[Smoking in the hospitality sector: an observational study in Barcelona (Spain), 2008].
OBJECTIVE
To describe the actual presence of smoking in restaurant and hospitality premises after the smoking prevention act banning smoking in workplaces came into force in 2006, with wide exemptions in this sector.


METHODS
We performed an observational, descriptive study in Barcelona (Catalonia, Spain) in 2008 based on cluster sampling, with 1130 premises. The results were stratified by premise type.


RESULTS
Up to 85.7% of food shops allowing consumption within their premises (bakeries, pastry shops...) ban smoking, as well as 85% of fast food establishments. Among restaurants, 40% are smoke-free or have separate smoking areas. Bar-cafés and café-restaurants (the most abundant premises) usually allow smoking. There are more smoke-free options in central districts and in shopping malls.


CONCLUSIONS
Up to 75.4% of all premises allow smoking freely. These results show the limitations of the law.
Villalbí
Joan R
JR
Agència de Salut Pública de Barcelona, Barcelona, España. jrvillal@aspb.cat
Baranda
Lucía
L
López
M José
MJ
Nebot
Manel
M
D005522:Food Services / Q000145:classification / Q000331:legislation & jurisprudence / Q000706:statistics & numerical data; D019983:Guideline Adherence; D012147:Restaurants / Q000145:classification / Q000331:legislation & jurisprudence / Q000706:statistics & numerical data*; D012907:Smoking / Q000331:legislation & jurisprudence; D013030:Spain; D014028:Tobacco Smoke Pollution / Q000331:legislation & jurisprudence / Q000517:prevention & control*; D014504:Urban Health
D014028:Tobacco Smoke Pollution