Labor Relations Commons^™

Training And Development Guide For A Culinary Department In A Private University, Kimberly Rosenbaum

UNLV Theses, Dissertations, Professional Papers, and Capstones

In an online study of the Council of Hotel and Restaurant Trainers (CHART), 53% of respondents reported their budgets for training were being carefully looked at. From this scrutiny, training budgets in the past 18 months have significantly decreased (Bertra, 2009, p. 1). Slashed training budgets have become another sign of the recessionary times, forcing operators to direct their funds to customer service, hoping to set them apart in the competitive environment known as hospitality (Bertra, 2009, p. 1).

Labor Turnover : Its Causes, Consequences, And Control Strategy In Five Selected Restaurants In The Miami Area, Anthony Odey Agbeh

FIU Electronic Theses and Dissertations

The purpose of this study is to identify and analyze the basic causes of food service employee turnover in five selected restaurants in the Miami area. The withdrawal behavior in this study is treated in terms of controllable turnover, for the purpose of management, learning more about what action to take to solve this problem which has eaten into the fabric of the hospitality industry.

The aim is to find out from the food service employees and management view of work for the purpose of identifying the variables which cause an employee to voluntarily leave a job.

The objective is …