What Are the Key Factors Influencing Employees Turnover in Restaurants

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Acknowledgements

I wish to take this opportunity to thank particularly John Jennings, my tutor, for his all-out support and valuable suggestions over the time I have done my project. Working with John is always an enriching experience and I am very grateful for the many conversations we have had, which have laid the basis of this project. In respect of listening and speaking, my sincere thanks go to Steve Herron and Chris Heady for greatly helping me to prepare for the presentation. Last but not least, my heartfelt thanks go to the people who took part in the research for their time and cooperation.

Abstract

Employee turnover refers to the rate that employees switch jobs and leave a company and are replaced by other people. The purpose of this project is to find out reasons for which employees frequently leave from a restaurant. Investigation was conducted in the form of a questionnaire. The most two important findings were that work-life balance as well as employee involvement at their work are the major causes for leaving. This and other results of study will be revealed and discussed.

Table of Contents

Acknowledgements ………………………………………………………... 1

Abstract ………………………………………………………. 2

Table of contents ………………………………………………………. 3

List of figures and table ……………………………………………………. 4

Introduction ……………………………………………………….. 5

Methodology ………………………………………………….......... 7

Results ……………………………………………………….. 9

Discussion …………………………………………………......... 12

Conclusion ……………………………………………………… 15

List of references …………………………………………………….. 17

Bibliography ……………………………………………………. 18

Appendix ……………………………………………………... 20

List of Figures and table

Figure 1. Reasons for leaving …………………………………… 9

Figure 2. Employee turnover rates of people with and without dependent children …………………. 10

Figure 3. Different turnover rate between female employees with and without dependent children …………………………………………………… 10

Table Reasons for leaving according to different types of people (percentage) ………………………………………………….. 11

Introduction
Employee turnover refers to the rate that employees switch jobs and leave a company and are replaced by other people. Within the catering industry, modern competition focuses around people and communities. So the rise and fall of a restaurant depends largely on the quality of its employees, team consciousness and human resource management levels. These days, however, employee turnover in restaurants has become a serious problem, which is one of the aspects that bring negative effects to the stable development of restaurants.

Employee turnover is not only the issue related to individual’s thought, feeling and attitude towards their job, but also substantially associated with the level of human resource management (HRM) and team consciousness of employees. Boxall and Purcell (2003:1) use the term (HRM) to refer to all those activities associated with the management of employment relationship in the firm. Daniel Levi (2001:19-39) notes that, a team is a special type of group in which people work interdependently to accomplish a goal. The day-to-day operations of organisations can be shifted to teamwork. Hence, a strong service team is obviously a key point in increasing organisational effectiveness, which often leads to improvements in job satisfaction and quality of work life. However, although these studies are useful in showing the importance of human resource management in restaurants’ operation, they do not specifically point out why turnover rate of restaurants’ employees is increasingly high.

This project, therefore, aims to explore some possible reasons why employee turnover is common in restaurants. This investigation will be conducted via a questionnaire...
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