Review Article
Year: 2020 | Month: September | Volume: 10 | Issue: 9 | Pages: 174-179
Catering Facility - Really Improved the Performance of the Employees: A Critical Review
Pallavi Sharma1, Pratibha Singh2
1M.Sc. Student; 2Professor;
Manav Rachna International Institute of Research and Studies, Sector-43 Faridabad, Haryana, India.
Corresponding Author: Pallavi Sharma
ABSTRACT
Background: Urbanisations and Industrialisations have led to a greater standard of living with improved financial freedom and better accessibility of resources. Studies are linking productivity of employees to their nutritional status. Food offers results as high as gain in salary, promotions, bonuses etc. Hence, an added perk of providing employees with free / subsidized meals or complementary food services can enhance their outcomes we are carrying out this study with the aim to compare dietary intake, lifestyle pattern and quality of life among employees availing / not availing complementary meal at workplace.
Key words: Dietary intake, Quality of life, Working Culture, Productivity