The impact of organizational culture on collective social loafing – A case study in Ho Chi Minh city

Abstract

This study explored the relationship between factors of organizational culture and collective social loafing in the workplace, based on a survey of 300 employees at design and event management service companies in Ho Chi Minh City. The results showed that a cooperative culture helped reduce collective social loafing, while a control-oriented and competitive cultures contribute to its increase. This suggests that the work environment should be built on a foundation of cooperation, shared responsibility, and encouragement of creativity. On the other hand, overly strict control mechanisms and a highly competitive culture can weaken self-motivation, reduce interaction, and hinder team collaboration. To address these issues, organizations should focus on enhancing communication, organizing team-building activities, and recognizing both individual and group efforts. Additionally, it is necessary to create a flexible work environment where employees feel motivated, have opportunities to innovate, and can freely share their ideas and feedback.