The objective of the study was to determine the effectiveness of a virtual training program in the knowledge and application of sanitary measures to prevent COVID-19 in a grill restaurant, Trujillo, 2021. The research design was pre-experimental, with pre-test and post-test of a single group. The restaurant was selected using a convenience sampling method. Information was collected from 18 workers of a grill restaurant in the city of Trujillo, over 18 years of age, who agreed to participate in the study. The data collection to determine the level of knowledge was carried out through a 20-question questionnaire; and to determine the application of preventive health measures for COVID-19, through on-site observations and using the COVID-19 surveillance checklist, both instruments designed based on the COVID-19 Operation Sanitary Protocol for restaurants. and related services in the salon care modality. The SPSS version 25 statistical program was used for data analysis. The results showed that the training program was effective and had a significant influence on improving the level of knowledge and the application of sanitary measures to prevent COVID-19 in the restaurant.
Since the beginning of the pandemic generated by COVID-19, the hotel industry has been hit hard worldwide, so it has been necessary to implement measures to guarantee the health of its staff and customers. The study was the product of a thesis study, which sought to identify the measures that have been implemented by 3-star hotels in the city of Trujillo -Peru, to face the health crisis generated by COVID-19 in Trujillo. The research was quantitative, non-experimental and descriptive. The exhibition was made up of two 3-star hotels in the district of Trujillo. A checklist and an interview guide were used, both evaluated the dimensions:public areas, and administrative and operational areas; the instruments had a V Aiken validity of 0.98 and 0.99 respectively. The sanitary measures implemented in the hotels were related to the use of personal protective equipment, area signage, use of disinfectant solutions and social distancing.
Labor inclusion has gained importance worldwide, in this sense it was proposed to describe the challenges in employment opportunities for people with disabilities in food companies reported in the scientific literature between 2012 and 2022. The search was carried out in the databases of data: Scopus, Ebsco, ProQuest, ScienceDirect, Redalyc and Google Scholar. T he methodologies used were the systematic review and PRISMA. The inclusion criteria were: academic publications between 2012 a nd 2022, in Spanish, English and Portuguese. 27 107 articles were found with the descriptors: "work", "people with disabilities", "food company" and "restaurant", however, after applying the inclusion and exclusion criteria, the search was reduced to 8 articles. It was found that the main challenges faced by people with disabilities are: knowing the legislation that protects them, the fact that the company has the predisposition to train its personnel on the activities to be carried out and communication skills, the fact that the establishment has the adequate infrastructure, that can pass the interview process by the company and in some cases have a certificate of studies. The main limitation was the scarcity of studies on the subject.
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