Sustainability in the Malaysian Food and Beverage Industry: Managing Employee Retention Through Perceived Organisational Support and Turnover Intention

Abstract

This research investigates the antecedents influencing perceived organizational support (POS) and turnover intention among Malaysian food and beverage industry employees. The findings are expected to assist companies in performing well towards achieving sustainable development and maintaining employee satisfaction. This quantitative research uses the questionnaire survey method and collected 216 valid responses from employees working in the food and beverages industry in the Klang Valley in Peninsular Malaysia. The purposive sampling technique was used in this study and the relationship among variables was analysed. The findings show that out of the three proposed antecedents, organisational justice and supervisor support could significantly influence employees’ decision to stay with their current organization. This research could help organisations, specifically those in the Malaysian food and beverages industry, to ensure business sustainability and increase their retention rates by demonstrating that these two factors are critical in POS and turnover intention, as the cost of employee turnover is high. As there has been limited research in the context of this industry in Malaysia, this research provides the organizations with insight and solutions to overcome and reduce employee turnover issues.

Evaluation of Compensation Policies and Their Impact on Employee Retention in the Food Industry

“…This ongoing evaluation process helps ensure that compensation policies remain attractive and aligned with employee needs, contributing to higher job satisfaction and retention rates (Ukandu & Ukpere, 2014). Investing in effective compensation policies can yield long-term benefits for organizations in the food industry (Norizan et al, 2022). By offering fair and competitive packages, organizations can reduce turnover costs associated with recruitment and training.…”