Discruption Change Management, Staff Development, and Employee Turnover Intention in Culinary Sector in Tashkent City, Uzbekistan

Shaymardanova Mexriniso Buribayevna, Aristanti Widyaningsih


This study aims to analyze the effect of disruption change management on turnover intention mediated by staff development in the culinary sector in Tashkent City. This study employs a quantitative approach and utilizes a questionnaire as the primary instrument for collecting data. the research design is qualitative in nature, using a survey approach, cross-sectional study design, and employing descriptive and verification-based data analysis methods using Partial Least Squares (PLS). The population of this study is 134 employees from 28 small café businesses, and using proportional random sampling the expected minimum sample is 100 respondents. The study found that Disruption Change Management has a significant impact on Staff Development, Staff Development has a negative significant impact on Turnover Intention, and the relationship between Disruption Change Management and Turnover Intention in the culinary sector in Tashkent City, Uzbekistan is mediated by Staff Development. The study’s novelty lies in integrating multiple factors and perspectives to examine the impact of disruption change management on staff development and on employee turnover intention in a unique context, using a relatively new quantitative research method.

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