The hotel/restaurant/tourism sector covers a wide range of different businesses. It plays an important role as a job creator in the service sectors. This sector employs more than 7.8 million people in the India and is characterized by high job demands and high physical workload. It was found through a research that there was a change in worker’s work capacity or ability due to monotonous work and prolong standing posture during performing the work. The problems in the absence of ergonomically designed equipments, the prolonged standing posture and continuous working hours resulted to problems like lower and upper back problem, headache, swelling on ankles, stiffness in leg and hand joints etc. Besides this there were problems of slips, falls, repetitive body motion, and adoption of awkward posture. Seeing above problem a study was undertaken on 200 workers working in kumaun region of Uttarakhand. Descriptive cum experimental research approach was followed. The result showed that maximum 26 per cent of the workers were having the pain and discomfort at the lower back while doing the activity and 9.5 per cent workers faced problems in the legs and neck respectively.

1. International Journal of Advanced Engineering, Management and Science (IJAEMS) [Vol-2, Issue-8, Aug- 2016]
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Work Details of Hospitality and Tourism
Industry Workers and Impact on their Body
Neha Mehra1
, Dr. Promila Sharma2
1
Ph.D Scholar, Department of Family Resource Management, College of Home Science GBPUA &T, Pantnagar,
Uttarakhand, India
2
Professor, Department of Family Resource Management, College of Home Science GBPUA &T, Pantnagar, Uttarakhand,
India
Abstract— The hotel/restaurant/tourism sector covers a
wide range of different businesses. It plays an important
role as a job creator in the service sectors. This sector
employs more than 7.8 million people in the India and is
characterized by high job demands and high physical
workload. It was found through a research that there was
a change in worker’s work capacity or ability due to
monotonous work and prolong standing posture during
performing the work. The problems in the absence of
ergonomically designed equipments, the prolonged
standing posture and continuous working hours resulted
to problems like lower and upper back problem,
headache, swelling on ankles, stiffness in leg and hand
joints etc. Besides this there were problems of slips, falls,
repetitive body motion, and adoption of awkward posture.
Seeing above problem a study was undertaken on 200
workers working in kumaun region of Uttarakhand.
Descriptive cum experimental research approach was
followed. The result showed that maximum 26 per cent of
the workers were having the pain and discomfort at the
lower back while doing the activity and 9.5 per cent
workers faced problems in the legs and neck respectively.
Keywords— Hospitality and tourism industry, health
problems, pain and discomfort.
I. INTRODUCTION
Hotel/restaurant/tourism sector is important globally as
providing the facilities for recreation and entertainment,
meeting and conferences and business transmission.
When hotels are essential for the economies and societies
are appropriate to transport. Hotel/restaurant/tourism
contributes the output of goods and related services which
build well-being of their nations and communities.
Visitors spend the hotels and contribute the local
economies directly and indirectly. When foreign visitors
avail the facilities of these hotels the foreign currency is
earned through the visitor's payments. Hospitality and
tourism industry becomes the source of employment
especially for the labors and management. Thousands of
jobs are provided to locals as well as foreigners by these
hotels in its different occupations. This industry is an
alternative source for the locals as amenities.
II. OBJECTIVE
1) To assess work profile of the workers.
2) To study work engagement of the workers.
III. METHODOLOGY
Considering the objectives of the study, research was
carried out at the hotels/restaurants/tourism sectors of
kumaun region of uttarakhand. Total sample sizes of 200
were selected and the interview schedule was found to be
an appropriate tool, which would adequately gather
information pertaining to research work.
IV. RESULTS
1) Work profile of the workers
When compared different departments of hospitality and
tourism industry, it was observed that major proportion
i.e. 68.4 per cent workers of tours and travel department
were working in the present job or similar type of job for
more than two years and minimum i.e. 13.33 per cent
workers of food production were engaged in the similar
type of job since one year. Fig.1 showed the graphical
representation of work duration of workers of different
departments.
Nearly 53 per cent of the workers involved in the food
service were working for more than 8 hours and only 11
per cent worker of food production were working for less
than 8 hours. Fig.2 presented distribution of the workers
on the basis of usual work day.
Approximately 50 per cent of the workers involved in
the food service were working for 8 hours. About 18 per
cent of them involved in tours and travel were working 6
hours. Fig.3 showed the graphical representation of the
workers on the basis of hours per day working in the
hospitality and tourism industry.
At the end, all the front office workers were engaged in the
full time permanent employment and very little i.e. 5.3 per
cent workers of tours and travel department.

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Fig.1: Distribution of workers on the basis of work
duration
Fig.2: Distribution of workers on the basis of their usual
work day
Fig.3: Distribution of workers on the basis of hours per
day
Fig.4: Distribution of workers on the basis of types of
job
0
10
20
30
40
50
60
70
A B C D
Valuesinpercentage
Departments of hospitality and tourism
industry
0-1 year 1-2 year More than 2 year
0
10
20
30
40
50
60
A B C D
Valuesinpercentage
Departments of hospitality and tourism
industry
6-8 hours Less than 8 hours
More than 8 hours
0
10
20
30
40
50
60
A B C D
Valuesinpercentage
Departments of hospitality and tourism
industry
4 hours 6 hours
0
20
40
60
80
100
A B C D
Valuesinpercentage
Departments of hospitality and tourism
industry
Full time permanent employee
Part time permanent employee
Casual
Any other
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Distribution of workers on the basis of work
Distribution of workers on the basis of their usual
Distribution of workers on the basis of hours per
Distribution of workers on the basis of types of
Note: A.:- Front office department
C.:- Food production department
E.:- Tours and travel department
2) Work engagement of the workers
Over time working hour is also determining factor for
carrying out the type of work. It was found that about 62
per cent of the workers were working over time. Among
these workers maximum 77.8
involved in the food service and minimum 31.6 per cent
were engaged in the tours and travel
distribution of the workers on the basis of overtime
work. Approximately 34.5 per cent workers were
working in another job. Among them majority were
involved in the tours and travel i.e. 68.42 per cent. Fig.6
shows the graphical representation
engagement.
Fig.5: Distribution of workers on the basis of overtime
work
Fig.6:Distribution of workers on the
engagement
When the workers were asked about their work ability
65.5 per cent of the workers said that work ability
reduced day by day. Majority of the workers whose
working capacity was reducing day by day were
involved in housekeeping de
Fig.7 shows the graphical representation of the workers
on the basis of change in working capacity.
of the workers who were feeling monotonous work were
involved in the front office, housekeeping and food
production departments. About 52 per cent of the
E
Departments of hospitality and tourism
More than 2 year
E
Departments of hospitality and tourism
Less than 8 hours
E
Departments of hospitality and tourism
8 hours
E
Departments of hospitality and tourism
Full time permanent employee
Part time permanent employee
24%
26%
11%
A B
0
20
40
60
80
A B
A B
Departments of hospitality and tourism industry
ValuesinPercentage
[Vol-2, Issue-8, Aug- 2016]
) ISSN : 2454-1311
Page | 1225
department B.:- Housekeeping department
D.:- Food service department
Work engagement of the workers
ver time working hour is also determining factor for
carrying out the type of work. It was found that about 62
per cent of the workers were working over time. Among
these workers maximum 77.8 per cent workers were
involved in the food service and minimum 31.6 per cent
were engaged in the tours and travel. Fig.5 depicts the
distribution of the workers on the basis of overtime
Approximately 34.5 per cent workers were
Among them majority were
involved in the tours and travel i.e. 68.42 per cent. Fig.6
shows the graphical representation on the basis of work
Distribution of workers on the basis of overtime
work
Distribution of workers on the basis of work
engagement
When the workers were asked about their work ability,
65.5 per cent of the workers said that work ability
reduced day by day. Majority of the workers whose
working capacity was reducing day by day were
involved in housekeeping department i.e. 52.3 per cent.
the graphical representation of the workers
on the basis of change in working capacity. Cent percent
of the workers who were feeling monotonous work were
involved in the front office, housekeeping and food
n departments. About 52 per cent of the
14%
25%
C D E
C D E
C D E
Departments of hospitality and tourism industry

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workers who were engaged in the tours and travel were
working in the group of four members. Fig.8 showed the
graphical representation on the basis of monotonous
work and involvement in the work respectively.
Fig.7: Distribution of the different department’s workers
on the basis of change in work capability
Fig.10
V. SUGGESTION FOR FUTURE RESEARCH
The identified thrust areas are:
1) Action researches on development and design of
tools/implements/equipment, designing of protective
clothing and intervention programmes on safe
working techniques for the workers of different
departments of the hospitality and tourism industry.
2) Researches on physiological and psychological cost
of operations of the workers working in small and
medium level hospitality units through scientific
instruments and dissemination of knowledge to
workers through workshops/seminars/meetings.
0
20
40
60
80
100
A B C D
A B C
Departments of hospitality and tourism industry
ValuesinPercentage
0
5
10
15
20
25
30
35
40
In the neck In the
shoulders
A
ValuesinPercentage
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workers who were engaged in the tours and travel were
working in the group of four members. Fig.8 showed the
graphical representation on the basis of monotonous
work and involvement in the work respectively.
Distribution of the different department’s workers
on the basis of change in work capability
Fig.8: Distribution of the workers on the basis of
monotonous work
Pain or discomfort in the body parts of the workers
On the basis of comparison it was fou
40 per cent front office workers were having the pain
and discomfort at the lower back and minimum 9.25 per
cent workers who were engaged in the food service unit
also repeated that they were having lot of pain and
discomfort in the elbow and forearm. Fig.10
graphical representation on the basis of pain in the body
part.
10: Pain or discomfort in the body parts of the workers
SUGGESTION FOR FUTURE RESEARCH
Action researches on development and design of
tools/implements/equipment, designing of protective
clothing and intervention programmes on safe
working techniques for the workers of different
departments of the hospitality and tourism industry.
Researches on physiological and psychological cost
of operations of the workers working in small and
medium level hospitality units through scientific
instruments and dissemination of knowledge to
workers through workshops/seminars/meetings.
3) The similar kind of study on physical qualifications
of workers working in hospitality and tourism
industry may be carried out in other Himalayan
regions of India.
4) Development of training modules through researches
at university, government and non government levels.
VI. CONCLUSION
The chance that these hazards are result in an injury for
young workers is higher when they are combined with
risk factors such as lack of supervision, inexperience,
trying to impress the boss, supervisor or co
E
D E
Departments of hospitality and tourism industry
0
20
40
60
80
100
A B C
Valuesinpercentage
Departments of hospitality and tourism
industry
In the
shoulders
In the elbow
and forearms
In the wrists
and fingers
In the lower
back/lower
back
In the legs and
feet
B C D
Pain and discomforts in the body parts
[Vol-2, Issue-8, Aug- 2016]
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Page | 1226
Distribution of the workers on the basis of
monotonous work
Pain or discomfort in the body parts of the workers
On the basis of comparison it was found that maximum
cent front office workers were having the pain
and discomfort at the lower back and minimum 9.25 per
cent workers who were engaged in the food service unit
also repeated that they were having lot of pain and
nd forearm. Fig.10 showed the
graphical representation on the basis of pain in the body
Pain or discomfort in the body parts of the workers
ind of study on physical qualifications
of workers working in hospitality and tourism
industry may be carried out in other Himalayan
Development of training modules through researches
at university, government and non government levels.
CONCLUSION
The chance that these hazards are result in an injury for
young workers is higher when they are combined with
such as lack of supervision, inexperience,
trying to impress the boss, supervisor or co-workers,
C D E
Departments of hospitality and tourism
industry
Alone
Less than 4
8
12
More than 12
In the legs and Any
other, specify
E

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temporary employment and long working days. Safety
and productivity are impacted by the extent to which
work stresses the capacities or limits of the body’s
biomechanical, physiological or psychological system.
VII. ACKNOWLEDGEMENT
I would like to offer my sincere gratitude to my esteemed
Advisor, Dr. Promila Sharma, Professor, Department of
Family Resource Management, for her continuous
supervision and constructive guidance, without which
successful completion of this investigation and
presentation of this research would not have been
possible.
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[2] Bernard, B.P. 1997. Musculoskeletal Disorders and
Workplace Factors. Cincinnati: U.S. Department of
Health and Human Services, 68(2):pp.166-178.
[3] Buchanan, S. 2010. Back pain among workers in
the United States: National estimates and workers at
high risk. Journal of Occupational Health. 48(5):
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[4] Bureau of Labor Statistics, U.S. Department of
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