The Influence of Consulting Business Transformation and Food Business Development on Employee Productivity
JEL Classification: J24, L25, L66, M12, M54.
Abstract
This study aims to analyze the influence of consulting business transformation and food business development on employee productivity at PT Agrinas Pangan Nusantara (Persero). Organizational transformation implemented by the company represents a strategic response to changes in the business environment and the need to strengthen competitiveness through business model innovation and the development of new business sectors. This research was conducted at PT Agrinas Pangan Nusantara (Persero). Data were collected through questionnaires distributed to employees involved in the organizational transformation process. The study employed a quantitative approach using multiple linear regression analysis to examine the effect of consulting business transformation and food business development on employee productivity. The results show that food business development has a positive and significant effect on employee productivity, with a regression coefficient of β = 0.513 and a significance value of 0.010 (< 0.05). Meanwhile, consulting business transformation does not show a significant partial effect on employee productivity. However, simultaneously both independent variables have a positive and significant effect on employee productivity with an F-value of 19.624 and a significance level of 0.000 (< 0.05). The coefficient of determination (R²) of 0.455 indicates that consulting business transformation and food business development explain 45.5% of the variation in employee productivity. These findings indicate that the success of organizational transformation does not solely depend on structural and procedural changes but also on the company’s ability to develop new business sectors that promote organizational learning, employee competence development, and work motivation.
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