Food Quality Systems

1990 ◽  
pp. 9-28
Author(s):  
Merton R. Hubbard
Keyword(s):  
Food Quality ◽  
Quality Systems

Evaluation of Performance Measurement Instruments on Their Use for Food Quality Systems

2005 ◽  
Vol 44 (7-8) ◽  
pp. 501-512 ◽  
Author(s):  
M. VAN DER SPIEGEL ◽  
P. A. LUNING ◽  
G. W. ZIGGERS ◽  
W. M. F. JONGEN
Keyword(s):  
Performance Measurement ◽  
Food Quality ◽  
Quality Systems ◽  
Measurement Instruments ◽  
Evaluation Of Performance

scholarly journals Financial Support for Food Manufacturers – European and Polish Food Quality Systems

2020 ◽  
Vol 53 (2) ◽  
pp. 86-93
Author(s):  
E. Brągiel ◽  
◽  
B. Ślusarczyk ◽  
B. Bienia ◽  
B. Bielawa ◽  
...  
Keyword(s):  
European Union ◽  
Food Quality ◽  
Financial Support ◽  
Geographical Location ◽  
Agricultural Products ◽  
The European Union ◽  
Quality Systems ◽  
High Quality ◽  
Manufactured Products

In the European Union and Poland, one of the priorities within the framework of the policy of quality and distinguishing food products is to preserve regional traditions and customs. This is realized through European and Polish food quality systems, which aim to protect specific agricultural products and food, including traditional, regional and ecological food. This protection is based on high quality, a recipe that adds authenticity to products, as well as unique and unchanging character. For several years, there has been a growing interest in the European Union and Poland in high quality products with appropriate markings. The aim of the article was to present European and Polish food quality systems and to indicate the possibility of financial support for food manufacturers within the framework of these systems. Participation of Polish food manufacturers in programs for the development and maintenance of the quality of manufactured products and their distinctions is crucial to exist and stay in the highly globalized and competitive market. The geographical location of our country, rich cultural heritage, culinary tradition and an unpolluted natural environment are the advantages that undoubtedly contribute to the development of these systems. The purpose of supporting food quality systems is also evident by the involvement at the level of the Ministry of Agriculture and Rural Development and in activities of individual regions and entities applying for these quality certificates. It can be assumed (by observing the set requirements and reported needs of customers and available financial support options for food manufacturers) that the quantity of reported products within the framework of European and Polish quality systems will grow and be appreciated by customers and manufacturers.

Towards a conceptual model to measure effectiveness of food quality systems

2003 ◽  
Vol 14 (10) ◽  
pp. 424-431 ◽  
Author(s):  
M van der Spiegel ◽  
P.A Luning ◽  
G.W Ziggers ◽  
W.M.F Jongen
Keyword(s):  
Conceptual Model ◽  
Food Quality ◽  
Quality Systems

Food quality and cognition: Effects of a purified, refined diet on performance on a progressive ratio schedule in rats

2013 ◽  
Author(s):  
Aaron P. Blaisdell ◽  
Matthew Yan Lam Lau ◽  
Cynthia Fast ◽  
Katie Telminova ◽  
Boyang Fan ◽  
...  
Keyword(s):  
Food Quality ◽  
Progressive Ratio ◽  
Ratio Schedule ◽  
Progressive Ratio Schedule

Managing Service Quality, Food Quality, Price Fairness and Customer Retention: A Holistic Perspective

2020 ◽  
Vol 2 (1) ◽  
pp. 1-5
Author(s):  
Ammar Ahmed ◽  
Rafat Naseer ◽  
Muhammad Asadullah ◽  
Hadia Khan
Keyword(s):  
Service Quality ◽  
Food Quality ◽  
Service Sector ◽  
Customer Retention ◽  
Price Fairness ◽  
Policy Makers ◽  
Restaurant Management ◽  
The Subject ◽  
Research Propositions ◽  
The Impact

In this competitive environment, organizations strive to satisfy their customer by providing best quality service at affordable and fair prices with a view to enhance their revenues. To achieve the objective of revenue maximization, organizations strive to identify the factors that help them in retaining their customers. Drawing from the signalling theory of marketing, the current study proposes a novel conceptual model representing the impact of service quality with food quality and price fairness on customer retention in restaurant sector of Pakistan. The paper underlines an important arena of knowledge for academicians as well as organizational scientists on the subject. On the basis of literature available on the variables understudy, the present study forwards eight research propositions worthy of urgent scholarly attention. The conceptualized model of the present article can also be viewed significant in unleashing further avenues for the restaurant management entities, policy makers and future researchers in the domain of managing in the service sector businesses.

Sign in / Sign up

Export Citation Format

Share Document