The influence of competitive strategy and organizational structure on the cost of quality in food and beverage (F&amp;B) companies

Dimitrantzou, Christina; Psomas, Evangelos; Vouzas, Fotios

doi:10.1108/tqm-01-2023-0031

Cited by 3 publications

(3 citation statements)

References 85 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The vast majority of the sample companies are SMEs, given that 57.9% employ less than 50 employees, 12.7% more than 50 and less than 100 employees, 14.7% more than 100 and less than 250 employees and 14.7% employ more than 250 employees. The small-medium size of the sample food companies is also a characteristic of the population of the food companies in Europe generally (Vlachos, 2015) as well as in Greece (Petropoulos, 2019; Konstantinidis et al , 2021; Dimitrantzou et al , 2023). A variety of food sub-sectors are represented in the sample companies, such as oils and fats, dairy products, processed fruits and vegetables, meat products, drinks, bakery and farinaceous products.…”

Section: Methodsmentioning

confidence: 99%

Lean manufacturing practices and industry 4.0 technologies in food manufacturing companies: the Greek case

Psomas,

Deliou

2023

IJLSS

Self Cite

View full text Add to dashboard Cite

Purpose Food manufacturing companies which are essential for national economies, need to attach importance to the adoption of both the lean manufacturing (LM) operational excellence methodology and the Industry I4.0 (I4.0) technologies that empower LM to achieve operational improvement. This study aims to focus on the Greek food manufacturing companies and determine the degree of implementation of LM practices and I4.0 technologies and the impact of I4.0 on LM. Design/methodology/approach A survey was conducted based on a structured questionnaire which included items reflecting LM practices and I4.0 technologies. A sample of Greek food manufacturing companies were approached and 102 of them fully completed the questionnaire. Descriptive statistics were applied to determine the degree of implementation of LM practices and I4.0 technologies, while the impact of I4.0 on LM was determined through the linear regression analysis. Findings The degree of implementation of LM practices in the responding food manufacturing companies is high, while the degree of implementation of I4.0 technologies is low to medium. The findings also support a significant and positive impact of I4.0 on LM. Research limitations/implications The small size of the sample of the responding Greek food manufacturing companies, the subjective character of the data collected and the cross-sectional nature of the study, constitute the main limitations of the study. Based on these limitations, further studies can be designed. Practical implications The present study findings can guide the managers of the food manufacturing companies to further increase the degree of implementation of LM practices through adopting I4.0 technologies. Therefore, they can improve quality, eliminate waste, survive and be more competitive in the current difficult business environment. Academics can also benefit from the present study, given that it provides the LM practices and I4.0 technologies that can be further tested and validated in the food sector. Originality/value To the best of the authors’ knowledge, this is the first study that focuses on LM and I4.0 in the Greek food manufacturing companies operating in a business environment where the crises of finance, energy and the Covid-19 pandemic dominate.

show abstract

Section: Methodsmentioning

confidence: 99%

Lean manufacturing practices and industry 4.0 technologies in food manufacturing companies: the Greek case

Psomas,

Deliou

2023

IJLSS

Self Cite

View full text Add to dashboard Cite

show abstract

“…Dimitrantzou et al . (2023) seek to expand on the limited earlier work with a study of Greek SMEs operating in the food and beverage (F&B) sector.…”

Section: Evidence From Greek Smesmentioning

confidence: 99%

An ideal balance of quality and cost

2023

View full text Add to dashboard Cite

Purpose This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting-edge research and case studies. Design/methodology/approach This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context. Findings Maintaining high quality levels while managing the costs involved is a challenge for companies in the food and beverage sector. Finding the optimum balance becomes more attainable in conditions when the organizational structure and chosen competitive strategy are most conducive to the goal of increasing firm competitiveness. Originality/value The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to-digest format.

show abstract

“…Research is already available on the link between FSC and food safety levels of products produced. Furthermore, it has been researched that leadership, centralization, and formalization significantly influence CoQ [22]. Put forth as the research question is whether and how FSC maturity in food businesses is related to cost allocation strategies (via the concept of cost of quality), which directly affects organizational performance [13,21].…”

Section: Introductionmentioning

confidence: 99%

The Relationship between Food Safety Culture Maturity and Cost of Quality: An Empirical Pilot Study in the Food Industry

Spagnoli,

Defalchidu,

Vlerick

et al. 2024

Foods

View full text Add to dashboard Cite

In the food industry, a mature food safety culture (FSC) is linked to better food safety performance. However, the relationship between FSC maturity and key economical performance indicators, such as cost allocation, remains unexplored. This research is the first pilot study to empirically explore the association between FSC maturity and cost of quality (CoQ). A CoQ survey was developed and pretested. CoQ data were collected through collaboration with company management. FSC maturity was assessed through a validated mixed-method assessment (diagnostic instrument, questionnaires, and interviews). A convenience sample of five food processing companies was assembled and subjected to FSC and CoQ assessment. Results revealed that monitoring CoQ is not yet standard practice in the food industry: three out of five companies were unable to specify all failure costs. For prevention and appraisal costs, results showed descriptively and statistically that when these costs are higher, FSC is more mature. Considering the theoretical context of the research (CoQ models and available literature), these results present the first empirical evidence to substantiate that FSC could replace product/service quality in CoQ models. Findings justify the push for a shift in perception, from considering FSC as a task on the list of resource demanding activities toward a narrative in which FSC contributes to financial health.

show abstract

The influence of competitive strategy and organizational structure on the cost of quality in food and beverage (F&B) companies

Cited by 3 publications

References 85 publications

Lean manufacturing practices and industry 4.0 technologies in food manufacturing companies: the Greek case

Lean manufacturing practices and industry 4.0 technologies in food manufacturing companies: the Greek case

An ideal balance of quality and cost

The Relationship between Food Safety Culture Maturity and Cost of Quality: An Empirical Pilot Study in the Food Industry

Contact Info

Product

Resources

About