Total quality management practices and results in food companies

Abstract

Purpose

The paper seeks to focus on the concept of total quality management (TQM) in a specific sector: the food sector. The purpose of this paper is to factorize the TQM concept by analyzing the TQM practices implemented and the results achieved from implementing such practices. It also aims to determine the means by which the quality management results are optimized.

Design/methodology/approach

A research project was carried out in 92 Greek food companies that were certified to ISO 9001:2000 and ELOT 1416 standard (hazard analysis critical control points, HACCP system certification). The data collection method used in this study was that of the questionnaire. Exploratory and confirmatory factor analyses were applied to assess the reliability and validity of the latent constructs/factors (unobserved variables) of the TQM practices implemented and the respective results. The latent constructs/factors that had significant impact on the results achieved were determined through multiple linear regression analyses.

Findings

The analysis revealed four latent constructs/factors regarding the TQM practices and three latent constructs/factors regarding the results achieved through implementing such practices. According to the findings, a company's quality improvement is equally influenced by the adoption of quality practices by the top management as well as process and data quality management. A company's quality improvement was found to be the factor that primarily contributes to customer satisfaction, while the customer focus is proved to be of secondary significance. Finally, the findings showed that market benefits are derived from customer satisfaction and a company's internal quality improvement.

Research limitations/implications

The small sample size of the food companies participating in this study, the observed variables that were removed from the analysis for the benefit of the measurement model validity (convergent and discriminant) and finally the subjective character of the data collected are the limitations of the present study. However, these limitations suggest future research orientations.

Practical implications

The determination of reliable and valid latent constructs/factors of the TQM practices implemented may help food companies to focus their efforts in specific directions, in order to build and implement a robust TQM model. Furthermore, detecting reliable and valid latent constructs/factors of the results achieved through TQM practices implementation may motivate the food companies to strengthen their efforts in broadening their management system towards the TQM philosophy and business excellence. This may help food companies withstand the current business downturn.

Originality/value

The paper describes in a reliable and valid manner a framework that consists of the main pillars of the TQM practices implemented and the results achieved in a specific sector: the food sector.

Citation

Psomas, E.L. and Fotopoulos, C.V. (2010), "Total quality management practices and results in food companies", International Journal of Productivity and Performance Management, Vol. 59 No. 7, pp. 668-687. https://doi.org/10.1108/17410401011075657