The mediating role of the intention to leave work in the effect of kitchen design on the employees' individual performance

Nowadays sustainability of businesses meaning achieving competitive advantage and having qualified human resources. In this context, not only qualified human resources but also continuity in employment are taken as a basis. In this study, the mediating role of the intention to leave the job is observed in the effect of kitchen design on the individual performance of the employees in the company. In order to make this observation in this thesis, firstly, a literature study was conducted on kitchen design and history, intention to quit and the individual performance of the employees. After that, a survey was conducted with various businesses in Ankara and the data were analyzed with Smart PLS (statistics program for social scientists). A questionnaire was applied to 416 people, including cooks, assistant cooks, busboys and business managers. In the context of the literature study, the survey data obtained from businesses and employees were interpreted. The bilateral context relations of the data of our study were examined separately. Finally, all the studies carried out were considered and the models were evaluated and the mediating role of the intention to leave the job in the effect of kitchen design on the individual performance of the employees in the enterprise was discussed. In the light of the data obtained, the individual performance of the kitchen design and the intention to leave the job were supported. The effect of turnover intention on individual performance was not supported. The possibility of economical conditions and the perspective of the employees being affected by extraordinary conditions such as COVID-19 is examined with detail. Unlike the existing literature, it is aimed to make suggestions to restauranters and employees on kitchen design and individual performance, and it is aimed to provide employees with a different vision and perspective.