Year of Award
Master of Business Administration (MBA)
College of Business & Professional Studies
seasonal workers, management, guests, supervisors
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.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Bertani, Thomas G., "Managing the Employee Turnover Rate in the Hospitality Industry: A Case Study" (1992). All Theses, Dissertations, and Capstone Projects. 371.
Available to Fontbonne users only. Please log in with your id + password.
If you are the author of this work and would like to make it openly accessible to all, please click the button above.