Diseño organizacional y gestión del talento humano en la panificadora Bonald's pan de la ciudad de Loja.

Human Resource Management is one of the most affected areas by recent changes that take place in the modern world. The companies have realized that people are the center of their nervous system because they introduce business intelligence and rationality in their decisions. Treating people as organizational resources is a waste of talent and productive mind. Therefore to provide this new vision of people, today we speak of human talent management and not human resources. The design and management of human talent, is an important tool in the present in order to know and identify the technological advancement, theoretical concept or even practical application that opens the door to technological innovation. This research project titled as ORGANIZATIONAL DESIGN AND MANAGEMENT OF HUMAN TALENT IN THE DONALD'S PAN BAKERY FROM LOJA CITY, came out from the diagnosis that let us know a broad overview about the current status of processes and administrative management of the bakery, functions, values of both internal and external environment, and based on those results I will make a SWOT analysis, the same is constituted as a technique unveiled the level of competitiveness that has the bakery in our city, studying the Strengths, Weaknesses, Opportunities, Threats, and thus know the outstanding weaknesses which do not allow a complete business development, influencing the staff directly, while preventing the existence of a proper organizational climate, reflected in the service. To explore more the work conditions of the company, I applied 14 staff surveys where I collected qualitative and quantitative information of the current staff to focus on their needs, satisfaction and determine the climate, which people are working in the bakery Donald's Pan, so I can determine the issues that prevent the efficiency. In the interview with the director, he provided information of the administrative, labor, organizational performance and the events that occurred in the bakery, and I deduct the problems are caused by the lack of a suitable work environment. The bakery Donald's Pan of Loja do not implement the stages of admission staff as recruitment, selection, hiring, induction, integration and training, so there was a viable proposition in order to minimize time and resources, while the company has a qualified staff, efficient, effective. Within the stage of internal and external recruiting some rationalization of resources strategies have been proposed as call, and advertisements that will allow managers to take the respective decision. The selection process followed the following: application form, interviews, cognitive tests and psychological tests, investigations and last examinations. Hiring both tested as fixed in the induction established the welcome manual which provides information on how the company is structured, services, regulations and the placement of new staff entering the institution and finally the plan of training and motivation enabling them to be encouraged and motivated staff to develop their activities. In the job evaluation that was performed, was identified that the salary received by the staff is not consistent with the functions performed, therefore we should make a salary adjustment. Through performance evaluation I measured the degree of efficiency and productivity of staff, more than knowing their skills, abilities, emphasizing teamwork in order to measure their efficiency and effectiveness. The welcome manual is intended to provide information about the structure of the organization, services, regulations, and placement of new staff entering the institution.

• Autor Principal: Maldonado Duclós, Juan Andrés (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2012
• Subjects: INGENIERIA COMERCIAL; DISEÑO ORGANIZACIONAL; GESTIÓN DEL TALENTO HUMANO; PANIFICADORA DONALD'S
• Acceso en liña: http://dspace.unl.edu.ec/jspui/handle/123456789/20343