Determination of the factors affecting the learning rate of workers in the food processing industry

The evaluation of workers in the manufacturing industry using the learning curve has been a great tool in observing workers’ performance. Most industries have an established learning rate used in estimating the performance level of workers depending on the number of units produced. Nevertheless, the food processing industry has not been able to utilize the learning curve in evaluating workers. Hence, the study identified the factors that significantly affect the learning rate of workers in the food processing industry. Two performance factors – length of stint and degree of complexity, and two worker-related factors – age and experience were identified. Length of stint is the length of continuous performance from the point of hiring to the point of data collection. Degree of complexity is the rank of the processes considered based on relative difficulty with respect to other processes. Age and experience are the characteristics of a worker considered. It was found that length of stint, age, and experience were significant factors having a negative correlation with learning rate. Gender was also considered but it was found that like any other industry, it is not gender-biased. The model developed in the study returned an R2 value of 65.46% which suggests that more than half of the variability in learning rate is determined by the significant factors. The study yielded an absolute error of 3.70%, which indicates a reliable model.The evaluation of workers in the manufacturing industry using the learning curve has been a great tool in observing workers’ performance. Most industries have an established learning rate used in estimating the performance level of workers depending on the number of units produced. Nevertheless, the food processing industry has not been able to utilize the learning curve in evaluating workers. Hence, the study identified the factors that significantly affect the learning rate of workers in the food processing industry. Two performance factors – length of stint and degree of complexity, and two worker-related factors – age and experience were identified. Length of stint is the length of continuous performance from the point of hiring to the point of data collection. Degree of complexity is the rank of the processes considered based on relative difficulty with respect to other processes. Age and experience are the characteristics of a worker considered. It was found that length of stint, age, and experience...