University Of Tasmania
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An exploratory study in the motivation to stay versus the motivation to go for chefs employed in remote Tasmania

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conference contribution
posted on 2023-05-23, 04:51 authored by Styles, L, Daly, AJ, Megan WoodsMegan Woods
The Tasmanian tourism and hospitality (T&H) industry is the largest in the state’s service sector. Worldwide, the industry is volatile, experiencing extreme levels of employee turnover. T&H organisations report significant difficulty with retention of chefs and this is heightened in regional locations. Chefs are a profession that is in short supply and a transferrable skill set means that they are a profession known for frequent job hopping, in an industry that is already fitted with a revolving door. This study used semi-structured interviews to understand the factors that contribute to the turnover of chefs employed in regional Tasmania from the perspective of the employee. The research analysed the factors that influence a chef’s turnover intention. Turnover intentions were attributed to the perceived lack of career advancement and promotion opportunities, a willingness and ability to travel and a desire to develop new skills and further their training. The findings of this study will assist T&H organisations operating in remote locations to improve recruitment and selection processes and employee retention strategies, thereby minimising the costs and production losses caused by turnover.


Publication title

Proceedings of the 20th Annual CAUTHE Conference: Tourism and Hospitality Challenge the Limits




978 1 86295 560 8




Council for Australian University Tourism and Hospitality Education (CAUTHE)

Place of publication


Event title

CAUTHE Conference

Event Venue


Date of Event (Start Date)


Date of Event (End Date)


Repository Status

  • Open

Socio-economic Objectives

Hospitality services

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    University Of Tasmania