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Factors Contributing to Employee Attrition and Turnover in the Foodservice Industry

Kunkel, Stephanie Elizabeth
http://rave.ohiolink.edu/etdc/view?acc_num=kent1718043616457324

Abstract Details

2024, PHD, Kent State University, College of Education, Health and Human Services / School of Teaching, Learning and Curriculum Studies.
On a global scale, organizations are experiencing workforce and employee shortages that vary from one industry to another, and the hospitality industry is among the worst affected (De Smet et al., 2022). The primary purpose of this study was to identify and explore factors that contribute to turnover and attrition in the foodservice industry so that recommendations for change can be given to those who work in the industry to decrease turnover and attrition rates and promote career longevity. Data was collected from multiple sources: 1) Ohio ProStart CTE hospitality graduates who have worked in the foodservice industry, 2) Ohio ProStart CTE hospitality instructors, and 3) foodservice managers from Northeast Ohio. Data was collected from the graduates and instructors using a survey. The surveys gathered quantitative and qualitative data on factors contributing to foodservice worker turnover and attrition. Data from foodservice managers was collected using interviews. Additionally, participants from all three groups provided suggestions for reducing turnover and attrition in the foodservice industry. Qualitative data was analyzed using content and thematic analysis, triangulation, and SPSS was used to analyze descriptive and inferential statistics. Findings revealed that compensation, environment, and management factors, along with worker feelings contribute to turnover and attrition in the foodservice industry. Compensatory factors, such as wages and hours were cited by the graduates and instructors as the most prominent reasons why workers leave their foodservice jobs. Foodservice managers indicated that feelings and qualities of foodservice workers play a dynamic role in the turnover and attrition issue in the foodservice industry.
Joanne Caniglia (Advisor)
Davison Mupinga (Committee Member)
Scott Courtney (Committee Member)
Ning-Kuang Chuang (Committee Co-Chair)
226 p.
Education; School Counseling; Vocational Education
Foodservice attrition; turnover; ProStart curriculum; foodservice job hopping; hospitality career longevity; career and technical education

Recommended Citations

Citations

  • Kunkel, S. E. (2024). Factors Contributing to Employee Attrition and Turnover in the Foodservice Industry [Doctoral dissertation, Kent State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=kent1718043616457324

    APA Style (7th edition)

  • Kunkel, Stephanie. Factors Contributing to Employee Attrition and Turnover in the Foodservice Industry. 2024. Kent State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=kent1718043616457324.

    MLA Style (8th edition)

  • Kunkel, Stephanie. "Factors Contributing to Employee Attrition and Turnover in the Foodservice Industry." Doctoral dissertation, Kent State University, 2024. http://rave.ohiolink.edu/etdc/view?acc_num=kent1718043616457324

    Chicago Manual of Style (17th edition)

kent1718043616457324
113
© 2024, all rights reserved.
This open access ETD is published by Kent State University and OhioLINK.