Labor relations in restaurants times of pandemic crisis

• Autor(a) principal: Del Rio, Lilian Veronica Rodrigues
• Data de Publicação: 2023
• Outros Autores: Scherer, Laura Alves
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Hospitalidade
• Texto Completo: https://www.revhosp.org/hospitalidade/article/view/1010
• topic: Relações de trabalho; Restaurantes; Covid-19.

The objective of this research was to analyze the impacts of the pandemic of COVID 19 on labor relations in restaurants. The theoretical framework presented the instances of politics, human resource management, and organization of the work process that make up the labor relations, as proposed by Fleury and Fischer (1987), and the issues related to work in restaurants during the pandemic. For this it was used qualitative methodology with the use of the case study, combining three techniques of data collection: semi-structured interview with owner or manager, employee, consultant and president of the union, participant observation in a restaurant and analysis of documents such as laws and decrees. From the results it was noticed within the political instance that the decrees that determined the total closure was the one that most affected the restaurants and that the other measures were a reflex of mitigating the impacts of this one. In the instance of human resources management policies, it was noticed that layoffs were the element that most impacted employers and employees of the restaurants. And in the instance of the work process organization, the adaptation of services without receiving customers on site and the new technologies was what most impacted the companies.