Evaluierung der Erfolgsfaktoren des EFQM-Modells in der Ã¶sterreichischen ErnÃ¤hrungswirtschaft anhand des Analytischen Hierarchieprozesses
Numerous companies in the Austrian food industry have already been certified in accordance with the ISO 9000 standards. However, the introduction of a quality management system in a company alone does not guarantee continuous improvement as required by the standard Ã–NORM ISO 9001:2000. In order to be successful when introducing and maintaining a quality management system in a company, a number of important factors must be considered. These success factors are derived from the â€žEuropean Foundation for Quality Management (EFQM) Model for Business Excellenceâ€œ. The purpose of the EFQM Model is to support the internal assessment of the quality management within a company, and it can be regarded as a motor for internal improvement. In particular, for companies planning to introduce a quality management system it is very useful since it tells them which factors have to be taken into account even before they introduce the system. Basically, the EFQM defines a specific weighting of the 9 success factors of the model. The aim of the study is to evaluate the pre-determined weighting of the EFQM success factors for the Austrian food industry.
Volume (Year): 53 (2004)
Issue (Month): 3 ()
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