Hourly employee retention factors in the United Kingdom quick service restaurant industry
Dipietro, Robin B. and Ramakrishnan, Sumeetra and Milman, Ady (2007) Hourly employee retention factors in the United Kingdom quick service restaurant industry. Journal of Foodservice Business Research, 10 (4). pp. 39-61. ISSN 1537-8020
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The current study employed a self-administered questionnaire of hourly employees in the quick service restaurant industry in the United Kingdom (UK) to evaluate the level of importance attached by employees to key employment characteristics and their perceived actual on-the-job experience regarding these employment characteristics. The findings revealed that the most important employment characteristics were: flexible working hours, hourly wage, and introductory training. Less important employment characteristics were: retirement plans, direct deposit of paycheck, and health benefits for family members and the respondents. In addition, the study showed statistically significant differences between the level of importance and the level of experience perceived to 19 out of 21 employment characteristics. This could help to explain the high turnover and low retention of employees in the UK quick service restaurant industry. Implications for researchers and practitioners are discussed.
|Additional Information:||Sumeetra Ramakrishnan (nee Thozhur)|
|Research Areas:||A. > Business School > Economics
A. > Business School > Marketing, Branding and Tourism
|Depositing User:||Dr Sumeetra Ramakrishnan|
|Date Deposited:||04 Apr 2013 05:54|
|Last Modified:||13 Oct 2016 14:26|
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