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    Please use this identifier to cite or link to this item: http://chur.chu.edu.tw/handle/987654321/35234


    Title: Factors associated with worker slipping in limited-service restaurants
    Authors: 李開偉
    Li, Kai Way
    Contributors: 工業管理學系
    Industrial Management
    Keywords: slip & fall;friction coefficient;restaurant worker
    Date: 2010
    Issue Date: 2014-06-27 10:30:24 (UTC+8)
    Abstract: Objective Slips, trips and falls (STF) are responsible for a substantial injury burden in the global workplace. Restaurant environments are challenged by STF. This study assessed individual and work environment factors related to slipping in US limited-se
    Appears in Collections:[Industrial Management] Journal Articles

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