Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
01.02.2009
Verlag
VDMSeitenzahl
108
Maße (L/B/H)
22/15/0,6 cm
Gewicht
177 g
Sprache
Englisch
ISBN
978-3-639-12239-8
The foodservice industry accounts for third highest
number of reported injuries in service
sectors of employment. The working foodservice
environment may contribute to worker injury.
School foodservice is the largest noncommercial
foodservice market behind business and industry,
thus large numbers of school foodservice workers may
be at risk for injury. Strategies outlined in this
work and used in the commercial foodservice sector,
may be adapted for use in school district
foodservice programs as a means of reducing worker
injuries and subsequently, workers compensation
costs and improving the health and safety of
foodservice employees.
Management companies scored significantly higher
than self-operated programs in relation to safety
practices. Management companies indicated stronger
perceptions of safety climate than respondents from
self-operated programs did and management companies
perceived significantly fewer challenges to safety
than respondents did from self-operated programs.
Foodservice directors with a college education
scored higher on safety practices than foodservice
directors with a high school education only.
number of reported injuries in service
sectors of employment. The working foodservice
environment may contribute to worker injury.
School foodservice is the largest noncommercial
foodservice market behind business and industry,
thus large numbers of school foodservice workers may
be at risk for injury. Strategies outlined in this
work and used in the commercial foodservice sector,
may be adapted for use in school district
foodservice programs as a means of reducing worker
injuries and subsequently, workers compensation
costs and improving the health and safety of
foodservice employees.
Management companies scored significantly higher
than self-operated programs in relation to safety
practices. Management companies indicated stronger
perceptions of safety climate than respondents from
self-operated programs did and management companies
perceived significantly fewer challenges to safety
than respondents did from self-operated programs.
Foodservice directors with a college education
scored higher on safety practices than foodservice
directors with a high school education only.
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