This article is a collaborative writing of Dr. Loo with Ms. Nguyen Thi Hao who was Dr. Loo's ex-master student. This is a qualitative approach study of  in-depth interviews. The study participants were 16 resigned hotel employees. One of the main contributions of this study is it extended the Mobley’s model (1977) on resignation experience with additional steps in the process. A revised framework was developed, which divides into three stages- Stage 1: How was the intention to resign triggered?, Stage 2: How was the job evaluation process?, and Stage 3: How to make the final resignation decision?. This study offers industry practitioners some constructive ideas to plan and develop employee retention strategies. This study was conducted and completed without any research grants.

About Dr. Beatrice

Dr. Beatrice P.T. Loo obtained her PhD in Hospitality and Tourism from the Taylor’s University, Malaysia. She lectures courses cover Marketing Management, Consumer Behaviour, Services Marketing, Services and Relationship Marketing at undergraduate and postgraduate level. She also has rich teaching experiences in hospitality-related courses.

In the past years, Beatrice obtained research grants from institution that she worked as well as from the Ministry of Education. In 2016, she received The Excellent Paper award in an international conference. She has published SSCI and ABDC listed journal papers and a few book chapters under the International publisher- Routledge Taylor and Francis and Cabi International. She is passionate in teaching, coaching, consulting and counselling her students. Her passion is being recognized with several awards over the years- the Outstanding Teaching Award (2018) at the university level, The Best Mentor Award (2017) at the college level, and the Best Teacher at the departmental level (2015-2020).

Furthermore, Beatrice worked as a consultant for food and beverage companies include chained-restaurants. She conducts online consultation, training and workshop on quarterly-basis for entrepreneurs about planning and managing the food and beverage business start-up, running and managing business and service operations efficiently as well as planning, managing and evaluating marketing and sales aspects.