A heuristic outlook on the occupational accidents of food & beverage staff in hotels
The labor-intensive structure, 24/7 service availability, diversity of departments including kitchens, housekeeping, and technical services, the high labor turnover ratios, along with the long working hours and shift systems inherent in accommodation establishments all play a role in the occurrence...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of South Florida (USF) M3 Publishing
2022-09-01
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| Series: | Journal of Global Business Insights |
| Subjects: | |
| Online Access: | https://digitalcommons.usf.edu/globe/vol7/iss2/3 |
| _version_ | 1827821348826644480 |
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| author | Gulsah Akkus Aytug Arslan Merve Iscen Burcu Isik |
| author_facet | Gulsah Akkus Aytug Arslan Merve Iscen Burcu Isik |
| author_sort | Gulsah Akkus |
| collection | DOAJ |
| description | The labor-intensive structure, 24/7 service availability, diversity of departments including kitchens, housekeeping, and technical services, the high labor turnover ratios, along with the long working hours and shift systems inherent in accommodation establishments all play a role in the occurrence of occupational accidents (OA). Fundamental reasons underlying OA are unsafe behavior and unsafe working conditions. This study analyzes with a qualitative method the OA that occur in the food & beverage (F&B) service department of accommodation establishments from the viewpoint of employees. The study concludes that the majority of these accidents are not high risk, and generally result from unsafe conditions. Occupational safety and health (OSH) training is one of the most effective methods of preventing OA. Data collected from interviews revealed that OSH training of employees provided by the accommodation establishments involved in this study is inadequate. Apart from regularly scheduled training, establishments need to take measures to ease the pressure on employees during rush hours and should also reduce and eliminate potential environmental risks. |
| first_indexed | 2024-03-12T01:43:09Z |
| format | Article |
| id | doaj.art-2114ea8f18414f9c80115cfbebb1f2ba |
| institution | Directory Open Access Journal |
| issn | 2640-6489 |
| language | English |
| last_indexed | 2024-03-12T01:43:09Z |
| publishDate | 2022-09-01 |
| publisher | University of South Florida (USF) M3 Publishing |
| record_format | Article |
| series | Journal of Global Business Insights |
| spelling | doaj.art-2114ea8f18414f9c80115cfbebb1f2ba2023-09-10T01:43:17ZengUniversity of South Florida (USF) M3 PublishingJournal of Global Business Insights2640-64892022-09-017210.5038/2640-6489.7.2.1193A heuristic outlook on the occupational accidents of food & beverage staff in hotelsGulsah Akkus0Aytug Arslan1Merve Iscen2Burcu Isik3Izmir Katip Celebi UniversityIzmir Katip Celebi UniversityIzmir Katip Celebi UniversityIzmir Katip Celebi UniversityThe labor-intensive structure, 24/7 service availability, diversity of departments including kitchens, housekeeping, and technical services, the high labor turnover ratios, along with the long working hours and shift systems inherent in accommodation establishments all play a role in the occurrence of occupational accidents (OA). Fundamental reasons underlying OA are unsafe behavior and unsafe working conditions. This study analyzes with a qualitative method the OA that occur in the food & beverage (F&B) service department of accommodation establishments from the viewpoint of employees. The study concludes that the majority of these accidents are not high risk, and generally result from unsafe conditions. Occupational safety and health (OSH) training is one of the most effective methods of preventing OA. Data collected from interviews revealed that OSH training of employees provided by the accommodation establishments involved in this study is inadequate. Apart from regularly scheduled training, establishments need to take measures to ease the pressure on employees during rush hours and should also reduce and eliminate potential environmental risks.https://digitalcommons.usf.edu/globe/vol7/iss2/3occupational safety and healthunsafe conditionunsafe behavioraccommodation |
| spellingShingle | Gulsah Akkus Aytug Arslan Merve Iscen Burcu Isik A heuristic outlook on the occupational accidents of food & beverage staff in hotels Journal of Global Business Insights occupational safety and health unsafe condition unsafe behavior accommodation |
| title | A heuristic outlook on the occupational accidents of food & beverage staff in hotels |
| title_full | A heuristic outlook on the occupational accidents of food & beverage staff in hotels |
| title_fullStr | A heuristic outlook on the occupational accidents of food & beverage staff in hotels |
| title_full_unstemmed | A heuristic outlook on the occupational accidents of food & beverage staff in hotels |
| title_short | A heuristic outlook on the occupational accidents of food & beverage staff in hotels |
| title_sort | heuristic outlook on the occupational accidents of food beverage staff in hotels |
| topic | occupational safety and health unsafe condition unsafe behavior accommodation |
| url | https://digitalcommons.usf.edu/globe/vol7/iss2/3 |
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