Abstract

Rapid change of surroundings has been influencing the work environment for cooks, making it more convenient; however, there are still many difficulties to improve. Especially, cooks are exposed to lots of occupational diseases due to tension and pressure as well as noise, high temperature and humidity in their work place. This study examines cooks' operational exhaustion caused by cooking operation and cooking circumstances. The analyzed result shows the job fatigue related to the general features of the cooks(such as charged cooking part, types of engaged business, class of position, cooking career, and working hours). For example, pains on the neck, back, arms and wrist are mostly affected by the charged cooking parts. Effects related to the types of engaged business, backaches usually occurred in Catering, pains in shoulder from serving at hotels and eye-tiredness from meal serving. As for working hours, most of backaches occurred from over 13-hour-work, and pains in shoulder and eye-tiredness under 8-hour-work. Pains in legs, tiredness, and the change of weight do not have any relations withthe general features of the cooks statistically(p>0.05).

Keywords

• cooking;
• kitchen;
• environments;
• culinary employees;
• job fatigue