Fonte: Turismo y Sociedad; Vol 23 (2018): July-December; 101-123
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Resumo: This research is based on the study of the ergonomic risks that can be denoted in the jobs of the companies of service of foods and drinks called Catering service, having as main objective to develop an article and to use it like support to design systems of management that help to prevent occupational or professional accidents in the activities of the administrative and operational staff of catering services. The problem is because in these companies, attention is not paid to the risks that may arise, altering the health of the staff, resulting in musculoskeletal discomfort, inadequate lifting of loads among others, this due to lack of information or lack of knowledge of the correct ways to carry out the work, carrying out these activities in an empirical way. For the investigation, evidence was used as photographs and the use of free software in which the analysis was performed with the rula and owas methods, used in each job (Administrative and operative), obtaining significant and non-significant results evidencing them in: Tokens, matrices, questionnaires and programs.
