Master of Arts
Chairperson (Advisor 1)
Dr. Charlotte Knoche
Reader (Advisor 2)
Dr. Kimora Kachelmyer
The purpose of this study is to provide a guide to managers and supervisors in the commercial foodservice industry to help increase employee retention through motivation. This author will examine tactics that can be ·used to motivate employees to stay. This paper will focus on current practices that are working, as well as practices that are not working for motivating employees.
Recommended CitationSchlueter, R. (2001). Hourly Employee Retention in the United States in a Tight Labor Market Through Motivation in the Commercial Food Service Industry (Thesis, Concordia University, St. Paul). Retrieved from https://digitalcommons.csp.edu/legacy-capstones_maom/111
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