COMPETENCY BASED HUMAN RESOURCE MANAGEMENT: A STUDY ON FOOD INDUSTRY FIRM

Year 2015, Volume: 1 Issue: 1, 107 - 114, 01.12.2015

Ali Sahin Ornek , Tanju Colakoglu Adem Sacan

https://doi.org/10.17261/Pressacademia.2016118144

Abstract

The purpose of the study is an evaluation of food industry workers’ perceptions about varied competency dimensions. The study consists of workers that are employed in a firm operating at food industry in Turkey. As a quantitative research, this study uses survey method to collect data directly from target group. Sample is formed by voluntary participation. Survey is consisted of demographic questions and competency related questions. In order to clarify questionnaire’ items the competency related questions section (which was originally 24 item survey) is transformed into a 31 item survey. The sample is narrowed as “the employees who are hired according to competency based recruiting applications” by first question of survey. With this regulation the expectation about this study is to maintain perceptions of workers who are recruited by competency based applications. The involved ideas of workers who are directly affected by competency based management are intended to be the mainly expected finding. After organization process of questionnaires forms, 225 of them selected as qualified. Data is entered to SPSS program from these qualified sources. The measured reliability of data is ,89 according to Cronbach’s Alpha Reliability analysis. In addition to exposure interactions among competency dimensions; variations between these dimensions depending on demographic variables are found out

Keywords

Competency, competency perceptions, competency analysis, competency based recruiting, competency based management

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