Perceived Work Status and Turnover Intentions of Casual-Dining Restaurant Employees

Authors

Robin B. DiPietro, University of South CarolinaFollow
Brumby McLeod, College of CharlestonFollow

Program Web Address

www.sc.edu

Abstract

The current research examined the effects of perceived work status of hourly employees on the established relationships between turnover intentions and the constructs of autonomy, affective organizational commitment, perceived management concern for employees, and perceived management concern for customers in the casual-dining restaurant industry. Surveys were collected from 296 employees of a multi-unit casual-dining restaurant franchise, part of a large, national, casual-dining restaurant chain. Employeeswith perceived part-time work status revealed a generally negative trend in factors shown to contribute to turnover. Employees who perceived their work status as parttime also showed significantly lower levels of affective organizational commitment than those who perceived their work status as full-time. Additionally, the mean scores of the desirable attributes trended lower for those employees who perceived themselves as part-time. Even more, helping behaviors, so crucial in a casual-dining environment, were lower when employees perceived their work status to be part-time. The current study discusses managerial implications of the research findings and gives suggestions for future research.

Recommended Citation

DiPietro, Robin B. and McLeod, Brumby (2011) "Perceived Work Status and Turnover Intentions of Casual-Dining Restaurant Employees," Hospitality Review: Vol. 29: Iss. 2, Article 5.
Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol29/iss2/5