This study aims to investigate the turnover intentions of hotel employees in the short-,
medium-, and long-term using the pull-push-mooring framework. An extensive review of the …

“Lüks restoran” konsepti yiyecek-içecek işletmeleri arasında yıllar boyu kendi içinde bir
kültür yaratmış ve gitgide popülerliğini arttıran bir olguya dönüşmüştür. Yöneticiler, eşsiz …

In many western contexts, although young people form a high proportion of the hospitality
workforce, perceptions of hospitality work as temporary and unpredictable rather than an …

This article presents the first set of data from an ongoing three-year longitudinal study, which
explores how hospitality undergraduates develop a career identity during the course of their …

Purpose This study aims to identify and classify potential hospitality industry human
resource (HR) risks in the luxury hotel context. Design/methodology/approach Data has …

As with other Gulf Cooperation Council countries, Oman is attempting to increase the
number of citizens employed in its hospitality sector. Although several government initiatives …

The purpose of this study is to investigate the factors influencing intention to leave among
employees at fast food restaurants. It examines two issues; workplace stress and …

Low profit margins threaten the sustainability of quick service restaurants (QSRs). In the
United States, low levels of employee job satisfaction and low employee perceptions of …

Voluntary employee turnover in the fast-food industry is 50%. Employee turnover costs fast-
food restaurants $10 billion annually. The purpose of this multiple case study was to …

This study identifies critical factors which have influence employee retention in the fast-
foodpolicies in these organizations to retain staff at the floor level. Overall, the results give a …