TRABALHO, PRAZER E SOFRIMENTO NA HOTELARIA/WORK, PLEASURE AND SUFFERING IN HOTELS

This research aims to evaluate the conditions and organization of work that relate to the dynamics of pleasuresuffering employees of a Unit of Nutrition Hospitality. We adopted quantitative research methods using the Inventory of Work and Risk of illness, and this is a descriptive study, in which 15 employees of a unit power hospitality participated. The results showed a predominance in distress experiences related to the context of the work that the workers were evaluated in a critical or severe, with results shown in this constructs: work organization, working conditions, social and professional relationships, cost affective, cognitive cost, cost physical, freedom of expression and lack of recognition. In contrast and in conflict were assessed satisfactorily damages related to work.