The House That Jack Built is a contemporary novel, set on the mythical Caribbean island of St. Anne, that explores enduring themes of American literature such as independence, selfdetermination, and the effects of greed on the independent spirit.

Thesis (M.A.)--University of Adelaide, Dept. of Women's Studies, 1992. / Includes bibliographical references (leaves 59-65).

Thesis (M.S.)--University of Wisconsin--Madison, 1971. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Extensive research on burnout in different occupational fields has taken place internationally. However, no studies on waitrons in South Africa have been performed, while this is an occupational group seemingly facing high emotional strain in interaction with customers. The aim of this study was to determine the relationships between burnout, coping, engagement and health in the hospitality industry. In doing so the researchers would be able to advise the industry on how they could help in preventing burnout among waitrons as well as enhancing their work engagement. A random sample using a survey design was used. The sample consisted of 150 waitrons in restaurants and coffee shops in Potchefstroom, Northwest Province. The Maslach Burnout Inventory - Human Services Survey, the Utrecht Work Engagement Scale, the Cybernetic Coping Scale and the General Health Questionnaire were administered. The reliability of the measuring instruments was assessed with the use of Cronbach alpha coefficients. Descriptive statistics were used to analyse the data. Correlations and multiple regression analyses were used to assess the relationship between burnout, coping, engagement and general health. Findings indicate that in terms of burnout, the health of waitrons is predicted by their perceptions of accomplishment, having an avoidant coping strategy or favouring symptom reduction as coping strategy. Also, the interaction of their emotional exhaustion with the coping strategy of symptom reduction, as well as their feelings of accomplishment in interaction with having an accommodative coping strategy, predicted health. Findings indicate that in terms of engagement, experiencing high levels of energy in their work, being dedicated to their work, and not having an avoidant coping strategy or avoiding addressing the symptoms of stress was related to waitrons' health. Recommendations for future research were made. / Thesis (M.A. (Industrial Psychology))--North-West University, Potchefstroom Campus, 2007

Thesis (M.A. (Industrial Psychology))--North-West University, Potchefstroom Campus, 200

Extensive research on burnout in different occupational fields has taken place internationally. However, no studies on waitrons in South Africa have been performed, while this is an occupational group seemingly facing high emotional strain in interaction with customers. The aim of this study was to determine the relationships between burnout, coping, engagement and health in the hospitality industry. In doing so the researchers would be able to advise the industry on how they could help in preventing burnout among waitrons as well as enhancing their work engagement. A random sample using a survey design was used. The sample consisted of 150 waitrons in restaurants and coffee shops in Potchefstroom, Northwest Province. The Maslach Burnout Inventory - Human Services Survey, the Utrecht Work Engagement Scale, the Cybernetic Coping Scale and the General Health Questionnaire were administered. The reliability of the measuring instruments was assessed with the use of Cronbach alpha coefficients. Descriptive statistics were used to analyse the data. Correlations and multiple regression analyses were used to assess the relationship between burnout, coping, engagement and general health. Findings indicate that in terms of burnout, the health of waitrons is predicted by their perceptions of accomplishment, having an avoidant coping strategy or favouring symptom reduction as coping strategy. Also, the interaction of their emotional exhaustion with the coping strategy of symptom reduction, as well as their feelings of accomplishment in interaction with having an accommodative coping strategy, predicted health. Findings indicate that in terms of engagement, experiencing high levels of energy in their work, being dedicated to their work, and not having an avoidant coping strategy or avoiding addressing the symptoms of stress was related to waitrons' health. Recommendations for future research were made. / Thesis (M.A. (Industrial Psychology))--North-West University, Potchefstroom Campus, 2007

Šiame darbe pirmą kartą Lietuvoje kompleksiškai vertinami visuomeninio maitinimo įmonių darbuotojų darbo sąlygos, psichosocialiniai veiksniai bei sveikata. Šis tyrimas galėtų atkreipti atsakingų institucijų dėmesį į sveikatos nusiskundimus susijusius su sveikatos riziką, kurią įtakoja ergonominės, higieninės ir psichosocialinės sąlygos. Tai įgalintų laiku užkirsti kelią profesinių ir neprofesinių ligų išsivystymui. Darbo tikslas - ištirti Kauno miesto visuomeninio maitinimo įmonių darbuotojų (padavėjų, barmenų) darbo sąlygas, veikiančius psichosocialinius veiksnius bei nusiskundimus sveikata, pasiūlyti priemones sveikatos pakenkimų prevencijai. Tyrimo metodika. Tyrimas atliktas 2006 metų birželio – rugpjūčio mėnesiais. Atsitiktine tvarka buvo atrinkta 15 Kauno miesto didžiųjų viešojo maitinimo įmonių. Anoniminės anketinės apklausos būdu ištirta 200 darbuotojų. Atsako dažnis buvo 79,1 proc. Duomenims rinkti buvo naudojami standartizuoto tipo ir negatyvaus elgesio darbe klausimynai. Statistiniams ryšiams įvertinti buvo naudojamas SPSS 12 statistinis paketas. Rezultatai. 67,5 proc. respondentų nurodo, kad jų darbo aplinka yra triukšminga. Viešojo maitinimo įmonių darbuotojai po darbo jaučia fizinį (97,5 proc.) ir psichologinį (93 proc.) nuovargį. 9,5 proc. apklaustųjų patiria psichologinį terorą, 14,0 proc. patiria stresą savo darbo vietoje. Išvados. Respondentai po darbo jaučia fizinį ir psichologinį nuovargį. Viešojo maitinimo įmonių darbuotojai (tiek vyrai, tiek moterys)... [toliau žr. visą tekstą] / This work first time in Lithuania fully analyses working conditions, psychosocial factors and health of public catering companies’ employees. This research should pay attention of responsible institutions to health complaints, involving health risk, which result from ergonomic, hygienic and psychosocial conditions. It could prevent development of professional and non professional diseases. Aim of the study. Analyze working conditions of Kaunas public catering employees (waiters, bartenders), acting psychosocial factors and health complaints; suggest prevention means to health disorders. Methods. The research was carried out in June - August, 2006. 15 public catering companies in Kaunas were randomly chosen. 200 employees were given anonymous questionnaires. Answer response was 79,1 %. We used standard and negative behavior in the work questionnaires to collect the data. To estimate statistical relations we used SPSS 12 statistical packet. Results. 67,5 % of the respondents claim, they have noisy working conditions. Employees of public catering companies feel physical (97,5 %) and psychological (93 %) tiredness. 9,5 % of respondents feel psychological terror, 14,0 % feels stress in their working place. Conclusions. Respondents feel physical and psychological tiredness after work. Employees of public catering companies (both men and women) averagely smoke and use alcohol more often than population in Lithuania. Main health problems are-short sight, headache, cough, sore... [to full text]

El actual trabajo consta de presentar a Home Bar, una plataforma digital sobre la venta online de boxes de cócteles para mezclar en casa y snacks, en base a la investigación realizada en Lima Metropolitana perteneciente a usuarios del sector económico A y B. Se pudo establecer que el tanto por ciento de personas que prefieren estar en reuniones cerradas ha incrementado por el temor a contagiarse de Covid-19. A raíz de esto, se identificó que los usuarios de Home Bar no poseen la facilidad de ubicar lugares en donde vendan tragos semi listos, debido a que la pandemia debilitó varios sectores, uno de ellos la venta de licores y entretenimientos causando el cierre de muchos negocios. De esta manera, los cócteles podrán ser mezclados por cada cliente desde la comodidad de su hogar. Para ello, le brindaremos una caja en donde los consumidores encontrarán los ingredientes del cóctel a consumir, es decir, si un cliente adquiere el box de pisco sour tendrá todos los ingredientes a su disposición de manera que podrá mezclarlo siguiendo las instrucciones que encontrará dentro del box. Asimismo, se contará con bartenders calificados que redactarán paso a paso las instrucciones para que no tengan inconvenientes al momento de realizar la fusión y añadiendo algunos consejos que resaltarán el sabor de cada cóctel. Por último, se priorizará el cumplimiento de todas las normas de bioseguridad, por lo que cada box tendrá un sello de seguridad que garantizará la calidad y totalidad del producto con la finalidad que no haya alteraciones en el contenido. Podrá vivir la experiencia mediante la página web oficial o por medio de Facebook de Home Bar. / The current work consists of presenting Home Bar, a digital platform on the online sale of cocktail boxes to mix at home and snacks, based on the research carried out in Metropolitan Lima belonging to users of the economic sector A and B. It was possible to establish that the percentage of people who prefer to be in closed meetings has increased due to the fear of catching Covid-19. As a result of this, it was identified that Home Bar users do not have the facility to locate places where they sell semi-ready drinks, because the pandemic weakened several sectors, one of them the sale of liquor and entertainment causes the closure of many businesses. In this way, the cocktails can be mixed by each client from the comfort of their home. To do this, we will provide a box where consumers will find the ingredients of the cocktail to consume, that is, if a customer buys the box of pisco sour, he will have all the ingredients at his disposal so that he will mix them following the instructions that he will find inside. cash register. Likewise, there will be qualified bartenders who will write the instructions step by step so that they do not have problems when making the fusion and adding some tips that will highlight the flavor of each cocktail. Finally, compliance with all biosafety standards will be prioritized, so each box will have a security seal that will guarantee the quality and totality of the product so that there are no alterations to the content. You can live the experience through the official website or through Home Bar Facebook. / Trabajo de investigación