Exploring waiters' occupational identity and turnover intention: a qualitative study focusing on Michelin-starred restaurants in London

Jerez-Jerez, M. J., Melewar, T. C. and Foroudi, Pantea ORCID: https://orcid.org/0000-0003-4000-7023 (2021) Exploring waiters' occupational identity and turnover intention: a qualitative study focusing on Michelin-starred restaurants in London. Journal of Hospitality and Tourism Management, 47 . pp. 22-34. ISSN 1447-6770 [Article] (doi:10.1016/j.jhtm.2021.02.005)

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Abstract

Occupational identity is under-researched in the waiting sector, but understanding the occupational framework that relates to employee turnover intention in restaurants is important for enhancing employee retention. The aim of this study is to build better comprehension of waiters’ occupational identities in relation to turnover, concentrating on identifying the factors that influence occupational identity construction, and its consequences, in terms of employee turnover intention. This research applied a qualitative methodology, using 11 detailed interviews with a range of relevant professionals, as well as 3 focus groups of waiters, each with 18 respondents. The majority of the respondents were invited from Michelin-starred restaurants in London, UK. When the qualitative data was analysed, the themes of self-concept, employer branding, reactance stereotype and work interaction emerged, all of which were seen to influence the construction of occupational identity, and impact employee turnover intention. Findings of this study are expected to make theoretical and managerial contributions.

Item Type: Article
Research Areas: A. > Business School > Marketing, Branding and Tourism
Item ID: 32165
Notes on copyright: © 2021. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
Useful Links:
Depositing User: Maria Jerez Jerez
Date Deposited: 07 Apr 2021 07:48
Last Modified: 13 Aug 2021 04:28
URI: https://eprints.mdx.ac.uk/id/eprint/32165

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