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This study aims to investigate the supplier selection criteria, relationship quality and level of collaboration in Asian food businesses, while also examining the link between these practices and business performance. The research focusses on food manufacturing and exporting companies in two emerging economies, China and Vietnam.

Food manufacturing and exporting companies in two emerging economies – China and Vietnam were surveyed and analysed to extract factors that reflect supplier management and business performance along with their relationship by factor analysis and hierarchical regression. Then, a two-step cluster analysis was applied to identify clusters based on supplier management and explore how different business performance groups manage their suppliers.

Four clusters that are distinct sets of food firms with detailed references about their typical characteristics revealing their business performance and supplier management practices. Also, the study confirms that certificates, reliability and inspection results constitute the factor of quality-related criteria for food firms. It is an interesting insight into what firms prioritise in selecting and maintaining collaboration and relationships with suppliers that reflect actual demanding specifications for supplier conformity.

The study reveals the business status of the studied companies and each group's specific references, such as the criteria they prefer to select suppliers, the relationship quality and the level of collaboration.

The study is a useful reference for both researchers and practitioners to have a comprehensive view of supplier management in the food industry based on the viewpoint of Asian food manufacturers.

The purpose of this paper is to investigate the relationships between supply chain quality management (SCQM) and firm performance (including quality safety performance and sales performance) leveraging social co-regulation as a moderator.

Using survey data collected from 203 food manufacturers in China, a series of hierarchical linear modeling analyses were conducted to test hypotheses on the relationships between SCQM and firm performance.

The findings are threefold. First, all three dimensions of food SCQM practices, i.e., supplier quality management, internal quality management, and customer quality management, have significant positive effects on an enterprise's quality safety performance and sales performance. Second, SCQM practices can also increase sales performance indirectly through quality safety performance as a mediator. Third, while social co-regulation has no significant effect on the relationship between supplier quality management and quality safety performance, it has a significant moderating effect on the relationship between internal quality management and quality safety performance, customer quality management and quality safety performance.

This study not only integrates SCQM with social co-regulation but also explores the regulating effect of social co-regulation through empirical analysis, thereby providing a theoretical base for future research. However, this research is confined to China and so the results are not necessarily generalizable to other countries.

The findings inform managers of the importance in enhancing awareness of food quality and safety as well as in improving their sensitivity to salient quality demands of external stakeholders in order to achieve better SCQM practices. The findings can also inform policymakers of the significance in designing a systematic multi-agent cooperation mechanism for food SCQM as well as to build an effective information sharing mechanism for social co-regulation of food safety.

This study contributes to knowledge by empirically examining the relationships of SCQM practices with firm performance. It also expands the scope of SCQM research by incorporating social co-regulation in the study framework.

The purpose of this paper is to identify the two kinds of supply chain quality management (SCQM) capabilities: intra-SCQM and inter-SCQM, and explore the effect of intra- and inter-food SCQM on food safety and quality, and the effect of food SCQM on domestic and export performance through food certification and corporate reputation.

Secondary data on food selling or processing firms in Western China were collected to test all the hypotheses. The data were then analyzed using the statistical technique of stepwise regression and inference was drawn based on the result.

Through utilizing secondary data sources, it is found that intra-SCQM promotes sales in domestics market with mediating role of corporate reputation, while the realization of overseas performance depend both on intra- and inter-SCQM with mediating role of food certification.

The paper study on food supply chain quality problem, the suggested approaches can be easily realized by agro-food companies to achieve international competitiveness by implementing both intra- and inter-SCQM. Meanwhile to Chinese domestic companies, it is important to strengthen inter-SCQM and food certification in order to achieve competitive advantage.

Review of literature indicated that there is a dearth of open literature that discusses food safety from the perspective of inter- and intra-organizational management. Furthermore, it was also observed that there has been no study that has taken the safety signaling perspective. The current research tires to shed some light on this important, but sparely discussed issue.

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.

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.

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.

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.

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.

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.

This paper aims to systematically review the literature on quality management in agri-food supply chains (SCs) and propose an integrated conceptual framework.

A systematic literature review that analyses 93 papers in peer-reviewed academic journals published from 1996 to November 2021 is conducted. A conceptual model is advanced.

Based on a hierarchy of capabilities perspective, the authors develop an integrated conceptual framework in which SC quality (SCQ) management practices promote three levels of SC dynamic capabilities, which in turn lead to agri-food SCQ performance.

The authors propose a hierarchy of capabilities perspective of quality management in agri-food SCs and develop a conceptual framework. Furthermore, a number of propositions based on dynamic capabilities and the review findings are provided. Four future research directions are presented.

The purpose of this research is to identify and validate a measurement model for assessing the quality management practices among small and medium-sized enterprises, specifically for the food processing industry in developing countries such as Malaysia.

A survey was initially conducted among SMEs using a questionnaire mailed to the managing director of companies selected from the SMECorp directory. A total of 207 respondents from SMEs were used for further analysis. Two steps of analysis were undertaken to validate the measurement model of critical success factors: principal component analysis and confirmatory analysis.

Eight critical success factors of quality management practices are proposed for assessing quality management practices among SMEs in the food processing industry in Malaysia. A measurement model was then developed. PCA with Varimax rotation revealed 13 components, eight of which were retained for further analysis. First- and second-order CFAs identified the CSF measurement model along with the goodness-of-fit index. Thus, the findings also reveal the status of quality management practices among food processing SMEs in Malaysia.

This paper is to evaluate only the CSFs; therefore, further work is needed to evaluate the relationship between CSFs and organisational performance of SMEs in the food processing industry in Malaysia.

There are various papers regarding the assessment of quality management, especially on TQM practices in various industries. However, few assessments of the critical success factors of quality management practices of SMEs in the food processing industry, especially in developing countries like Malaysia, have been found to date. The findings of this paper will help the industry to identify its current quality management practice to focus on improving its performance.

The purpose of the paper is to examine the binary character of total quality management (TQM) in food companies and to determine the impact of the two aspects of TQM – the “soft” and “hard” – on the quality management benefits.

A research project was carried out in 90 Greek food companies, using the questionnaire method. Two measurement models have been formulated. The first model includes the TQM philosophical elements and quality tools/techniques, while the second model includes the quality management benefits. Exploratory factor analyses are applied to extract the latent factors. The factors that significantly influence the quality management benefits are determined through multiple linear regression analyses.

The analysis of the models confirms the binary character of TQM (the “soft” and “hard” TQM elements) in food companies and the existence of internal and external quality management benefits. The “soft” TQM elements have a significant direct impact on quality improvement, employee benefits and customer satisfaction. However, the impact of the “hard” TQM elements on the above quality management benefits is not direct but indirect, through their significant correlation with the “soft” TQM elements. Finally, quality improvement is also a significant factor that directly influences employee benefits, customer satisfaction and business performance.

The small size of the sample of the responding food companies, the diversity of these companies and the subjective character of the data collected are limitations that suggest future research recommendations.

Food companies should realize the leading role of the “soft” aspect of TQM and the supporting role of the “hard” aspect in maximizing the quality management benefits and as a consequence in withstanding the current economic downturn.

Focusing on “quality-oriented” food companies that have ample experience in quality and food safety management systems, the present study reveals a significant direct impact of the “soft” TQM elements and an indirect impact of the “hard” TQM elements on the quality management benefits.

Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based on a study that was set up to identify performance measurement indicators of an instrument that measures effectiveness of food quality systems, called IMAQE‐Food.

The instrument has been developed by translating a conceptual model in quantifiable performance measurement indicators. Literature research, qualitative research, Delphi sessions, and quantitative research were used.

In total, 28 relevant and comprehensible indicators were obtained that measure performance of quality management, production quality and their influencing factors in the bakery sector.

This paper will make a contribution to the body of knowledge in the field of food quality management by developing an instrument to measure effectiveness instead of compliance with norms and requirements or merely performance. This will support food manufacturers in deciding which system is most suitable to achieve their objectives. The developed procedure can be used for providing insight in determining the desired level of quality management, and for extending the instrument for other applications.

This study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.

This study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.

The research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.

The research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.

The purpose of this study is to present a methodical procedure on how to prepare event logs and analyse them through process mining, statistics and visualisations. The aim is to derive roots and patterns of quality deviations and non-conforming finished products as well as best practice facilitating employee training in the food processing industry. Thereby, a key focus is on recognising tacit knowledge hidden in event logs to improve quality processes.

This study applied process mining to detect root causes of quality deviations in operational process of food production. In addition, a data-ecosystem was developed which illustrates a continuous improvement feedback loop and serves as a role model for other applications in the food processing industry. The approach was applied to a real-case study in the processed cheese industry.

The findings revealed practical and conceptional contributions which can be used to continuously improve quality management (QM) in food processing. Thereby, the developed data-ecosystem supports production and QM in the decision-making processes. The findings of the analysis are a valuable basis to enhance operational processes, aiming to prevent quality deviations and non-conforming finished products.

Process mining is still rarely used in the food industry. Thereby, the proposed method helps to identify tacit knowledge in the food processing industry, which was shown by the framework for the preparation of event logs and the data ecosystem.