Identifying and prioritizing the barriers to TQM implementation in food industries using group best-worst method (a real-world case study)

Abstract

Purpose

In today’s age of globalization, every industry puts well-determined efforts toward surviving in the market. Industries are well aware of the fact that offering quality products and improving customer satisfaction is the strategic decision toward successful outcomes. During the recent years, food companies have undergone remarkable growth and development worldwide. In the Middle East, with a wide variety of demand and range of cultures, Iran is leading the food industries and possessed a top position of paramount importance. The present research aims to identify and prioritize barriers to implementing total quality management (TQM) in the Solico Food and Beverage Production Group (SFBPG) as a case study.

Design/methodology/approach

Firstly, an initial list of barriers is prepared based on a literature review. The identified barriers are then classified into four groups namely behavioral, technical-structural, human and cultural and strategic barriers based on the viewpoint of an expert team at a well-known food company. Secondly, the barriers are prioritized by adopting a special approach to multi-criteria decision-making (MCDM) called the Group Best-Worst Method (GBWM).

Findings

The obtained results reveal that the most substantial barriers prohibiting the successful implementation of TQM are lack of top management commitment and participation (0.334), high organizational burnout rate (0.128), instability and frequent changes of senior managers (0.123).

Originality/value

In general, this research has ranked the barriers from the most important one to the least significant instance. Additionally, this can enable managers and practitioners in the food industry to make worthy decisions and suggest multiple solutions to cope with obstacles to the successful implementation of TQM.