The effect of occupational burnout levels of employees in food and beverage enterprises on the intention of leaving

The aim of this study is to determine the effect of the occupational burnout level of the employees in the food-beverage enterprises operating in Gaziantep on their leaving from work. For this, fistly literature screening has been made. Then a survey on 412 people working in food and beverage business was applied. According to the results, a linear and significant relationship was found between the burnout levels of the participants and their intention to quit. Accordingly, it was observed that there was a impotent relationship with emotional exhaustion levels, and a weak relationship with desensitization and personal failure dimensions. Nevertheless, it was found that the increase in the emotional burnout levels of the participants also increased their intention to quit. This effect was observed in the highest emotional exhaustion dimension and the lowest in depersonalization dimension. Similarly, it was determined that participants with low levels of burnout had lower intention to quit the job.