{"title":"利用小组最佳-最差法确定食品行业实施全面质量管理的障碍并排定优先次序(实际案例研究)","authors":"Mona Mohammadpour, Ahmadreza Afrasiabi, Morteza Yazdani","doi":"10.1108/ijppm-11-2023-0602","DOIUrl":null,"url":null,"abstract":"<h3>Purpose</h3>\n<p>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.</p><!--/ Abstract__block -->\n<h3>Design/methodology/approach</h3>\n<p>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).</p><!--/ Abstract__block -->\n<h3>Findings</h3>\n<p>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).</p><!--/ Abstract__block -->\n<h3>Originality/value</h3>\n<p>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.</p><!--/ Abstract__block -->","PeriodicalId":47944,"journal":{"name":"International Journal of Productivity and Performance Management","volume":null,"pages":null},"PeriodicalIF":3.6000,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Identifying and prioritizing the barriers to TQM implementation in food industries using group best-worst method (a real-world case study)\",\"authors\":\"Mona Mohammadpour, Ahmadreza Afrasiabi, Morteza Yazdani\",\"doi\":\"10.1108/ijppm-11-2023-0602\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<h3>Purpose</h3>\\n<p>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.</p><!--/ Abstract__block -->\\n<h3>Design/methodology/approach</h3>\\n<p>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).</p><!--/ Abstract__block -->\\n<h3>Findings</h3>\\n<p>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).</p><!--/ Abstract__block -->\\n<h3>Originality/value</h3>\\n<p>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.</p><!--/ Abstract__block -->\",\"PeriodicalId\":47944,\"journal\":{\"name\":\"International Journal of Productivity and Performance Management\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2024-07-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Productivity and Performance Management\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1108/ijppm-11-2023-0602\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"MANAGEMENT\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Productivity and Performance Management","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1108/ijppm-11-2023-0602","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MANAGEMENT","Score":null,"Total":0}
Identifying and prioritizing the barriers to TQM implementation in food industries using group best-worst method (a real-world case study)
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.
期刊介绍:
■Organisational design and methods ■Performance management ■Performance measurement tools and techniques ■Process analysis, engineering and re-engineering ■Quality and business excellence management Articles can address these topics theoretically or empirically through either a descriptive or critical approach. The co-Editors support articles that significantly bring new knowledge to the area both for academics and practitioners. The material for publication in IJPPM should be written in a manner which makes it accessible to its entire wide-ranging readership. Submissions of highly technical or mathematically-oriented papers are discouraged.