Managing the Employee Turnover Rate in the Hospitality Industry: A Case Study

Author

Thomas G. Bertani, Fontbonne College

Year of Award

1992

Degree

Master of Business Administration (MBA)

College

College of Business & Professional Studies

Degree Program

Business

Department

Business Administration

Keywords

seasonal workers, management, guests, supervisors

Abstract

The presented thesis will focus on managing the turnover rate in the hospitality industry. In the context of this study the hospitality industry is loosely defined as any business that provides an individual or individuals with dining, bar, wine, and or lodging services in exchange for remuneration.

To provide perspicuity my thesis is structured into seven chapters, each supplying background information and analysis of the vital components principal to the study; human resources and an overview of the hospitality industry.

After an introduction in Chapter one, Chapter two defines turnover and causes for turnover. Chapter three gives a perspective past and present on the hospitality industry. Chapter four focuses on trends in the hospitality industry. Chapter five characterizes the hospitality worker. Chapter six lists solutions for preventing turnover. Chapter seven concludes the study with ending comments and summarization.

I would like to propose by my thesis procedures and steps that should be adopted by supervisory personnel to minimize an ever growing industry problem, turnover.

Document Type

Restricted Thesis

Recommended Citation

Bertani, Thomas G., "Managing the Employee Turnover Rate in the Hospitality Industry: A Case Study" (1992). All Theses, Dissertations, and Capstone Projects. 371.
https://griffinshare.fontbonne.edu/all-etds/371