東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

"On the line": Identifying workplace...

Sinclair, Alicia C.

Linked to FindBook

Google Book

Amazon

博客來

"On the line": Identifying workplace stressors in the restaurant kitchen.

Record Type:	Electronic resources : Monograph/item
Title/Author:	"On the line": Identifying workplace stressors in the restaurant kitchen./
Author:	Sinclair, Alicia C.
Description:	118 p.
Notes:	Source: Dissertation Abstracts International, Volume: 67-07, Section: A, page: 2479.
Contained By:	Dissertation Abstracts International67-07A.
Subject:	Economics, Labor. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3225197
ISBN:	9780542793035

"On the line": Identifying workplace stressors in the restaurant kitchen.
Sinclair, Alicia C.

"On the line": Identifying workplace stressors in the restaurant kitchen. - 118 p.

Source: Dissertation Abstracts International, Volume: 67-07, Section: A, page: 2479.

Thesis (Ed.D.)--Teachers College, Columbia University, 2006.

Job stress poses a threat to the health of workers and, in turn, threatens the health and stability of organizations as well as the Nation's economy. Although many occupations have been examined, from physicians to teachers, there remains a dearth of academic literature for a variety of occupations. Among them is the restaurant industry.

ISBN: 9780542793035Subjects--Topical Terms:

1019135
Economics, Labor.

"On the line": Identifying workplace stressors in the restaurant kitchen.
LDR:03388nmm 2200337 4500 001 1830149
005 20070423122850.5
008 130610s2006 eng d
020 $a 9780542793035
035 $a (UnM)AAI3225197
035 $a AAI3225197
040 $a UnM $c UnM
100 1 $a Sinclair, Alicia C. $3 1918991
245 1 0 $a "On the line": Identifying workplace stressors in the restaurant kitchen.
300 $a 118 p.
500 $a Source: Dissertation Abstracts International, Volume: 67-07, Section: A, page: 2479.
500 $a Adviser: Robert E. Fullilove.
502 $a Thesis (Ed.D.)--Teachers College, Columbia University, 2006.
520 $a Job stress poses a threat to the health of workers and, in turn, threatens the health and stability of organizations as well as the Nation's economy. Although many occupations have been examined, from physicians to teachers, there remains a dearth of academic literature for a variety of occupations. Among them is the restaurant industry.
520 $a The restaurant industry employs an estimated 12 million people, making it the second largest employer outside of federal government. The purpose of this study was to improve understanding about stressors in the professional restaurant kitchen.
520 $a The qualitative research method of situation analysis, which aims at increasing understanding of an interpersonal episode or complex state of affairs--- the situation---in the context of the larger narrative of which it is a part---embedding context---in order to understand the complexity of relationships and circumstances that are driving a series of events, was implemented for this study. Specifically, 12 semi-structured interviews were conducted with a variety of restaurant professionals: executive chefs, sous chefs, line cooks, general managers, and wait staff. Two different kitchens in the New York metropolitan area were observed for the dinner service between 4:00pm.--11pm. These were upscale, fine dining establishments. The interview subjects were not employed at the observation sites. Nine culinary memoirs were included as a source of archival data for triangulation.
520 $a A variety of physical and psychosocial stressors were identified. Extreme temperature, confined space, noise, injury, and illness were reported and observed. In addition, time pressures, drug use, sexism/sexual harassment, long hours, no sick days as well as lack of a living wage and lack of health insurance were also reported. Several important larger-context issues (embedding context) were identified: small pre-tax profit margin, immigration issues, as well as lack of healthcare options for small businesses in the U.S. These issues were identified as major factors behind the stressors restaurant workers faced.
520 $a The results indicated that while identification of individual stressors is important, it is not enough to improve employee health. Emphasis must be placed on the embedding context to make significant change. Several important recommendations were made on the governmental, societal, and industry levels.
590 $a School code: 0055.
650 4 $a Economics, Labor. $3 1019135
650 4 $a Sociology, Industrial and Labor Relations. $3 1017858
650 4 $a Education, Health. $3 1017668
690 $a 0510
690 $a 0629
690 $a 0680
710 2 0 $a Teachers College, Columbia University. $3 1018028
773 0 $t Dissertation Abstracts International $g 67-07A.
790 1 0 $a Fullilove, Robert E., $e advisor
790 $a 0055
791 $a Ed.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3225197