Quality Management Practices of Food Manufacturers: A Comparative Study between Small, Medium and Large Companies in Malaysia

Ng Kim-Soon, Salama A. Mostafa, Mohammad Nurunnabi, Lim Hui Chin, Nallapaneni Manoj Kumar, Rabei Raad Ali and Umashankar Subramaniam
Additional contact information
Ng Kim-Soon: Faculty of Technology Management and Business, University Tun Hussein Onn Malaysia, Johor 86400, Malaysia
Salama A. Mostafa: Faculty of Computer Science and Information Technology, University Tun Hussein Onn Malaysia, Johor 86400, Malaysia
Mohammad Nurunnabi: Business, Society and Environment Lab (BSE), College of Business Administration, Prince Sultan University, Riyadh 11586, Saudi Arabia
Lim Hui Chin: Faculty of Technology Management and Business, University Tun Hussein Onn Malaysia, Johor 86400, Malaysia
Nallapaneni Manoj Kumar: School of Energy and Environment, City University of Hong Kong, Kowloon, Hong Kong
Rabei Raad Ali: Faculty of Computer Science and Information Technology, University Tun Hussein Onn Malaysia, Johor 86400, Malaysia
Umashankar Subramaniam: Renewable Energy Laboratory, College of Engineering, Prince Sultan University, Riyadh 11586, Saudi Arabia

Sustainability, 2020, vol. 12, issue 18, 1-26

Abstract: Quality management (QM) has been intensively studied from the perspective of quality management practices (QMP) and market performance in the food manufacturing industry. However, in Asian countries, studies as regards to the sizes of food manufacturing companies are being neglected. Hence, this quantitative study investigates several aspects and focuses on the extent and level of QMP implementation among small, medium, and large food manufacturing companies in Malaysia. A survey questionnaire has been used to collect the data. In general, the results show that the components and types of QMP have the highest impact on large companies and medium companies than the smallest companies. It was found that QMP significantly related to the operational performance and market performance of the food manufacturing companies in Malaysia. Moreover, the verified QMP was particularly important to improve the effectiveness of resource control of small-sized and medium-sized enterprises. The outcome of this study serves as a framework to bring an understanding of QMP and promote continuous QM improvement means to the food manufacturing industries in Malaysia and other countries of the region.

Keywords: quality management (QM); quality management practices (QMP); international organization for standardization (IOS); good manufacturing practices (GMP); hazard analysis critical control points (HACCP) (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

Downloads: (external link)
https://www.mdpi.com/2071-1050/12/18/7725/pdf (application/pdf)
https://www.mdpi.com/2071-1050/12/18/7725/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:18:p:7725-:d:415659

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().