Team collaboration and Employee Productivity of Food and Beverages Firms in Rivers State, Nigeria.
Abstract
ABSTRACT
This study investigated the relationship between team collaboration and employee productivity in food and beverages manufacturing firms in Rivers State, Nigeria. The theoretical framework incorporated Belbin’s SICCTRMPS Role Model Theory to elucidate how collaboration can enhance employee productivity. A sample size of 300 respondents was determined from a population of 1,200 using Taro Yamane’s sampling formula. Data for the study were collected through personal interviews and questionnaires. Out of 300 distributed questionnaires, 292 were retrieved and used for data analysis. The data were analyzed using Spearman’s Rank Order Correlation Coefficient, facilitated by the Statistical Package for Social Sciences (SPSS version 23.0). The findings indicated a significant positive relationship between team collaboration and employee productivity in these firms. Consequently, the study recommends that managers of food and beverages manufacturing firms should prioritize participative management to enhance employee skills, experience, and involvement in decision-making processes. This can be achieved through fostering collaboration. By focusing on these aspects, firms can improve task accomplishment, timeliness of output, and employee innovativeness, ultimately leading to higher productivity and competitiveness in the industry.
Keywords: Team collaboration, employee productivity, food and beverages manufacturing firms
