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Base de datos CISDOC

ID (ISN) del documento53778
Número CIS 90-1034
ISSN - Título de la serie Cahiers de notes documentaires - Sécurité et hygiène du travail
Año 1989
Número de serie
Autor(es) Rocher M., Vandevyver B.
Título Catering. Ergonomic study in 4 school and hospital kitchens: The changeover from hot to cold relay
Título original Restauration collective. Etude ergonomique dans 4 cuisines scolaires et hospitalières: passage de la liaison chaude à la liaison froide [en francés]
Información bibliográfica 2nd Quarter 1989, No.135, Note No.1734-135-89, p.313-334. Illus. 20 ref.
Resumen An ergonomic study was carried out in 4 school and hospital kitchens. It revealed that the hot to cold relay (meals are prepared well in advance and stored at 3°C before being reheated and served), changeover reduces the handling of heavy loads and eliminates the "last minute rush". On the other hand the division of labour seems to increase, which leads to a form of Taylorism. In cold-relay hospital catering, the staff is demotivated by the lack of overall view of the different phases of the job. Concrete recommendations on kitchen layout, choice of equipment, task distribution and training are made. Working conditions must be taken into account, as must technical hygiene standards, since they contribute to better meal quality and customer service.
Descriptores (primarios) organización del trabajo; trabajo en cocinas; industria hotelera; ergonomía; material de cocina
Descriptores (secundarios) Francia; hospitales; instituciones de ensenanza
Tipo de documento D - Artículos periódicos
Tema(s) Alimentación, bebidas, tabaco
Broad subject area(s) Fisiología, ergonomía
Navegación por categoria(s) Hotels and restaurants