IDEAS home Printed from https://ideas.repec.org/a/vrs/nybujo/v1y2014i1p60-64n9.html
   My bibliography  Save this article

TQM Practice and Institution Innovation in China

Author

Listed:
  • Wu Neng-Quan

    (Director of Enterprise Management Research Centre, Sun Yat-Sen University, Guangzhou, China)

  • Zhu Shu-Zhi

    (Lingnan College, Sun Yat-Sen University, Guangzhou, China)

Abstract

Quality is the language which helping product enters the world market. TQM, instead of traditional management, has been growing into the management mode of modern company. In last 10 years, TQM has made great progress in the whole world, but it did not get significant achievements in China. Although the exports from China always keep the image of “cheap and good” in international market, the qualified ratio of products calculated in domestic market is only around 75% and inferior and fake products are often exposed. Therefore, China needs to learn from the TQM experience and practice of advanced countries both in micro and macro field. The process from traditional management to TQM is based on not only corporate technology system, but also on social and institutional system. Our conclusion from China's case is that the international competitive advantage of individual company came from excellent product quality, the excellent product quality is based on excellent TQM practice, and the excellent TQM practice rooted in whole country's macro institutional system. Now, China is still in the stage of transforming public-owned-dominated planning system to individual-owned-dominated market-oriented system. There are many political and economic and social institutions and their policy, regulation, even ideology need to be innovated. Only by doing this, China's companies could follow the foreign partner's step, set up their long-term strategy and share profit with their employees and implement TQM completely to improve their international competitiveness.

Suggested Citation

  • Wu Neng-Quan & Zhu Shu-Zhi, 2014. "TQM Practice and Institution Innovation in China," Nang Yan Business Journal, Sciendo, vol. 1(1), pages 60-64, November.
  • Handle: RePEc:vrs:nybujo:v:1:y:2014:i:1:p:60-64:n:9
    DOI: 10.2478/nybj-2014-0009
    as

    Download full text from publisher

    File URL: https://doi.org/10.2478/nybj-2014-0009
    Download Restriction: no

    File URL: https://libkey.io/10.2478/nybj-2014-0009?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:vrs:nybujo:v:1:y:2014:i:1:p:60-64:n:9. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Peter Golla (email available below). General contact details of provider: https://www.sciendo.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.