Relación entre el clima laboral y la rotación del personal en el restaurante La Cacerola, 2025
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Date
2025-10-01
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Publisher
Universidad Tecnológica Centroamericana UNITEC
Abstract
Este estudio tuvo la finalidad de analizar la relación entre el clima laboral y la rotación del personal en el Restaurante La Cacerola, en el cual se realizó trabajo de campo con el propósito de conocer la situación actual de los colaboradores que trabajan en dicho restaurante. Por tal razón, el estudio se llevó a cabo bajo un enfoque cuantitativo con un alcance descriptivo y correlacional que permitió definir las principales características y aspectos importantes del clima laboral y la rotación del personal, destacando que este estudio se efectuó con un diseño no experimental transversal en el que los investigadores no manipularon las variables en donde la técnica aplicada fue una encuesta empleando como instrumento un cuestionario aplicado a los colaboradores que laboran para el Restaurante La Cacerola. Por lo tanto, a través de los resultados se obtuvo que, en cuanto al clima laboral, el 70.84% de los participantes indicaron que existe una interacción entre las diferentes áreas y que según el 47.92% de los colaboradores indicaron que la rotación de personal se da de manera constante. Finalmente se determinó que existe una correlación positiva entre las variables con un 99% de confianza que sea verdadera y 1% de probabilidad de error y se concluyó con que hay un buen clima laboral, pero, la rotación de personal es constante lo cual afecta el restaurante por lo que, se recomiendan capacitaciones de integración y reforzamiento de las áreas del mismo.
This study aims to analyze the relationship between the work environment and staff turnover at La Cacerola Restaurant, where fieldwork was conducted to understand the current situation of the employees working at the restaurant. For this reason, the study was carried out using a quantitative approach with a descriptive and correlational scope that allowed us to define the main characteristics and important aspects of the work environment and staff turnover, It should be noted that this study was conducted using a non-experimental cross-sectional design in which the researchers did not manipulate the variables. The technique applied was a survey using a questionnaire administered to employees working at La Cacerola Restaurant. Therefore, the results showed that, in terms of the work environment, 70.84% of the participants indicated that there is interaction between the different areas and that, according to 47.92% of the employees, staff turnover occurs constantly. Finally, it was determined that there is a positive correlation between the variables with a 99% confidence level and a 1% probability of error. It was concluded that there is a good work environment, but staff turnover is constant, which affects the restaurant. Therefore, training in integration and reinforcement of the different areas of the restaurant is recommended.
This study aims to analyze the relationship between the work environment and staff turnover at La Cacerola Restaurant, where fieldwork was conducted to understand the current situation of the employees working at the restaurant. For this reason, the study was carried out using a quantitative approach with a descriptive and correlational scope that allowed us to define the main characteristics and important aspects of the work environment and staff turnover, It should be noted that this study was conducted using a non-experimental cross-sectional design in which the researchers did not manipulate the variables. The technique applied was a survey using a questionnaire administered to employees working at La Cacerola Restaurant. Therefore, the results showed that, in terms of the work environment, 70.84% of the participants indicated that there is interaction between the different areas and that, according to 47.92% of the employees, staff turnover occurs constantly. Finally, it was determined that there is a positive correlation between the variables with a 99% confidence level and a 1% probability of error. It was concluded that there is a good work environment, but staff turnover is constant, which affects the restaurant. Therefore, training in integration and reinforcement of the different areas of the restaurant is recommended.
Keywords
Colaboradores, Clima Laboral, Rotación de Personal