| dc.contributor.author | Christian, Timotius Febry | |
| dc.contributor.author | Ardyan, Elia | |
| dc.date.accessioned | 2020-11-25T08:30:40Z | |
| dc.date.available | 2020-11-25T08:30:40Z | |
| dc.date.issued | 2020-08-01 | |
| dc.identifier.issn | 2668-4861 | |
| dc.identifier.issn | 2668-4861 | |
| dc.identifier.uri | http://dspace.uc.ac.id/handle/123456789/3072 | |
| dc.description.abstract | This study investigates the critical role of the dimension of TQM practice to enhance organizational performance. A
total respondent is 182 including top management personnel, managers, and engineers from food companies.
Analysis has shown that the practice of TQM positively influences organizational performance with significant value
for leadership and continuous improvement. This study indicates that TQM is considered a key factor for the survival
of companies in Indonesia's East Java region to face global trade competition in the future. | en_US |
| dc.language.iso | other | en_US |
| dc.publisher | SARC | en_US |
| dc.subject | Total quality management practice; leadership; continuous improvement; and organizational performance. | en_US |
| dc.title | Achieving Organizational Performance In Food Companies: The Critical Role Of Leadership And Continuous Improvement As Part Of TQM Practice | en_US |
| dc.type | Other | en_US |
