Article

Critical success factors for managing quality in food processing firms

Agribusiness (Impact Factor: 0.76). 01/1994; 10(6):471-480. DOI: 10.1002/1520-6297(199411/12)10:63.0.CO;2-N
Source: RePEc

ABSTRACT Factors critical to successfully managing quality in the food processing industry are identified and include: the role of top management, the role of the quality department, employee relations, training, and process management. Little relationship was found between a factor's importance and firm performance with respect to that factor. Thus, while a factor might be important to successfully managing quality, the firm may not be managing it well. This suggests that many companies have a long way to go to improve quality management. Firms with decentralized quality structures had higher overall levels of quality performance than those in which quality was the responsibility of a single department. ©1994 by John Wiley & Sons, Inc.

0 Bookmarks
 · 
89 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: Structural changes throughout the food manufacturing industry have resulted in fewer firms with larger facilities designed to gain economies of scale. Interviews were conducted with twenty-two managers of grain milling firms in the Pacific Northwest with the objective of determining factors impinging on decisions to change production technology. Five major factors were identified including size of firm, facility location, product offering, form of business organization and corporate attitude to risk. Recommendations aimed at improving technology transfer programs offered by university and government agencies are drawn from the interview results. These recommendations include targeting industry problems; working with groups of firms; selection of appropriate delivery modes and interchange; and establishing beneficial institutional arrangements.
    Journal of Food Products Marketing 01/1999; 5(2):53-71.