This work is being done in order to present the relationships between recruitment, training and succession planning practices in the hospitality industry so as to increase the retention of skilled workers at the workplace. The end result will help the workplace reduce its new recruitment and training costs.
Objective 1: To critically analyze the recruitment practice at a specific workplace by means of primary research (The data collected will be measured against the best practices recommended for the industry)
Objective 2: To analyze the training practices for the cookery department in the workplace by means of primary research (The data collected will be measured against the efficiency ratings that are given by the employees)
Objective 3: To analyze the relationship between recruitment, training and retention in the workplace with the collected data
Objective 4: To identify the ways and means of reducing costs with respect to annual recruitment needs for skilled workers
The project will analyze the ways and means for reducing the costs associated with recruitment practices in the hospitality industry. The research is restricted in scope to only discussing the skilled workers and the management of the chosen hospitality business. There are other stakeholders involved in the hospitality business such as the unskilled workers, and the mid managerial level employees. The research does not consider the other stakeholders involves and further more attempts to use primary research with respect to one case study on a specific hospitality business.