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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...

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Main Authors: Abu Karim, Rizuwan, Mahmud, Nurazree, Abu Hasan, Helmy Fadlisham
格式: Article
語言:English
出版: Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM) 2020
主題:
Management. Industrial Management
Risk management. Risk in industry. Operational risk
在線閱讀:https://ir.uitm.edu.my/id/eprint/41399/1/41399.pdf
http://dx.doi.org/10.24191/apmaj.v15i1
https://ir.uitm.edu.my/id/eprint/41399/
https://apmaj.uitm.edu.my
http://dx.doi.org/10.24191/apmaj.v15i1
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id my.uitm.ir.41399
record_format eprints
spelling my.uitm.ir.413992022-07-05T07:09:38Z https://ir.uitm.edu.my/id/eprint/41399/ The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.] Abu Karim, Rizuwan Mahmud, Nurazree Abu Hasan, Helmy Fadlisham Management. Industrial Management Risk management. Risk in industry. Operational risk 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. Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM) 2020-04 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/41399/1/41399.pdf 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), 15 (1). pp. 2-20. ISSN 2550-1631 https://apmaj.uitm.edu.my http://dx.doi.org/10.24191/apmaj.v15i1 http://dx.doi.org/10.24191/apmaj.v15i1
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Management. Industrial Management
Risk management. Risk in industry. Operational risk
spellingShingle Management. Industrial Management
Risk management. Risk in industry. Operational risk
Abu Karim, Rizuwan
Mahmud, Nurazree
Abu Hasan, Helmy Fadlisham
The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.]
description 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.
format Article
author Abu Karim, Rizuwan
Mahmud, Nurazree
Abu Hasan, Helmy Fadlisham
author_facet Abu Karim, Rizuwan
Mahmud, Nurazree
Abu Hasan, Helmy Fadlisham
author_sort Abu Karim, Rizuwan
title The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.]
title_short The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.]
title_full The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.]
title_fullStr The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.]
title_full_unstemmed The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.]
title_sort use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / rizuwan abu karim …[et al.]
publisher Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM)
publishDate 2020
url https://ir.uitm.edu.my/id/eprint/41399/1/41399.pdf
http://dx.doi.org/10.24191/apmaj.v15i1
https://ir.uitm.edu.my/id/eprint/41399/
https://apmaj.uitm.edu.my
http://dx.doi.org/10.24191/apmaj.v15i1
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score 13.149126

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