Analysis of Barriers to OHS Implementation in the Hospitality Sector: A Study of Conflicts between Service Targets and Occupational Safety among Food and Beverage Employees
DOI:
https://doi.org/10.69855/k3.v1i2.848Keywords:
Occupational Safety And Health, Hospitality, Food And Beverage, Service Pressure, Safety Climate, Workload, Psychosocial RiskAbstract
Background: Food and beverage (F&B) employees face hot equipment, sharp tools, slippery surfaces, manual handling, irregular schedules, and intense customer contact while being expected to deliver rapid service. Purpose: This study analyzes barriers to occupational health and safety (OHS) implementation arising from conflicts between service targets and safe work in hospitality F&B operations. Methods: A qualitative integrative review synthesized peer-reviewed hospitality and OHS studies, authoritative guidance, and Indonesian regulations. Evidence on workload, safety climate, fatigue, emotional labor, training, and implementation barriers was thematically analyzed. Results: Six recurring barriers emerged: service-speed pressure; understaffing and high workload; weak safety climate and inconsistent supervision; fatigue and inadequate recovery; customer incivility and emotional labor; and turnover-related training discontinuity. These pressures can normalize shortcuts and increase exposure to burns, cuts, slips, ergonomic strain, and chemicals. Implications: Management should integrate service and safety indicators, safe staffing, protected recovery, stop-work authority, participatory risk control, and supervisor accountability. Conclusion: The central barrier is organizational goal conflict. Safe service should be designed as an operating requirement rather than treated as a competing objective.
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