Keywords
consumer culture
economic development
stress
resourcefulness
bar management
stress management
How to Cite
Abstract
The culture of consumption largely determines the priority areas of economic development for a country or region. This trend is especially relevant for the service sector as well as for small and medium-sized businesses. The bar business is a fairly young niche in the Ukrainian economy. It actively develops overcoming historical prejudices regarding the marginality of these catering establishments. This paper examined the socio-psychological risks that arise in front of specialized bars and restaurant employees. Our aim in the presented study was to analyze potential threats of socio-psychological hazards in the specialized bar employees' job and to find possible ways to overcome and prevent stressful situations to maintain the resourcefulness of the specialized bar employees. Workers of bars and restaurants function in a system of "person-person" relationships that requires significant psycho-emotional costs the so-called emotional labor which bar employees call one of the most difficult in their work. Bar workers also call the sexualization of their job a significant danger, which greatly increases stress and accelerates their professional burnout. Job satisfaction is largely determined by the ratio of professional and corporate stress to the benefits due to the occupation. The "person-person" coordinate system is unpredictable and therefore has increased stress that negatively correlates with the resourcefulness of personnel and employee satisfaction with job. Stress is an integral part of socio-economic professions but it can be controlled in a downward direction by implementing effective thoughtful management (developing active protocols for overcoming conflict or unpredictable situations) and conducting educational and training courses for personnel to form the psychological stress resistance of the employee, primarily in the workplace. A healthy corporate atmosphere, successful marketing and administrative management at all levels, as well as attention to the employees' needs and knowledge, allow us to create an effective mechanism for a successful specialized bar establishment that can transform from an economic niche into a national brand.
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