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

• 主要な著者: Abu Karim, Rizuwan, Mahmud, Nurazree, Abu Hasan, Helmy Fadlisham
• フォーマット: 論文
• 言語: English
• 出版事項: Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM) 2020
• 主題: Management. Industrial Management; Risk management. Risk in industry. Operational risk
• オンライン･アクセス: 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...