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    Effects of teamwork on organizational productivity of retail companies: a case of Twiga Foods in Nairobi, Kenya
    (İstanbul Gedik Üniversitesi, 2022) Mohamed, Shafie Aden; Erkasap, Ahmet
    The concept where work groups are delegated task is disseminated using a variety of names. The practice of collaborating with individuals in a group in order to accomplish a goal is called teamwork. Other than cooperation being an all good management backbone, it is also well known that it is a way of maximizing total corporate performance efficiency. In an organization, teamwork definition implies that it is a vital aspect which involves all working with one another to accomplish the objectives of the organization. Theoretical point of view on team's effectiveness is meager. Despite teamwork's impact on the productivity of an organization, it is limited when conflict arises from disagreements among members of a team, when communication is poor or ineffective, when teamwork cannot harmonize work pace and some team members not cooperating due to their relaxed attitude. This study aimed at investigating effects of teamwork on productivity in an organization. Specific objectives include: to examine impact of leadership styles on the organization's productivity, to identify how the structure of an organization affects the productivity of an organization and to establish the effect of the structure of a team on organizational productivity. Being a cause-and-effect kind of study, the study is considered as causal. To properly examine teamwork's impact on the performance of an organization, this research used a research design that was descriptive survey. The population under this study included all the 411 employees of Twiga Foods Kenya Limited from which 202 were sampled. The sample population was accessed through the Human Resource database of Twiga Foods Kenya Limited. The study relied on primary data sources and as such, the study used a questionnaire that was structured in data collection from the study participants. Descriptive statistics like the mean were employed in data analysis. The study used Order of Least Squares (OLS) analysis. The SPSS version 22 facilitated data analysis and results were presented using charts and tables and accompanied by a descriptive narration of the results. The study established that that organization structures (?=.570, t>1.96 & p<0.05) has the largest significant effect on organizational productivity followed by leadership styles (?=.182, t>1.96 & p<0.05) and team structure (?=.101, t>1.96 & p<0.05). The study concludes that team work has significant effect on organizational productivity. The study recommends that the top leadership at Twiga Foods Ltd should take up refresher courses on leadership style so that they can apply them in the daily decisions and undertakings. There should clear channels of communication to support the flow of information among employees at Twiga Foods Ltd. The team leaders at Twiga should be given clear roles that are different from the team members.