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003 | OSt | ||
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 |
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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. |
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300 |
_axiii, 69 pages : _billustrations ; _c28 cm. |
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336 |
_2rdacontent _atext |
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337 |
_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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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. | |
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_cSubmitted to the University Library _d08/04/2020 _eT-5829 |
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_aWork environment _910279 |
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_91343 _aBachelor of Science in Business Management _xHuman Resource Development Management |
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_aIlagan, Florindo C. _95501 _eadviser |
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_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=56bbe0ff1ca1e715776f8e0ac065a88c _yClick here to view thesis abstract and table of contents |
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_2ddc _cMAN |
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_c9457 _d9457 |