ABSTRACT
This study is an attempt to examine the productivity of a food processing sector, with a particular emphasis on bakery operations. The purpose of the study is to pinpoint the major variables that affect productivity and to suggest workable ways to improve operational effectiveness. Data from Nadia bakery were gathered using a case study methodology in order to examine present procedures, difficulties encountered, and areas for development. The research approach combines quantitative and qualitative techniques. Managers and employees of bakeries where interviewed to acquire qualitative data regarding their viewpoints on productivity-related concerns. Through observation and analysis of the production processes, including the labour input, energy input, and total output where obtained. The results of this study deepen our awareness of the productivity issues that the food processing sectors face, especially as they relate to bakery operations. There will be suggestions for putting these ideas into practice in order to boost output, make the most use of available resources, and raise general performance in the food processing industry. After analyzing the data’s obtained for six months we could observe that the productivity system of the company is quite okay and need less improvement, it is also seen that the month of January has the highest productivity ratio of 22.23, having lesser input of ₦1,018,00 and an higher output of ₦22,630,000. But relative to the input expended we see that February has the lowest input of ₦1,001,000 in general and due to the number of days in the month it had a lesser output of ₦21,170,000. December was outstanding in terms of its ratio which is 20.21, because it had the highest input of ₦1,120,000 but due to an addition of more quantity we seen it produce an outstanding output of ₦22,630,000. In general the company did not make losses but gain more profit. We also observed that there was a little excess in some month due to more production.
