{"_buckets": {"deposit": "85bbc185-73df-4268-a900-921128eab414"}, "_deposit": {"created_by": 143, "id": "12950", "owner": "143", "owners": [143], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "depid", "value": "12950"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00012950"}, "author_link": [], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "RESOURCE BASED VIEW FACTORS INFLUENCING ON EMPLOYEE RETENTION IN FUDO BAKERY SHOP IN MANDALAY", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The aim of this study is to examine the factors influencing employee retention at FUDO Bakery Shop in Mandalay through the application of Resource-Based View (RBV) theory. The main objectives are to identify seven RBV factors, including training and development, salary and rewards, opportunities for advancement, empowerment, supervisory support, appraisal systems, and working environments, and to analyze their effects on employee retention. Employing a simple random sampling method, a sample of 137 employees from 12 branches of FUDO Bakery was selected for the research. Both primary and secondary data were utilized. Data collection was conducted through a structured questionnaire using a seven-point Likert scale, targeting employees from various operational and supervisory levels. Secondary data were gathered from internal records, previous studies, academic literature, and online sources. The study adopted a descriptive research design, and data analysis included descriptive statistics,\ncorrelation, and regression analysis to determine the relationships among RBV factors and employee retention. The findings indicate that employees at FUDO Bakery are generally satisfied with the current retention practices, with training and development, opportunity for advancement, appraisal system, and working environment emerging as the most significant factors influencing retention. Salary and rewards, empowerment, and supervisory support were also positively associated with employee retention, though their impact was less pronounced. All seven RBV factors demonstrated a\npositive relationship with employee retention, but the four most significant factors had the strongest influence. It is recommended that FUDO Bakery continue to priorities these key areas and further enhance its compensation system and supportive management practices to retain talented employees and sustain its competitive advantage in Myanmar\u0027s bakery industry."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "General Manager (Nation-Wide)"}, {"interim": "Human Resource Department"}, {"interim": "Resource-Based View"}, {"interim": "Small and Medium-sized Enterprise"}, {"interim": "Valuable, Rare, Inimitable, and NonSubstitutable"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2026-07-10"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "2MBA-098 Mg Zaw Zaw Aung (1).pdf", "filesize": [{"value": "977 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 977000.0, "url": {"url": "https://meral.edu.mm/record/12950/files/2MBA-098 Mg Zaw Zaw Aung (1).pdf"}, "version_id": "e842829d-55c8-49b9-b342-62c77f5fc33c"}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_awarding_university": "UNIVERSITY OF CO-OPERATIVE AND MANAGEMENT, SAGAING"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "ZAW ZAW OUNG"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Thesis"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2025-06-02"}, "item_title": "RESOURCE BASED VIEW FACTORS INFLUENCING ON EMPLOYEE RETENTION IN FUDO BAKERY SHOP IN MANDALAY", "item_type_id": "21", "owner": "143", "path": ["1607960099348", "1608035585040"], "permalink_uri": "https://meral.edu.mm/records/12950", "pubdate": {"attribute_name": "Deposit date", "attribute_value": "2026-07-10"}, "publish_date": "2026-07-10", "publish_status": "0", "recid": "12950", "relation": {}, "relation_version_is_last": true, "title": ["RESOURCE BASED VIEW FACTORS INFLUENCING ON EMPLOYEE RETENTION IN FUDO BAKERY SHOP IN MANDALAY"], "weko_shared_id": -1}