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Employee Turnover Intentions: An Empirical Study on Five-Star Hotels in Malaysia

Chin Wei Chong et al · MMU Press · 2025

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This research aims to explore how economic, social, psychological, and training and development factors influence employee turnover intentions in five-star Malaysian hotels. Data was collected through questionnaires and distributed to 120 employees using convenience sampling, and SPSS was used to perform the data analysis. The results of the multiple regression analysis revealed that economic factors (including pay, reward, and benefits), social factors (including co-workers, manager or supervisor, and working environment), and training and development factors (including training opportunity and career development) are significantly related to employee turnover intentions. In contrast, psychological factors (including job involvement, personal characteristics, personal life, and family) are not significantly related. The research provides valuable insights to help build effective retention strategies in five-star hotels in Malaysia by addressing the diverse needs and expectations of the employees.

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APA 7

al, C. W. C. E. (2025). Employee Turnover Intentions: An Empirical Study on Five-Star Hotels in Malaysia. https://doi.org/10.33093/ijomfa.2025.6.2.6

MLA

al, Chin Wei Chong et. "Employee Turnover Intentions: An Empirical Study on Five-Star Hotels in Malaysia." 2025. https://doi.org/10.33093/ijomfa.2025.6.2.6.

Chicago

al, Chin Wei Chong et. 2025. "Employee Turnover Intentions: An Empirical Study on Five-Star Hotels in Malaysia.". https://doi.org/10.33093/ijomfa.2025.6.2.6.

Harvard

al, C. W. C. E. 2025, Employee Turnover Intentions: An Empirical Study on Five-Star Hotels in Malaysia, MMU Press, available at: https://doi.org/10.33093/ijomfa.2025.6.2.6 [Accessed 6 Aug. 2026].

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Title
Employee Turnover Intentions: An Empirical Study on Five-Star Hotels in Malaysia
Author / contributors
Chin Wei Chong et al
Publisher
MMU Press
Publication year
2025
ISSN
2735-1009
ISSN
2735-1009
Language
English

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