INFLUENCE OF ORGANISATIONAL CULTURE ON COMPETITIVE INTELLIGENCE AND EFFICIENCY OF FOOD AND BEVERAGED FIRMS IN LAGOS STATE, NIGERIA

Abstract

The study investigated the influence of organizational culture on competitive intelligence and efficiency of food and beverages firms in Lagos state. Specifically, the study investigated competitive intelligence practices adopted in manufacturing companies in Akure; it examined the prevalent of organization culture in food and beverages firms in the study area; and evaluated the effect of competitive intelligence practices on the efficiency of food and beverages firms in the study area. The population for this study was 341 firms out of which 186 were selected to form the sample size using Krejcie and Morgan (1970). The study made use of muti- stage sampling technique which initially selected identified twelve categories of food and beverages firm in the study area. Secondly, firms was selected purposively from each of categories identified based on the sample size. Thirdly, the managers and one member staff of each functional department were chosen to participate in the study. The data collected were analyzed using both the descriptive (frequency and percentage distributions and mean score ranking) and inferential statistics (Structural Equation Modelling (SEM) using SPSS and Smart PLS for the analysis. The findings of this study revealed that all the market intelligence practices identified have high level prominence (4.21 - 5.00) in the study area. This is the same for technological intelligence, market knowledge management and strategic alliance practices. Also, the finding revealed that all the cultural areas along the dimensions of mission, involvement, consistency and adaptability are regularly and highly observed across the length and breadth of the organizations with the exception of ‘the interests of the customer. Moreover, the finding revealed that only 18.6 per cent change in organisational efficiency β = − . ,t = . 9 ,p = . is explained by the marketing intelligence, marketing knowledge management, strategic alliance practices and technological intelligence in the study area, which is a small effect. In addition, the study found out that of the four predicting variables (marketing intelligence, marketing knowledge management, strategic alliance practices and technological intelligence) only market knowledge management has significant effect � = . ,� = . ,� = . on efficiency in the study area. Based on these findings, the study recommended among others that the firms must strive to improve on their empowerment scheme, participatory decision framework and, customer orientated strategies since their performances in these areas are low compared to others. Hence, the food and beverages firms should also identify and seal loopholes in the implementation of the competitive intelligence, in order to create enabling environment for significant and positive effect on their efficiency in relation to the prevailing culture.