INFORMATION TRANSPARENCY AS THE QUALITY CHARACTERISTICS OF ORGANIZATION CULTURE COMPANY
Abstract
The article is about the question of information transparency as the quality characteristics of the organizational culture. The author describes the new properties of the organizational culture arising in the conditions of informatization of economic relations, the relation between information content and organizational culture, the role and functions of information transparency in a modern company. In study elaborated a model of interaction between the components of organizational culture through information transparency.
About the Author
S. M. Maksimova
Moscow State University of Economics, Statistics and Informatics (MESI)
Russian Federation
Svetlana Mikhailovna Maksimova, Postgraduate
Russian Federation
Svetlana Mikhailovna Maksimova, Postgraduate
References
1. Vozhegova M.A., Leont'eva L.S., Orlova L.N. Informacionnye aspekty innovacionnogo razvitija kompanij. Monografija. M.: MIRBIS, 2012.
2. Leont'eva L.S., Proskurnova K.Ju. Organizacionnaja kul'tura kak faktor razvitija strukturnyh podrazdelenij promyshlennogo predprijatija. Monografija. M.: MIRBIS, 2010.
3. Maksimova S.M. Ocenka organizacionnoj kul'tury mezhdunarodnyh kompanij po modeli Krjenfildskoj shkoly biznesa. // Jekonomika, statistika i informatika. Vestnik UMO MJeSI: Nauchno-prakticheskij zhurnal. M.: MJeSI. 2013. № 4. s. 82–86.
4. Orlova L.N. Informacionno-investicionnye aspekty upravlenija konkurentosposobnost'ju predprijatija // Jekonomika, statistika i informatika. Vestnik UMO MJeSI: Nauchno-prakticheskij zhurnal. M.: MJeSI. 2011. № 3.
5. Shkarina V.S., Leont'eva L.S., Orlova L.N. Informacionnaja prozrachnost' kak faktor razvitija innovacionnoj jekonomiki // Integral: Nauchnoprakticheskij mezhotraslevoj zhurnal. 2012. № 3.
Review
For citations:
Maksimova S.M. INFORMATION TRANSPARENCY AS THE QUALITY CHARACTERISTICS OF ORGANIZATION CULTURE COMPANY. MIR (Modernization. Innovation. Research). 2015;6(1(21)):81-84. (In Russ.)
Views:
837
Email this article 