Critical success factors for managing quality in food processing firms
Document Type
Article
Publication Date
11-1994
Publisher
John Wiley & Sons, Inc
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.
Recommended Citation
Baker, G. A., Starbird, S. A., & Harling, K. F. (1994). Critical success factors for managing quality in food processing firms. Agribusiness, 10(6), 471–480. https://doi.org/10.1002/1520-6297(199411/12)10:6%3C471::AID-AGR2720100604%3E3.0.CO;2-N
