Vilka resurser skapar hälsa på arbetsplatsen för restaurangmedarbetare?

: en kvalitativ studie om upplevelsen av hälsoskapande resurser

Abstract

Introduction: “Work, working relationship and working environment” is one of the Swedish public health policy goal areas that Sweden must work towards to achieve good and equal health. The workplace is an arena where adults spend a lot of time which makes it important for health promoting efforts. The restaurant industry has many risk factors and therefore it may be good to consider which resources maintain the health. Purpose: To investigate experiences of work-related resources that contribute to health among restaurant employees within a business in southern Sweden. Method: Six interviews were performed with a qualitative approach in form of semi-structured interviews. The empirical material has been analyzed with a content analysis. Results: The colleagues were the strongest resource that contributed to health where the community and communication with colleagues were mentioned. Other strong resources that were brought up included a supporting leadership and customers that motivated them. There were also preventing factors. Conclusion: There were many resources that promote health but also factors that prevent illness. Two theories could be applied to create an understanding of the empirical material. By knowing which resources that exist in the workplace, it can be easier to invest in strengthening them. Good health in the workplace can lead to a sustainable working life and contribute to equal health.