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

Author

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  • 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
    Sustainable Solutionz, T Nagar, Chennai 600017, Tamil Nadu, India)

  • 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)

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.

Suggested Citation

  • Ng Kim-Soon & Salama A. Mostafa & Mohammad Nurunnabi & Lim Hui Chin & Nallapaneni Manoj Kumar & Rabei Raad Ali & Umashankar Subramaniam, 2020. "Quality Management Practices of Food Manufacturers: A Comparative Study between Small, Medium and Large Companies in Malaysia," Sustainability, MDPI, vol. 12(18), pages 1-26, September.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:18:p:7725-:d:415659
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    References listed on IDEAS

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    1. Wai Ming To & Billy T. W. Yu & Peter K. C. Lee, 2018. "How Quality Management System Components Lead to Improvement in Service Organizations: A System Practitioner Perspective," Administrative Sciences, MDPI, vol. 8(4), pages 1-14, November.
    2. Evangelos L. Psomas & Christos V. Fotopoulos, 2010. "Total quality management practices and results in food companies," International Journal of Productivity and Performance Management, Emerald Group Publishing Limited, vol. 59(7), pages 668-687, September.
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    3. Noor Islam Jasim & Hairoladenan Kasim & Moamin A. Mahmoud, 2022. "Towards the Development of Smart and Sustainable Transportation System for Foodservice Industry: Modelling Factors Influencing Customer’s Intention to Adopt Drone Food Delivery (DFD) Services," Sustainability, MDPI, vol. 14(5), pages 1-21, March.

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