Fatigue is a complex phenomenon, which may interfere productivity in many occupational settings. Nowadays, restaurant industry does not only offer good food, but also a pleasant experience and hospitality. To assess how restaurants employees in Indonesia perceived fatigue related to their job, assessment conducted using Swedish Occupational Fatigue Index (SOFI) in Indonesian language. The study involved 180 employees from 9 casual dining restaurants. Translated SOFI has good reliability and validity test result based on Cronbach Alpha value and internal consistency coefficient. Using F-test, the null hypothesis is rejected, and it can be concluded that the fatigue level of each dimension and employees from each restaurant is different. The greatest level of fatigue experienced by employees from restaurant ninth and employees from restaurant first is the lowest. Level of fatigue was acceptable (light to moderate), as indicated by the average value for most dimensions (less than 3.5 on scale of 1-7).
Zuraida R and Iridiastadi H. (2016). Evaluation of Subjective Fatigue Tool - A Study Addressing Restaurant Employess in Indonesia (SCOPUS). 2015 IEEE International Conference on Industrial Engineering and Engineering Management(IEEM 2015), 1083-1086. Singapore: IEEE