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...
Saved in:
Main Authors: | , , |
---|---|
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 |