Estrés en el sector hostelero en tiempos de pandemia: un análisis descriptivo

Abstract

Se trata de un estudio piloto en el que se investiga el estrés, a consecuencia de la pandemia, la forma de hacerle frente y las consecuencias de este en el sector de la hostelería. Para ello, se han entrevistado a 26 autónomos del sector hostelero, a través de estas entrevistas se ha encontrado que las principales causas de ese estrés son: reducción de ganancias, reducción de clientes y horarios y aforo. Produciendo emociones negativas y en el 34, 62 % de los participantes les ha afectado a nivel físico. Sin embargo, no ha afectado en el bienestar subjetivo.This is a pilot study in which the stress caused by the pandemic is investigated along with how to face it and the consequences it had on the hospitality sector. So as to do this, 26 freelancers that work in that sector have been interviewed. Through these interviews it has been proved that the primordial motives of the mentioned stress are: the reduction of earnings, the reduction of customers and the necessity of keeping to the schedule as well as to the new established maximum capacity. The previous factors can produce negative emotions and, in addition, a 34,62% of the participants have been affected physically. Nevertheless, it has not affected their subjective well-being.