Purpose – The purpose of this paper is to provide additional evidence of the impact of innovation on three dimensions of a firm’s performance, namely product quality, operational performance and financial performance. Design/methodology/approach – The analysis includes an initial exploratory factor analysis, followed by confirmatory factor analysis and structural equation modelling, in order to investigate the relations between the constructs of the proposed model. A sample of 233 Greek manufacturing firms is used for this purpose. Findings – According to the study findings, “innovation capability” directly contributes to product quality and operational performance. Although it has no direct impact on manufacturing firms’ financial performance, it has an indirect impact through the moderator of operational performance. Thus, innovation is an opportunity for a manufacturing firm to improve its performance. Research limitations/implications – The sample of the responding manufacturing companies is limited to small and medium-sized enterprises from one country (Greece). In addition, manufacturing firms from different sectors have different resources, capabilities and performance. Practical implications – The study offers clear implications for managers who should put additional emphasis on innovation as it is an important element for achieving improved overall firm performance and sustainable competitive power. Originality/value – Based on the multi-dimensional structure of innovation, this empirical study determines the contribution of “innovation capability” to specific performance dimensions of manufacturing companies.

PurposeThe purpose of this paper is to examine the motives for implementing the ISO 14001 standard, the difficulties in meeting the standard's requirements and the benefits derived, and to determine the most significant latent constructs (unobserved variables) of these.Design/methodology/approachA research project was carried out in 53 ISO 14001‐certified Greek companies. Exploratory Factor Analyses were applied in order to refine the latent constructs of the ISO 14001 motives, difficulties and benefits.FindingsObtaining a competitive advantage, the social requirement and the environmentally‐friendly policy were the extracted latent constructs of the ISO 14001 motives. The decision of the companies to be ISO 14001‐certified was mostly influenced by internal motives. The ISO 14001 requirements and the determination of environmental performance issues were the extracted latent constructs of the difficulties faced during the implementation of the standard. However, according to the findings, the level of these difficulties was not high. The improvement of a company's position in the market, the transition from conventional to sustainable practices, the improved relationship with society due to better environmental performance and the improvement of waste processing were the extracted latent constructs of the benefits derived. Even though they were not extremely high, the internal were more significant than the external benefits.Research limitations/implicationsThe subjective character of the data collected, the small size of the sample of the participating companies and their diversity with respect to their sector and size, are the main limitations of the present study. Future studies can use these limitations as suggestions for further research.Practical implicationsThe latent constructs extracted through the analysis of the ISO 14001 motives, difficulties and benefits may encourage non‐certified companies to implement an Environmental Management System (EMS) according to ISO 14001. The ISO 14001 certified companies can focus on specific factors in order to strengthen their motivation, avoid difficulties, maximise benefits and consequently to improve their environmental management and performance.Originality/valueThis paper describes the underlying structure of the ISO 14001 motives, difficulties and benefits and determines the respective latent constructs.

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Purpose -The purpose of this study is to investigate the critical factors for the effective implementation of the ISO 9001 standard in small and medium enterprises (SMEs) operating in the services sector. Design/methodology/approach -An empirical study is conducted with a sample of 93 ISO 9001:2000-certified Greek service companies. Data are obtained by a questionnaire survey of the managers responsible for quality in each of the sample firms. Individual critical factors for ISO 9001:2000 implementation are assessed for importance by simple descriptive statistics. Exploratory factor analysis is then applied to refine these individual critical factors into five latent constructs. Findings -All of the individual critical factors examined in the study are assessed as being of some importance with regard to their contribution to ISO 9001 effectiveness. The five latent constructs of the underlying structure of these critical factors are (in descending order of importance): "internal motivation of company"; "attributes of company"; "employee attributes"; "requirements of the quality system"; and "attributes of the external environment". Research limitations/implications -The study is limited by the small size of the whole sample and sub-samples of SMEs. Future research could utilise a broader sample of private SME service companies.Practical implications -This study provides practical guidance for SME service companies that wish to implement the ISO 9001:2008 standard effectively. Originality/value -Several authors have noted that more research is required into the critical factors for effective implementation of the ISO 9001 standard, especially in SMEs. In addition to assessing the importance of various critical factors, the present study defines their underlying structure in terms of latent constructs, thus identifying the broad critical areas that require attention for effective implementation of the quality standard.

Purpose -The purpose of this paper is to develop an instrument that measures the effectiveness of the ISO 9001 Quality Management System (QMS), based on its components, meaning the ISO 9001 objectives; and to validate this instrument in the food manufacturing sector. Design/methodology/approach -Bearing in mind the definition of "ISO 9001 effectiveness", the ISO 9001 objectives and their indicators are identified in the literature. Based on these indicators, a measurement instrument is developed and then empirically validated through collecting preliminary data from 335 Greek food manufacturing small and medium-sized enterprises (SMEs). After testing the assumptions of multivariate analysis, exploratory factor analysis as well as first and second order confirmatory factor analysis are applied. Findings -The data collected reveal, as identified in the literature, the three-dimensional nature of the ISO 9001 objectives (continuous improvement, prevention of nonconformities and customer satisfaction focus). The responding food manufacturing SMEs demonstrate a high level of achievement of these objectives. Further analysis of the data also reveals a valid latent factor reflecting the successful achievement of the ISO 9001 objectives, namely "ISO 9001 effectiveness". Research limitations/implications -The present study focuses on food manufacturing SMEs. Therefore, it is worth validating the measurement instrument on large food manufacturing companies, food service companies, companies of specific food sub-sectors, non-food companies and finally on companies operating in different economic conditions to Greece. Practical implications -This measurement instrument can be used by a food manufacturing SME as a self assessment tool and a benchmarking tool. In doing so, suitable strategies can be selected in order for a food SME to improve quality, gain competitive advantage and overcome the current downturn. Originality/value -In this paper, a measurement instrument is developed and validated in food manufacturing SMEs, based on measures describing the ISO 9001 objectives; in other words, ISO 9001 effectiveness.

Purpose-The purpose of the paper is to examine the binary character of total quality management (TQM) in food companies and to determine the impact of the two aspects of TQM-the "soft" and "hard"-on the quality management benefits. Design/methodology/approach-A research project was carried out in 90 Greek food companies, using the questionnaire method. Two measurement models have been formulated. The first model includes the TQM philosophical elements and quality tools/techniques, while the second model includes the quality management benefits. Exploratory factor analyses are applied to extract the latent factors. The factors that significantly influence the quality management benefits are determined through multiple linear regression analyses. Findings-The analysis of the models confirms the binary character of TQM (the "soft" and "hard" TQM elements) in food companies and the existence of internal and external quality management benefits. The "soft" TQM elements have a significant direct impact on quality improvement, employee benefits and customer satisfaction. However, the impact of the "hard" TQM elements on the above quality management benefits is not direct but indirect, through their significant correlation with the "soft" TQM elements. Finally, quality improvement is also a significant factor that directly influences employee benefits, customer satisfaction and business performance. Research limitations/implications-The small size of the sample of the responding food companies, the diversity of these companies and the subjective character of the data collected are limitations that suggest future research recommendations. Practical implications-Food companies should realize the leading role of the "soft" aspect of TQM and the supporting role of the "hard" aspect in maximizing the quality management benefits and as a consequence in withstanding the current economic downturn. Originality/value-Focusing on "quality-oriented" food companies that have ample experience in quality and food safety management systems, the present study reveals a significant direct impact of the "soft" TQM elements and an indirect impact of the "hard" TQM elements on the quality management benefits.

Purpose – The purpose of this paper is to examine the extent to which five core dimensions of quality management, as a single factor, are associated with product innovation and process innovation; and finally how these two affect a firm’s competitive advantage in the market. Design/methodology/approach – The analysis followed in order to investigate the relations between the constructs of the proposed model, includes an initial exploratory factor analysis (EFA), followed by confirmatory factor analysis (CFA) and finally structural equation modelling (SEM) Findings – According to the study findings, quality management (QM) directly contributes to product and process innovation. Furthermore, product and process innovation have a direct impact on companies’ competitive advantage. Thus, the study proves that QM is an opportunity for a firm to improve its innovation and consequently its competitiveness. Research limitations/implications – This study relies on the perceptions of the respondents to operationalize the survey instrument. In addition, all variables are measured in the year that the survey was carried out. However, since the research exams the relationship between QM, technical innovation and competitive advantage across various organizations, it would be interesting to conduct a longitudinal study within these organizations. Practical implications – Our study offers clear implications for managers, proving that they should give higher emphasis on QM and innovation in order to prioritize their product, production and technology strategies, to achieve sustainable competitive advantage. Originality/value – Based on the multi-dimensional structure of QM, this empirical study determines the contribution of QM to specific innovation performance and overall competitiveness of companies.

PurposeThe main objective of this paper is to examine the existing literature on food safety assurance systems and record the vital critical factors that affect the implementation of these systems, in the context of the global food‐processing sector, for the benefit of researchers and industries.Design/methodology/approachA range of published (1995‐2008) articles on food safety is explored that lists the motives for and the barriers to the implementation of the Hazard Analysis of Critical Control Point plan in descending order of frequency of occurrences. The barriers and motives in this study are referred to as “critical factors of effective implementation” (CFEIs). In addition, the Pareto analysis quality tool was used to sort and arrange the above‐mentioned barriers to and motives for CFEIs of the HACCP system implementation according to their order of criticality.FindingsThe examination and analysis of 31 studies resulted in the identification of 32 factors that affect HACCP implementation. Difficulties exist in managing such a large number of factors in organisations; hence a few vital CFEIs are identified and reported herein, such as the most significant for the HACCP implementation.Practical implicationsThe present study will direct researchers in selecting a more reliable and critical set of CFEIs that will be used in further empirical studies and may help to develop models which measure and sustain the level of performance on safety systems in industries. Industries can also benefit by adopting the results of this study, resulting in a more effective implementation of food safety and quality systems.Originality/valueThis paper highlights and prioritises the difficulties hitherto faced by food companies in the effective implementation of food safety systems. The results of this study will help in a smoother and more effective penetration of food safety and quality systems in food organisations.