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Each year high numbers of employees voluntarily terminate their employment with restaurant organizations. The author reports the results of an exploratory determination of the reasons why a group of employees who left during a three-month period did terminate with the organizations. The subjects were examined as a total group and as subgroups identified by position. It was found that 47.8 percent of the time the manager is able to influence the factors which may lead to voluntary separation from the organization.
George, R. Thomas
"Voluntary Termination In Restaurants: An Exploratory Determination of Causes,"
Hospitality Review: Vol. 9
, Article 6.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol9/iss1/6