Preparing to Conduct Business Research: Part 3
Building on Preparing to Conduct Business Research: Part 1, completed in Week Three, and Preparing to Conduct Business Research: Part 2, completed in Week Four, Learning Team B selected an issue, opportunity, or problem facing an organization. Our team chose to conduct business research in the food service industry at which a high rate of employee turnover occurs. Using the methods learned throughout this course our team has selected the instruments we found to be the most useful in collecting data to develop appropriate research questions, hypothesis, research design, and result ...view middle of the document...
These costs can be minimized if management can implement a plan that increases employee retention and decreases employee turnover rates.
To find possible solutions the need for research becomes inevitable and research should have a scope that covers all information available on employment, working conditions, as well as information on what management has been doing to retain employees.
The magnitude and feasibility of finding a working solution to this problem is possible. In regards to the hypothesis of checking and reviewing the hiring process, could it be possible that the restaurant is failing to do adequate background checks on the candidates they are hiring? Is the cause of high turnover due to hiring employees who have a history of job jumping? This could be tested with follow up paperwork involved with the hiring of the candidate. The hypotheses of low wages contributing to high turnover could be verified with a study of similar restaurants researching what rates of pay they are offering their employees; demonstrating competition factors. The hypothesis of training could be verified through several means. An exit interview performed with the employee could answer whether the employee thought they were trained sufficiently. Owners and management could look at the training program currently in place. Was the employee granted a graduated work load as to not overwhelm them? Owners and management could look at the training records of the employee to see whether or not the employee was progressing, or if there were early signs that the employee might be lost to turnover.
The purpose of this research is to apply surveying to find out why there is high turnover of employees in the food service industry. In order to get the best results from the survey, it is best to use judgment sampling. Employers are able to use their expertise and “judgment” when choosing the best candidates to survey. They are generally those who they believe are sufficiently representative to sampling for survey purposes such as ex-employees and current employees in the food service industry and would not include experiences of those who work or worked in other industries. While the research may find certain similarities in why people leave their employment, breaking down the groups of those that will be surveyed would result in a sampling frame consisting of males, females, education level, how many years that individual has worked in the industry, and how many times they have left a job in the food industry voluntarily. Once there has been an established pattern of why people leave their job, the results from the survey would be able to determine, based from the sample framing, which types of individuals are best suited to be considered for employment.
Research designs can be classified by the approach used to gather primary data (Cooper & Schindler, 2011). To find solutions to high turn-over our restaurant is dealt with, management has chosen to...