Turnover's relationship with sales, tips and service across restaurants in a chain

International Journal of Hospitality Management

Volumn 21, Issue 4, 2002, Pages 443-447

  Lynn, Michael ^a  

^a 335 Statler Hall   (United States)

Author keywords

Employees' turnover; Restaurant chains; Tips

Indexed keywords

EID: 0036887994     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-4319(02)00026-9     Document Type: Article

References (9)

1. Boles, J.S., Ross, L.E., Johnson, J.T., 1995. Reducing employee turnover through the use of preemployment application demographics: an exploratory study. Hospitality Research Journal 19 (2), 19-30.
2. Hinkin, T.R., Tracey, J.B., 2000. The cost of turnover. Cornell Hotel and Restaurant Administration Quarterly 41 (3), 14-21.
3. Hogan, J.J., 1992. Turnover and what to do about it. Cornell Hotel and Restaurant Administration Quarterly 33 (1), 40-45.
4. Lynn, M., 1996. Seven ways to increase servers' tips. Cornell Hotel and Restaurant Administration Quarterly 37 (3), 24-29.
5. National Restaurant Association and Deloitte & Touche, 2001. Restaurant industry operations report 2001.
6. Pizam, A., Thornburg, S.W., 2000. Absenteeism and voluntary turnover in Central Florida hotels: a pilot study. International Journal of Hospitality Management 19, 211-217.
7. Rowley, G., Purcell, K., 2001. 'ASs cooks go, she went': Is labour churn inevitable? International Journal of Hospitality Management 20, 163-185.
8. Simons, T., Hinkin, T., 2001. The effect of employee turnover on hotel profits: a test across multiple hotels. Cornell Hotel and Restaurant Administration Quarterly 42 (4), 65-69.
9. Woods, R.H., Macaulay, J.F., 1989. Rx for turnover: retention programs that work. Cornell Hotel and Restaurant Administration Quarterly 30 (1), 79-90.