Retention factors of tipped hourly employees in the casual dining restaurant segment: Exploratory research in central florida

International Journal of Hospitality and Tourism Administration

Volumn 9, Issue 3, 2008, Pages 244-266

  Dipietro, Robin ^a   Milman, Ady ^b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF CENTRAL FLORIDA   (United States)

Author keywords

casual dining restaurants; employee turnover; hourly employees; Retention factors

Indexed keywords

EID: 67650083324     PISSN: 15256480     EISSN: 15286499     Source Type: Journal    
DOI: 10.1080/15256480802096019     Document Type: Article

References (20)

1. Berta, D. (2004). "Survey: Link between economy, lower turnover rates-Human resources". Nations Restaurant News, Retrieved on March 29, 2004 from www.findarticles.com
2. DiPietro, R. B. & Milman, A. (2004). Hourly employee retention factors in the quick service restaurant industry. International Journal of Hospitality and Tourism Administration, 5(4), 31-53.
3. Field, A.(2000). Discovering Statistics: Using SPSS for Windows. London: SAGE Publications.
4. Hinkin, T. R. & Tracey, B. (2000). The cost of turnover. The Cornell Hotel and Restaurant Administration Quarterly, 41(3), 14-21.
5. Iverson, R. D. & Deery, M. (1997). Turnover culture in the hospitality industry. Human Resources Management Journal, 7(4), 71-83.
6. Loret, M. (March, 1995). Less employee turnover: the hidden key to profitability. Nation's Restaurant News, 29(12), 50.
7. Martilla, J.A., & James, J.C. (1977). Importance-Performance Analysis. Journal of Marketing, 41(1).
8. Milman, A. (2001). Hourly employee retention in the attraction industry: Research from small and medium-sized facilities in Orlando, Florida. Journal of Leisure Property, 2(1), 40-52.
9. Milman, A., & Ricci, P. (2004). Predicting job retention of hourly employees in thelodging industry. Journal of Hospitality and Tourism Management, 11(1), 28-41.
10. Muller, C.C. ( 2001). Restaurant Evolution. Foodservice Europe, January, 37-38.
11. Muller, C. C., & Woods, R. H. (1994). An expanded restaurant typology. The Cornell Hotel and Restaurant Administration Quarterly, 35(3), 27-38.
12. National Restaurant Association (2005). Restaurant Industry Operations Report 2004. Washington, DC: National Restaurant Association and Deloitte.
13. National Restaurant Association. (2006). Restaurant Industry Operations Report 2005. Washington, DC: National Restaurant Association and Deloitte.
14. 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.
15. Prewitt, M. (2000). Studies find operators create employee turnover problem. Nations Restaurant News, 34(36), 8.
16. Ricci, P., & Milman, A. (2002). Retention of hourly employees: A look at select hotels in the Southeastern United States, 47-63.
17. Spector, A. (2003). Recruiting execs learn economics of retention at annual conference.Nation's Restaurant News, 37(27), 18.
18. Tesone, D.V. (2004). Human resource management in the hospitality industry: A practitioner's perspective. Upper Saddle River, NJ: Pearson Prentice Hall.
19. U.S. Census Bureau (2003). Retrieved on December 20, 2004 from http://quickfacts.census.gov
20. Wiesberg, K. (2004). NRAEF takes aim. FoodService Director, 17(5), 32.