Procedure for organizational design with a process approach in food industry enterprises

Abstract

Organizational design is becoming more and more relevant, since it is necessary to achieve greater effectiveness and efficiency in organizations, optimizing not only material and financial resources, but also human resources. The present work was carried out in the Provincial Food Industry Enterprise of Pinar del Río, with the purpose of proposing a procedure for organizational design with a process approach that contributes to a better organizational management. The historical-logical theoretical method was used, with the support of the documentary analysis technique, mainly in the study of different technologies for organizational design that served as theoretical-methodological references, which allowed determining their main contributions and limitations as a basis for the proposal made. For the empirical diagnosis, a methodology was applied to characterize the organizational design process in the enterprise, using secondary and primary sources of information that made it possible to know the necessary elements related to the dimensions of organizational design. Scientific methods, procedures and research techniques were used to collect, process and analyze the information. As a result of the work, a procedure was designed that establishes the stages and steps for organizational design with a process approach in the entity under study, which will contribute to optimize resources based on the processes developed by the entity and to improve the decision-making process, in order to ensure greater efficiency, efficacy and effectiveness.