Title
Hourly Employee Retention Factors In The United Kingdom Quick Service Restaurant Industry
Keywords
Employee turnover; Fast food restaurants; Hospitality industry; Hourly employee retention; Quick service restaurant industry; United Kingdom (UK)
Abstract
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. © 2008 by The Haworth Press.
Publication Date
12-1-2008
Publication Title
Journal of Foodservice Business Research
Volume
10
Issue
4
Number of Pages
39-61
Document Type
Article
Personal Identifier
scopus
DOI Link
https://doi.org/10.1300/J369v10n04_04
Copyright Status
Unknown
Socpus ID
62249157177 (Scopus)
Source API URL
https://api.elsevier.com/content/abstract/scopus_id/62249157177
STARS Citation
Dipietro, Robin B.; Thozhur, Sumeetra M.; and Milman, Ady, "Hourly Employee Retention Factors In The United Kingdom Quick Service Restaurant Industry" (2008). Scopus Export 2000s. 9387.
https://stars.library.ucf.edu/scopus2000/9387