Проблема вигорання працівників на підприємствах харчової промисловості

Настя Самойло; Євген Богодістов

Authors

Nastia Samoilo Oles Honchar Dnipro National University Author https://orcid.org/0009-0001-5309-2717
Yevgen Bogodistov Management Center Innsbruck Author https://orcid.org/0000-0002-5904-8362

Abstract

In the modern world, employment and employer demands are becoming increasingly demanding, and workers, especially in the food industry, often face the problem of burnout. According to the definition of the WHO (2001), "burnout syndrome is physical, emotional, or motivational exhaustion characterized by impaired job performance and fatigue, insomnia, increased susceptibility to somatic illnesses, as well as the use of alcohol or other psychoactive substances to obtain temporary relief, which tends to develop physiological dependence (in many cases) and suicidal behavior."

Considering the above factors, researching the issue of employee burnout in the food industry is becoming significant. Understanding the causes and consequences of burnout, as well as identifying effective prevention and management strategies, can contribute to improving the quality of life for employees, increasing their job satisfaction, and enhancing production productivity.

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