Assessment of Occupational Health and Safety Measures for Staff in Food and Beverages Department: As Applied to Some Three-Star Hotels

Document Type : Original Article

Authors

1 Hotels Studies Department, Faculty of Tourism and Hotels, Suez Canal University

2 Hotels studies department, faculty of tourism and hotels, Suez Canal University

3 Hotels studies department, faculty of tourism and hotels, Suez canal university

4 Hotel studies department, faculty of tourism and hotel, Suez Canal University

Abstract

 The research aims to identify the extent of application of occupational health and safety measures and determine the level of staff's awareness of these measures and the most important dimensions and obstacles facing their application. The field study was conducted on a sample of (376) staff of the food and beverage department in some three-star hotels in Sharm El-Sheikh. The results revealed a positive impact of the dimensions, a negative impact of obstacles on the application of occupational health and safety measures. The research recommends to implement a master plan for occupational health and safety measures, in accordance with the international system, ISO 45001:2018 and apply the principle of participatory management to the decision making regarding improving working conditions.

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