O fenômeno turnover em serviços de alimentação: desafios e prospecções na gestão eficiente de recursos humanos

Abstract

The fierce competitiveness of the current scenario, together with the modernization of the labour market, it an environment with increasingly smaller spaces for “slips” and “errors”. Understanding the possible causes and the phenomena that can compromise the efficiency of corporations is essential for maintenance of these on the market. In this context, among the main challenges encountered by managers, we can cite the turnover rate of staff, or turnover. The present research, with a qualitative focus and bibliographic support, had as its general objective to comment on the main challenges and prospections of efficient management of human resources related to the turnover phenomenon in food services, raising aspects relevant to the areas of Gastronomy, People Management and the Work Organization. It was found that the main reasons for the increase turnover rates are linked to management processes, as well as issues of job security and environmental quality, salary issues and the lack of prospecting for professional growth. Subsidiarily, this investigation involves an analysis of objective and subjective factors that lead to turnover, resulting in the lack of a strategic management of human resources and an organizational planning that considers it in the management of its results.