Quality of work life in workers of a hospital food service in Montevideo, Uruguay
DOI:
https://doi.org/10.4321/s0465-546x2024000300002Keywords:
Quality of work; Food service; Hospital; Working conditionsAbstract
Introduction: The purpose of this research was to evaluate the quality of worklife (QWL) perceived by workers in the food production unit (UPC) of a public hospital in Montevideo, Uruguay.
Methods: Descriptive-correlational study in 43 workers of the UPC. QWL was assessed with the CVP-35 questionnaire, using a 10-value Likert scale.
Results: The workers showed a satisfactory QWL, with a moderately high perception of global QWL, management support (MS) and intrinsic motivation (IM), and a moderately low perception of working load (WL). The IM was the best evaluated dimension and the only one that correlated positively with QWL. Seven of the 35 items assessed were negatively valued, with the MS dimension being the most affected. The work was perceived as a meaningful and dignifying activity which is carried out with great commitment. The comparison of these results with previous research showed that UPC workers experienced higher QWL and IM and lower WL than nurses and doctors working in other hospital centres; however, they agreed on the jobs characteristics that positively and negatively affected the opinion of the QWL.
Conclusions: This research provided insight into the QWL of the UPC labor people who were interviewed and identified areas of intervention that the manager of the Nutrition and Dietetics Department may consider when planning human management programmes that improve the working conditions of collaborators.
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