Employee turnover and its influence on the productivity of companies in the gastronomic sector

Resumen

The purpose of this study is to determine the influence of employee turnover on productivity in companies in the restaurant sector in Chimbote during the year 2025. A quantitative, non-experimental, cross-sectional, correlational-causal approach was used. The sample consisted of 58 operational employees, selected through intentional non-probabilistic sampling. A questionnaire validated by expert judgment was used as a data collection tool, achieving adequate levels of reliability (α = 0.803 for employee turnover and α = 0.887 for productivity). The results showed a weak but statistically significant positive relationship between turnover and productivity (r = 0.299; p = 0.023). The influence was greater in the dimensions of capabilities and skills (r = 0.314; p = 0.016) and goals and results (r = 0.267; p = 0.043), while no significance was found with behaviors (r = 0.199; p = 0.113). It is concluded that, although turnover is not the main factor affecting productivity, it does represent a relevant variable that should be monitored by the human resources department to ensure operational effectiveness