Exploring and Reducing Stress in Young Restaurant Workers: Results of a Randomized Field Trial
Exploring and Reducing Stress in Young Restaurant Workers: Results of a Randomized Field Trial
复制标题
探索和减轻年轻餐厅工人的压力：随机现场试验的结果
DOI：
--
复制
发表时间：
2012
影响因子：
2.7
通讯作者：
J. Bennett
中科院分区：
文献类型：
--
作者：
Robyn D. Petree;K. Broome;J. Bennett
目的.年轻的成年餐厅员工面临着工作调整和管理个人责任的双重压力。我们评估了一种新的心理社会/健康促进培训，旨在减少这些压力的背景下，餐厅工作。设计一项训练计划的随机分组试验，在训练前约2周以及训练后6个月和12个月进行调查。设置.全国连锁餐厅。科目28家餐馆的947名餐馆工作人员。措施个人压力，暴露于问题同事，以及个人和工作特征。干预团队弹性（TR）是一个互动的程序，压力管理，团队合作和工作与生活的平衡。TR专注于弹性的“五个C”：同情心，承诺，以社区为中心和信心。分析.混合模型（多水平）协方差分析。结果与对照商店的工人相比，经过TR培训的商店的工人随着时间的推移在暴露于问题同事（F[2，80.60] = 4.48; p = 0.01）和个人压力（F[2，75.28] = 6.12; p = 0.003）方面显着减少。结论TR计划可以帮助年轻工人谁面临的成年和工作与生活平衡的挑战。
Purpose. Young adult restaurant workers face the dual stressors of work adjustment and managing personal responsibilities. We assessed a new psychosocial/health promotion training designed to reduce these stressors in the context of restaurant work. Design. A cluster-randomized trial of a training program, with surveys administered approximately 2 weeks before training and both 6 and 12 months after training. Setting. A national restaurant chain. Subjects. A total of 947 restaurant workers in 28 restaurants. Measures. Personal stress, exposure to problem coworkers, and personal and job characteristics. Intervention. Team Resilience (TR) is an interactive program for stress management, teamwork, and work-life balance. TR focuses on “five Cs” of resilience: compassion, commitment, centering community, and confidence. Analysis. Mixed-model (multilevel) analysis of covariances. Results. Compared with workers in control stores, workers in TR-trained stores showed significant reductions over time in exposure to problem coworkers (F[2, 80.60] = 4.48; p = .01) and in personal stress (F[2, 75.28] = 6.12; p = .003). Conclusion. The TR program may help young workers who face the challenges of emerging adulthood and work-life balance.
影响因子：
7.6
作者：
I. Brissette;M. Scheier;C. Carver
通讯作者：
I. Brissette;M. Scheier;C. Carver
影响因子：
5.1
作者：
Frone, M R
通讯作者：
Frone, M R