Determinants of Resiliency Among Employees of Food-Related Businesses in Region XII

The constantly evolving nature of business and the need to adapt to shifting strategies often require greater organizational resiliency, particularly in industries vulnerable to external shocks such as food-related enterprises. This study examined how financial literacy, entrepreneurial capability, and organizational learning influence employee resiliency within food-related businesses in Region XII, employing a descriptive-causal design and surveying 305 purposively selected employees. Data analysis utilized Mean, Standard Deviation, Pearson correlation, and Multiple Regression Analysis, revealing that financial literacy is present among employees and that entrepreneurial capability, organizational learning, and resiliency are consistently demonstrated. Moreover, financial literacy, entrepreneurial capability, and organizational learning were found to significantly influence resiliency, with the regression model showing that these three factors collectively account for 62% of the variation in resiliency, underscoring their substantial role in enhancing employee adaptability and business continuity. These findings suggest that strengthening employees’ financial literacy, entrepreneurial skills, and organizational learning capabilities can foster greater resiliency, enabling food-related businesses to withstand disruptions and sustain long-term operations. Practical implications highlight the need for managers and policymakers to design targeted training programs that promote workforce adaptability and resilience, thereby ensuring organizational sustainability in a competitive and uncertain environment. Future research is recommended to explore additional factors such as psychological attributes and organizational culture, which may further enrich the understanding of resiliency in business contexts and provide a more holistic framework for building resilient workforces in industries facing constant change.