Abstract This paper combines conservation of resources and social exchange theories to examine how thriving at work affects job hopping among chefs and assistant chefs. Data was collected from 806 employees of eco-floating hotels in Luxor and Aswan. Results indicated that gender and age have a significant and positive influence on job-hopping tendencies. Further, thriving at work negatively correlated with job hopping, which is serially mediated by employee voice and intention to quit. Findings highlight the importance of healthy workplaces, emphasizing open communication and employee interaction. Accordingly, eco-floating hotel management can enhance workforce stability. This paper provides valuable HR practices in the distinct environment of sustainable hospitality contexts.
Selem et al. (Fri,) studied this question.