Publication Date
2019
Executive Summary
There has been a substantial increase of non-standard work arrangements such as part-time, contingent, and temporary work in the restaurant industry. According to the National Restaurant Association, the overall turnover rate in the restaurant industry was 72.9% in 2016 and this rate has been increasing since 2010. The findings clearly indicated that part-time employees were less satisfied with their current job situations as compared to their counterparts. This study also found that none of the predictors of employee turnover intention in the part-time employee group had any impact on lowering turnover intention, implying that the high turnover intention of part-time employees is inevitable. Given that most part-time employees work at the front line and are in direct contact with customers, properly managing part-time employees is critical to the success of the business.
Recommended Citation
Jo, Jangwoo and Joung, Hyun-Woo
(2019)
"Do Part-time Employees Matter in the Restaurant Industry?,"
ICHRIE Research Reports: Vol. 4:
Iss.
3, Article 2.
Available at:
https://via.library.depaul.edu/ichrie_rr/vol4/iss3/2
