Show simple item record

dc.contributor.authorChristian, Timotius Febry
dc.contributor.authorArdyan, Elia
dc.date.accessioned2020-11-25T08:30:40Z
dc.date.available2020-11-25T08:30:40Z
dc.date.issued2020-08-01
dc.identifier.issn2668-4861
dc.identifier.issn2668-4861
dc.identifier.urihttp://dspace.uc.ac.id/handle/123456789/3072
dc.description.abstractThis 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.isootheren_US
dc.publisherSARCen_US
dc.subjectTotal quality management practice; leadership; continuous improvement; and organizational performance.en_US
dc.titleAchieving Organizational Performance In Food Companies: The Critical Role Of Leadership And Continuous Improvement As Part Of TQM Practiceen_US
dc.typeOtheren_US


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record