Impacts of Employee Turnover on Service Quality in Food and Beverage Industry

RUNNING HEAD: LITERATURE REVIEW 1
Topic: Impacts of employee turnover on service quality in food and beverage service
department.
Subject – Business research for hospitality
Report type- QUALITATIVE RESEARCH REPORT

Impact of employee turnover on Food and Beverage Industry 2
Contents
FIRST PART (A).......................................................................................................................2
Literature review........................................................................................................................2
Introduction................................................................................................................................2
Identification of a problem.........................................................................................................3
Independent Variable.................................................................................................................4
Theory X and Theory Y.............................................................................................................5
Theory X....................................................................................................................................6
Theory Y....................................................................................................................................6
Dependent Variable....................................................................................................................7
Interrelationship between dependent and independent variable................................................7
Conclusions................................................................................................................................8
References..................................................................................................................................9

Impact of employee turnover on Food and Beverage Industry 3
FIRST PART (A)
Introduction
The incidence of high employee turnover is a subject of great concern. There have been
numerous researches that are focused on understanding the main cause of turnover and
further are related to formulation of the strategy. The study is important enough to understand
the deficiency and allow in managing the efforts in order to gain competency(Nadiri &
Tanova,2010, pp 35). The purpose here is to gain competency and allowing better retention
policies. These strategies are important enough for maintaining a balance and attaining a
greater level of employee satisfaction. The purpose of this report is to identify the issue
related to management of human resource. The aim is to assess the Impacts of employee
turnover on service quality in food and beverage service department. The hospitality industry
is facing a high employee turnover around the world. The changing demographic factors are
therefore causing a change in the human resource practice. For the purpose it is important to
understand the reason behind high turnover. It is crucial for an organization to recruit a right
person at a right place. A high employee turnover is creating a problem for the industry hence
disrupting the growth. This is one of the factors that are creating a hindrance in attaining a
high employee satisfaction. The employee turnover is rising sharply hence creating hindrance
in growth and development of the industry. Recruiting the right people and training them
correctly is the need of the hour.The service industry specially requires a well and effective
process in order to motivate the employees. The self-motivated employees therefore work
more efficiently and give high yield. In order to attain success, it is necessary for the service
industry to manage the competency and attaining high employee effectiveness. The food and
beverage industry is undergoing a high turnover issue. Virtually the food and beverage
industry can retain highly talented employees but the only difficulty is related to retention.
The high turnover is one of the major reasons behind the failure of little organization. The
purpose is to train the staff and to provide with effective solution. Labour turnover is one of
the serious issues that require addressing the upcoming problems. It is necessary for
managing the issues and sustainably incurring better plan in good faith. The food and
beverage industry is therefore affecting the business in order to attain specific role. The
overall purpose here is to gain competency while addressing the issue. The article looks onto
the effects caused by the employee turnover in the particular industry(Tracey & Hinkin,2008,
pp 9). Employer turnover is a widespread issue in the food and beverage business around the

Impact of employee turnover on Food and Beverage Industry 4
world. It aims goes about as a substitute for genuine employee turnover. A standout amongst
the most difficult issues confronted by the food and beverage industry today is to deal with
the changing work relationship. Being in client benefit business, this industry underwrites
vigorously on its HR to accomplish its upper hand. The industry is a high client benefit
arranged business where cooperation amongst employees and clients decide the upper hands
and achievement of the business. The business is an organization that regularly encounter
worker turnover caused by issue that happened at the organization, inner issues it additionally
causes a high rate of worker turnover(Boxall & Purcell,2011, pp 78).
Identification of a problem
The purpose is to identify the impact of employee turnover on the food and beverage
industry. It further describes the role of management and the business organization to manage
the issue. The hospitality industry has come across serious issues in the recent time. Under
such a scenario, it is important to derive an effective human resource policy
1.0 Literature review:
Turnover goal is a propensity or aim of the representative to leave his place of employment.
The expectation is the demeanor or the likelihood of an employee to leave the association or
willful turn over caused an upgrades. Father depicted the employee want to move can be
early manifestations of turnover in an organization. Turnover can likewise be characterized as
the development of work out of the association. Turnover can be an abdication, exchange out
authoritative units and end or passing of an individual from the association. The turnover can
happen intentionally or not willful(Cascio, 201, pp 88). Willfully turnover is the employee’s
choice to leave the association caused by how fascinating the work that is as of now
accessible and the accessibility of other business options. Then again, automatic turnover
portrays a business' choice by ending the working relationship and are untamed for the
workers who encounters it. In an organization, worker turnover can happen whenever with
differed reasons. Organizations should realize that worker turnover is a major issue if the
number keeps on expanding(Jackson,Schuler & Werner, 2009, pp33). Employee Turnover
Factors in Food and beverage industry has to diminish the turnover worker at neighborliness
industry, the enrollment who prescribed is through sources as referrals, contracting
minorities, the elderly, female and impaired employees. Sourcing process is the way toward
getting the hopefuls who suit with the requirements of association(Armstrong & Taylor,
2014, pp 36).