OB Capstone Project: Enacting organizational change within the fast food service industry
Codi Varela, Sarah Teach & Tammy Utley
Pfeiffer University
Introduction
Individuals working in restaurants, in particular fast food, often vary in age and level of education. Some employees are seasonal, such as students returning from college. Therefore, businesses must work to reduce employee turnover. It is estimated the average cost of replacing one employee lost to turnover is nearly $3,000 (Loria, 2014). By utilizing organizational behavioral theories and their respective models, such as Victor Vroom’s Expectancy Theory, Dr. Edwin Locke’s Goal-setting Theory, and John Stacey Adams’ Equity Theory,
Company Overview
Founded in 1954 in Miami, FL, Burger King (BK) is an international quick service brand with…