Professional Satisfaction as a Key Factor in Employee Retention: A case of the Service Sector

The aim of this study is to determine the relationship between the reasons for workers employed in catering and kitchen departments leaving their jobs and their job satisfaction. In accordance with this purpose, data were collected by a convenience sampling method with 244 employees between 10.04.2019-24.04.2019 including food and beverage and kitchen departments in the three, four, and five-star hotels operating in Eskisehir. According to the data obtained, it is concluded that the majority of the hotel employees consider the fact that the wages paid in the enterprises are not satisfactory and that there is not a significant relationship between the reasons for hotel employees' ceasing of employment and their occupational satisfaction levels. It can be stated that employees have a great role in increasing the rate of profit, which is the main purpose of the hotel enterprises, to run the business smoothly, and to ensure customer satisfaction and loyalty. Therefore, it is an important issue to focus on meeting the professional satisfaction levels of the employees and determining the possible factors that may lead to ceasing employment.