Employee turnover and its influence on the productivity of companies in the gastronomic sector

Fabian Racchumi V.R.; Machco Cutamanca K.S.; Lazaro-Acero H.M.; Neciosup Rivas M.A.Z. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2025) · DOI: 10.18687/leird2025.1.1.846

Resumen

The purpose of this study is to determine the influence of employee turnover on productivity in companies in the restaurant sector in Chimbote during the year 2025. A quantitative, non-experimental, cross-sectional, correlational-causal approach was used. The sample consisted of 58 operational employees, selected through intentional non-probabilistic sampling. A questionnaire validated by expert judgment was used as a data collection tool, achieving adequate levels of reliability (α = 0.803 for employee turnover and α = 0.887 for productivity). The results showed a weak but statistically significant positive relationship between turnover and productivity (r = 0.299; p = 0.023). The influence was greater in the dimensions of capabilities and skills (r = 0.314; p = 0.016) and goals and results (r = 0.267; p = 0.043), while no significance was found with behaviors (r = 0.199; p = 0.113). It is concluded that, although turnover is not the main factor affecting productivity, it does represent a relevant variable that should be monitored by the human resources department to ensure operational effectiveness. © LEIRD 2025.All rights reserved.

Instituciones: Universidad Tecnológica del Perú