Using practical ergonomic evaluations in the restaurant industry to enhance safety and comfort: a case study.
Restaurant employees must deal with loud noise, busy environments, difficult customers, heavy, awkward, sharp, and hot objects, repetitive motions, and stress on various joints, all of which can lead to fatigue, sudden accidents, and longterm musculoskeletal injury. The goal of this case study was to assess the risk of injuries and accidents from conducting various tasks in the restaurant, specifically carrying/lifting, table management, and polishing silverware. The nine participants were servers at a local country club restaurant. Physical workload was measured by a scale of physical exertion. Cognitive workload was assessed, as well as cumulative trauma disorder risk. Overall results show that there is sufficient risk in some of the tasks to warrant concern. Specific results are discussed, as well as recommendations for improved safety.
Department of Psychology, University of Central Florida, 4000 Central Florida Blvd., Building 99, Orlando, Fl. 32817, USA. mgentzler@knights.ucf.edu
Marc D
MD
Gentzler
Janan A
JA
Smither
D000062:Accidents, Occupational; D003071:Cognition; D012090:Cumulative Trauma Disorders / Q000209:etiology*; D006804:Ergonomics; D006801:Humans; D017770:Lifting / Q000009:adverse effects; D016272:Occupational Health; D060051:Occupational Injuries / Q000209:etiology*; D005082:Physical Exertion; D012147:Restaurants; D018570:Risk Assessment; D016526:Workload