Discomfort Experience

Identification of the Pain or Discomfort Experienced During the

Kitchen Related Activities in Restaurant

Tulika khare

Assistant Professor

RTM Nagpur University, Nagpur

Abstract

Pain and discomfort are the most common factor to reduce worker’s work efficiency while

working in the restaurant or anywhere. Due to continuous work performance inside the

restaurant kitchen the workers actually become mentally and physically tired. They suffer

pain in various body parts such as upper and lower back, leg/feet pain, shoulder pain, pain in

hands etc. to reduce these ailments the workers are required to take rest or some kind of

medical treatment. Because of this reason specifically this area had been taken for research

purpose to decrease

The restaurant has the most injuries and hazards of any other

industry sector. (Bureau of Labour Statistics, 2004).

Restaurant is high accident prone industry. Accidents and injuries in the restaurants

are about three times more than in manufacturing and construction industry. The most

common accident in restaurant is the burning, slips, falls, pain and discomfort in the body

parts of the workers. The general causes of approximate percentage of these accidents in

restaurants are fall due to slippery surface (50 percent), burning (30 percent), and lifting

equipment (10 percent). The restaurant has several special features which affect the safety

and health of workers compared to those in regular manufacturing industry. (The Hindu,

September 9, 2006).

Knapic, wt al. (2006) reported that common injuries associated with prolong standing

posture while performing the different activities like preparation, cooking, serving, dish

washing includes foot blister, stress on foot, back strain, metatarsalgia (foot pain), knee pain.

Closed cell neoprene in soles and use of an acrylic or nylon sock, combined with a wool

sock, reduces blister incidence. A few minute rests on a chair while performing

The present research study was designed with he following objectives:

1. To find out the pain or discomfort experienced by the restaurant workers in the body

part.

Limitation:

1. The study was limited to the male workers only.

2. The study was limited to the middle class restaurant of the Bangalore city only.

Methodology:

A research design is the arrangement of conditions for collection and analysis of the data in a

manner that aims to combine relevance to a research purpose with economy in procedure. In

this study descriptive research design was planned to identify the pain or discomfort

experienced during the kitchen related activities in restaurants. To identify the pain or

discomfort data table and worksheet were developed. For the selection of the study area,

purposive sampling and for respondent’s selection simple random sampling without

replacement was selected. Four restaurant were purposively selected for the present study

namely: Sri nidhi sagar, Raaga-The family restaurant, Tamarind and Inchara-the family

restaurant from Bangalore city,