Work Pleasure and Suffering in the Hotel Industry

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!!!