Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 3
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- Pages.405-414
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
The Effects of Cooking Operations Duties and Kitchen Facilities on Fatigue
조리 작업과 주방 환경이 조리 종사원의 업무 피로도에 미치는 영향에 관한 연구
- Chung, Hea-Jung (Dept. of Culinary Abroad Study, Woosong University) ;
- Rho, Su-Jung (Dept. of Culinary Arts, Woosong University) ;
- Lee, Ken-Ho (Dept. of Culinary Arts, Woosong University)
- Published : 2008.06.30
Abstract
The purpose of this study was to understand the relationship between a chef's physical pain complaints and occupational circumstances. Cause-and-effect analysis of employees whose work was related to cooking was analyzed in relation to, - factor of cooking circumstances (kitchen condition, cooking operation, cooking allocation and distance of movement, cooking facilities) in order to ascertain possible links to physical pain. Cooking operations appeared to causes pain, especially in neck, shoulders, and legs. Cooking allocation and distance of movement, affected backache, eye-tiredness, and change of body-weight. Cooking space and facilities was related to, pain in waist, neck, shoulders, legs, arms, wrists, and back. Because cooking operations require extended concentrations and intensive effort, inappropriate occupational circumstances can lead to employees who usually suffer from accumulated.