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The Relationship Between Leadership ...

Perez, Jose Ramon, Jr.

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The Relationship Between Leadership Practices and Restaurant Employee Turnover.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The Relationship Between Leadership Practices and Restaurant Employee Turnover./
作者:	Perez, Jose Ramon, Jr.
面頁冊數:	91 p.
附註:	Source: Dissertation Abstracts International, Volume: 74-04(E), Section: A.
Contained By:	Dissertation Abstracts International74-04A(E).
標題:	Management. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3533748
ISBN:	9781267791474

The Relationship Between Leadership Practices and Restaurant Employee Turnover.
Perez, Jose Ramon, Jr.

The Relationship Between Leadership Practices and Restaurant Employee Turnover. - 91 p.

Source: Dissertation Abstracts International, Volume: 74-04(E), Section: A.

Thesis (Ed.D.)--Nova Southeastern University, 2011.

The purpose of this applied dissertation was to examine the relationship between the leadership practices of restaurant operators and employee turnover within the food service industry in a west-central region of a southeastern state in the United States and to determine the impact that leadership training and development had on employee turnover, which is an important cost concern in business operations. The intent of the research was to examine the leadership practices of restaurant operators to determine if leadership training and development could be used as a strategy for minimizing employee turnover.

ISBN: 9781267791474Subjects--Topical Terms:

516664
Management.

The Relationship Between Leadership Practices and Restaurant Employee Turnover.
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245 1 4 $a The Relationship Between Leadership Practices and Restaurant Employee Turnover.
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500 $a Source: Dissertation Abstracts International, Volume: 74-04(E), Section: A.
500 $a Adviser: Louis Traina.
502 $a Thesis (Ed.D.)--Nova Southeastern University, 2011.
520 $a The purpose of this applied dissertation was to examine the relationship between the leadership practices of restaurant operators and employee turnover within the food service industry in a west-central region of a southeastern state in the United States and to determine the impact that leadership training and development had on employee turnover, which is an important cost concern in business operations. The intent of the research was to examine the leadership practices of restaurant operators to determine if leadership training and development could be used as a strategy for minimizing employee turnover.
520 $a The problem was that restaurant operators were experiencing a 48% higher employee turnover rate than other industries in the region based on an analysis of the U.S. Census Bureau's local employment statistics. Excessive employee turnover is costly, decreases the quality of a product or service, and leads to poor business performance and eventually business failure. Because high employee turnover is associated with ineffective leadership within an organization, it was postulated that restaurant operators were not utilizing key leadership practices to help minimize employee turnover. It was also postulated that a relationship existed between restaurant operators who were educated about effective leadership practices and their ability to reduce employee turnover because educated restaurant operators are in a better position to utilize those skills where needed.
520 $a A mailed survey using a leadership questionnaire was administered restaurant operators. The questionnaire measured a set of seven leadership practices that were identified as essential for helping to minimize employee turnover within the food service industry. The leadership questionnaire also measured the operators' extent of leadership training. Although an analysis of the data showed that there was no relationship found between leadership practices and employee turnover, leadership training was a significant contributing factor with regard to employee turnover.
590 $a School code: 1191.
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