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Les facteurs métier du dirigeant de PME ont-ils une incidence sur ses pratiques alimentaires et par causalité sur sa santé ?

Abstract : The health of the leaders of SME (Small and Medium-sized Entreprise) degrades. Indeed, as underline it certains studies (INRA, 2010; Monitoring center AMAROK, 2012; MMA/Opinion Way, 2016), the uncertainty, the failures of finance or still the working overload, would be at the origin of the professional stress which would cause chronic troubles. However, only a boss on ten would adduce a sick leave (work stoppage). In this context, Olivier TORRES in 2009 creates the AMAROK observatory and launches a vast research program which are interested in the contributions of an initiative health in the science of management and more particularly centered on the person of the leader of SME. Indeed, since a few years, the steps of prevention health in the work arouse an interest growing on behalf of public authorities and are registered from now on to the rank of the homework of the leader to his employees. However, the studies being interested in the health of the leaders of SME remain random. Joining the lineage of the developments of authors as RICH (1998), TORRES and al. (2012) HERCBERG (2013), our analysis so invites to consider the question of the health of the leader of SME one responsible management tool. We mobilize the works on the specificities which characterize the world SME (MARCHESNAY, on 1981, on 1993; JULIEN, on 1994; MAHE OF BOISLANDELLE, on 1996; TORRES, on 1997, on 1998, on 1999; FONROUGE, on 2002), on the imprint of the environment (DUVIGNAUD, on 1977; FISCHER, on 2011; TORRES on 2012), the work and the health (LESAGE, on 2012;), as well as the modernity of the food practices (FISCHLER, on 1990; GAUDILLIERE on 2001; FOAL, on 2002).In this doctoral work, we try on one hand to understand to what extent determiners caractérisants the job by leader of SME influential on its food practices, and on the other hand to determine the causalities on his health and that of his company.On the methodological plan, this work joins first of all in an exploratory study, leaning on the brought answers, following an investigation by questionnaires, by the sample of leaders of SME of the first cohort of the monitoring center AMAROK. The results of the exploratory study highlight the role of the identical markers and lead us to lead a comprehensive qualitative study, by developing the second key for reading considering the notions of time, well-being and performance.Four main results emanate from our search. First of all, we put forward that according to their identical markers, eating habits and of health different. The functional closeness of the leader places him in a posture at the same time of subject and object, bringing him to perceive the environment and the others in a specific way. In this context, we notice that the size of the company and the close entourage influence its food practices. Secondly, we identify that the food and compensatory practices of the leader impact on its health and vice versa. It seems that the leader of SME is globally sensitive to the pressures exercised by the civil society and the notion of risk. The third report, the factors bound to the jobs by leader of SME influence its health. We point at the noxious effects and "salutogènes" of the work on the physical and psychic health. Then, we identify that the leaders have a functional use of the food, which would adapt itself to the stoneware of their working overload, their state of mind and their kind. Finally, we propose a vision of the contribution of an approach uniting health of the leader of SME and management.Keywords: SME(SMALL AND MEDIUM-SIZED ENTERPRISE), health of the leader, the food practices, the paradox well-being / performance.
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Ludivine Giorgi Soubeyrand. Les facteurs métier du dirigeant de PME ont-ils une incidence sur ses pratiques alimentaires et par causalité sur sa santé ?. Economies et finances. Université Montpellier, 2017. Français. ⟨NNT : 2017MONTD011⟩. ⟨tel-01706800⟩

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