Month: December 2024

THE IMPORTANCE OF ORGANIZATIONAL CULTURE IN THE PERFORMANCE OF FAMILY HEALTH UNITS – MODEL B IN THE ALGARVE REGION

Teresa CORVO

University of Algarve, Portugal

tcorvo@arsalgarve.min-saude.pt

Susana PESCADA

University of Algarve, Portugal, Cin Turs – Research Center for Tourism, Sustainability and Well-being

spescada@ualg.pt

Armand KRASNIQI

University of Haxhi Zeka, Peja, Kosovo,

armand.krasniqi@unhz.eu

 (Corresponding Author)

Joao VIDAL

University of Algarve, Portugal, Cin Turs – Research Center for Tourism, Sustainability and Well-being

jvidal@ualg.pt

Fernando TEIXEIRA

Instituto Politécnico de Beja, Portugal, Smart Cities Research Center

fernando.teixeira@ipbeja.pt

Filipos RUXHO

Faculty of Agribusiness, University of Haxhi Zeka, Peja, Kosovo,

filipos.ruxho@unhz.eu

Abstract: Context and Objectives: The recent reform of Primary Health Care brought about important developments, such as the creation of the Health Care Clusters and the Family Health Units, which are innovative in terms of health care provision, with a focus on improving access to care, health and disease management, efficiency and effectiveness gains, quality of care, and user satisfaction. Increasingly considered as an essential organizational attribute for the success of organizations, knowing the organizational culture that prevails in family health units is essential for the implementation of a new work culture in Family Health Units (FHUs) with a type B management model, which is characterized as a more rigorous management model in terms of team performance, clinical governance, and teamwork. Using the Contrasting Values Model as theoretical support, this study aimed to analyze the importance of the Organizational Culture in the Performance of FHUs with a type-B management model in the Algarve region. Methodology: A quantitative cross-sectional study was conducted with a sample of 109 professionals from eight type-B FHUs. The Organizational Culture Assessment Instrument (OCAI) was used to identify the predominant type of organizational culture in the FHUs, and, in order to characterize the level of performance of model B FHUs, data were extracted from the Primary Health Care Identity Card. Results: In the model B FHUs in the Algarve region there is a predominance of the Clan type culture. Organizations with this type of culture remain cohesive due to the loyalty and tradition among their members. Knowledge of the current organizational culture in these units helps to raise awareness of their own culture, helping their leaders to develop and implement projects oriented towards high performance and productivity. Success is defined in terms of teamwork and concern for people. Conclusion: The study points to a predominance of the Clan culture in the analyzed FHUs, with emphasis on the existence of a productive and competitive leader.

Keywords: Organizational Culture; Primary Health Care; Family Health Units; Performance

pp. 93-102

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THE IMPACT OF THE FOOD PRODUCTION PROCESS IN THE PEJA REGION OF KOSOVO: THE CASE OF PI&KI BISCUITS OF EGI GROUP

Nexhdet SHALA

Professor, Faculty of Agribusiness, Haxhi Zeka University, Peja, Republic of Kosovo

nexhdet.shala@unhz.eu

Ibrahim HOXHA

Associate Professor, Faculty of Agribusiness, Haxhi Zeka University, Peja, Republic of Kosovo

ibrahim.hoxha@unhz.eu

(Corresponding Author)

Abstract

The aim of the paper was to determine the influence of temperature and different amounts of sodium hydrogen carbonate on the texture and color of tea cakes obtained under laboratory conditions. Each mix varied according to the amount of sodium bicarbonate added, the granulation of the sugar, or the baking temperature. Product texture was analyzed daily using a texture analyzer and color was measured using a Minolta Chroma meter. After baking the tested samples, measurements were made of the length and height of the tea cakes, as well as the dynamics of changes in water activity and moisture content during baking. The results of texture analysis showed that an increased percentage of sodium bicarbonate decreases the strength of tea cakes, while at higher temperatures, strength and brittleness increase. In terms of color, the results showed that comparing the total color change of tea paste obtained from different blends and roasted at different temperatures, the least color change in most cases was the blend with the lowest percentage of sodium hydrogen carbonate.

Keywords: tea paste, texture, color, temperature, sodium bicarbonate

JEL classification:

 pp. 77-91

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ARTIFICIAL INTELLIGENCE WAVES IN FINANCIAL SERVICES INDUSTRY: AN EVOLUTION FACTORIAL ANALYSIS

Ardita TODRI

Associate Professor, University of Elbasan

ardita.todri@uniel.edu.al

Petraq PAPAJORGJI

Professor, Proinfinit Consulting Tirana

petraq@gmail.com

Abstract

Artificial intelligence (AI) has gained prominence in the financial industry. Thus, it is particularly interesting to address the financial services where AI-based systems are mainly used, the reasoning for their use, risks, and evolution potentialities. This research explores the viewpoints of professionals inside and outside the European Union area on AI-based services in the financial industry, aiming to analyze their current position and conceptualize their evolution through an integrative method study. The analyzed data pertain to 523 professionals (out of 740 contacted) who have compiled an online questionnaire related to four study pillars, such as AI-based systems use in financial services (A), the reasoning for their use (B), their risks (C) and evolution potentialities (D). Then, we examine how AI-based systems impact the evolution of AI in financial services (D) use in financial services (A), the reasoning for their use (B), and their risks (C). The study argues that to encourage a sustainable future of AI evolution in the financial sector, the risk management approach is a crucial aspect that regulatory bodies should consider accurately. According to the field professionals’ collected opinions in this study referring to their gender and age, special attention should be paid to these risks: AI limitations in forecasting market uncertainties, their lack of ethical values and explainability, as well as their no-audited versions. Therefore, academia and field professionals recommend the establishment of regulatory standards that, compared to risk management approaches, leave enough space even for AI innovation.

Keywords: artificial intelligence, financial services industry, fintech, risk management

JEL classification: G21, G22, G23

 pp. 63-75

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