La productividad como efecto en la motivación de los colaboradores de Arcgold del Ecuador en la Sucursal Alborada
Fecha
2020
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Universidad de Guayaquil, Facultad de Ciencias Adminiatrativas
Resumen
En el presente estudio de caso se pretende analizar los posibles efectos negativos de un bajo
nivel de motivación en los colaboradores del restaurante Alborada perteneciente a la cadena de comidas
rápidas Mc Donald´s y como esta variable afecta a la productividad del negocio. Por lo que se procedió
a evaluar el nivel de motivación de los colaboradores del restaurante Alborada mediante un cuestionario
de motivación extrínseca con fuente en la Universidad de Salamanca (unidad de evaluación de calidad),
el cual se adaptó a la realidad del restaurante y a las necesidades de los colaboradores. Como resultados
se obtienen en general óptimos resultados de aceptación y satisfacción de parte de los colaboradores con
respecto a su trabajo, no obstante se llega a notar un 10% de colaboradores inconformes con su puesto
en el restaurante. Aunque existe una inconformidad en varios colaboradores, los resultados con respecto
a la rentabilidad y a la productividad del restaurante son favorables. Se concluye que debido a la
naturaleza de franquicia que tienen los restaurantes Mc Donald´s en los que los procedimientos son
sistematizados la productividad no se ve afectada por el nivel de motivación que alcancen los
colaboradores.
This case study aims to analyze the possible negative effects of a low level of motivation in the collaborators of the restaurant Alborada belonging to the fast food chain Mc Donald s and how this variable affects the productivity of the business. Therefore, the level of motivation of the collaborators of the Alborada restaurant was evaluated using an extrinsic motivation questionnaire with source at the University of Salamanca (quality assessment unit), which was adapted to the reality of the restaurant and to the needs of the collaborators. As results are obtained in general optimal results of acceptance and satisfaction on the part of the collaborators with respect to their work, however, it is possible to notice a 10% of collaborators dissatisfied with their position in the restaurant. Although there is disagreement in several collaborators, the results regarding the profitability and productivity of the restaurant are favorable. It is concluded that due to the franchise nature of the Mc Donald s restaurants in which the procedures are systematized productivity is not affected by the level of motivation reached by the collaborators.
This case study aims to analyze the possible negative effects of a low level of motivation in the collaborators of the restaurant Alborada belonging to the fast food chain Mc Donald s and how this variable affects the productivity of the business. Therefore, the level of motivation of the collaborators of the Alborada restaurant was evaluated using an extrinsic motivation questionnaire with source at the University of Salamanca (quality assessment unit), which was adapted to the reality of the restaurant and to the needs of the collaborators. As results are obtained in general optimal results of acceptance and satisfaction on the part of the collaborators with respect to their work, however, it is possible to notice a 10% of collaborators dissatisfied with their position in the restaurant. Although there is disagreement in several collaborators, the results regarding the profitability and productivity of the restaurant are favorable. It is concluded that due to the franchise nature of the Mc Donald s restaurants in which the procedures are systematized productivity is not affected by the level of motivation reached by the collaborators.
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Palabras clave
PRODUCTIVIDAD, MOTIVACIÓN, TALENTO HUMANO