Professional Satisfaction as a Key Factor in Employee Retention: A case of the Service Sector

Pekerşen, Y., Tugay, O (2020). Professional Satisfaction as a Key Factor in Employee Retention: A case of the Service Sector. Journal of Tourism and Services, 20(11), 1-27. doi: 10.29036/jots.v11i20.123

  • Yeliz Pekerşen Faculty of Tourism, Necmettin Erbakan University, Turkey
  • Onur Tugay Necmettin Erbakan University, Turkey
Keywords: Ceasing of employment, occupational satisfaction, hotel staff, tourism

Abstract

The aim of this study is to determine the relationship between the reasons for workers employed in catering and kitchen departments leaving their jobs and their job satisfaction. In accordance with this purpose, data were collected by a convenience sampling method with 244 employees between 10.04.2019-24.04.2019 including food and beverage and kitchen departments in the three, four, and five-star hotels operating in Eskişehir. According to the data obtained, it is concluded that the majority of the hotel employees consider the fact that the wages paid in the enterprises are not satisfactory and that there is not a significant relationship between the reasons for hotel employees' ceasing of employment and their occupational satisfaction levels. It can be stated that employees have a great role in increasing the rate of profit, which is the main purpose of the hotel enterprises, to run the business smoothly, and to ensure customer satisfaction and loyalty. Therefore, it is an important issue to focus on meeting the professional satisfaction levels of the employees and determining the possible factors that may lead to ceasing employment.

Author Biographies

Yeliz Pekerşen, Faculty of Tourism, Necmettin Erbakan University, Turkey

Yeliz is an assistant professor at the Faculty of Tourism in Necmettin Erbakan University. Her main research areas are sustainable tourism and innovation in tourism.

Onur Tugay, Necmettin Erbakan University, Turkey

Onur Tugay is a master's degree student in the faculty of tourism at Necmettin Erbakan University. His main research is modern Anatolian cuisine, pastry and bakery, artisan chocolate, ice cream production, world culinary heritage and stories, and the effects of chemical events on cooking.

Published
2020-06-30