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Protecting workers in hotels, restaurants and catering
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- Contents
- Executive summary
- List of abbreviations frequently used in the report
- + 1. Introduction
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2. Sector characteristics
- 3. Hazards and risks in the sector
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4. European and national policies by topic
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4. 1 European policies
- 4. 1. 1 Legislation and steps taken to support the implementation of the EU Directives
- 4. 1. 2 Examples of steps taken to support the implementation of concrete EU Directives in specifi c Member States . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- + 4. 2 OSH- policies in diff erent Member States
- + 4. 3 Miscellaneous policies
- + 4. 4 Impact of offi cial policies on working conditions
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4. 1 European policies
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5. Examples of good practices
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5. 1 Examples of good practices in hotels
- 5. 1. 1 The chambermaids work: : Ergonomic approach France
- 5. 1. 2 Risk assessment in the hotel sector in Athens, Greece
- 5. 1. 3 Targeted plan for health and safety in the hotel industry, guidelines for operators and brochure for workers Italy
- 5. 1. 4 Safety enhancement in swimming pool chlorination systems Italy
- 5. 1. 5 Distance learning for the hotel sector training project for personnel in the hotel industry Italy
- 5. 1. 6 Health and safety management system in the Radenci health resort Slovenia
- 5. 1. 7 Substitution of beds, Meliá Hotels, Balearic Islands, Spain
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5. 2 Examples of good practices in restaurants and catering
- 5. 2. 1 Participatory ergonomic intervention in kitchen work: a randomised controlled trial and an ethnographic study on work development Finland
- 5. 2. 2 Facilitating wellbeing at work in restaurants Finland
- 5. 2. 3 Good practice to prevent stress and burnout in the hotel and restaurant sector Finland
- 5. 2. 4 Wet work prevention of skin diseases due to permanent work with water in large canteen kitchens Germany
- 5. 2. 5 Reduction in workload and sick leave rates in contract catering Netherlands
- 5. 2. 6 Fast- food restaurant owners ponder options: which is the right slip prevention option for us? UK
- 5. 2. 7 MSDs in a university kitchen UK
- + 5. 3 Examples of good practices in clubs and bars
- + 5. 4 Examples of good practices in the Horeca sector
- + 5. 5 Conclusions of cases
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5. 1 Examples of good practices in hotels
- 6. Conclusions of whole report
- References
The hotel, restaurant and catering (HORECA) sector covers a wide range of different businesses including hotels, pubs and restaurants, contract caterers in various industrial and commercial premises, fast-food takeaways, cafes and bistros. It plays an important role as a job creator in the service sector and in the economy as a whole in many EU Member States. Employing as it does more than 7.8 million people, it is important to manage the risks and prevent the causes of accidents and ill health in the HORECA sector. The aim of this report is to make available information relating to occupational safety and health in HORECA and to provide an overview of good practices at both the policy and workplace level.
Book Details
Authors
European Agency for Safety and Health at Work
Publishers
Publication year : 2008
License: All rights reserved ©
Times read: 17
