Work condition and engagement of employees of selected fast food restaurant in Cavite : a basis for employee retention program /
Ferma, Giana Audrey B.
Work condition and engagement of employees of selected fast food restaurant in Cavite : a basis for employee retention program / by Giana Audrey B. Ferma. - Indang, Cavite : Cavite State University-Main Campus, 2014. - xiii, 69 pages : illustrations ; 28 cm.
Thesis (BS Business Management--Human Resource Development Management) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Developmental Studies (CEMDS) College of Economics, Management, and Developmental Studies (CEMDS)
FERMA, GIANA AUDREY B. Work Condition and Engagement of Employees of Selected Fast Food Restaurants in Cavite. Undergraduate Thesis. Bachelor of Science in Business Management. Cavite State University, Indang, Cavite. April 2014. Adviser: Dr. Florindo C. Ilagan.
This study was carried out to determine the work condition and engagement of employees in selected fast food restaurants in Cavite. Specifically, it aimed to: (1) identify the socio-demographic profile of the fast food restaurant employees in Cavite; (2) determine the work condition of the employees; (3) determine the level of employee engagement, (4) measure the level of intention to quit of employees: (5) ascertain the relationship between the work condition and their employee engagement; (6) determine the relationship between the employee engagement and their intention to quit; (7) assess the relationship between the employees’ work condition and intention to quit; and (8) develop a employee retention program.
The participants of the study were 200 employees of selected fast food restaurants in Cavite. Frequency counts, mean, percentage, and standard deviation were used to describe the socio-demographic profile, work condition, level of employee engagement, and level of intention to quit the participants. Three-point likert scale was also used to determine the work condition of the participants. On the other hand, four-point likert Scale was used to determine the participants’ level of employee engagement and their level of intention to quit. Spearman Rank Correlation, was used to determine the significant relationship between the participants’ work condition, employee engagement and intention to quit.
Work condition in fast food restaurants in Cavite was found conducive while the employees were engaged at work. The employees were found somewhat likely to quit.
Findings of the study also showed that employee engagement is significantly related to intention to quit. Only the physical surroundings was found to have a significant relation with intention to quit.
Work environment
331.25 / F38 2014
Work condition and engagement of employees of selected fast food restaurant in Cavite : a basis for employee retention program / by Giana Audrey B. Ferma. - Indang, Cavite : Cavite State University-Main Campus, 2014. - xiii, 69 pages : illustrations ; 28 cm.
Thesis (BS Business Management--Human Resource Development Management) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Developmental Studies (CEMDS) College of Economics, Management, and Developmental Studies (CEMDS)
FERMA, GIANA AUDREY B. Work Condition and Engagement of Employees of Selected Fast Food Restaurants in Cavite. Undergraduate Thesis. Bachelor of Science in Business Management. Cavite State University, Indang, Cavite. April 2014. Adviser: Dr. Florindo C. Ilagan.
This study was carried out to determine the work condition and engagement of employees in selected fast food restaurants in Cavite. Specifically, it aimed to: (1) identify the socio-demographic profile of the fast food restaurant employees in Cavite; (2) determine the work condition of the employees; (3) determine the level of employee engagement, (4) measure the level of intention to quit of employees: (5) ascertain the relationship between the work condition and their employee engagement; (6) determine the relationship between the employee engagement and their intention to quit; (7) assess the relationship between the employees’ work condition and intention to quit; and (8) develop a employee retention program.
The participants of the study were 200 employees of selected fast food restaurants in Cavite. Frequency counts, mean, percentage, and standard deviation were used to describe the socio-demographic profile, work condition, level of employee engagement, and level of intention to quit the participants. Three-point likert scale was also used to determine the work condition of the participants. On the other hand, four-point likert Scale was used to determine the participants’ level of employee engagement and their level of intention to quit. Spearman Rank Correlation, was used to determine the significant relationship between the participants’ work condition, employee engagement and intention to quit.
Work condition in fast food restaurants in Cavite was found conducive while the employees were engaged at work. The employees were found somewhat likely to quit.
Findings of the study also showed that employee engagement is significantly related to intention to quit. Only the physical surroundings was found to have a significant relation with intention to quit.
Work environment
331.25 / F38 2014