The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim ...[et al.]

Much has been written on the influence of total quality management (TQM) towards ensuring quality of food products. To date, however, there seems to be lack of research examining the influence of TQM practices towards halalan toyyiban of halal food products. Based on the Malcom Baldrige National Qua...

Full description

Saved in:
Bibliographic Details
Main Authors: Abu Karim, Rizuwan (Author), Mahmud, Nurazree (Author), Abu Hasan, Helmy Fadlisham (Author)
Format: Book
Published: Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM), 2020-04.
Subjects:
Online Access:Link Metadata
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000 am a22000003u 4500
001 repouitm_41399
042 |a dc 
100 1 0 |a Abu Karim, Rizuwan  |e author 
700 1 0 |a Mahmud, Nurazree  |e author 
700 1 0 |a Abu Hasan, Helmy Fadlisham  |e author 
245 0 0 |a The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim ...[et al.] 
260 |b Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM),   |c 2020-04. 
500 |a https://ir.uitm.edu.my/id/eprint/41399/1/41399.pdf 
500 |a  The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim ...[et al.]. (2020) Asia-Pacific Management Accounting Journal (APMAJ) <https://ir.uitm.edu.my/view/publication/Asia-Pacific_Management_Accounting_Journal_=28APMAJ=29/>, 15 (1). pp. 2-20. ISSN 2550-1631  
520 |a Much has been written on the influence of total quality management (TQM) towards ensuring quality of food products. To date, however, there seems to be lack of research examining the influence of TQM practices towards halalan toyyiban of halal food products. Based on the Malcom Baldrige National Quality Awards (MBNQA) model, strategic planning, information management, top management, process management, human resource and customer focus were the six dimensions of TQM practices proposed in this study. A total of 128 certified halal food manufacturers were involved in this study. Exploratory factor analysis (EFA) was applied to extract TQM practices. Findings indicated that strategic planning, information management, top management, process management, human resource and customer focus are six dimensions of TQM practices that can assure halalan toyyiban of halal food products. 
546 |a en 
690 |a Management. Industrial Management 
690 |a Risk management. Risk in industry. Operational risk 
655 7 |a Article  |2 local 
655 7 |a PeerReviewed  |2 local 
787 0 |n https://ir.uitm.edu.my/id/eprint/41399/ 
787 0 |n https://apmaj.uitm.edu.my 
787 0 |n http://dx.doi.org/10.24191/apmaj.v15i1 
856 4 1 |u https://ir.uitm.edu.my/id/eprint/41399/  |z Link Metadata