Formation of corporate culture at a public catering enterprise: experience and problems

• Masilova M.G.

  Marina G. Masilova. Vladivostok State University of Economics and Service. Vladivostok. Russia

The article discusses the features of corporate culture at a catering company related
to the specifics of work, the life cycle of the company, the business concept. This area was chosen due to the expansion of restaurant business services, its importance for the tourist destina-
tion, where corporate culture can be a key factor of competitiveness. The purpose of the study is
to identify problems and determine the most effective ways to form a corporate culture at a ca-
tering company. The methodological basis of the study was the analysis of documents, typologi-
cal diagnostics of K. Cameron and R. Quinn, D. Denison, secondary methods, as the main
method, a questionnaire was used to identify the image of the organization and its values; man-
agement style and culture; attitudes towards employees. The object of the study was chosen a
new format of a catering company – a gastrobar, which has been operating on the market for a
little more than a year. At the same time, in the course of the study, the currently declared cul-
ture was revealed, the features of its construction taking into account the characterological fea-
tures of generations Z and Y, the profiles of the real, optimal and preferred culture of the insti-
tution were determined. It is shown that it is the optimal type of culture for a gastrobar that will
provide it with competitive advantages. As a result of the established discrepancy between the
declared and real culture, the necessity of its regular monitoring for further formation and de-
velopment in accordance with the strategic guidelines of the institution is shown. The practical
significance of the study consists in revealing the need for purposeful work on the development
of the required components of culture and the application of the proposed approaches for this.
Keywords: corporate culture, catering enterprise, small business, personnel management, formation of
corporate culture.