Importance of Motivation and Retention in Restaurant Industry Sample

Title of the Dissertation
Importance of motivation and
retention in the London restaurant
industry.
Student name:
Data number :
Submitted to:
Email : help@dissertationprime-uk.com, Phone: (UK) +44 203 3555 345
Website: www.dissertationprime-uk.com

This is a Sample, for complete Paper
kindly contact at
help@dissertationprime-uk.com

The Hospitality Industry is one of the biggest industry which helps in giving
employment to the people. It has been declared that in spite the global crises
this particular industry will never have the problem of credit crunch as people
will never stop eating. It is also predicted that this industry will have its
downfall almost at the bottom of all (United Nations World Tourism
Organisation, 2009). Along with this it is also been declared as the 5th
largest
industry which gives employment to the people.
Importance of Hospitality Sector in United Kingdom
The report by the British Hospitality Association commonly known as BHA has
made a report which clearly says that the Hospitality industries contribution to
the economy cannot be neglected. This contribution helps the UK markets
economy grown. Sir David Michel(2010), the president of BHA said that the
report which was prepared by the Oxford Economics department made it very
clear that the economy of UK is backed by the hospitality industry. Along with
this he also added that it has a huge amount of potential in creating jobs and this
needs to be focused in order to help get the economy high. The report clearly
states that its 5th
largest industry which helps employment and employs around
2.4m people that is (1 in 13 of the total jobs). The report estimates that
400,000jobs in the hospitality industry and related services. There are 1.26m
jobs in the restaurant industry, 750,000 in the contract catering industry and also
in-housecatering, along with this the event management industry has
20,000jobs. The president also added that the hospitality industry makes a
turnover of £90bn and this helps to contribute to the £46bn to the UK economy
in GVA( this is wage and profits), this helps to achieve the £34bn in gross tax
revenue.
In short the BHA president, Sir David Michel wanted to say that, the 4.2% of
the total investment done in the UK economy is done by the hospitality
industry, by creating a sustainability of 61,000 jobs along with 39,000 of this
jobs in construction and related activities.
This report clearly states that it’s a huge industry which helps in creating
employment, but the most important part is to retain the staff by fulfilling their
needs and motivating them to stay back and work efficiently. For this the birth
of Humana Resource Management came into being, more aptly known as HRM.
Human Resource Management
Introduction

Human Resource management can be defined as, “A strategic and a coherent
approach made to the management of the organisations most valued assets – the
people working in that organisation collectively as well as individually
contributing their share to achieve the goals and objectives of the organisation.”
The main purpose of the HRM department is to make sure that the organisation
achieves its success by the people they have employed. This department focuses
on recruitment, employee relationship, over all information about the company
–orientation program for new staff, manage the talent in the staff, staff
Motivation can be defined as the driver which helps in compiling the energy
and get a persistent and standard performance to achieve the desirable goal in
the life, may be for oneself or for the organisation one is working for. While
Retention is the way one shows off why one is working for that particular goal
and that can be only achieved if one is motivated about it. This is a relationship
which holds them two together; they are inter-related with each other and help
the organisation or oneself to grow.
This work is going to be focused on these two words and related areas with
them like what are the factors which help them to build the organisation help it
grow. The Restaurant industry is going to be taken into consideration for this
topic and to back it up “MotiMahal” restaurant in Covent Garden will be
considered as a case study, to understand what helps the staff to feel they are
important and make them stay back.
kindly contact at

Aim , Objectives and Research Framework
Aim:
To evaluate the importance of Staff Motivation and Staff Retention and their
inter-relationship and its effect on the operational level of the organisation in the
Restaurant industry in London (MotiMahal Restaurant)
Objectives:
1. To critically evaluate the staff motivational theories and polices of staff
retention in the organisation.
2. To analyse different drivers for the staff motivation in order to retain
them in the organisation by seeing the X-employees and the present
employees in the organisation.
3. To recommend different policies and suggest corrective methods after
studying the drawbacks and the loop holes in these policies which are
adapted by the MotiMahal restaurant in Covent Garden, London.
Research Framework:
 The first part of this Dissertation is the Introduction part which helps us
to have an idea about the importance of hospitality industry in UK, how
it has been really helpful by creating job opportunities for the people in
this country along with two key words which are very important in the
dictionary of Human Resource Management Department. The aim and
objectives for this course work which will help in understanding this

topic more clearly.The case study of MotiMahal restaurant is used to help
in understanding the subject.
 The second part is the literature review where various authors are
discussed on their opinion about the staff motivation drivers and its
effects on helping staff retention in the organisations.
Case study : “MotiMahal” , Covent Garden London
The MotiMahal is a nice fine dine relaxed gastronomic serving Indian
restaurant located in the heart of London’s West End. The restaurant is located
in the hub of Covent Garden and theatre land makes it very busy as people love
to try the Indian taste. The restaurant has live kitchen and a capacity to
accommodate around 100 covers at one go, with a private dinning space in the
basement.
The restaurant has a chain and has its first outlet opened in Delhi in the year
1959. The speciality is that they have made a history by inventing a world
kindly contact at

famous dish called “ MurghMakhani”. The food here is very innovative and the
taste of palate of people from here is kept in mind.
The food revolves around a road which is called “Grand Trunk Road”, this road
starts from Kabul in Afghanistan and ends in West Bengal. The chef has
travelled this road and put in the dishes from each location so the menu is very
innovative as it doesn’t comprise of starter or main course. This restaurant was
opened in London in the year 2005 and from that time has made itself stand in
the race of top 10 restaurants serving Indian food according to the food critic
guides (Urbanspoon.com, 2011).
The service is the second crucial part after the taste of the food which is
important as it helps to maintain the standard of the restaurant. As it is located
in a very busy area it needs good amount of manpower. The restaurant has 2
managers, 3 supervisors, and a complete team of 14 staff members in the front
of house team. The management of this big team is very tedious as some are full
timers and some are part timers. The restaurant has a staff turnover problem to a
great level.
The dissertation will be considering the front of house team as retention is a
problem for the front of house team as they are not on any contract or legal
bond with the company as compared to the kitchen staff. The kitchen staff is on
work permit and they are all bonded by legal commitments with the company.

Chapter 2
Literature Review:
2.1 Introduction:
Literature review is the most important part of the dissertation work
because it provides literary evidences and facts to support the research problem.
The literature review is mainly done through having deep insight into different
literary sources such as scholarly journal articles and textbooks. In this context
the following literature review is mainly focusing on the two major aspects of
human resource management namely employee motivation and retention.
Though these aspects of human resource management are very important in all
the business industries, yet in the following literature review the discussion of
these aspects is done in relation to restaurant industry of London. In this
relation, the literature is mainly discussing the importance of employees’
motivation and retention for restaurant industry of London. The major important
points of the dissertation are discussed under specific headings.
Employees are mainly dealt under the human resource management
department of the business organizations. The HR plans and policies framed by
the human resource managers are the essential aspects for improving the skills
of the employees as per the expectation of the management people. In the
service industry employee motivation is very much important aspect in order to
deliver quality services to the customers. All level of employees such as
kindly contact at

professional level employees, highly skilled employees, unskilled employees,
all want a sufficient degree of motivation in the organizations in order to
perform at the best level. All the service industries including restaurant industry
do consider improving the capabilities of their employees through motivations
means. In order to attain high level of satisfaction of the customers in the
service industry the motivation of the employees is the key requirement in the
service industries (Khan, Farooq and Ullah 2010).
According to the author, among all the functions of the human resource
management department, the most important function is the enhancement and
maintenance of work motivation of the employees. To provide appropriate
degree of assistance to the general managers or line manager to make their
employees fully satisfied with the job conditions provision of different kinds of
motivational styles is an essential aspect (Khan, Farooq and Ullah 2010). As
per the views of the author, establishment and provision of the effective rewards
system for the employees is the most effective source of employee motivation in
the service organizations. This kind of monetary motivation not only improves
the degree of productivity of the employees but also enhances the overall
organizational performance to a good degree (Khan, Farooq and Ullah 2010).
According to Chew, Chang and Larzarevic (2006), higher level of
motivation among the employees make them cheerful in the organization and
then they contribute their best performance for the organization (Chew, Cheng
and Lazarevic 2006). In the restaurant industry, being happiness of the work
staff is the key for the improved and effective performance of the restaurant
company. Motivation generated high spirit among the employees and these high
spirited employees become efficient enough to establish and maintain working
relationship with their co-workers in a harmonious way. With the motivation
practices the morale of the employees can be kept to higher degree. In this
regard, it is the duty of the human resource management department in the
restaurant and hotel industries to maintain a pleasant work environment in the
organizations for all the employees in order to keep them highly motivated,
because work environment influenced through high degree of stress is always
put negative impact on the performance of restaurant industry Chew, Cheng and
Lazarevic 2006).
Motivation is the link between improvement in the organizational setting
and changing working environment and employees’ performance. This is the
key to sustain high degree of competitiveness in the restaurant industry.

Organizational changes are required to be managed in the organizations in such
a way that business managers as well as the employees become equally
motivated and have high spirit towards the organization. All the imposed
organizational changes and their related information having strategic relevance
must be communicated to the managers and employees in order to make them
more congruent towards the new changes and improvement made in the
restaurant companies (Chew, Cheng and Lazarevic 2006). Through such kind
of motivation employees have acceptance of all the changes and result into
improved performance of the organizations. In this way, employees’ motivation
does accentuate that in order to attain competitiveness in the restaurant industry
it is the most sustained way.
2.1.2 Employee Retention and Essential HR Practice in Restaurant
Industry:
Achievement of the human resource practices in an effective way give rise to
the increased degree of competitive advantage in the restaurant industry. It
provides direct and economically beneficial contribution in the overall
organizational performance. It has been evident that the hotel industry has been
becoming complex on continuous basis and thus it requires attainment of higher
degree of skills from all level employees in the organizations. In this series,
large numbers of organizations in the restaurant industry are focusing on
employee retention. According to Tavitiyamana, Qu, ans Zhang (2011),
kindly contact at

sample.” It is a best way as it reduces cost and requires less time
which would have consumed by the interview.
According to Saunders et al (2009), there are 2 types of
questionnaires
A. Self-administered: This is generally responded by the
respondent’s by using internet or intranet, posting it to
respondent’s or the simplest way is hand in each
respondent’s and collects it later.
B. Interviewer administered Questionnaire: In this the use of
telephonic questionnaires or structured interviews is used.
Qualitative research method:
According to Saunters et al (2009), “A qualitative research to be a
data collection technique such as interviews or data analysis
procedure such as categorising data that produces a non-numerical
data.” The managers are more helpful and respond more
efficiently to the interviews as compared to the filling up of
questionnaire (Saunders et al, 2003).
Mixed research method:
As per Creswell (2003), Mixed research method is defined as,
“The collection or analysis of both Quantitative and Qualitative
data in a single study in which the data are collected concurrently,
are given a priority , and involve integration of the data at one or
more stages in the process of the research.”
By using both the methods it helps in getting a broad and rich data
which helps in accumulation of a more convincing and to the point
information which when interpreted properly.
3.5 Justification of using Mixed Method for research:

This method was much more helpful as the interview was easily available from
the Restaurant manager, the staff was very cooperative and helped me carry out
the research in a more effective manner. Apart from this since it was the
combination method, numerical as well as the non-numerical data which was
the interview helped to understand and answer the research question in more apt
manner. Also to get the feedback from ex- employees the use of “interviewed
questionnaire”, so use of telephonic conversation was used.
form the base in the data analysis.
The questions used were close ended, short, clear and to the point.
The questionnaire was distributed to the staff of “MotiMahal”
restaurant which comprises of all together14 staff members and 3
supervisors. This was the front of house team into consideration.
Finally the reason for this was it helped save time, less cost
involvement as compared to other form like online questionnaire
and stuff, as it would have been an excuse for some to give that
they don’t go online or being lazy to sign in on that website or so.
kindly contact at

Also to add on this, the info obtained from questionnaire is easy to
analyse.
Interviews:
This is used by the qualitative research method. It is very effective
as it generally good when it comes to senior level people
answering them as the opinion is going to be very effective and it
is going to be a biased free. Interview can be taken up by using
face to face, telephonic, group contribution etc. The method which
I used was face to face as it was much clearer and helped to
understand the subject in much more better form. The interview
was conducted with the restaurant manager “Mr RohitKunwar”.,
he has been with this restaurant almost 4 years now and “ Mr M.
Cheung” he is the new General manager of this restaurant. The
interview lasted like 30 minutes with each of them.
Finally this was very helpful as it help to see them in person and
help in data analysis as they are industry experts and have seen the
hospitality industry much more closely and could tell what exactly
the employee sees in the job and what employer feels the
employee should have in them. They explained as which are the
perfect strategies used by the restaurant industry.
Pilot Testing:
The questionnaire and the interview was Pilot tested on 5 different
people. This people were not given the opportunity to take part in
the actual research when conducted. This helped to identify to the
problems in the questions, after getting identify the loop holes like
the misleading or confusing points they were rectified and then
again given them to see if they are proper. This made it free of
mistakes. After that the questionnaire and interview was launched.

Thus the mix method for research was used. The format of this two is given in
the appendix section which helps in data analysis at the end.
3.7 Data Analysis:
In this dissertation the Questionnaire was done which was put under the
quantitative basis and the interview was put under the qualitative basis. The data
collected in the questionnaire format is put up in the form of a pie chart which
can be interpreted and seen analysed easily, while, the interview format is
interpreted in the descriptive narrative format.
Limitations :
This particular topic is such a core topic so lot of material is
written on it by different authors and lot of people have wrote
articles on this particular topic. Hence it was very difficult to
judge which topic to be given more importance and which topic to
be included in this research as there was a limit on the word count
and the time was also the constrain when doing this research
works. There were lot of journals written, but especially on
restaurant industry was bit limited and even if available it was
kindly contact at

very broad. But the online Google books, Emerald and Hounslow
library helped me to get some good and quality information.
The second part was the interview from the managers, it was bit
difficult as the season was a busy time when I proceeded to take
them and they were very busy with their restaurant promotional
business. This affected them to give me proper time commitments.
But time to time motivation from my BIR tutor and my friends and my parents
helped me compile it in time.

Bibliography:
 Creswell, (2003) “Advanced mixed methods research designs”, Thousand
Oaks, Calif:Sage Publications.
 Flick, U. (1998), “An Introduction to Qualitative Research”, Sage
publications London2006 3rd ED
 Saunders et al,(2007), “Research Methods for Business Students”,
Business & Economics Pearson Education.
date access: 15th
sep 2011.
 (2011).motimahal. Available:
http://www.urbanspoon.com/r/52/567199/restaurant/London/Covent-
Garden/Moti-Mahal-Holborn. Last accessed 12th sep 2011.
 Khan, K. U., Farooq, S. U. and Ullah, M. I. 2010. The Relationship
between Rewards and Employee Motivation in Commercial Banks of
Pakistan. Research Journal of Internatıonal Studıes 14, pp. 37-54.
 Chew, M. M. M., Cheng, J. S. L. and Lazarevic, S. P. 2006. Managers’
Role In Implementing Organizational Change: Case Of The Restaurant
Industry In Melbourne. Journal of Global Business and Technology 2(1),
pp. 58-67.
kindly contact at

Importance of Motivation and Retention in Restaurant Industry Sample

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Viewers also liked

Viewers also liked (20)

Similar to Importance of Motivation and Retention in Restaurant Industry Sample

Similar to Importance of Motivation and Retention in Restaurant Industry Sample (19)

More from dissertationprime

More from dissertationprime (16)

Recently uploaded

Recently uploaded (20)

Importance of Motivation and Retention in Restaurant Industry Sample