Management of presenteeism. The effects on productivity of a food processing company

• Ana Galvão ^[1] ; Márcia Cunha ^[2] ; Pedro Nunes ^[2] ; Marco Pinheiro ^[1]
  1. [1] Instituto Politécnico de Bragança

     Instituto Politécnico de Bragança

     Bragança (Sé), Portugal

     
  2. [2] Instituto Politécnico do Cávado e Ave
• Localización: Proceedings of the International Congress on Interdisciplinarity in Social and Human Sciences.5th - 6th May 2016 / coord. por Saul Neves de Jesus, Patrícia Pinto, 2016, ISBN 978-989-8472-82-3, págs. 186-198
• Idioma: portugués
• Texto completo no disponible (Saber más ...)
• Resumen

  • Presenteeism consists in going to work without conditions to produce, which can have a much higher impactthan absenteeism on the productivity of an organisation. Presenteeism translates in both physical as psychologicalperturbations. It is a difficult to quantify reality, as is its translation into direct and indirect costs within the organisation.Our goal was to analyse the effects of presenteeism on the productivity of a company in the food-processionsector through a descriptive and transversal study of exploratory nature. The Stanford Presenteeism Scale SPS-6(validated by Ferreira et al, 2010) and a semi-structured interview were used.Most of the workers referred having already gone to work feeling ill at least two days in the last year, mentioningthat their health condition affected their performance, made them feel desperate and lacking pleasure from work.Management mentioned that presenteeism has a direct impact on productivity without, however, being able toquantify the true costs.Presenteeism is a reality in organisational scenarios, exceling in the educational and health sectors. We underlinethe importance of making organisations aware of the psychosocial risks and the importance of having healthyleaderships, work stress control and the presence of clinical psychologists and professional coaches.