•  
  •  
 

Abstract

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.

Keywords

occupational safety and health, unsafe condition, unsafe behavior, accommodation

DOI

10.5038/2640-6489.7.2.1193

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.