Career Development and Turnover in Food and Beverage Industry

Career Development and Turnover in Food and Beverage Industry

  IJCOT-book-cover
 		 International Journal of Computer & Organization Trends  (IJCOT)          
 
© 2014 by IJCOT Journal
Volume - 4 Issue - 5
Year of Publication : 2014
Authors : Lana Garcia-Martinez , Ify Diala
DOI :  10.14445/22492593/IJCOT-V13P301

Citation

Lana Garcia-Martinez , Ify Diala. "Career Development and Turnover in Food and Beverage Industry", International Journal of Computer & organization Trends (IJCOT), V4(5):43-48 Sep - Oct 2014, ISSN:2249-2593, www.ijcotjournal.org. Published by Seventh Sense Research Group.

Abstract

This The hospitality industry spends nearly $3.4 billion dollars each year on training yet the turnover rate remains the highest of all United States industries. The purpose of the study was to examine the relationship between training perceptions and turnover intent. Research has shown that employees need to have a sense of self-efficacy to stay committed to the organization. A sample of 400 U.S. employees from the food and beverage industry completed a survey focused on training perceptions and turnover intent. The independent variables included participants’ age, education level, tenure, and income, as well as various aspects of perceptions about the training received. The validity and reliability of the existing surveys were already established so only the Pearson coefficient analysis was necessary for each variable. The analysis resulted in weak correlations of 9 of the 15 independent variables. The results also revealed some consistent trends among the results. The findings indicated that how employees perceive the training and career development they received does affect their turnover intentions. Leaders might use the results of the study to amend and improve current training programs in the food and beverage industry. The knowledge gained from this study may also apply to other industries.

References

[1] C. P. Alderfer, Existence, Relatedness, and Growth, New York, NY: Free Press, 1972
[2] American Society for Training and Development “State of the Industry Report,” Alexandria, VA, 2011.
[3] J. Authur, “Effects of human resource systems on manufacturing systems and turnover,” Academy of Management Journal, 37, 670-687, 1994.
[4] D. Berta (2011) Employee turnover up at restaurants [Online]. Available: http://nrn.com/article/employee-turnover-restaurants
[5] Bureau of Labor Statistics. (2012) Occupational outlook handbook. [Online].Available:http://www.bls.gov/ooh/management/food-service-managers.htm
[6] Bureau of Labor Statistics. (2012) Employe turnover rates [Online]. Available: http://www.bls.gov/schedule/archives/all_nr.htm
[7] A.C. Chikwe “Impact of employee turnover: The case of leisure, tourism, and hospitality industry,” Consortium Journal of Hospitality & Tourism, 14, 43-56, 2009.
[8] M. Davidson, R. McPhail, and B. Shane, “Hospitality HRM: Past, present, and the future,” International Journal of Contemporary Hospitality Management, 23, 498-516,” 2010.
[9] A. Dadar, A. Jusoh, and A. Rasli, “Impact of training on job turnover: Evidence from contemporary literature,” Interdisciplinary Journal of Contemporary Research in Business, 3, 929-940, 2011.
[10] E. Dierdorff and E. Surface, “Assessing training needs: Do work experience and capability matter?,” Human Performance, 21, 28-48, 2008.
[11] D. Emenheiser, J. Clay, and R. Palakurti, “Profiles of successful restaurant managers for recruitment and selection in the US,” International Journal of Contemporary Hospitality Management, 10(9), 54-63, 1998.
[12] C. Frakes. (2003) Descriptive Statistics [Online]. Available: http:frakes.cs.vt.edu-5014pdf-5014DescriptiveSatats303.pdf
[13] F. Herzberg, B.Mausner, and B. Snyderman, The Motivation to Work, New York, NY: Wiley, 1959.
[14] E.F. Jackofsky and J.S. Slocum, “A causal analysis of the impact of job performance on the voluntary turnover process,” Journal of Occupational Behavior, 8, 263-270, 1987.
[15] M.K. Jones, R.J. Jones, P.L. Latreille, and P.J. Sloane, “Training, job satisfaction, and workplace performance in Britain: Evidence from WERS 2004,” Labour: Review of Labour, Economics, & Industrial Relations, 139-175, 2010.
[16] D. Koutroumanis and G. Alexakis, “Organizational culture in the restaurant industry: Implications for change,” Journal of Organizational Culture, Communications, and Conflict, 13(2), 45-54, 2009.
[17] KPMG. (2012) Food and beverage industry outlook. [Online]. Available:http://www.kpmg.com/US/en/IssuesAndInsights/ArticlesPublications/Documents/food-and-beverage-industry-outlook-survey-2012.pdf
[18] M.L. Kraimer, S.E. Seibert, S.J. Wayne, R. C. Liden and J. Bravo, “Antecedents and outcomes of organizational support for development: The critical role of career opportunities,” Journal of Applied Psychology, 96, 485-500, 2011.
[19] R. Likert, “A technique for the measurement of attitudes,” Archives of Psychology 140, 1-55, 1932
[20] R.Likert, “Motivational approach to management development,” Harvard Business Review, 37(4), 75-82, 1959.
[21] E.A. Locke, The Nature and Causes of Job Satisfaction: Handbook of Industrial and Organizational Psychology, Chicago, IL: Rand McNally, 1976.
[22] L. Lu, Y. Chang, S. Yuan-Lune, “What differentiates success from strain: the moderating effects of self-efficacy,” International Journal of Stress Management, 8, 369-412, 2011.
[23] A.H. Maslow, “A theory of human motivation,” Psychology Review, 50, 370-396, 1943.
[24] E. Mayo, Hawthorne and the Western Electric Company: The Social Problems of an Industrial Civilisation, London, England: Routledge, 1949.
[25] D. McGregor, The Human Side of Enterprise, New York, NY: McGraw-Hill, 1960.
[26] C.Pendleton, “Fully training your food and beverage staff while reducing turnover.” Indian Gaming, 23(5), 34-35, 2013
[27] L.W. Porter and R.M. Steers, “Organizational, work, and personal factors in employee turnover and absenteeism,” Psychology Bulletin, 80, 151-176, 1973.
[28] J. L. Price, The Study of Turnover, Ames: Iowa State University Press, 1977
[29] L. Ray. 2012 Employeeturnover statistics. [Online]. Available: http://smallbusiness.chron .com/employee-turnover-statistics-restaurants-16744.html
[30] F. Sahin, “The mediating effect of leader-member exchange on the relationship between Theory X and Y management styles and affective commitment: A multilevel analysis,” Journal of Management and Organization, 18, 159-174, 2012.
[31] A. M. Saks, “Longitudinal field investigation of the moderating and mediating effects of self-efficacy on the relationship between training and newcomer adjustment,” Journal of Applied Psychology, 80, 211-225, 1995.
[32] J.Shaw, N. Gupta, and J Delery, “Alternative conceptualizations of the relationship between voluntary turnover and organizational performance,” Academy of Management Journal, 48, 50-68, 2005.
[33] J. E. Sheridan and M. A. Abelson, “Cusp catastrophe model of employee turnover,” Academy of Management Journal, 26, 418-436, 1983.
[34] P. L. Stephens, “A Quantitative Correlation Study of Emotional Intelligence and employee Turnover Intentions in the Information Technology Workplace,” Doctoral Dissertation, 2011.
[35] F. W. Taylor, The Principles of Scientific Management, New York, NY: Harper & Brothers, 1911.
[36] C. Warhurst and D. Nickson, “Employee experience of aesthetic labour in retail and hospitality,” Work, Employment and Society 21, 103-120, 2007
[37] S. G. Westland, “Retaining Talent: Assessing Relationships Among project Leadership Styles, Software Development, Job satisfaction, and Turnover Intentions, Doctoral Dissertation, 2007.
[38] X. Zhao and K. Namasivayam, “Posttraining self-efficacy, job involvement , and training effectiveness, in the hospitality industry,” Journal of Human Resources in Hospitality & Tourism, 8, 137-152, 2009.

Keywords
Food, Beverage, Hospitality, Career, Development.