Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

METHODOLOGY 
This study presents the selected findings of a survey which was administered to the full population of chefs 
and cooks (
n
=746) working in the largest 109 licensed clubs in SEQ. The researcher received 199 completed 
surveys, a response rate of 27%. The survey was designed to capture three discrete pieces of information: first, the 
demographics of the sample, second, labour mobility patterns, both past behaviour and ‘intention to quit’ (Mobley, 
1977) and attitudinal responses to a range of generic and occupational specific items that were distributed across a 
four phase career design. Data was entered into SPSS 13 and analysis, for this study, focussed on identifying 
relationships between the attitudinal items. Although the sample is modest, some interesting findings are reported, 
particularly since they relate to a distinct occupational grouping, one employed in a discrete hospitality industry 
sector and one within geographical delimitations.
Six categorical questions on the instrument asked respondents for demographic/ workforce characteristic 
information. Two questions were designed to establish historical turnover, and a further two rescaled four-point 
Likert scale questions tested for ‘intention to quit’ – both for current job and current occupation (cookery). To test 
attitudinal constructs, a total of 59 items distributed across four career phases (
q1
=15; 
q2
=14; 
q13
=15 & 
q14
=15) 
were presented. A ‘1’ (strongly disagree) to ‘7’ (strongly agree) range on a Likert scale measured respondents’ level 
of agreement with each item. Given the paucity of research examining turnover causality amongst chefs, a specific 
occupation within hospitality, a customised instrument was designed. It aimed to test for occupationally specific 
attributes across a four phase career design. 

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