Technostress and job satisfaction in employees of a food company during the COVID-19 pandemic

Abstract

The working methods of companies have undergone considerable alterations since the arrival of covid-19 in our country. The mobility restrictions have led to the containment of the spread of the virus, as a consequence they have left critical situations that imply significant losses for the development of the organizations, for which they have taken measures for their adaptation by modifying the management of their processes and implementing the teleworking modality many times without considering the effects it can have on your collaborators. The objective of the research was to establish the relationship between technostress and job satisfaction of employees of a mass consumption food company in the city of Guayaquil during the COVID-19  pandemic.  This  was  achieved  through  a  non-experimental  quantitative  research, correlational scope and cross-sectional. Twenty members of a food company whose ages are between 21 and 44, who were teleworking, participated in this research. The instruments used were the RED -TIC and Job Satisfaction questionnaires. The results obtained determined that there is a low negative correlation between the two research variables, that is, the technostress is lower while the job satisfaction is higher. It was evidenced that within the company there are certain  psychosocialrisks related  to  the  workload  and  rhythm, the  development  of competencies, the recovery and margin of action and control, which influences the sub-variable working conditions and work itself, corresponding to the job satisfaction variable.