A Case Study Of Staff Turnover In S Catering Company

In catering enterprises, the most troubled managers’ is not a problem company how to enhance the company’s performance, but the staff turnover problem. Causes of employee turnover of staff has a lot of, also is more complex, at the same time, as companies in employee turnover analysis work is not seriously, causes the enterprise is unable to accurately find what is the real reason for employee turnover. But no matter what the causes of departure, for enterprises, especially the food and beverage will bring many negative impacts. Employees of erosion problem have become the one of the main factors restricting the development of food industry benign.Through in S catering company internal staff turnover cases as the background, salary requirements in organizational behavior theory, communication theory and under the guidance of career planning in human resources management theory to find out the root of the problem: pay reason, communication reason and employees’ career planning reason. The company S staff turnover problem, on the basis of the combination of theory and practice, in line with the practical, scientific and operational principle of the three, improvement scheme is put forward and the suggestion for company staffs loss problem.The significance of this study is to reduce the company S staff liquidity. For different post to find out the cause of the main causes of employee turnover can be targeted proposals to improve the condition of staff turnover. It cannot only reduce the staff turnover of S company, can also be based on the employee’s reserve mechanism and promotion channels, and thus solve the problem of company S staff shortage and high turnover rate. A good staff management pattern will contribute to the needs of the development of the company S high-speed talent strategy into enterprise one of the important development strategy.