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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.31 no.6, 2016년, pp.587 - 596
김재중 (세종대학교 조리외식경영학과) , 이은정 (신한대학교 식품조리과학부) , 이경란 (안산대학교 호텔조리과)
The purpose of this study was to determine health consciousness and eating habits of workers at Deluxe hotels in Seoul and Gyonggi-do. To determine health levels, this study focused on quality of sleep, current state of health, smoking, drinking, regular exercise, dietary behavior patterns, dietary ...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
호텔업이란 무엇인가? | 호텔업은 서비스를 창출하기 위해 서비스 제공자와 고객이 상호작용을 필수로 하므로 노동집약적이고 인간 중심적인 산업이다(Park et al. 2015). | |
호텔이란 무엇인가? | 호텔은 ‘숙소와 식음료 등 종합적인 서비스를 제공하고 일정한 대가를 받는 서비스 업체’로 한국에는 최초의 호텔인 ‘대불호텔’이 1888년 인천에 설립된 이래 100여년이 지난 2000년에는 총 호텔이 500여개, 총 객실 수가 52,206개로 미래 핵심 성장산업으로 발전하고 있다(Korea Hotel Association 2015; Yoo 2014). | |
호텔근로자들의 교대근무가 빈번하게 이루어질 경우 어떠한 문제가 발생하는가? | 호텔근로자들은 교대근무로 인해 24시간을 주기로 변화하는 리듬의 불균형(Akerstedt 1990)과 신체적정신적 불건강(Costa 1997)을 경험하게 된다. 교대근무가 빈번하게 이루어질 경우는 이로 인해 지속적인 리듬의 교란으로 스트레스와 긴장을 초래하여 건강을 약화시키고 업무 수행능력을 떨어뜨린다(Felton et al. 1971). |
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