Homework: Employee Turnover
Employee turnover in the hospitality industry averages 400% annually. This means that, on average, 100% of the staff of a restaurant, hotel, airline, cruise ship, etc. is replaced four times per year. There has been extensive research on employee turnover and employee job satisfaction. Using the Internet or the Strayer Library, select one hospitality industry type such as fast-food restaurants, luxury hotels, specialty hotels, or any other type of hospitality interest and identify the main problems associated with that industry and employee turnover. Suggest ways and methods to address the high turnover rate.
Write a 5 to 6 pages paper in which you:
a. Describe the type of hospitality industry and its main categories of employees.
b. Summarize three primary reasons that turnover is so high in this industry.
c. Recommend one method to address each of the three primary reasons that turnover is so high in this industry.
d. Recommend one method to improve job satisfaction in general for this industry.
e. Use at least two quality academic resources in this homework. Note: Wikipedia and other websites do not quality as academic resources.
Format your homework according to the give formatting requirements:
a. The answer must be double spaced, typed, using Times New Roman font (size 12), with one-inch margins on all sides.
b. The response also includes a cover page containing the title of the homework, the course title, the student's name, and the date. The cover page is not included in the required page length.
c. Also include a reference page. The references and Citations should follow APA format. The reference page is not included in the required page length.
The specific course learning outcomes associated with this homework are:
a. Develop a plan for managing and improving quality in a hospitality operation.
b. Describe the management attributes contributing to providing service quality.
c. List and describe basic service paradigms.
d. Differentiate between high- and low-performance organizations and identify contributing factors.