Effects of human resource factors on employee retention in the quick-service industry

Abstract

Quick-service restaurants (QSRs) play an important role in the overall economy. Globally, this sector accounts for over $570 billion, with the US bringing in over $200 billion in revenue in 2015 (“Fast Food Industry Analysis 2016- Cost & Trends,” 2016). To put it in perspective, QSRs account for over 50% of sales in the entire restaurant sector (“Fast Food Industry Analysis 2016 - Cost & Trends,” 2016). However, while QSRs seem to be a major portion of the food industry, not much research has been done that looks solely at this sector, and even less research aims to look at contributors to voluntary turnover in the quick-service industry (DiPietro, Milman, & Thozhur, 2007).

This study will focus on the human resource practices of the quick-service restaurant sector, specifically with how these practices relate to voluntary employee turnover. The results will help managers direct their human resource practices to better reflect the wants and needs of the employee.