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Table 1 Company’s and employer’s characteristics (N = 292)

From: Association between employer’s knowledge and attitude towards smoking cessation and voluntary promotion in workplace: a survey study

Company’s characteristics

n (%)

Company size

 Small (N = 1-10)

104 (35.6)

 Medium (N = 11-100)

88 (30.1)

 Large (N = 100+)

100 (34.3)

Company typea

 Blue-collar

92 (31.5)

 White-collar

81 (27.7)

 Others

119 (40.8)

Having smoking employee

153 (52.4)

Having strict prohibition smokefree policy

249 (85.2)

Employers perceived responsible for assisting employees to quit smoking

70 (24.0)

Provision of assistance to help smoking staff to quit last year

29 (9.9)

 Messages (Poster, notice or leaflet)

22 (75.9)

 Health talks or enquiries

7 (24.1)

Referral to smoking cessation service (Department of Health)

5 (17.2)

Respondent’s characteristics

Age (yrs.; mean ± SD, range)

37.4 ± 10.9 (18-85)

Position

 Employer (Owner of the company)

56 (19.2)

 Manager

119 (40.8)

 Supervisor

117 (40.1)

Perceived impact of smoking on company(0-5; mean ± SD)b

3.30 ± 1.85

 Productivity

151 (55.7)

 Corporate image

195 (70.9)

 Work environment

220 (79.4)

 Environment outside workplace

215 (78.8)

 Customer’s evaluation of service quality

182 (67.4)

Knowledge of smoking and second-hand smoke (0-7; mean ± SD)c

3.42 ± 1.67

 Quitting is too late if smoked for years

212 (76.3)

 Quitting may harm health of elderly smokers and quitting is not necessary

219 (79.4)

 Using low-tar cigarettes is a safe alternative to quitting

200 (72.7)

 Nicotine gum and patches increase quit rate

132 (47.8)

 1 out of 20 smokers will be killed by smoking

34 (12.4)

 Preventing children and adolescent smoking is the most important way to reduce smoking-attributable mortality

29 (10.5)

 Second-hand smoke is less harmful than outdoor air pollution

172 (62.3)

  1. aTop 5 industries (%), in term of the number of companies involved in this study, were Finance/ Bank (11.2%), Information Technology (9.1%), Property Management (8.4%), Food service/ Restaurants (5.6%), Education (4.9%)
  2. bRespondent scored 1 point if he/she perceived “somewhat impact” or “severe impact” on the 5 items listed below; the total score ranged from 0 to 5
  3. cRespondent scored 1 point if he/she gave a correct answer to each of the listed items; the total score ranged from 0 to 7