Quality of life during the COVID-19 pandemic in restaurants of restaurants in Belo Horizonte, Minas Gerais/Qualidade de vida durante a pandemia de COVID-19 em colaboradores de restaurantes de Belo Horizonte, Minas Gerais/Calidad de vida durante la pandemia COVID-19 en restaurantes de restaurantes en Belo Horizonte, Minas Gerais

• Published in: GeSec : Revista de Gestão e Secretariado 2024-09, Vol.15 (9)
• Main Authors: Reis, Flavia Nolasco, Lopes, Aline Cristine Souza, Monteiro, Marlene Azevedo Magalhaes
• Format: Article
• Language: Portuguese
• Subjects: Analysis; Epidemics; Food service employees; Restaurants; Surveys
• ISSN: 2178-9010; 2178-9010
• DOI: 10.7769/gesec.v15i9.4136

The present work sought to analyze the association between the COVID-19 pandemic and the quality of life of restaurants of restaurants in Belo Horizonte, Minas Gerais. To this end, the quality-of-life assessment instrument, SF-36, was used, as well as a questionnaire prepared with sociodemographic issues, changes in the environment and the work routine and related to COVID-19. For data analysis, the non-parametric tests of Mann-Whitney Spearman correlation were used to evaluate the correlations between professional performance, concern to lose employment and quality of life with significance level P [less than or equal to] 0.05. As a result, there was a worse quality of life on the employees of restaurants, with impact on the domains limitation by physical aspects, vitality, general health, limitation on emotional aspects and mental health, with greater negative impact for those affected by Covid- 19. The quality of life of restaurant employees presented important losses due to the Covid-19 pandemic. Thus, more studies are needed with this audience to conduct future interventions, with the purpose of helping to improve the quality of life and well-being of these workers. Keywords: Quality of Life. COVID-19. Restaurants. Collaborators. O presente trabalho buscou analisar a associacao entre a pandemia de COVID-19 e a qualidade de vida de colaboradores de restaurantes de Belo Horizonte, Minas Gerais. Para tanto, foi utilizado o instrumento de avaliacao da qualidade de vida, SF-36, alem de um questionario elaborado com questoes sociodemograficas, mudancas no ambiente e na rotina de trabalho e relacionadas a COVID-19. Para a analise dos dados foram utilizados os testes nao parametricos de Mann-Whitney correlacao de Spearman para avaliar as correlacoes entre a atuacao profissional, preocupacao em perder o emprego e a qualidade de vida com nivel de significancia p [less than or equal to] 0,05. Como resultados, observou-se uma pior qualidade de vida nos colaboradores dos restaurantes, com impacto nos dominios Limitacao por Aspectos Fisicos, Vitalidade, Estado Geral de Saude, Limitacao nos aspectos Emocionais e Saude Mental, com maior impacto negativo para aqueles acometidos pela COVID-19. A qualidade de vida dos colaboradores de restaurantes apresentou importantes perdas em virtude da pandemia de COVID-19. Assim, sao necessarios mais estudos com este publico para realizacao de intervencoes futuras, com a finalidade de auxiliar na melhoria de qualidade de vida e no