THE INFLUENCE OF TOTAL QUALITY MANAGEMENT (TQM) PRACTICES TOWARDS ASSURING TRUST ATTRIBUTES OF FOOD PRODUCTS WITH HALAL CERTIFICATION

Rizuwan Abu Karim, Nolila Mohd Nawi

Abstract


Abstract

 

In relation to the cases of food products with halal certification which are non Shariah compliance as reported by the mass media, this study investigates the influence of multidimensionality of total quality management (TQM) practices (i.e. strategic planning, information management, top management, process management, human resources and customer focus) towards assuring trust attributes of such products.  A total of 600 questionnaires were distributed to the certified halal food manufacturing SMEs in Selangor, Kuala Lumpur, Negeri Sembilan, Melaka and Johor with 200 returned responses. The findings revealed that information management, top management and process management are three dimensions that can assure trust attributes of certified halal food products.  Meanwhile, strategic planning, human resources and customer focus are not significant to trust.

 

Keywords: Strategic planning, Information management, Top management, Process management, Human resources, Customer focus, Trust


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