drivers to employment retention Leonardo, Kennedy C. creator Molleda, Candies M. Frando, Jason S. Lim, Mark D. text xxu Parañaque City Olivarez College 2019 monographic eng

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The quick service food industry like the restaurant has become the best source of income for many, especially students to support their financial needs in the past years. The study has been encouraged by the actualization that the industry does not retain an employee for a long time. Hence, it is important to know the dissimilarity between the employee and employer in Parañaque regarding their satisfaction in terms of training, supervisor, and compensation in their company. The data for this quantitative study applies a validated 4-point scale questionnaire. The respondents, employees, and employers working in Parañaque City, were clustered according to age and length of service. Data were analyzed using percentage, weighted mean, t-test, and, Cronbach's alpha. The study resulted in these major findings; For employee satisfaction, both males and females have the same perceptions about employee satisfaction. However, the employer shows insignificant to training satisfaction and compensation; And also employment satisfaction has a significant difference in terms of length of service. Results implied that the supervisors differ in their perceptions concerning supervisor and social aspects. Also, they have different perceptions in terms of employee satisfaction. The result implies that employees and employers (supervisors) differ about training in the company, and thus differ in their perception. Results also revealed no significant differences in supervisor satisfaction compensation and social. Employees and employers do not differ in their perceptions of employee satisfaction. Kennedy C. Leonardo, Candies M. Molleda, Jason S. Frando, Mark D. Lim. Undergraduate Thesis Employee satisfaction Quick service food industry Employment retention T 647.94 2019 0092 OCLRC 230303 20260730103813.0 10488