THE EFFECTIVENESS OF WORKSTATION IMPROVEMENT FOR STEAK RESTAURANT STAFF

Abstract

Abstract

          The study of musculoskeletal disorders in 17 employing working at steak restaurant was based on a Nordic Questionnaire and Assessment Questionnaire (REBA). The musculoskeletal disorders before improvement was 82.3% in the period after the improvement of the work station was 58.2% compared to pre-improvement and post-improvement musculoskeletal disorders decreased 24.1%. Employees in service and pasta had higher REBA scores than other departments and found that factors associated with pre-improvement musculoskeletal disorders (p-value <0.05) were: Age, education level, physical activity, shift work time and rest time. Factors associated with the prevalence of musculoskeletal disorders after improvement were age factor, education level, and clinical study. And the type of work.

Keywords: Ergonomics, Musculoskeletal disorders, Workstation Improvement