"You've got to do something, Jeremy." saidZelly, the area manager for Nick and Nan's Restaurants. "Well, I suppose I do", replied Jeremy, the general manager at one of the units. "However" Jeremy continued, "whenI talked to the kitchen manager about his high employee turnover rate compared to other departments, he was quick to point out that the kitchen is a hot, humid, noisy ,and extremely busy place to work. He says more kitchen employees leave because of the working conditions. He thinks that more employees and an air conditioning system will reduce his turnover". "The kitchen employee turnover rates are much higher than those of other departments in our other restaurants. I think the problem is the manager,"Zelly, replied.

1. What do you think about the kitchen manager's analysis of the situation?
2. What are some points Jeremy should make in his next meeting with the kitchen manager and why or why not?
3. What are some things management may be overlooking in this situation?
4. Using the key terms from this week's lecture material and your past work experiences what could have been done differently to avoid the outcome?