Staff Turnover in Hotel Industry

Topics: Hotel, Hyatt, Maslow's hierarchy of needs Pages: 4 (997 words) Published: October 30, 2011
1)Background of issues at Park Hyatt Resort, Goa.
1.1)Situation Analysis
Park Hyatt Resort & Spa, Goa, India is a five star leisure hotel which attracts clients from all over the world. This hotel has many departments, but the crucial ones are food & beverage service (waiting), food & beverage production (kitchen), housekeeping (cleaning & maintenance) and front office (receptionist).From which there is a lot of staff movement particularly in the service department of the hotel, every two to three month there are staff leaving the hotel and at the same time there are recruitments taking place to fill in the gaps of the people who have already left the hotel with certain basic training provided by the hotel in the first few months.

1.2)Problem Analysis
Staff turnover is a the most common issue in the hotel industry, in which there are two types of people, the ones who pass out of the hospitality management institutes and the others who have no experience in the hotel industry, but have managed to do some kind sought of short term courses to learn the basics. From which the ones passed out of the hospitality institutes tend to leave the hotel sooner than the ones who have no experience in the hotel industry and want to learn more from the training provided by the hotel, gain few years of experience and move on to another hotel in a few year time(The Economic Times, 2006).

At Park Hyatt Resort & Spa, Goa, there is a high rate of staff turnover and it has become a continuing issue for the past few years since the company started the business. There are five restaurants & two lounging & bar areas in the hotel which serve different cuisines, such as Indian, Goan, Italian, Cafe and Grill & Seafood. The service staffs are provided with all the knowledge and training so that they can serve the food and answer the clients with appropriate information of each dish served in each of the respective restaurants in the hotel. An employee once recruited goes under a...
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