Comportamiento organizacional y sus efectos en la productividad de la Panadería Arte Pan.

Abstract

An investigation was carried out with a quantitative approach to analyze how organizational behavior affected the productivity of the Arte Pan bakery. The main objective was to analyze this impact, while the specific objectives focused on determining the impact on the values, organization, behavior and integrity in productivity. A survey was administered to the 15 bakery employees, using the Likert scale, and the data were analyzed with SPSS IBM software. The results showed a strong positive correlation between organizational behavior and productivity, evidenced by high levels of job satisfaction, role understanding, and identification with the company's values. The general hypothesis that organizational behavior affects productivity was confirmed, as well as the specific hypotheses that related productivity to values, organization, conduct, and integrity. The findings aligned with existing literature, but provided a unique perspective by focusing on one bakery and specific dimensions of organizational behavior. It was concluded that positive organizational behavior, which promotes respect, clarity, integrity and ethical conduct, is crucial for bakery productivity. Finally, a plan was proposed to strengthen organizational behavior in the bakery, focused on communication, skill development, recognition, teamwork and occupational risk management. This proposal sought to improve the productivity and well-being of employees, with a positive impact on product quality, commitment to the community and the company's image.