Cross-Functional Professional Collaboration in Food Industry in the Province of Pampanga

Abstract

The study aimed to assess the cross-functional professional collaboration in the food industry in the province of Pampanga. Specifically, the research attempted to answer the following questions: 1.) What is the profile of the respondents in terms of age, sex, civil status, highest educational attainment, years of work experience, the department assigned, and a number of training participated in? 2.) How do the respondents assess their level of cross-functional professional collaboration in terms of individual, group, and organizational aspects? 3.) Is there a significant difference in the respondents’ assessment of their level of cross-functional professional collaboration when they are grouped according to their profile? The study utilized the quantitative research design, specifically, a descriptive cross-sectional approach in order to provide a more detailed picture with regard to the said nature of observations. The respondents of the study were the rank and file employees who are known to be employed in the food industry in the province of Pampanga, regardless of being contractual or regular, male or female, and the unit area or department where they are assigned. The results revealed that when the respondents are grouped according to their demographic profile in relation to an individual, group, and organizational aspects of collaboration, a verbal interpretation of “agree” was obtained. Based on the results, no significant difference had been found among the demographic profiles when compared in terms of their cross-functional collaboration. Such a study is recommended to be carried out into a longitudinal research design so as to determine if time can influence the cross-functional collaboration of the respondents.