THE ORGANISATIONAL CULTURE IN ENTERPRISES WITHIN THE CONTEXT OF SUSTAINABLE DEYELOPMENT - THE EXAMPLE OF THE CONFECTIONARY PRODUCER “ODRA” S.A. BRZEG

• Authors: Laura PŁATKOWSKA-PROKOPCZYK
• Languages of publication: EN

Abstracts

EN

Food Processing companies play an imprtant role in the agro-food system and in local sustainable development. Food processing, creating jobs and creating morę value added than unprocessed agricultural products, can often be found in morę urbanised areas. However, it may contribute to rural development when contracting resources from its surrounding areas. Furthermore, as many industrial activities it may negatively influence the environment. Company culture is an important factor in the operation of a company. The way in which people work makes it possible to get morę out of the human Capital available in a firm. It is a condition for obtaining success, and may positively influence financial results and in turn the wages of workers and the wealth of citizens. Furthermore, the social aspect of personnel management and creating a friendly climate within the firm for workers and satisfying their needs should not be underestimated. The literature in this field confirms all these ideas. This raises the following question: is the importance of the human factor and aspects of culture appreciated by managers? If so, how does this influence the functioning of an enterprise and its environment? Is organisational culture important for sustainable development? This article is an attempt to answer this ąuestion. In order to do this, research was carried out in the confectionary producer “Odra” S.A. The following were used as research tools: a ąuestionnaire, an open-ended interview with the director of personnel, as well as my own observations.  

• Publisher: Uniwersytet Opolski, Wydział Ekonomiczny
• Journal: Economic and Environmental Studies
• Year: 2005
• Volume: 7
• Pages: 253-263

Dates

published

2020-12-08

Contributors

author

Laura PŁATKOWSKA-PROKOPCZYK