Análisis y plan de acción ante causas relacionadas con la rotación de personal del área operativa de la empresa Cibo per Tutti durante el periodo 2019 - 2020

Abstract

Staff turnover is a phenomenon within organizations, which can be understood as the result between the departure of a certain number of workers and the entry of a proportional number of workers through which it seeks to supply the resource deficit human. This phenomenon is a matter of concern for organizations, since it has a negative impact on the sustainability, development and organizations´s competitiveness. For this reason, this research project has been carried out with the purposeful intention of identifying the causes and/or factors associated with staff turnover in the Cibo Per Tutti organization, in order to minimize staff turnover and not alter staff turnover. functional processes, production and competitiveness of the organization. Taking into account the nature and dynamics of the phenomenon under study and the polysemic characteristics of the investigated context, it´s convenient to continuously develop situational diagnoses in order to design and execute action plans, which comprehensively and strategically address the phenomenon causing the detriment of the organizational culture, well being of the human resource and interests of the Cibo Per Tutti organization