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The purpose of the quasi-experimental quantitative study was to investigate the effectiveness of a strategic retention process called the Employee Extended Tenure Plan, which has five tactical elements, has on the job tenure and retention of hourly restaurant workers. Within the retail industry in general and the food service industry in particular, leaders have concentrated on controlling wages as a cost cutting strategy. The result of this approach is an industry that has the highest rates of employee turnover. The results of the study indicate that the experimental retention strategy used had the effect of decreasing turnover rates and, in so doing, decreased overall labor costs, resulting in opportunities to gain added profitability for the business.
| Advisor: | Crawford-Muratore, Jane |
| Commitee: | |
| School: | University of Phoenix |
| School Location: | United States -- Arizona |
| Source: | DAI-A 72/05, Dissertation Abstracts International |
| Source Type: | DISSERTATION |
| Subjects: | Management, Labor economics, Labor relations, Organizational behavior |
| Keywords: | Employee retention, Fast food industry, Labor theory, Profitability, Selection theory, Tenure, Turnover, Wage theory |
| Publication Number: | 3448396 |
| ISBN: | 978-1-124-54739-8 |
