Comunicação e liderança na cultura organizacional de empresas de restaurantes: uma abordagem conceitual

Autores

DOI:

https://doi.org/10.11606/issn.2238-2593.organicom.2023.214459

Palavras-chave:

Comunicação organizacional, Cultura organizacional, Liderança, Empresas de serviços, Restaurantes

Resumo

O setor de restaurantes exige uma operação centrada em experiências acolhedoras e interações humanas. A partir de uma perspectiva dialética/construtivista, propõe-se um modelo conceitual que integra os componentes estratégicos da comunicação e da liderança para fortalecer a cultura organizacional baseada no trabalho em equipe, incluindo três dimensões: 1) Estrutural, com foco em informações e treinamento para gerar segurança; 2) Relacional, com base na motivação, na escuta e no diálogo para criar confiança; e 3) Integrativa, com base na visão compartilhada.

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Biografia do Autor

  • María Dolores Lozano Gutiérrez, Universidad Politécnica Metropolitana de Puebla

    Doctora en Investigación de la Comunicación, con Mención Honorífica, programa adscrito al Sistema Nacional de Posgrados CONACYT (antes PNPC) de la Universidad Anáhuac México; Investigadora académica, miembro de la Asociación Mexicana de Investigadores y Profesionales de Comunicación Organizacional (AMIPCO); Profesora de Tiempo Completo de la Universidad Politécnica Metropolitana de Puebla; • Candidata al Sistema Nacional de Investigadores (SNI); Líneas de investigación: comunicación organizacional, liderazgo, metodologías de investigación, empresas de servicio.

  • Patricia Duran Bravo, Universidad Autónoma de Puebla

    Doctora en Comunicación Aplicada por la Universidad Anáhuac del Norte; Docente investigador del cuerpo académico Comunicación en las Organizaciones de la Facultad de Ciencias de la Comunicación de la Benemérita Universidad Autónoma de Puebla (BUAP); Cultiva la línea de investigación en comunicación estratégica.

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Publicado

2023-12-29

Como Citar

LOZANO GUTIÉRREZ, María Dolores; DURAN BRAVO, Patricia. Comunicação e liderança na cultura organizacional de empresas de restaurantes: uma abordagem conceitual. Organicom, São Paulo, Brasil, v. 20, n. 43, p. 28–41, 2023. DOI: 10.11606/issn.2238-2593.organicom.2023.214459. Disponível em: https://www.revistas.usp.br/organicom/article/view/214459.. Acesso em: 22 jul. 2024.