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This book shows how work has become a fundamental part of human subsistence, being subordinate to society and, above all, to constant and unbridled change. The variables 'pleasure' and 'suffering' are the result of the individual's relationship with the organisation, with themselves, with other individuals and with the environment in which they are inserted. Thus, what may be pleasurable for some may not necessarily be so for others. Work in Food and Nutrition Units is of the Taylorist/Fordist type, characterised by the fragmentation of tasks, repetition of movements and division of labour between management and workers. However, companies in the food sector need to evaluate the organisation of their work, focus their efforts on identifying, eliminating, neutralising or controlling occupational risks in the workplace and promoting quality of life at work by valuing working conditions, defining task procedures, taking care of the physical environment and good relationship standards. Happy reading!!!
About the author
Uko¿czy¿ studia z zakresu ¿ywienia na UFRN (2004). Uko¿czy¿a studia magisterskie w zakresie administracji na UnP z naciskiem na zarz¿dzanie lud¿mi. Specjalizuje si¿ w nauczaniu w szkolnictwie wy¿szym oraz w zarz¿dzaniu jednostkami ¿ywno¿ci i ¿ywienia - gastronomi¿ i hotelarstwem na UnP. Od 10 lat uczy na studiach licencjackich, podyplomowych i kursach ksztäcenia na odleg¿o¿¿.
