Innovative Human Resource Management and Employee Productivity of Food and Beverage Sector In Rivers State

Abstract

The study investigates the relationship between innovative human resource management and employee productivity in the food and beverage sector in Rivers State. Process and technological innovation were used as the dimensions of IHRM, while employee commitment and competency were used as the measures of productivity. The survey study accessible populations comprise 540 employees of a food and beverage firm in Rivers State. A sample of 226 was derived using the Krejcie and Morgan (1970) table. The primary data was obtained using a well-structured questionnaire. The Cronbach's Alpha reliability level of 0.7 was used, and Spearman’s rank correlation analyses were used for the analyses. The findings revealed that both processes and technological innovation have a strong, significant relationship with employee productivity. The study concludes that innovative human resource management and employee productivity in the food and beverage sector in Rivers State. The study recommends enhancing both process and technological innovation for employee productivity.