TRABALHOS DE FIM DE CURSO @PUC-Rio
| Título: | ORGANIZATIONAL CLIMATE: ANALYSIS OF THE SATISFACTION LEVEL OF RESTAURANTE XYZ EMPLOYEES | ||||||||||||
| Autor(es): |
MAYARA SOUZA DA SILVA |
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| Colaborador(es): |
PATRICIA ITALA FERREIRA - Orientador |
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| Catalogação: | 20/ABR/2020 | Língua(s): | PORTUGUESE - BRAZIL |
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| Tipo: | TEXT | Subtipo: | SENIOR PROJECT | ||||||||||
| Notas: |
[pt] Todos os dados constantes dos documentos são de inteira responsabilidade de seus autores. Os dados utilizados nas descrições dos documentos estão em conformidade com os sistemas da administração da PUC-Rio. [en] All data contained in the documents are the sole responsibility of the authors. The data used in the descriptions of the documents are in conformity with the systems of the administration of PUC-Rio. |
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| Referência(s): |
[pt] https://www.maxwell.vrac.puc-rio.br/projetosEspeciais/TFCs/consultas/conteudo.php?strSecao=resultado&nrSeq=47588@1 [en] https://www.maxwell.vrac.puc-rio.br/projetosEspeciais/TFCs/consultas/conteudo.php?strSecao=resultado&nrSeq=47588@2 |
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| DOI: | https://doi.org/10.17771/PUCRio.acad.47588 | ||||||||||||
| Resumo: | |||||||||||||
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The restaurant sector is one of the busiest in Brazil, but it has a high mortality rate. Part of this is due to high labor costs, operating costs, and social charges. In addition, high turnover rates and absenteeism further burden companies costs, as well as impacting the organizational climate. Thus, the objective of this work was to develop and apply an organizational climate survey, via form, and to calculate the turnover and absenteeism rates of the study focus restaurant to try to identify how the organizational climate is. The results obtained quantitatively and qualitatively were expressive but not conclusive, giving evidence that there is room for climate improvement in the company in question.
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