Relationship between the eating habits of supermarket cashiers and your productivity

Abstract

Objective: The following research seeks to demonstrate the relationship between the eating habits of supermarket cashiers and work productivity. Material and Methods: The design was transversal, descriptive and correlational. Results: The size of the non-probabilistic sample was 37 cashiers to whom a survey of eating habits was applied, which based on the results was classified as adequate or inadequate. The productivity data of each cashier was obtained through the supermarket's Management, to measure the level of productivity and classified as acceptable or not acceptable. The data on the eating habits and work productivity variables were entered into the statistical program SPSS version 22, using the Pearson Chi square test (95% confidence level). Conclusion: A statistically significant relationship was found between both variables (r=1), therefore a positive trend was observed that shows the relationship between adequate eating habits and work productivity.