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

• Main Authors: Abu Karim, Rizuwan, Mahmud, Nurazree, Abu Hasan, Helmy Fadlisham
• Format: Article
• Language: English
• Published: Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM) 2020
• Subjects: Management. Industrial Management; Risk management. Risk in industry. Operational risk
• Online Access: 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

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...