Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Work, Pleasure and Suffering in the Hotel Industry

Work, Pleasure and Suffering in the Hotel Industry

Lourenço Da Silva Santiago, Jussele
Leone, Nilda

Paperback

Business General

ISBN10: 6203894141
ISBN13: 9786203894141
Publisher: Our Knowledge Publishing
Published: Apr 22 2025
Pages: 72
Weight: 0.24
Height: 0.17 Width: 6.00 Depth: 9.00
Language: English
This book shows how work has become a fundamental part of human subsistence, being subordinate to society and, above all, to constant and unbridled change. The variables 'pleasure' and 'suffering' are the result of the individual's relationship with the organisation, with themselves, with other individuals and with the environment in which they are inserted. Thus, what may be pleasurable for some may not necessarily be so for others. Work in Food and Nutrition Units is of the Taylorist/Fordist type, characterised by the fragmentation of tasks, repetition of movements and division of labour between management and workers. However, companies in the food sector need to evaluate the organisation of their work, focus their efforts on identifying, eliminating, neutralising or controlling occupational risks in the workplace and promoting quality of life at work by valuing working conditions, defining task procedures, taking care of the physical environment and good relationship standards. Happy reading!!!

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