Analysis of the Organizational Climate in Small Food Service Businesses in the Municipality of Sogamoso-Colombia
DOI:
https://doi.org/10.61799/2216-0388.2220Keywords:
Organizational climate, Job satisfaction, food service industry, leadershipAbstract
This paper falls within the field of social sciences. The purpose is to analyze the organizational climate in five restaurants in a municipality in central Colombia, given that this topic is important for the strategic management of human talent in any organization, particularly in the food service sector, where interpersonal interactions reflect various working conditions that impact the results of these businesses and, ultimately, the consumer experience.
The research is quantitative in nature, with a descriptive, correlational, and cross-sectional design, which allowed for a diagnosis and comparison of the organizational climate in five small food service businesses (restaurants) with a staff of between 6 and 10 employees. A total of 40 employees were evaluated. A standardized psychometric battery based on the Instrument for Measuring Climate in Colombian Organizations (IMCOC) was adapted using language more appropriate for this type of workforce. Descriptive and inferential statistical analysis revealed significant variations among the establishments; furthermore, analysis of variance (ANOVA) confirmed differences between the average scores of the restaurants. Finally, Pearson’s correlation coefficient (r) was applied to visualize how the dimensions contribute to staff turnover or retention. It is concluded that there are significant differences in the organizational climate of the analyzed restaurants; a moderately unfavorable work environment is present due to aspects related to leadership and administrative management.
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