Alcoholism among hospitality employees

Pizam, Abraham

doi:10.1016/j.ijhm.2010.06.004

Cited by 23 publications

(10 citation statements)

References 6 publications

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“…shed light on what could be called the 'dark side' of fine dining restaurants by exploring the use of alcohol and drugs in Michelin-starred kitchen brigades in Great Britain and Ireland. Despite the existence of several empirical studies on alcohol and other drug (AOD) use in various occupational groups in the hospitality context (Belhassen and Shani, 2012;Pizam, 2010), little research has been carried out on the role of AOD use in the working life of chefs. According to Anderson (1998), the term substance abuse is commonly used to refer to an overindulgence and/or dependence on a substance, including alcohol, stimulants such as crack, cocaine, methamphetamine, hallucinogens, marijuana, and opioids.…”

Section: Introductionmentioning

confidence: 99%

Alcohol and other drug use in Michelin-starred kitchen brigades

Giousmpasoglou

Brown

Cooper

2018

International Journal of Hospitality Management

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This paper aims to explore chefs' experiences of the use of alcohol and other drugs (AOD) in Michelin-starred restaurants in Britain and Ireland. In total, 54 Head Chefs were interviewed in this study, which found AOD use to be part of their occupational culture. The work context plays a key role in this phenomenon in that harsh working conditions (such as heat, stress and long hours) provide fertile ground for AOD use as a means of self-medication and as a coping strategy. This study observes a normalisation of drinking to unwind. Even if this practice is detrimental to health, it is the coping mechanism used by chefs to deal with the stresses associated with the high end kitchen environment. Based on the findings of this research, it is argued that despite the industry's efforts to eliminate this phenomenon, AOD use is part of everyday life in high-end commercial kitchens.

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Section: Introductionmentioning

confidence: 99%

Alcohol and other drug use in Michelin-starred kitchen brigades

Giousmpasoglou

Brown

Cooper

2018

International Journal of Hospitality Management

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“…In the food service industry, there is a high prevalence of alcohol abuse, and statistics reveals that those working in the industry participate in illegal drug abuse to the level of one in every six adults (Corsun & Young, 1998;Frone, 2003;Larson, Eyerman, Foster, & Gfroerer, 2007;Moore, Ames, Duke, & Cunradi, 2009, 2012Pizam, 2010;Stubbs, 2001;Zhu, 2008).…”

Section: Theory Of Substance Abusementioning

confidence: 99%

Substance Abuse: Trends, Primary Care and Sustainable Transformation

Dubey

Bakhshi

2019

Journal of Health Management

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The increased consumption of drugs in India is alarming and literature reveals that there are many studies on substance abuse and on the current trends and factors responsible for its consumption across the globe but very few in the Indian context. Through this article, we intend to highlight the statistics of substance use in India in context of problem, causes, consequences, impact, intensity, solutions, measures taken and way forward. The study is useful to policy makers, common man and drug addicts. The study is based on compilation and analysis of secondary data collected from authentic sources. Through this study, we have made an attempt to cover A to Z of Substance abuse in India. Through this study, we found that the increased trend of Substance abuse is alarming and there is a severe need of interventions. The Narcotics department is seizing the drugs as and when they are getting the information but somehow the situation cannot be controlled only with the efforts of Narcotics department and the contribution of policy makers, parents, teachers, doctors, that is, of each and every one of us, is equally important to eradicate this evil from society and nation as a whole.

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“…For example, substance abuse has been recognized as a problem for many years (Corsun and Young 1998;Frone 2003;Zhu 2008), and yet the 2013 study by SAMHSA still identifies that little progress has been made by the industry in counteracting the problem. The key outcomes of most research projects explore the welfare needs of employees and how issues such as deviancy can be tackled through interventions such as workplace educational programmes (O'Neill 2012), harm-reduction strategies (Frone 2013) and drug testing (Pizam 2010;Kitterlin et al 2015), and yet little evidence has shown that these interventions have successfully worked (Kitterlin et al 2015). However, the lack of reductions in instances of recorded deviant behaviour and subsequent negative health implications demonstrate that interventions are not working, whether this is due to a lack of enforcement from employers (Buultjens et al 2013) or the inappropriateness of the intervention is not known.…”

Section: The Issue Of Deviancy In the Hospitality Industrymentioning

confidence: 99%

“…Deviance at work in the Hospitality and Tourism industries is well documented and considers a number of deviant behaviours including theft, alcohol abuse, drug abuse, sex and service sabotage (Lashley 2002;Demir 2011;Pizam 2010). Organizational responses to the issues recommend focus on recruitment, training and creating a strong service culture (see, Belhassen and Shani 2013;Harris and Ogbonna 2009).…”

Section: Introductionmentioning

confidence: 99%

Deviant behaviour in the hospitality industry: A problem of space and time

Tresidder

Martín

2018

Hospitality &Amp; Society

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The high levels of deviant behaviour within the hospitality sector have been an ongoing concern for many mangers and academics, with a clear recognition of the reputational, human and organizational costs of such behaviour. The traditional approach adopted by organizations and Human Resource Managers to counter deviant behaviour in the hospitality industry has focused around unsuccessful education programmes, while other authors offer alternate assessments of the industry's response to deviant behaviour. This conceptual article proposes that both the management and the study of deviant behaviour within the hospitality industry need to be contextualized within a temporal and spatial analysis of an employee's workaday lived experience. Through adopting Durkheim's discussions around time and space it is possible to identify four distinct temporal and spatial categories (the sacred, the mundane, the liminal and the profane); each of these categories can be seen to influence the behaviour of employees in different ways, even though they are part of the same time-space continuum. Thus, this article argues, from a theoretical framework, that to understand and manage deviant behaviour within the hospitality industry it is important to recognize that each category of time and space needs to be understood both in isolation and as part of a time-space continuum that surrounds the hospitality experience.

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Alcoholism among hospitality employees

Cited by 23 publications

References 6 publications

Alcohol and other drug use in Michelin-starred kitchen brigades

Alcohol and other drug use in Michelin-starred kitchen brigades

Substance Abuse: Trends, Primary Care and Sustainable Transformation

Deviant behaviour in the hospitality industry: A problem of space and time

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