scholarly journals Production processes and product quality in a company of food industry

2015 ◽  
Vol 13 (Suppl.1) ◽  
pp. 348-351
Author(s):  
P. Slavova
Keyword(s):  
Product Quality ◽  
Food Industry ◽  
Production Processes ◽  
A Company

scholarly journals APPLIED PHOTOGRAPHY FOR TKP COFEE HOUSE’S COMPANY PROFILE

2020 ◽  
Vol 9 (2) ◽  
pp. 139-147
Author(s):  
Cahya Naufal Asyfahani
Keyword(s):  
Social Media ◽  
Product Quality ◽  
Added Value ◽  
Production Processes ◽  
Profile Design ◽  
Post Production ◽  
A Company ◽  
Online Form

The purpose of this study project is to produce a company profile design that will be combined with product photography according to company needs, so as to convince potential franchisees to use the TKP Coffee House services and can confirm the positioning of the TKP Coffee House as a cafe that has superior product quality. The design of the company profile combined with this photography will be published in printed form, namely booklets, and in the online form, namely social media, and websites. The process of designing a company profile with a combination of photography through several stages of the process of creating a sequence of pre-production processes, production processes, and post-production processes. The design of a company profile with a combination of photography is expected to help the TKP Coffee House build its image in the audience and potential franchisees, provide added value, and making the TKP Coffee House cafe able to compete with its competitors.

PENGARUH KUALITAS PRODUK DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN BUAH MELON PT. SYAFINA NIAGA

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Iwan Kurniawan Subagja, SE., MM. ◽  
Slamet Istoto
Keyword(s):  
Decision Making ◽  
Product Quality ◽  
Sampling Methods ◽  
Marketing Mix ◽  
Sampling Techniques ◽  
Purchasing Decisions ◽  
Individual Activity ◽  
A Company ◽  
Melon Fruit

Decision making is an individual activity that is directly involved in obtaining and using the goods offered. Promotion is one of the variables in a marketing mix that is very important to be implemented by a company in marketing its products or services, thus influencing consumers to make purchasing decisions. The quality of the product can also affect consumers in making purchasing decisions. This study aims to analyze the effect of product quality and promotion on purchasing decision of Melon fruit. Population and sample of research is purchasing or buyer from consumer of PT. Syafina Niaga as many as 30 companies and sampling methods using saturated sampling techniques as well as analysis used with regression analysis. The results showed that there is a significant influence between product quality and promotion of purchasing decisions.

scholarly journals Business Strategies in HR in Times of Crisis: The Case of Agri-Food Industry in Central Greece

Businesses ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 36-50
Author(s):  
Konstantina Ragazou
Keyword(s):  
Food Industry ◽  
Group Discussion ◽  
Business Strategies ◽  
Food Sector ◽  
Central Greece ◽  
Internal Mobility ◽  
Modern Business ◽  
Mobility Training ◽  
A Company ◽  
Depth Interviews

Crisis, in whatever form it takes, is a challenge for modern business. The challenge lies in the fact that a company is prepared to balance the difficult conditions that are created, while preserving their business interest and efficiency. Thus, companies focus only on their perceived fixed bases, those that are in the internal environment such as the human capital. The need for better human resource management is more urgent than ever, and the burden on the business department is particularly great. The aim of this qualitative research is to highlight the strategies that were developed by agri-food companies in Greece and contribute to the maintenance and motivation of employees in the context of economic crisis. The methodology of this study is based on in depth interviews that were conducted in focus group discussion. Eleven companies from the agri-food sector in the region of Central Greece participated in the research. The executives highlighted three different strategies that were developed by agri-food companies in Greece, which focused on internal mobility, training and appraisal performance. Companies had to face different difficulties to use these strategies, but most of them proved that they can face their weaknesses and apply these strategies in a turbulent period like a financial crisis.

scholarly journals Computer integration of cardboard production

2004 ◽  
Vol 58 (5) ◽  
pp. 221-227
Author(s):  
Ljubomir Lukic ◽  
Zoran Andjelkovic ◽  
Suzana Stamatovic
Keyword(s):  
Paper Industry ◽  
Industrial Applications ◽  
Computer Integrated Manufacturing ◽  
Computer Integration ◽  
Business Partners ◽  
Business System ◽  
Production Processes ◽  
Packaging Industry ◽  
A Company ◽  
Complete Concept

A company for the development of software for industrial applications "PBS" Belgrade has designed a modern information system for monitoring and controlling production in the paper industry, which is completely integrated with the technological equipment and production processes. The paper presents the complete concept of the system, from electronic communication with business partners over computer support to all the production processes in the factory, to the delivery of the products to the customers. Realized as a CIM (Computer Integrated Manufacturing) system, it enables management to have a complete overview of the condition of all the production and business activities, and ensures momentary and complete reliable information about all the parameters of the business system. Although the system was developed for the needs of the cardboard factory "Umka", with particular modifications, it could also be used in other factories of the paper and cardboard packaging industry.

scholarly journals From a smokehouse to a vacuum dehydrator

2004 ◽  
Vol 49 (1) ◽  
pp. 131-139
Author(s):  
Branislav Zlatkovic ◽  
Todor Vulic
Keyword(s):  
Product Quality ◽  
Food Industry ◽  
Liquid Fuel ◽  
Machine Building ◽  
High Quality ◽  
Great Honor ◽  
Fruit Processing ◽  
Long Time ◽  
Vacuum Condensation ◽  
Vacuum Dehydration

The tradition of fruit dehydration in Serbia has been long and anviable. It seems that Serbian machine-building in the area of fruit processing technology has given its greatest contribution in this field. It has been one 100 years since the smoking house of Mr Stokovic, PhD was announced to be the best and the most promising plum dehydrator at the open competition organized in Topcider by the Ministry of Agriculture. It was the first real almost continual fruit dehydrator where plums were moved at certain intervals closer and closer to the source of heat. Such a concept of plum dehydration from lower to higher temperatures was held on even later in perhaps our most famous dehydrator CER. Even the smoky smell was retained but liquid fuel was used for technical purposes. For a long time, it has been a well- known fact that vacuum dehydration has many advantages. In our country there have been many attempts to make fruit dehydrator of greater capacities in which vacuum would be used. Of course, there have been many problems, both technical and technological, but today a hundred years after accepting Stojkovic?s smokehouse, it is our great honor to present to you the results of plum dehydration in a home-made vacuum condensation dehydrator. We hope that now path is widely open to high quality dehydration, and not only for that plum, but for fruit susceptible to oxidation which is the reason our food industry has not produced it so far. This is probably a farewell to the most dangerous, but for the product quality, the most necessary operation - sulphuration.

Ina Food Industry: A Company that Makes Employees Happy

2021 ◽  
Vol 66 (1) ◽  
pp. 49-77
Author(s):  
Hiroaki Kaneko ◽  
Cristian Vlad ◽  
Luiza Gatan ◽  
Toru Takahashi ◽  
Seiko Adachi
Keyword(s):  
Food Industry ◽  
Social Innovation ◽  
Well Being ◽  
Jel Classification ◽  
Japanese Culture ◽  
User Engagement ◽  
Organization Transformation ◽  
Talent Strategy ◽  
Core Elements ◽  
A Company

"This research illustrates how a traditional Japanese company, Ina Food Industry, focuses on talent operations, engagement, their well being and social innovation. The authors worked with key executives and talent operators from Ina Food Industry to underpin the main characteristics of their talent operations strategy and to determine how the organization draws from its corporate philosophy and core elements of traditional Japanese culture to create sustainable user engagement and to develop a unique employee value proposition. Keywords: Innovation, Japan, Organization, Transformation, Sustainability, Talent, Strategy, Ethics JEL Classification: M10, L66 "

scholarly journals Stress Factors in mAb Drug Substance Production Processes: Critical Assessment of Impact on Product Quality and Control Strategy

2020 ◽  
Vol 109 (1) ◽  
pp. 116-133 ◽  
Author(s):  
Tapan K. Das ◽  
Linda O. Narhi ◽  
Alavattam Sreedhara ◽  
Tim Menzen ◽  
Christoph Grapentin ◽  
...  
Keyword(s):  
Product Quality ◽  
Control Strategy ◽  
Critical Assessment ◽  
Drug Substance ◽  
Stress Factors ◽  
Production Processes ◽  
And Control

scholarly journals Customer Satisfaction, Product Quality and Performance of Companies

2015 ◽  
Vol 14 (4) ◽  
pp. 329-344 ◽  
Author(s):  
Petr Suchánek ◽  
Jiří Richter ◽  
Maria Králová
Keyword(s):  
Customer Satisfaction ◽  
Product Quality ◽  
Business Performance ◽  
Food Industry ◽  
Research Question ◽  
Financial Data ◽  
Main Factors ◽  
And Performance

Abstract This paper presents an analysis of quality, customer satisfaction and business performance in food industry. The main objective of the research is to determine the influence of quality on customer satisfaction and on business performance and competitiveness. In particular, this paper answers the following research question: Does the quality of a product result in a satisfied customer and thereby in a well-performing business? Customer satisfaction is defined as the satisfaction of the customer with a product and the business performance as a capability to generate profit. Therefore, satisfaction was examined by the means of a survey using questionnaires, and the performance was measured by financial data. We managed to find a correlation between the main factors, although partial results were due more factors mostly statistically insignificant.

scholarly journals Bootstrap Analysis of the Production Processes Capability Assessment

2019 ◽  
Vol 9 (24) ◽  
pp. 5360 ◽  
Author(s):  
Patrycjusz Stoma ◽  
Monika Stoma ◽  
Agnieszka Dudziak ◽  
Jacek Caban
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Low Cost ◽  
Bootstrap Method ◽  
Process Capability ◽  
Production Cycle ◽  
Bootstrap Analysis ◽  
Production Processes ◽  
Characteristic Features ◽  
The Bootstrap Method

The high customer requirements for appropriate product quality pose a challenge for manufacturers and suppliers and also cause them many problems related to ensuring a sufficiently high product quality throughout the entire production cycle. For the above reasons, it is so important to assess the capability of monitored processes, and shaping, analyzing and controlling the capability of processes is an important aspect of managing an organization that uses a process approach to management. The use of an appropriate method to analyze the course of production processes is a necessity imposed by quality standards, e.g., ISO 9001: 2015. That is why it is so important to propose a quick and low-cost method of assessing production processes. For this purpose, a method of assessing the capability of the manufacturing process using bootstrap analysis was used. The article presents the analysis of inherent properties of the production process based on the results of measurements of the characteristic features of the process or the characteristics of the manufactured products (process variables) for the shafts with grooves. The main goals of the work are to develop a procedure for determining process capability based on the bootstrap method, including criteria for the classification of production process capability; to develop the criterion values for confidence intervals of production process capability; as well as to demonstrate the practical application of bootstrap analysis in manufacturing. Moreover, comparative analyses of process capabilities using bootstrap and classic methods were carried out. They confirm both the narrowing of the confidence interval when using the bootstrap method and the possibility of determining a better estimator of the lower limit of this range compared to the results obtained using the classic method. The tests carried out for the unit production of shafts with grooves showed that the analysis of the process capability for measuring tests n = 10 is possible. Finally, new criterion values for the assessment of process capability for the bootstrap method were proposed. The model for assessing the capability of production processes presented in the paper was implemented in low-volume production in the defense industry.

Reduction of Patulin in Apple Cider by UV Radiation

2010 ◽  
Vol 73 (1) ◽  
pp. 69-74 ◽  
Author(s):  
QINGFANG DONG ◽  
DAVID C. MANNS ◽  
GUOPING FENG ◽  
TIANLI YUE ◽  
JOHN J. CHUREY ◽  
...  
Keyword(s):  
Product Quality ◽  
Uv Radiation ◽  
Food Industry ◽  
Apple Juice ◽  
Cost Effective ◽  
Uv Exposure ◽  
Consumer Health ◽  
Organoleptic Properties ◽  
Apple Cider ◽  
Cost Effective Method

The presence of the mycotoxin patulin in processed apple juice and cider presents a continual challenge to the food industry as both consumer health and product quality issues. Although several methods for control and/or elimination of patulin have been proposed, no unifying method has been commercially successful for reducing patulin burdens while maintaining product quality. In the present study, exposure to germicidal UV radiation was evaluated as a possible commercially viable alternative for the reduction and possible elimination of the patulin mycotoxin in fresh apple cider. UV exposure of 14.2 to 99.4 mJ/cm2 resulted in a significant and nearly linear decrease in patulin levels while producing no quantifiable changes in the chemical composition (i.e., pH, Brix, and total acids) or organoleptic properties of the cider. For the range of UV doses tested, patulin levels decreased by 9.4 to 43.4%; the greatest reduction was achieved after less than 15 s of UV exposure. The method of UV radiation (the CiderSure 3500 system) is an easily implemented, high-throughput, and cost-effective method that offers simultaneous UV pasteurization of cider and juice products and reduction and/or elimination of patulin without unwanted alterations in the final product.

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