Resumen
This study aims to investigate ergonomic risk factors and improve the process in hotel enterprises. The research focused on the main operational process such as food preparation, material supply, and warehouse, in the kitchen, housekeeping and warehouse departments. In the first step, a checklist is prepared according to ILO, OSHA, NIOSH and IEA documents. In this checklist job tasks, workstations and working environment are subject to the study. After controlled by industry experts checklist implemented and results show that there are some ergonomic risk factors in the kitchen. In order to improve the ergonomic conditions 2³, (3 factors, 2 level) factorial design was put into practice. Results show that the greatest effect is caused by Factor 2 (presence of underfoot mat) comes first, Factor 1 (height of the workbench is at elbow level) comes second and Factor 3 (job rotation) comes third.