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)

Mona Mohammadpour, Ahmadreza Afrasiabi, Morteza Yazdani
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引用次数: 0

摘要

目的在当今全球化时代,各行各业都为在市场中生存而付出了艰苦卓绝的努力。各行各业都清楚地认识到,提供优质产品和提高客户满意度是取得成功的战略决策。近年来,食品公司在全球范围内取得了显著的增长和发展。在需求多样、文化多样的中东地区,伊朗在食品工业中处于领先地位,并占据着至关重要的头把交椅。本研究旨在以索利科食品饮料生产集团(SFBPG)为案例,对其实施全面质量管理(TQM)的障碍进行识别和优先排序。然后,根据一家知名食品公司专家组的观点,将确定的障碍分为四类,即行为障碍、技术结构障碍、人力障碍、文化障碍和战略障碍。研究结果表明,阻碍全面质量管理成功实施的最主要障碍是缺乏高层管理人员的承诺和参与(0.334)、组织倦怠率高(0.128)、高级管理人员不稳定和频繁更换(0.123)。此外,这可以使食品行业的管理者和从业人员做出有价值的决策,并提出多种解决方案,以应对成功实施全面质量管理的障碍。
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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.

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来源期刊
CiteScore
7.90
自引率
9.70%
发文量
87
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.
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