CULTURA ORGANIZACIONAL E QUALIDADE DOS SERVIÇOS TURÍSTICOS: UM ESTUDO EM RESTAURANTES DE NATAL/RN

• Autor(a) principal: Silva, Leilianne Michelle Trindade da
• Data de Publicação: 2010
• Outros Autores: Medeiros, Carlos Alberto Freire, Costa, Benny Kramer
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Turismo : Visão e Ação (Online)
• Texto Completo: https://periodicos.univali.br/index.php/rtva/article/view/297
• topic: Cultura Organizacional; Qualidade. Serviços Turísticos.

The present study seeks to describe the features and peculiarities of the relationship between organizational culture and the quality of tourism services, specifically in the restaurant sector. Thus, a descriptive and correlational study, with qualitative and quantitative approaches, of thirty-seven restaurants that are located in areas that compose the tourism corridor of Natal was undertaken. To collect the quantitative dada, the Organizational Culture Evaluation instrument of Cameron and Quinn (2006) was applied and the SERVPERF instrument of Cronin and Taylor (1992) was used to measure the quality of the services. The qualitative data were collected through an interview roadmap about quality culture. The results suggest that, among cultures theorized by Cameron and Quinn (2006), the Clan and Innovation Cultures are associated with better levels of quality of services than those of the Market and Hierarchy Cultures. The relationships that were identified in this study are consistent with results found in other studies and the information reported here can serve as a basis for managers of the restaurant sector to reach excellence in their services, satisfying their customers and contributing to maintaining the tourism sector.