Preparing to Conduct Business Research: Part 3
RES/351

Abstract
Building on Preparing to Conduct Business Research: Part 1, completed in Week Three, and Preparing to Conduct Business Research: Part 2, completed in Week Four, Learning Team B selected an issue, opportunity, or problem facing an organization. Our team chose to conduct business research in the food service industry at which a high rate of employee turnover occurs. Using the methods learned throughout this course our team has selected the instruments we found to be the most useful in collecting data to develop appropriate research questions, hypothesis, research design, and result reporting. This paper will discuss and describe the following elements:
0. Research problem and purpose
0. Significance, scope, magnitude, and feasibility of finding a solution to the issue, opportunity, or problem
0. Research question, hypothesis, and variables
0. Research design
0. Instrument you developed or selected
0. Sampling method
0. Overall data analysis approach
0. Result reporting
0. Ethical considerations

Preparing to Conduct Business Research: Part 3 Employees enter and leave companies all the time. For some industries, the rate at which this occurs is higher. One particular industry is the food service industry. Within the food service industry, the employee turnover rate is considerately higher when compared to the arts and entertainment industry which carried a voluntary turnover rate of 28.7% as of August 2006 (Retention Management and Metrics, 2000-2011). In fact, it was reported that a high voluntary employee turnover rate lies in the food service industry at a staggering 47% turnover rate (Linda, 2011). To tackle this problem restaurant owners and managers must address this because high employee turnover rates contribute