DOI: 10.36347/sjebm.2018.v05i07.008

Pages: 612-622

The study examines the Role of Knowledge Management on the Competitive Advantage of Food and Beverage firms in South East Nigeria. The objective of the study is to ascertain the extent to which collaborative learning improves employees’ knowledge empowerment for organizational sales growth. Firms are struggling to gain competitive advantage in order to survive among fierce numerous competitors. To achieve this, firms must know how to create, share and use the knowledge through the company and aligning it to the company strategy and process as well. Besides, managers have to realize which knowledge strategy should be chose to improve the company’s activities to gain competitive advantage. Systematic random technique and Random sampling technique were used for the study. Crobanch’s formula was adopted in the determination of the sample size of 553. A structured 5 Likert-scale questionnaire was designed based on: Strongly Agree (SA), Agree (A), Undecided (U), Disagreed (D) and strongly Disagree (SD). 502 of the 553 respondents of the staff of food and beverage firms were randomly selected. Test and re-test method was used to establish the reliability of the instrument. Data collected from the field, were presented using descriptive statistics such as tables, frequencies and simple percentage. The hypothesis was tested using Z-test statistical tool and SPSS. It was found that enhanced collaboration had significant effect on employees’ empowerment that increased sales growth in the firm.