패밀리 레스토랑의 관리자와 종사원의 離職원인 비교 연구

Comparative study on the causes of voluntary turnover between the mangers and the employees in the family restaurants

The last decade has witnessed a phenomenal growth in the foodservice industry in Korea thanks to the general economic expansion. The competition in the eating industry has been keener and keener. The customers choice of restaurants has been wider. Restaurants have to grapple with the new challenges because of the tumultuous change in the socio-economic environments in the years ahead. Among the difficulties confronted by the restaurant industry, the labor shortage is one of the acute problems. Image problems, low wages, the lack of proper fringe benefits, to cite a few, have brought about the perception problems of the foodservice industry. Recruiting and retention of the talent workers are getting harder and harder. To make the matter worse, the rate of turnover in the restaurant industry is outrageous. Against this backdrop, the authors examined the chronicle ailment, that is, employee turnover buffeting the foodservice industry. The study explored the major factors affecting the voluntary turnover on the part of employees with an emphasis on the comparative perceptions of managers and employees in the matter of quitting. The outcome of the study shows that the job satisfaction results in the decrease in turnover on the part of both managers and employees. The perception between managers and employees is widely different. The findings of the research are useful for reducing and eliminating the problem, thus increasing productivity and morale among the organization members. The study throws a light on the important aspect of human resources on which the restaurant industry puts a premium. This will provide industry practitioners and academicians in understanding the problems.