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The high rate of restaurant employee turnover, particularly of the non-supervisory employee, is a continuing problem. The authors assess the possible correlates of this turnover and their relative strengths, ranking and comparing working hours, quality of supervision, chance for promotion, on-the-job training, pay, work of others, employees' attitudes, and management's interest in employees to present possible solutions for the high rate of turnover.
Cantrell, Nita and Sarabakhsh, Mort
"Correlates of Non-Institutional Food Service Turnover,"
2, Article 6.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol9/iss2/6