Employee satisfaction and retention in the hospitality sector, strategies for improvement - case study of Stefan's Hotel and Suites, Novel Suites, and Elim Top Suites Department: Hospitality Management By: mjsquare Project ID: 8385 Rating: (5.0) votes: 1Rate this project12345 Price:₦5000 Get the Complete MaterialAbstractEmployee satisfaction and retention are critical factors in the success of the hospitality sector, where high turnover rates often pose challenges to operational efficiency and service quality. This study examines the relationship between employee satisfaction and retention strategies at Stefan’s Hotel and Suites, Novel Suites, and Elim Top Suites, focusing on identifying factors that influence satisfaction, evaluating current retention practices, and offering actionable recommendations for improvement. Using a quantitative approach, data were collected through structured questionnaires distributed to employees across the three hotels. Key findings indicate that while employees are generally satisfied with their work environment and management support, significant dissatisfaction exists with compensation and career development opportunities, which are critical to retention. Statistical analysis revealed strong correlations between job satisfaction and retention intentions, emphasizing the importance of tailored retention strategies. This study concludes that enhancing compensation packages, providing structured career growth opportunities, and fostering work-life balance are pivotal in reducing turnover and improving employee satisfaction. Recommendations are provided for each hotel, addressing their specific needs and challenges. The implications of this research extend beyond the case study hotels, offering valuable insights for the broader hospitality sector on fostering a stable and motivated workforce....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The causes of food poisoning - effect and their control»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Effect of food poisoning on guest patronage in catering establishment - case study of Tantalizer and The Place Restaurant