Using practical ergonomic evaluations in the restaurant industry to enhance safety and comfort: a case study

    Authors

    M. D. Gentzler;J. A. Smither

    Comments

    Authors: contact us about adding a copy of your work at [email protected]

    Abbreviated Journal Title

    Work

    Keywords

    CTD; accidents; injuries; workload; restaurant; Public, Environmental & Occupational Health

    Abstract

    Restaurant employees must deal with loud noise, busy environments, difficult customers, heavy, awkward, sharp, and hot objects, repetitive motions, and stress on various joints, all of which can lead to fatigue, sudden accidents, and long-term musculoskeletal injury. The goal of this case study was to assess the risk of injuries and accidents from conducting various tasks in the restaurant, specifically carrying/lifting, table management, and polishing silverware. The nine participants were servers at a local country club restaurant. Physical workload was measured by a scale of physical exertion. Cognitive workload was assessed, as well as cumulative trauma disorder risk. Overall results show that there is sufficient risk in some of the tasks to warrant concern. Specific results are discussed, as well as recommendations for improved safety.

    Journal Title

    Work-a Journal of Prevention Assessment & Rehabilitation

    Volume

    41

    Publication Date

    1-1-2012

    Document Type

    Article

    Language

    English

    First Page

    5529

    Last Page

    5531

    WOS Identifier

    WOS:000306361805136

    ISSN

    1051-9815

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