Competências organizacionais para sustentabilidade socioambiental em empresas hoteleiras

• Ano de defesa: 2020
• Autor(a) principal: Silva, Fabiana de Cássia de Araújo
• Orientador(a): Silva, Manuela Ramos da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Administração
• Palavras-chave em Português: Administração; Administração de hotéis; Ensino de administração; Sustentabilidade e meio ambiente; Competências organizacionais; Diferenciação; Hotelaria; Sustentabilidade socioambiental; Vantagem competitiva
• Palavras-chave em Inglês: Organizational competencies; Differentiation; Hospitality; Social and environmental sustainability; Competitive advantage
• Área do conhecimento CNPq: CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/14100

This study grants the organizational competencies for social and environmental sustainability the character of a distinguisher in the market, capable of influenon cing the competitive advantage of the organizations, having as main goal to analyze the competencies for social and environmental sustainability of the hotel industry in the city of Arapiraca in the state of Alagoas, following the specific objectives: i) To identify the organizational competencies for social and environmental sustainability; ii) To analyse the organizational competencies for social and environmental sustainability through the P.S.O. methodology; and iii) To classify the organizational competencies for social and environmental sustainability. The framework developed by Kaehler (2013) was adopted in the research, with an identification method; Performance analysis, Sustainability and Organization (P.S.O), and; competency classification. The inquiry was performed with five hotel industry managers, through a descriptive and exploratory study, of qualitative approach, using the study procedure of multiple cases, on which the evidence was collected through structured interviews, nonparticipant observation and documents, using Bardin’s (2016) technique for data analysis. As a result, competences was identified amongst the hotels, both for social and environmental sustainability, being the environmental one developed with more depth, and the social with little emphasys for its development. For the environmental sustainability, the following competencies were identified, 1) the management of energy and water resources ( four hotels), 2) the management of water and energy resources, and solid waste (one hotel); while for the social sustainability, identifies 3) the sharing of the organization’s values by the employees in charge of customer service (two hotels). It was also verified that the competencies 1 and 3 are classified as basic, as they contribute undeniably with the survival of the businesses, however, the management of water and energy resources, and of the solid residues, is classified as a distinguisher on the competitive market, for having a high and distinguished value delivery for the hotel, associated with possibilities of a competitive potencial, capable of leading to a position of leadership , but that is still considered incipient as a competitive advantage strategy for the hotel industry. It was verified that the competence is imperative and definitely contributes with the hotel industry in achieving a competitive advantage on the market when associated to other services and the hotel infrastructure. The study broadened the organizational competencies’ researches for social and environmental sustainability knowledge.