WORKFORCE PLANNING AND ORGANISATIONAL COMPETITIVENESS IN NIGERIAN FOOD AND BEVERAGE INDUSTRY

Abstract

This study investigated the relationship between workforce planning with specific focus on resource planning and competitive positioning and organizational competitiveness in the Nigerian food and beverage industry, measured through innovativeness and experienced workers. The objectives were to: (1) determine the relationship between resource planning and innovativeness, (2) examine the relationship between resource planning and experienced workers, (3) determine the relationship between competitive positioning and innovativeness, and (4) examine the relationship between competitive positioning and experienced workers. A qualitative research design was employed. The findings revealed that resource planning significantly enhances both innovativeness and retention of experienced workers, as efficient allocation of financial, human, and technological resources fosters creativity and reduces employee turnover. Similarly, competitive positioning positively influences innovativeness by encouraging differentiation strategies, brand uniqueness, and proactive market adaptation. Furthermore, competitive positioning was found to have a positive but varying degree of influence on the retention of experienced workers, as organizations with strong market positions tend to offer better incentives, work conditions, and career growth opportunities. The study concludes that workforce planning is a vital driver of competitive advantage in the Nigerian food and beverage industry.