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Full-Text Articles in Business
Strategies Hospitality Leaders Use To Reduce Employee Turnover, Borislav Perev
Strategies Hospitality Leaders Use To Reduce Employee Turnover, Borislav Perev
Walden Dissertations and Doctoral Studies
Employee turnover is a global problem with adverse effects on financial performance and sustainability of organizations. In the hospitality industry, employee turnover levels increased to 58.8%, and the associated cost of turnover may be more than 100% of an employee's yearly wage, with a total loss of over $25 billion a year. The purpose of this single case study was to explore strategies used by hospitality leaders in the southeastern United States to reduce employee turnover. The conceptual framework was the transformational leadership theory. Purposeful selection of participants included leaders with experience in developing and implementing strategies for reducing employee …
Leadership Strategies For Employee Retention In Small Lodging Establishments, Adi Raz
Leadership Strategies For Employee Retention In Small Lodging Establishments, Adi Raz
Walden Dissertations and Doctoral Studies
In 2015, turnover in the lodging accommodations and food services industry was 72.1%, accounting for 6.5 million incidents of voluntary quits. The purpose of this correlational study was to examine the relationship between antecedent independent variables and employee turnover in bed and breakfasts (B&Bs) and inns. The independent variables were ethical leadership, organizational support, coworker support, work-family conflict, employee empowerment, employee voice, and work schedule. Organizational support theory provided the theoretical framework for the study. Survey data were collected from 105 B&B and inn managers in California, Arizona, Oregon, and Washington. Data analysis included descriptive statistics, a correlation matrix, chi-square …
Employee Selection Strategies In Casual Dining Restaurants, Tim Racey
Employee Selection Strategies In Casual Dining Restaurants, Tim Racey
Walden Dissertations and Doctoral Studies
Annual turnover for hourly employees in the hospitality industry averages 102%. The costs associated with hiring and training new employees are estimated at 150% of an employee's salary for businesses with more than 30 employees. The purpose of this case study was to examine the personnel selection strategies used in the casual dining sector. The sample for this study was 6 casual dining restaurant managers in the central Georgia area. Three of the participants used online selection strategies and 3 participants used intuition-based strategies. The objective of this study was to compare the similarities and differences between each respective personnel …