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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.


File nameDate UploadedVisibilityFile size
19 Jul 2022
1.61 MB



  • DPLA rights
    • This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).

  • Advisor
    • Wendy Walker, Robb Sinn, Cesar Ayala

  • Date submitted

    19 July 2022

  • Qualification level
    • Honor's/Undergraduate

  • Keywords