The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study

The economic downturn due to the COVID-19 pandemic disproportionately impacted the food service industry—one of the largest workforce sectors in the United States. The purpose of this qualitative study was to explore the occupational stressors experienced by restaurant and food service workers durin...

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Detalles Bibliográficos
Autores principales: Lippert, Julia F., Furnari, Mackenzie B., Kriebel, Charlie W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8508391/
https://www.ncbi.nlm.nih.gov/pubmed/34639678
http://dx.doi.org/10.3390/ijerph181910378

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8508391/
https://www.ncbi.nlm.nih.gov/pubmed/34639678
http://dx.doi.org/10.3390/ijerph181910378

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