The best quality management practices in small and medium enterprises: an international study

Solis, Louis E.; Rao, Sahana; Ragu-Nathan, T. S.

doi:10.1504/ijmtm.2001.001421

Cited by 12 publications

(12 citation statements)

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“…Such barriers include lack of financial resources, lack of personnel, human resource limitations (insufficient skills or qualifications), time restrictions because of the short operating horizon of the business, resistance of higher-level executives to change, and resistance of workers to change (Aggelogiannopoulos et al, 2007;Briscoe et al, 2005;Quasi & Padibjo, 1998;Solis, Rao, & Ragu-Nathan, 2001).…”

Section: Barriers To Implementation Of Qasmentioning

confidence: 99%

“…Some additional causes of discouragement (Table 1) have also been identified and may be included as external or internal barriers: (a) difficulty of managers and employees to commit themselves and their time to the task; a knowledgeable and dedicated quality manager is important to solve problems related to the system and drive the improvement process forward, (b) insufficient knowledge on the part of inspectors, (c) ethical doubts regarding the reliability of the inspectors' comments because of the commercial nature of the auditing or inspection service providers, (d) inflexibility of available standards, particularly the previous ISO 9001, 9002, 9003, and 9004 versions, which are often considered too complicated to comprehend and not well enough adapted to cover all cases, particularly service provision, (e) lack of suitable training or educational programs, and (f) lack of related reference materials (Aggelogiannopoulos et al, 2007;Briscoe et al, 2005;Poksinska et al, 2004;Poksinska et al, 2006;Solis et al, 2001;Van der Wiele, van Iwaarden, Williams, & Dale, 2005).…”

Section: Barriers To Implementation Of Qasmentioning

confidence: 99%

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Factors affecting the adoption of quality assurance systems in small food enterprises

et al. 2009

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Section: Barriers To Implementation Of Qasmentioning

confidence: 99%

Section: Barriers To Implementation Of Qasmentioning

confidence: 99%

Factors affecting the adoption of quality assurance systems in small food enterprises

et al. 2009

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“…f) Causes of discouragement: There are a number of causes of discouragement that have been considered relevant, which could influence the implementation of QA system in the food industry/ sector as identified by several workers. [38,241,[247][248][249][250][251] These causes of discouragement could be included as external or internal barriers. They include: (i) employees/managers having difficulties to commit themselves and their time to the task at hand.…”

Section: Factors Influencing Implementing Quality Assurance Within the Food Industry/sectormentioning

confidence: 99%

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Okpala

Korzeniowska

2021

Food Reviews International

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The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the agro-food product industry sector. To improve the agro-food product quality, the dependency of quality management (QM) on such key facets as quality assurance (QA), control, improvement, and planning appears to be on the rise. Herein, how food hygiene quality safety standards and their associated processes have been assured is described. To understand the relevance of QM in the (abovementioned) processes, we discuss some ethical quality considerations, food quality safety standards, HACCP fundamentals/implementation, QA control systems, other quality standards associated with agro-food industry, together with supplementary essentials associated with quality. Through the combined efforts of HACCP and QA control points (QACP) such as improved food hygiene, both quality, and safety levels can be further enhanced and sustained. Establishing the QM system within a given agrofood product enterprise is not the real deal, what matters most is how to maintain and sustain it. Some challenges encountered during the auditing/ implementation processes of food safety management systems, as well as directions for future studies, involving QM, QA, and food hygiene quality safety, are presented.

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“…Quality management is important to help small businesses grow and compete on a worldwide basis (Solis, Rao, & Ragu-Nathan, 2001). However, implementing such a system in a small business is more challenging due to creation and maintenance costs, an absence of formal planning, leadership issues, a lack of a process approach to management, and insufficient risk assessment (ISO, 2016;Maekawa et al, 2013;Yamanaka, 2008).…”

Section: Small Business: Specificities and Managementmentioning

confidence: 99%

e-Qualifácil: Preparing Small Businesses for a Quality Management System

Bianchi

Ferraz

2020

BAR, Braz. Adm. Rev.

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More than 95 percent of all the businesses around the globe are small-and medium-sized (International Organization for Standardization [ISO], 2016). However, the limited resources of small businesses represent a difficulty in implementing a quality management system (QMS) complied with ISO 9001:2015, which is many times demanded by the supply chain of these companies. The object of this research was to develop an artifact, named e-Qualifácil, to access the current stage of the small business' QMS. Using the Design Science Research method, the artifact was built considering the seven guidelines of the Design Science and the five phases of research applied to development cycles of artifacts. e-Qualifácil was tested in three small businesses of discrete manufacturing. For each business, the artifact generated a prioritized list of activities that together represent an action plan for the adequacy of business' process to the requirements of the ISO 9001 standard. In addition, the application process of the artifact pointed out the lack of leadership in planning, formalization and control of quality processes, and technical processes in general. Design Science Research showed up as a good option to include rigor in organizational interventions and a practical tool to strengthening knowledge dissemination.

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The best quality management practices in small and medium enterprises: an international study

Cited by 12 publications

References 0 publications

Factors affecting the adoption of quality assurance systems in small food enterprises

Factors affecting the adoption of quality assurance systems in small food enterprises

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

e-Qualifácil: Preparing Small Businesses for a Quality Management System

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