Turnover Factors among Bakery Employees at Tourist Hotels

호텔 조리부 베이커리 조리사의 이직요인에 관한 연구

  • Min Kye-Hong (College of Culture and Tourism, Jeonju University) ;
  • An Ho-Ki (Dept. of Foodservice Management, Baekseok College)
  • 민계홍 (전주대학교 문화관광대학) ;
  • 안호기 (백석대학 외식산업학부)
  • Published : 2005.04.01

Abstract

The purpose of this study was to examine the causes of bakery employees quitting their jobs at hotels in order to make more efficient use of human resources by increasing personnel management efficiency and reducing the turnover rate, The subjects in this study were employees working for bakeries at top-ranked hotels, and the responses from 266 respondents were selected for analysis. The survey was conducted from July 1 through 20, 2003. Frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were performed for data handling. The major findings of this study were as follows: First, concerning salaries, their turnover intention was influenced by whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by the clarity of their job definition, their degree of job satisfaction and the suitability of their posts. Fourth, the change of job was influenced by the desire for a job in another region, in another company and of another kind. To successfully manage employee turnover at hotel bakeries, employees should be properly paid, and different performance appraisal standards, including a multilateral evaluation system, should be applied according to the nature of the department. furthermore, there should be a clear distinction between sales and other works, and they should be carefully treated to increase job satisfaction.

Keywords

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