Estructura organizacional y competitividad en industrias de alimentos: Análisis relacional
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Fecha
2020
Autores
Blanco-Ariza, Ana Beatriz
Vázquez-García, Angel Wilhelm
García-Jiménez, Rafael
Melamed-Varela, Enrique
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Universidad de Zulia
Resumen
Este artículo presenta como objetivo primordial analizar la relación entre la estructura organizacional y la competitividad como dimensiones empresariales en la labor de fortalecimiento del desempeño y sostenibilidad en las industrias del sector alimentos. Desde este propósito, se realizó una valoración de los ejes teóricos relacionados con las formas de organización y capacidades competitivas en pequeñas y medianas industrias de este sector en la ciudad de Barranquilla (Colombia), para ello se aplicó un cuestionario
y se ha realizado un análisis bivariado estadístico a partir de los datos recopilados en las unidades de estudio. Como resultado se evidenció una positiva correlación
entre las dimensiones de estructura organizacional y competitividad, presentando las organizaciones con adecuado diseño de su estructura, mejor desempeño competitivo en su sector. Como conclusión, se argumenta una reflexión sistemática desde la gestión
en pequeñas y medianas industrias de alimentos, con la finalidad de fortalecer el diseño organizacional como estrategia que impulse su competitividad y sostenibilidad en los escenarios de negocio contemporáneos.
This article is aimed to Analyze the relationship between organizational structure and competitiveness as business dimensions on the mission of improve the organizational performance and their sustainability on industries from the food sector. From this objective, an evaluation of theoretical framework related to organizational forms and competitiveness capacities on small and medium-sized industries at this sector on the city of Barranquilla (Colombia) has been carried out and a questionnaire was applied to the companies, developing a bivariate statistical analysis with the data collected on the study units. As results and evidence, it is the positive correlation between the dimensions of the organizational structure and competitiveness was evident, presenting the organizations with appropriated design of their organizational structure, the best competitive performance on their sector. In conclusion, a systematic reflection has been argued since management on small and medium-sized food industries in order to improve their organizational design as a strategy which boosts competitiveness and sustainability in contemporary business scenarios.
This article is aimed to Analyze the relationship between organizational structure and competitiveness as business dimensions on the mission of improve the organizational performance and their sustainability on industries from the food sector. From this objective, an evaluation of theoretical framework related to organizational forms and competitiveness capacities on small and medium-sized industries at this sector on the city of Barranquilla (Colombia) has been carried out and a questionnaire was applied to the companies, developing a bivariate statistical analysis with the data collected on the study units. As results and evidence, it is the positive correlation between the dimensions of the organizational structure and competitiveness was evident, presenting the organizations with appropriated design of their organizational structure, the best competitive performance on their sector. In conclusion, a systematic reflection has been argued since management on small and medium-sized food industries in order to improve their organizational design as a strategy which boosts competitiveness and sustainability in contemporary business scenarios.
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Palabras clave
Competitividad, Estructura organizacional, Pequeñas y medianas industrias, Formas organizacionales, Ventaja competitiva, Competitiveness, Organizational structure, Small and medium-sized industries, Organizational forms, Competitive advantage
