Predictors of intention to stay for employees of casual dining restaurant in Klang Valley area

Employees are an asset to an organisation where they could be the determinant behind organisational's success or failure in an industry. In this study, the relationship between perceived organisational support (POS), perceived supervisor support (PSS), and organisational commitment (OC) with employee's intention to stay with their current jobs were studied. For that purpose, 717 questionnaires were collected among casual dining restaurants employees in Klang Valley area and analyses Pearson correlation and multiple linear regression were run by using SPSS version 21. The results suggest that POS, PSS, and OC were positively correlated with employee's intention to stay with their current job. Furthermore, OC was also found to be the most influential factor in affecting employees' staying intention. The finding is hoped to have important implications where the management can formulate strategies to retain employees in restaurant industry in Malaysia

Influence of perceived organisational support and supervisor support, and organisational commitment on casual dining restaurant employees’ intention to leave or stay

The continuous growth of food and beverage services activities in Malaysia has been verified by the annual reports of the nation‟s economy. Predictions of growth indicate that profit will continue in the growing pattern in the near future. As a huge industry per se, it became a host to numerous types of food and beverage services establishments with one of them being casual dining restaurants. Due to the labourintensive nature, food and beverage services offer huge employment opportunities. Unfortunately, the condition also allows for the increasing possibilities of employee turnover. The high rate of employee turnover has become a concern as it troubles the managements due to the high cost that accompanies the turnover. With the interest to uncover the antecedents behind employee turnover and retention, academicians found that intention to leave is the best predictor of actual turnover while intention to stay may predict actual retention within a current workplace. In this study, perceived organisational support (POS), perceived supervisor support (PSS), and organisational commitment (OC) have been examined to determine their relationships with both intention to leave and intention to stay. The main objective is to investigate whether the key determinant that increases (or decreases) employees‟ intention to leave will also decrease (or increase) employees‟ intention to stay with the focus on employees of casual dining restaurants around Klang Valley. A total of 855 questionnaires were distributed to the respondents who were employed during data collection. After data screening, 428 data were used for further analysis. Descriptive analysis and structural equation modeling (SEM) were applied for data analysis. In descriptive analysis,descriptive results of respondents‟ socio-demographic profiles were calculated using SPSS Statistics version 21. SEM is analysed using AMOS version 21. There were two main stages involved in SEM, which were confirmatory factor analysis (CFA) in measurement model and path analysis in structural model. The result showed that OC was an influential factor in determining both employees‟ leaving intention and retention intention while POS had no significant relationship with either dependent variable. OC was negatively related to intention to leave and had positive relationship with intention to stay. On the other hand, PSS showed significant relationship only with intention to leave where they were negatively related. It was also determined that the factors that decreased (or increased) intention to leave did not necessarily increased (or decreased) intention to stay. In conclusion, the managements need to put extra effort in increasing employees‟ level of OC because committed employees who has hightendency of staying with the establishment would not only reduce costs, they would also help to meet the establishment‟s goals and targets

The influence of perceived organizational support (POS), perceived supervisory support (PSS) and organizational commitment (OC) towards intention to leave or intention to stay: a case of casual dining restaurants in Klang Valley, Malaysia

Restaurant industry in Malaysia is continuing to grow positively and considered as one of sector that deal with number of employees. Due to this scenario, it can be said that managing employees in this industry very challenging especially in retaining them. Employees may quit due to many reasons. Hence, the management needs to monitor their employees before they have the intention to leave the organization. This study aims to examine the relationship between perceived organizational support (POS), perceived supervisor support (PSS), and organizational commitment (OC) and employees’ intention to leave or stay in the casual dining restaurant in Klang Valley area. A total of 855 questionnaires have been distributed among employees working in the casual dining restaurant in Klang Valley area. This study employed convenient sampling and a total of 717 usable questionnaires gathered which gave an 84% response rate. This study was analyzed by using structural equation modeling and results from research findings indicated that organizational commitment (OC) was found to be the most influential for both intention to leave β = -0.31 (p < 0.001) and intention to stay β = 0.75, p < 0.001. The finding is expected to help management to highlight this factor and plan strategies to retain their staff and minimize actual turnover from occur

Food hygiene knowledge, attitudes and practices among food handlers in restaurant in Selayang area

Food handlers are responsible in providing safe food for the consumption of their customers. Hence, it is compulsory for them to undergo food handler training upon working in any foodservice establishments in order to gain knowledge and understand the importance of food hygiene. In spite of that, foodborne illnesses seem to become more common in Malaysia and there are cases of where foodservice operators receive warning letters from the authority regarding the cleanliness issue. Therefore, this study is aimed to identify the level of knowledge, attitudes and practice of food handlers towards food hygiene. The types of practice that the food handlers applied in restaurant industry are also examined. Moreover, the influence of socio demographic towards food handlers’ knowledge, attitudes and practice are also examined as part of the purpose. In order to achieve these objectives, survey was done through distribution of questionnaires to the employees of medium scale restaurants in Selayang, Selangor area. Convenience sampling was used to select the target. Data analysis was done by using Statistical Packages for Social Science (SPSS) 19.0. Findings shown that the food handlers have knowledge about food hygiene although it is revealed that some food handlers do not have the knowledge towards washing hand procedure and the temperature danger zone. Furthermore, even though they are found to have moderate attitudes towards food hygiene, the food handlers have positive attitudes towards several practices. In terms of socio demographics, the results proved that marital status, age, awareness, and training influenced the food handlers’ attitudes towards food hygiene. Moreover, awareness and training influenced the food handlers practice. In conclusion, food handlers of restaurants in Selayang have awareness towards food hygiene knowledge, attitudes and practice. However, there are needs to increase their level of awareness