Le travail d’organisation du dirigeant dans la TPE de la restauration traditionnelle : stratégies de répartition des tâches et de gestion des clients, enjeux de prévention des risques

Abstract

This article aims to examine how the organisational work of owner-managers in microenterprises might include prevention features, as part of their operational strategies when regulating customer and production variability. The notion of an owner-manager’s organisational work allows us... to investigate the notion of informal prevention, integrated into their work organisation, while considering performance, restaurant cost effectiveness and employee health. The methodology is based on a descriptive qualitative analysis, with an ergonomic perspective. We analysed ten operating strategies implemented by two owner-managers during work situations encountered at lunchtime in their establishments. Data collection mainly consisted of individual self-confrontations based on videos made during observation phases. The results show that their operating strategies provide a favourable environment for managing work situations that involve a high variability linked to customer demands. However, the owner-managers’ health may be harmed by these operational strategies, which expose them to constraints and raise the question of the resources needed for them to be able to protect themselves.

Keywords

• work organisation
• microenterprises
• owner-manager
• occupational health
• restaurants