iss10.3468.
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The food system of the Brazilian Armed Forces is governed by specific rules and financed by federal collections. In this context, the research proposes a methodology that allows evaluating the average level of satisfaction of users of the foodservice provided in the Procurement of the 2nd Engineering Group, located in the city of Manaus, capital of Amazonas. Therefore, an online questionnaire was developed and applied, adapted from the model proposed by Barros (2013), using four quality dimensions: (i) product quality; (ii) environmental conditions; (iii) facilities; and (iv) employees. The questionnaire has 19 items distributed among the four dimensions, in which the respondent indicated their level of satisfaction using the 10-point Likert scale. The questionnaire was available for ten days and obtained 105 respondents. Data were analyzed using the mean and standard deviation of dimensions and items. It was observed that the “employees” dimension obtained the best evaluation, and the item with the best performance was “employees' hygiene”. On the other hand, the “facilities” dimension had the worst performance, and the main item that needs improvement is “access to people with special needs”. After analyzing the data, the main conclusion of the survey was that the level of customer satisfaction with the aforementioned food service is “GOOD”. In the end, improvement suggestions were made for five items considered to be the most critical. For future studies, it is suggested to evaluate the level of customer satisfaction with that service after applying the improvement actions suggested in this work.
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McAdams, Bruce, Allison Deng, and Tanya MacLaurin. "Food allergy knowledge, attitudes, and resources of restaurant employees." British Food Journal 120, no. 11 (November 5, 2018): 2681–94. http://dx.doi.org/10.1108/bfj-01-2018-0028.
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Purpose Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation. Design/methodology/approach A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant. Findings Most participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies. Practical implications The results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty. Originality/value The findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.
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Lee, Yong-Ki, Soon-Ho Kim, Hye Sun C. Banks, and Kyung Hee Lee. "An Ethical Work Climate and its Consequences among Food-service Franchise Employees." Asia Pacific Journal of Tourism Research 20, no. 11 (October 29, 2014): 1286–312. http://dx.doi.org/10.1080/10941665.2014.964275.
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