EMPLOYEE EXPERIENCE AND ORGANISATIONAL PRODUCTIVITY: A STUDY OF BUKKA HUT RESTAURANTS, LAGOS; NIGERIA

This study examines employee experience and organisational productivity in the Nigerian hospitality industry. The purpose of the study was to examine the degree to which the independent variable influences the dependent variable and for this study, a rapidly growing quick service restaurant (QSR) in Lagos, Nigeria was adopted. It further sort to identify if the quality of employee experience contributed to organisational performance which in a broader perspective could mean the organisation gaining competitive advantage. The population of the study used for this inquiry was six hundred and twenty-one (621) with an adopted sample size of two hundred and forty-eight (248) when using the Gill, Johnson & Clark method to determine the sample size. A mono method approach was used, specifically through a quantitative method, using a structured questionnaire to generate the primary data. The study further used the descriptive kind of survey and hypotheses testing was done to arrive at conclusions. The study analyzed data that were collected through the use of SPSS 26 while Structural equation modelling was used to predict the influence between each independent variable on all dependent variable constructs. The results of the survey showed that Employee experience has a significant effect of (