COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA
This primary research was conducted in order to find out what was the level of managers’ and employees’ openness to experience. In addition to this, this research will try to answer the question as to; are there any differences between the managers and non-managers or employees of a certain industr...
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| Format: | Article |
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Faculty of Economics, University of Tuzla
2018-11-01
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| Series: | Economic Review |
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| Online Access: | https://www.er.ef.untz.ba/index.php/er/article/view/88 |
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| author | Goran Riđić Minela Ahmić Ognjen Riđić Senad Bušatlić |
| author_facet | Goran Riđić Minela Ahmić Ognjen Riđić Senad Bušatlić |
| author_sort | Goran Riđić |
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This primary research was conducted in order to find out what was the level of managers’ and employees’ openness to experience. In addition to this, this research will try to answer the question as to; are there any differences between the managers and non-managers or employees of a certain industry, in terms of openness to experience. It additionally covers the enduring characteristics, in other words, the big five personality traits, where Openness to Experience is to be one of those traits and the main emphasis is placed particularly on it. This research project is based on extensive literature review and previous works related to the openness to experience. Quantitative research design was applied with cross-sectional time frame at the end of Summer and beginning of Fall, 2015. The original-primary research has been conducted at the meat industry OVAKO, one part of AKOVA Impex. Quantitative survey instrument originally developed by Oregon Research Institute was adopted as a basis and was modified to meet statistical criteria for this research. Selection process was simple random sampling, which means that every single individual had the equal opportunity to be selected. Survey questions were distributed to 200 participants. From the sampling frame, 130 participants formed sample and the rest of 70 questionnaires were not completely filled out. The study found out that there was no statistically significant difference between the managers and non-managers in terms of openness to experience at meat industry OVAKO, Visoko.
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| format | Article |
| id | doaj-art-f88f29260a9146779c17d3c56dab05f2 |
| institution | Kabale University |
| issn | 1512-8962 2303-680X |
| language | English |
| publishDate | 2018-11-01 |
| publisher | Faculty of Economics, University of Tuzla |
| record_format | Article |
| series | Economic Review |
| spelling | doaj-art-f88f29260a9146779c17d3c56dab05f22025-02-11T00:33:03ZengFaculty of Economics, University of TuzlaEconomic Review1512-89622303-680X2018-11-01162COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINAGoran Riđić0Minela Ahmić1Ognjen Riđić2Senad Bušatlić3Faculty of Business Administration (FBA), International University of Sarajevo (IUS)Faculty of Business Administration (FBA), International University of Sarajevo (IUS)Faculty of Business Administration (FBA), International University of Sarajevo (IUS)Faculty of Business Administration (FBA), International University of Sarajevo (IUS) This primary research was conducted in order to find out what was the level of managers’ and employees’ openness to experience. In addition to this, this research will try to answer the question as to; are there any differences between the managers and non-managers or employees of a certain industry, in terms of openness to experience. It additionally covers the enduring characteristics, in other words, the big five personality traits, where Openness to Experience is to be one of those traits and the main emphasis is placed particularly on it. This research project is based on extensive literature review and previous works related to the openness to experience. Quantitative research design was applied with cross-sectional time frame at the end of Summer and beginning of Fall, 2015. The original-primary research has been conducted at the meat industry OVAKO, one part of AKOVA Impex. Quantitative survey instrument originally developed by Oregon Research Institute was adopted as a basis and was modified to meet statistical criteria for this research. Selection process was simple random sampling, which means that every single individual had the equal opportunity to be selected. Survey questions were distributed to 200 participants. From the sampling frame, 130 participants formed sample and the rest of 70 questionnaires were not completely filled out. The study found out that there was no statistically significant difference between the managers and non-managers in terms of openness to experience at meat industry OVAKO, Visoko. https://www.er.ef.untz.ba/index.php/er/article/view/88openness to experiencemeat industryFive Factor Modelmanagersemployees |
| spellingShingle | Goran Riđić Minela Ahmić Ognjen Riđić Senad Bušatlić COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA Economic Review openness to experience meat industry Five Factor Model managers employees |
| title | COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA |
| title_full | COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA |
| title_fullStr | COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA |
| title_full_unstemmed | COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA |
| title_short | COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA |
| title_sort | comparison of openness to experience in managers and non managers employed at meat industry ovako visoko bosnia and herzegovina |
| topic | openness to experience meat industry Five Factor Model managers employees |
| url | https://www.er.ef.untz.ba/index.php/er/article/view/88 |
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