Managing psychosocial risks in HORECA

Hassard, J. ORCID: 0000-0003-3662-052X, Teoh, K. and Cox, T., 2013. Managing psychosocial risks in HORECA. Bilbao, Spain: EU-OSHA (European Agency for Safety & Health at Work).

Full text not available from this repository.

Abstract

The hotel, restaurant and catering (HORECA) sector includes a range of businesses, including: hotels, restaurants, pubs, cafes, caterers, canteens and fast-food takeaways. HORECA is a growing service sector within the EU economy and a crucial job generator. Within the HORECA sector there are a diverse set of jobs, ranging from: cleaners to chefs, and managers to lifeguards. These jobs are often set in different vocational settings (e.g., kitchens, hotel rooms, schools) each with its own unique set of psychosocial risks. Despite these differences, there are some common psychosocial hazards faced by workers in HORECA sector, including: long working hours, shift work, aggression from customers, job insecurity and poor work-life balance.

Item Type: Website content
Creators: Hassard, J., Teoh, K. and Cox, T.
Publisher: EU-OSHA (European Agency for Safety & Health at Work)
Place of Publication: Bilbao, Spain
Date: 2013
Divisions: Schools > School of Social Sciences
Depositing User: Jonathan Gallacher
Date Added: 14 Jul 2017 08:52
Last Modified: 14 Jul 2017 08:52
URI: http://irep.ntu.ac.uk/id/eprint/31258

Actions (login required)

Edit View Edit View

Views

Views per month over past year

Downloads

Downloads per month over past year