The relevance of total quality management in the food supply and distribution industry: A study

British Food Journal

Volumn 101, Issue 3, 1999, Pages 190-201

  Beardsell, M L ^a   Dale, B G ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Continuous improvement; Distribution; Food industry; Supply

Indexed keywords

EID: 0043047462     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070709910269802     Document Type: Review

References (9)

1. Dale, B.G. (Ed.) (1994), Managing Quality, 2nd ed., Prentice-Hall, Hemel Hempstead.
2. Dale, B.G. and Lascelles, D.M. (1997), “Total quality management adoption: revisiting the levels”, The TQM Magazine, Vol. 9 No. 6, pp. 418-28.
3. Dale, B.G. and McQuater, R.E. (1998), Managing Business Improvement and Quality: Implementing Key Tools and Techniques, Blackwell Publishers, Oxford.
4. Groocock, J. (1986), The Chain of Quality: Market Dominance through Product Superiority, John Wiley, New York, NY.
5. Heskett, J.L., Sasser, E. and Hart, C.W.L. (1990), Service Breakthrough, Free Press, New York, NY.
6. Mehta, S. and Wilcock, A. (1996), “Quality system standards in the Canadian food and beverage industry”, Quality Management Journal, Vol. 4 No. 1, pp. 72-4.
7. Munroe-Faure, L. and Munroe-Faure, M. (1992), Implementing Total Quality Management, Pitman, London.
8. Parasuraman, A., Zeithamal, V.A. and Berry, L.L. (1988), “SERVQUAL: a multiple item scale for measuring consumer perceptions of service quality”, Journal of Retailing, Vol. 64 No. 1, pp. 14-40.
9. Slack, N., Chambers, S., Harland, C., Harrison, A. and Johnston, R. (1998), Operations Management, 2nd ed., Pitman, London.