Criatividade e serendipidade na inovação de produtos e serviços em Bibliotecas Universitárias

• Ano de defesa: 2021
• Autor(a) principal: Trindade, Alessandra Stefane Cândido Elias da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Rio Grande do Norte; Brasil; UFRN; PROGRAMA DE PÓS-GRADUAÇÃO EM GESTÃO DA INFORMAÇÃO E DO CONHECIMENTO - PPGIC
• Palavras-chave em Português: Inovação - produtos e serviços; Criatividade; Serendipidade; Biblioteca universitária
• Link de acesso: https://repositorio.ufrn.br/handle/123456789/46533

Social and technological changes influence the usars (informational subjects) needs in university libraries. With this, these organizations need to innovate (adapt and create) their products and services to meet these needs and, therefore, maintain their clientele, attract new users and fulfill their role. In the light of the above, our study has as a general objective: To develop a booklet that presents recommendations that considers aspects of creativity and serendipity in the process of university libraries products and services innovation. Regarding the methodological path, in this study we have as universe of research the librarians, who work in northeastern Brazilian federal universities libraries, for sample we selected one university of each state, as an approach method, we used the inductive method of procedure field study and three methods of data collection, i.e.: bibliographic, questionnaire and daily record of serendipity experiences. The results indicate that serendipity is a phenomenon that favors the conception of creative ideas, and therefore contributes to the innovation process. There are tools and practices that favor the creative/innovative process and the occurrence of serendipity experiences. It is concluded that serendipity and creativity must be observed in the process of innovation of products and services of university libraries. And the factors that favor serendipity, creativity and innovation in the organizational context must be observed and managed.