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The affirmative correlation between labour productivity and corporate performance has, over time, underpinned the economic theory for the industrial sector.  Organisations in this industry consistently seek methods to enhance workforce productivity.  Their ongoing reliance on labour-intensive production underscores the significance of working posture among operators, which concurrently impacts their physical health.  Improper management of working position adversely impacts production yields and product quality.  This statement underscores the significance of ergonomics.  The objective of ergonomics is to provide an optimal alignment between individuals and their tasks, thereby enhancing comfort, safety, and efficiency in the workplace.  This study examines the impact of ergonomics on workforce productivity within a chosen automobile assembly organisation in South Africa.  The study employed a quantitative methodology to investigate the production and associated experiences of an automotive assembly organisation that has implemented an ergonomics strategy for enhancing productivity.  The corporation functions within the eThekwini Municipality in the KwaZulu-Natal region of South Africa. The study was conducted by gathering pre- and post-quarterly data on production targets met, spoilage, and absenteeism.   The Ordinary Least Squares (OLS) model was employed to analyse data using the Statistical Package for Social Sciences (SPSS).  The data reveal that neither absenteeism nor spoiling rates correlate with worker productivity.  It disclosed the correlation between the attainment of production objectives and labour productivity. 

This study aims to investigate ergonomic risk factors and improve the process in hotel enterprises. The research focused on the main operational process such as food preparation, material supply, and warehouse, in the kitchen, housekeeping and warehouse departments. In the first step, a checklist is prepared according to ILO, OSHA, NIOSH and IEA documents. In this checklist job tasks, workstations and working environment are subject to the study. After controlled by industry experts checklist implemented and results show that there are some ergonomic risk factors in the kitchen. In order to improve the ergonomic conditions 2³, (3 factors, 2 level) factorial design was put into practice. Results show that the greatest effect is caused by Factor 2 (presence of underfoot mat) comes first, Factor 1 (height of the workbench is at elbow level) comes second and Factor 3 (job rotation) comes third.