Hotelová restaurace z pohledu ergonomie a efektivity práce

Abstract

This Bachelor´s thesis targets to make an ergonomics analysis of a hotel restaurant, assess its effectivity and recommend an outline of a healthy workplace. The theoretical part of this thesis describes the ergonomics basics of workplaces in hospitality, including occupational diseases occurrence. Additionally, it describes the influence of the workplace on work effectivity. The practical part is focused on an outline of a healthy workplace and the possibility of its application on an extension of a hotel complex. The results of the practical part will be used as a base for healthy workplace implementation.