000 03520nam a2200313 a 4500
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005 20230801133615.0
008 160302s19uu xx 00 eng d
040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a331.25
_bF38 2014
100 0 _aFerma, Giana Audrey B.
_911110
_eauthor
245 1 0 _aWork condition and engagement of employees of selected fast food restaurant in Cavite :
_ba basis for employee retention program /
_cby Giana Audrey B. Ferma.
260 0 _aIndang, Cavite :
_bCavite State University-Main Campus,
_c2014.
300 _axiii, 69 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aThesis (BS Business Management--Human Resource Development Management) Cavite State University
504 _aIncludes bibliographical references.
508 _aCollege of Economics, Management, and Developmental Studies (CEMDS)
520 3 _aFERMA, 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.
541 _cSubmitted to the University Library
_d08/04/2020
_eT-5829
650 0 _aWork environment
_910279
690 _91343
_aBachelor of Science in Business Management
_xHuman Resource Development Management
700 _aIlagan, Florindo C.
_95501
_eadviser
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=56bbe0ff1ca1e715776f8e0ac065a88c
_yClick here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c9457
_d9457