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AbstractObjectivesMethodsResultsConclusionAssess prevalence of current asthma, asthma attacks/episodes, and asthma-related emergency room (ER) visits by industry and occupation and estimate the proportion of current asthma cases associated with employment during 2020–2021.The 2020–2021 National Health Interview Survey data for persons aged ≥18 years who were employed at any time during the 12 months prior to the interview were analyzed.An estimated 12.7 million US working adults had current asthma. Of those, 40% had an asthma attack/episode and 8.6% had an asthma-related ER visit. Prevalence varied by sociodemographic characteristics, industry, and occupation. Highest asthma prevalence was among workers in the administrative, support, waste management, and remediation industry and the community and social services occupation. Nearly half of workers with current asthma in the arts, entertainment, and recreation industry and arts, design, entertainment, sports, and media occupations reported having an asthma attack/episode. Workers in the accommodations and food services industry and food preparation and serving related occupation had the highest asthma-related ER visits. The proportion of current asthma cases attributable to employment was estimated to be 9.2% by industry and 12.2% by occupation.An estimated 1.2–1.5 million asthma cases among workers might be attributable to employment by industry and occupation. Disparities in asthma prevalence, asthma attacks/episodes and asthma-related ER visits among workers exits. These findings underscore the importance of early identification of asthma cases in relation to work and implementation of targeted interventions (including, training and education, personal protective equipment use, health surveillance, workplace policies), especially among workers employed in industries and occupations with elevated asthma prevalence. [ABSTRACT FROM AUTHOR]

Background: Kitchen workers face a disproportionately high risk of injuries and illnesses. Yet, despite the ubiquity of kitchen-related injuries, there has been a relative lack of comprehensive research on this topic, particularly in developing countries. Ain Shams University, as a prestigious educational institution with its diverse kitchen staff, provides an ideal setting for studying the challenges faced in professional kitchens. This study aims to measure the prevalence of work-related injuries and illnesses among kitchen workers of two major students' hostels at Ain Shams University in Cairo and to explore their risk factors. Methods: A cross-sectional analytical study involving kitchen staff from two hostels that house students at the university was carried out in 2021. The study involved all kitchen staff in the dorms for students (n = 128). Data was collected using a structured interview questionnaire. Results: The findings showed a significant prevalence of work-related illnesses (81.3%) and injuries (77.3%) among restaurant employees. Age, education, and job type all had a statistically significant relationship with the frequency of work-related injuries over the previous year. Additionally, there was a statistically significant relationship between age, job type, and the frequency of diseases among kitchen workers (p ≤ 0.05). Conclusion: Cooks and other food service employees are more susceptible to occupational diseases and injuries in the workplace. Restaurants and the university hostel authorities should implement preventative measures and policies to lower the risk of harm among these employees by offering occupational health and safety services such as training and education programs, personal protective equipment, and regular health examinations. [ABSTRACT FROM AUTHOR]

The authors develop a model of cumulative disadvantage relating three axes of disadvantage for hourly workers in the US retail and food service sectors: schedule instability, turnover, and earnings. In this model, exposure to unstable work schedules disrupts workers' family and economic lives, straining the employment relation and increasing the likelihood of turnover, which can then lead to earnings losses. Drawing on new panel data from 1,827 hourly workers in retail and food service collected as part of the Shift Project, the authors demonstrate that exposure to schedule instability is a strong, robust predictor of turnover for workers with relatively unstable schedules (about one-third of the sample). Slightly less than half of this relationship is mediated by job satisfaction and another quarter by work–family conflict. Job turnover is generally associated with earnings losses due to unemployment, but workers leaving jobs with moderately unstable schedules experience earnings growth upon re-employment. [ABSTRACT FROM AUTHOR]

This article examines the impact of delivery platforms on the food service industry, particularly in New York City. It discusses how the rise of food delivery has changed the division of labor between cooking and eating. The article also explores the effects of the COVID-19 pandemic on the industry and the expansion of delivery models. It highlights the emergence of platform kitchens, which primarily serve delivery orders and rely on data extracted from workers' actions. The article acknowledges the challenges faced by platform kitchens but also suggests that they offer opportunities for solidarity and political alignment among workers in the food industry. [Extracted from the article]

This research aims to analyze the role and influence of Knowledge Management, Skill and Attitude simultaneously and partially on the performance of West Papua Province Food Security Service Employees. This research was conducted at the West Papua Province Food Security Service for one month, with a sample of 75 respondents. Data collection used a questionnaire and analysis used multiple linear regression. Based on the results of hypothesis testing, especially the F test, it was found that the research model consisting of knowledge management, skills and attitude has a positive and significant influence on work performance. Furthermore, based on the results of hypothesis testing, it was found that knowledge management, skills and attitude had a significant and partially positive influence on the performance of West Papua Province Food Security Service employees. Skill is the variable that has the most dominant influence on the performance of employees of the West Papua Province Food Security Service, while knowledge management and attitude are the second and third variables that influence the performance of employees of the West Papua Province Food Security Service. [ABSTRACT FROM AUTHOR]

This article contributes to understanding the relationship between mobilities and labour control. Focusing on the expansion of the Chinese/Asian restaurant industry in the United States during the last two decades and drawing from a multi-sited, multi-scalar ethnography, the concept of spatial labour control is employed to explicate the various forms of labour control and the mechanisms that contribute to the autogenous reproduction of the industry's out-of-state work arrangement. Specifically, a spatial lens reveals paternalistic control over workers' food and housing, spatial control over workers' morals and affect, and control over workers' mobilities. Moreover, workers' constant relocation to new work destinations to combat social isolation and feelings of restlessness unintentionally reproduces the circulation of atomized labour for the industry. Such conditions are inconducive to collectively addressing labour discontent. [ABSTRACT FROM AUTHOR]

The article discusses a recent Supreme Court case, Glacier Northwest v. International Brotherhood of Teamsters Local 174, where a concrete company won a claim against its union for damages caused by a strike. The court's decision marks a move towards holding unions responsible for economic damages from strikes, a goal employers have had since the 1930s. The article also introduces the book "Labor Power and Strategy," edited by Peter Olney and Glenn Perušek, which explores the analysis and exploitation of vulnerabilities in production processes. The book includes a dialogue between historian John Womack Jr. and Peter Olney, as well as responses from other organizers and scholars. The central debate in the book revolves around the definition of "strategic position" and its relationship to workers' power. The article concludes by highlighting the importance of discussing strategy in labor studies and the need for further exploration as labor markets continue to change. [Extracted from the article]

The purpose of this study is to investigate the evolution of human resources and digital culture on worker productivity. This study employs primary data and is descriptive quantitative in nature. The examples included in this research were 56 South Sulawesi Province Food Security Service employees. Use of SPSS version is required for the multiple regression analysis hypothesis test 26 software. The findings of this study demonstrate that employee performance is positively and significantly impacted by both digital culture and human resource development. [ABSTRACT FROM AUTHOR]

The extra-low minimum wage for US restaurant workers has remained unchanged for over 30 years. Periodic campaigns have brought this wage, and its connection to the perpetuation of inequality and exploitative work, to public attention, but these campaigns have met resistance from both employers and restaurant workers. This article draws on a workplace ethnography in a restaurant front-of-house, and in-depth interviews with tipped food service workers, to examine the tipped labour process and begin to answer a central question: why would any workers oppose a wage increase? It argues that the constituting of tips as a formal wage created for workers a two-employer problem, wherein customers assume the role of secondary, unregulated, employers in the workplace. Ultimately, the tipped wage poses a longer-term strategic obstacle for workers in their position relative to management and ability to organize to shape the terms and conditions of their work. [ABSTRACT FROM AUTHOR]