Features of formation of organizational culture in the hospitality enterprises

Authors

  • Дарія Іванівна Басюк National University of Food Technologies 68 Vladimir str., Kyiv, Ukraine, 01601, Ukraine
  • Мар’яна Володимирівна Рознатовська National University of Food Technologies 68 Vladimir str., Kyiv, Ukraine, 01601, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2016.62597

Keywords:

organizational culture, tool for assessing corporate culture of K. Cameron and R. Quinn, organizational effectiveness, hospitality enterprise

Abstract

The article analyzes the content and features of formation of effective organizational culture. A system of factors that affect the formation of effective organizational culture is considered. Also the advantages of the application of the Cameron and Quinn technique about building an effective organizational culture of hospitality enterprises are researched. With the help of the OCAI tool of K. Cameron and R. Quinn it is identified the type of corporate culture of the researched organization and its strengths and weaknesses

Author Biography

Дарія Іванівна Басюк, National University of Food Technologies 68 Vladimir str., Kyiv, Ukraine, 01601

Doctor of Economics, professor, head of department

Department of tourism and hotel business

References

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Markova, E. V. (2005). Сorporate culture in the hospitality industry. Parade of hotels, 265.

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Mogutnova, N. N. (2005). Corporate culture: definition, approaches. First steps, 130–136.

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Published

2016-03-27

Issue

Vol. 3 No. 1 (20) (2016)

Section

Economics

License

Copyright (c) 2016 Дарія Іванівна Басюк, Мар’яна Володимирівна Рознатовська

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