IN B&I: Women's pay runs on-par with male fsds
- THE EMPLOYER OF CHOICE: BC TURNOVER NOW 7.5%. // FoodService Director;6/15/2003, Vol. 16 Issue 6, p1
Reports on the decline of the turnover rate of hourly food service employees at Boston College Dining Services in Massachusetts. Significance of the decline; Factors that influenced the decline; Efforts of the services to meet the personal needs of employees.
- IN COLLEGES: Campus execs. lead in tenure. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p52
Deals with the economic prospects of the college food service segment in the U.S.. Compensation bracket of the segment; Dropout rates of its employees; Challenges facing college food service directors; Customer enhancements in college food service.
- Can we talk? Sympson, Ron // Restaurant Business;3/1/95, Vol. 94 Issue 4, p58
Discusses secondary issues that affect labor turnover in the United States food service industry as cited in `Restaurant Business' magazine's Employers of Choice awards. Failure of employers to address employee concerns; Correlation between employee attitudes and their propensity to leave; Pay...
- Our X-Files. Romeo, Peter // Restaurant Business;04/15/2000, Vol. 99 Issue 8, p6
Highlights the root causes of high turnover of United States foodservice employees. Employee abuse; Sexual harassment; Cleanliness and safety of the job site; Image-polishing by the National Restaurant Association.
- Stigma in food service work: How it affects restaurant servers' intention to stay in the business or recommend a job to another. Wildes, Vivienne J. // Tourism & Hospitality Research;Feb2005, Vol. 5 Issue 3, p213
Researchers have separately discussed the relationships between stereotype behaviour and behavioural intent. Other researchers have described the negative image of service work. The research for this study explored the notion that occupational stigma caused people to leave their jobs as...
- Top-performing managers harder to retain, research firm indicates. Berta, Dina // Nation's Restaurant News;7/11/2005, Vol. 39 Issue 28, p22
Reports on the factors that influenced top-performing managers in restaurant companies to leave their jobs in the U.S. Percentage of top-performing employees leaving their jobs voluntarily; Possible reasons of employees for leaving their jobs; Average salary of top-performing assistant managers.
- Can a case be made for offering higher wages in foodservice? Ghiselli, Richard; Barber, Nelson A. // Nation's Restaurant News;5/21/2007, Vol. 41 Issue 21, p158
The author examines the impact of the imminent minimum wage increase in the U.S. on the work of food service employees and on the price of burgers. Some of the advantages of higher wages are reduction of turnover rates, increased employee morale and improved customer satisfaction. Estimates...
- Challenges Abound in Training. // Chain Store Age;Dec99, Vol. 75 Issue 12, p3C
Explains the importance of employee training and certification to supermarket and food service industries in the United States. Reasons for the increase in employee turnover; Measures taken to address the problem of declining interest in food service; Comments from industry officials. INSET:...
- LOOKING UP: LABOR ISSUES. Schruntek, Walter J. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p35
Deals with the labor shortage issue facing the food service industry in the U.S.. Prediction on the percentage of senior food service (f/s) managers who will retire from their positions by 2006; Average turnover rates among f/s managers; Reasons for leaving of f/s workers; Rise in labor costs...