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Introduction – Turnover Rates in Fresh Catering
Hotel and tourism contributes significantly to the growth and development of the Australian economy. The Australian tourism industry contributed about 10.9% ($136.2 billion) to the country’s GDP in 2016 and it was forecasted to increase by 3.3% in 2017. The industry accounts for more than 12.5% of the total employment in 2016 but it was projected to fall by 1.7% in 2017. This shows that the industry is very important in the economic growth and development of the country. Turnover Rates in Fresh Catering.
Impacts of the problem to the Organization
High staff turnover in the hospitality industry in Australia and Fresh Catering in particular lowers efficiency and productivity. Therefore, it is important for the managers to ensure that employees are well motivated and satisfied to remain in their organizations. According to Dipietro and Condly (2007), high turnover rates occur when employees feel that they are not adequately satisfied with the jobs or when their expectations are not met. Therefore, based on the two factor theory of employee motivation, employees should be allowed to air their views on what they need and their expectations to enable the management to meet their expectations. Effective rewarding system is one strategy which can be used in Fresh Catering to increase employee motivation and hence reduce turnover rates. In this case, employees should be rewarded and appreciated for their efforts. Turnover Rates in Fresh Catering.
Research Aim, Objectives, and Research Questions
The main purpose of this study is to examine the relationship between compensation and high turnover rates in Fresh Catering. The specific objectives are;
- To identify and establish the main causes of high turnover rates in Fresh Catering
- To establish the compensation structure of employees in Fresh Catering
- To establish the relationship between compensation and high employee turnover rates in Fresh Catering
This study seeks to answer the following research questions;
- What are the causes of high employee turnover rates in Fresh Catering?
- What is the compensation structure of employees in Fresh Catering?
- What is the relationship between compensation and high employee turnover rates in Fresh Catering? Turnover Rates in Fresh Catering.
List of References
Aksu, A. A. (2004) ‘Turnover costs: research among five -star hotels in the city of Antalya, Turkey.’ Tourism Analysis, 9(3): 207-217
Barron, P., Maxwell, G., Broadbridge, A. & Ogden, S. (2007) ‘Careers in hospitality management: Generation Y’s experiences and perceptions.’ Journal of Hospitality and Tourism Management, 14(2): 119-128.
Broadbridge, A. M., Maxwell, G. A. & Ogden, S. M. (2007) ‘Students’ views of retail employment – key findings from Generation Y.’ International Journal of Retails and Distribution Management, 35(12): 982-992.
Caravan Industry Association of Australia. (2014) ‘4.3% rise in tourism’s total contribution to Australian economy.’ Caravan Industry Association of Australia, 1-3. Turnover Rates in Fresh Catering.
Dipietro, R. & Condly, S. (2007) ‘Employee turnover in the hospitality industry.’ Journal of Human Resources in Hospitality and Tourism, 6(1): 1-22
Fresh Catering. (2016). Fresh Catering. [online] Retrieved from http://www.freshcatering.com.au/
National Restaurant Association. (2017) ‘Hospitality employee turnover rate edged higher in 2016.’ National Restaurant Association, 1-2
World Travel and Tourism Council. (2017) ‘Travel and tourism: Economic impact in 2017 Australia.’ World Travel and Tourism Council, 3-20. Turnover Rates in Fresh Catering.