Ana Cláudia Nave and Arminda do Paço
Given the current importance of corporate social responsibility, this research is designed to discover the motivations that lead employees to agree to participate in the corporate…
Abstract
Purpose
Given the current importance of corporate social responsibility, this research is designed to discover the motivations that lead employees to agree to participate in the corporate volunteering activities promoted by their companies and to understand whether demographic variables such as gender and age have an influence on different types of motivations.
Design/methodology/approach
This research had the collaboration of a company to develop the case study about its volunteering programme and for the collection of data through an electronic questionnaire.
Findings
The variables related with the factor values were identified as the most important motivational category for people to engage in volunteering, which shows that what these volunteers want is to contribute to the success of the event and the respective social cause. On the other hand, the motivational category related with career was considered the less important.
Practical implications
The participation in volunteering activities enable employees to broaden their communication skills, increase their aptitude for helping others, adapting, negotiating and working as a team, while also increasing their confidence, creativity, leadership capacity, their desire for continuing improvement and their problem‐solving skills.
Originality/value
A great part of existing research is focused on the motivations of “conventional” volunteers which collaborate occasionally with nonprofit organizations. Thus, the present study will expand the research in the area of corporate volunteering, contributing to a better understanding of what really motivates employees to volunteer.
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Arminda do Paço and Ana Cláudia Nave
Given the increased awareness about the social issues in organisations and the need for more research, particularly in the area of employee voluntary activities, the purpose of…
Abstract
Purpose
Given the increased awareness about the social issues in organisations and the need for more research, particularly in the area of employee voluntary activities, the purpose of this paper is to analyse the motivations that lead employees to agree to participate in the corporate volunteering activities promoted by their companies, as well as to assess their level of satisfaction and happiness with the activity of volunteering.
Design/methodology/approach
This research had the collaboration of a company to develop the case study about its volunteering programme and for the collection of data through an electronic questionnaire.
Findings
The results indicate a similar hierarchical organisation of the motivations when compared with some previous studies. The volunteers’ experience is satisfactory in all aspects, and is positively related to feelings of happiness. However, the results evidence a weak/moderate relation between volunteers’ motivations and happiness/satisfaction.
Practical implications
More efforts are needed to improve the volunteers’ training and formation, which was pointed as the less satisfactory aspect (similarly to other studies). Thus, it is necessary to question the methods usually used in the training provided, which may involve the restructuring of the training plan to adapt it to the employees’ needs and to guarantee the quality of the work.
Originality/value
A great part of the existent research is focused on the motivations of “conventional” volunteers which collaborate occasionally with non‐profit organisations. Thus, present study will expand the research in the area of corporate volunteering, contributing to better understand what really motivates, satisfies and makes volunteers happy with this activity.
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Noel Scott, Brent Moyle, Ana Cláudia Campos, Liubov Skavronskaya and Biqiang Liu
This chapter discusses the main psychological paradigms used in the past 100 years, psychodynamism, behaviourism and cognitivism based on an information processing paradigm, and…
Abstract
This chapter discusses the main psychological paradigms used in the past 100 years, psychodynamism, behaviourism and cognitivism based on an information processing paradigm, and later cognitivism based on complex interactive mental processes. It briefly introduces the main concepts of later cognitive psychology: consciousness, sensation, perception, attention, emotion and memory. Each of these concepts will be discussed in detail in later chapters along with their application to tourism. One basic assumption of cognitive psychology is that the brain emerged through evolution and has survival value. However, this means that the brain is not a unified designed organ but has layers of development, one building on the others.
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Noel Scott, Brent Moyle, Ana Cláudia Campos, Liubov Skavronskaya and Biqiang Liu
Ana Flávia Ramos, Gabriela da Rocha Lemos Mendes, Renato Souza Cruz, Fabiane Neves Silva, Geany Peruch Camilloto, Handray Fernandes de Souza, Juliana Pinto de Lima, Caroline Liboreiro Paiva and Igor VIana Brandi
Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional…
Abstract
Purpose
Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.
Design/methodology/approach
Cakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.
Findings
Baru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.
Originality/value
The findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.