Effect of Institutional Food Service Management Practices on Employee Productivity in Federal Parastatals in Abuja

This study examines the effect of institutional food service management practices on employee productivity in federal parastatals in Abuja, Federal Capital Territory. Workplace nutrition, delivered through institutional food services, is a modifiable determinant of employee cognitive performance, energy levels, and overall productivity. The study employs a quasi-experimental pre-test and post-test design, with a descriptive baseline survey component, targeting 300 employees and 45 canteen managers in five federal parastatals in the Central Business District and Maitama. Data were collected using productivity assessment scales, dietary intake questionnaires, and food service quality observation checklists. Objectives include assessing the current state of food service management quality, measuring employees' nutritional intake from workplace meals, and determining the effect of improved food service practices on productivity indicators over three months. Analytical methods include ANOVA, regression analysis, and paired t-tests. The Nutrition-Productivity Nexus Model frames the study, linking dietary quality to cognitive and physical output. Recent empirical literature confirms that organisations with structured, nutritionally supervised food service programmes report measurably higher employee concentration and lower absenteeism rates. Findings are expected to demonstrate that improved food service management practices significantly predict enhanced employee productivity. Recommendations address the Head of Service of the Federation, federal parastatal management, and the Dietitians Association of Nigeria. Keywords: food service management, employee productivity, workplace nutrition, federal parastatals, Abuja.