The Impact of Implementing the Total Quality Management Practices on the Performance of Human Resources in Food Processing Projects (Case study of Fayoum Food Industries Company)

Document Type : Research articles.

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Department of Agricultural Economics, Faculty of Agriculture, Fayoum University, Egypt

Abstract

The total quality management practices are one of the administrative approaches and methods followed by food processing facilities to face the challenges of the surrounding environment, as it is based on the need to develop and improve performance levels by building an organizational culture that makes each worker realize that quality with inputs, processes and outputs are a major goal to encounter and face the growing demand for high-quality services and products. The research aimed to measure the impact of the application of total quality management practices on the performance of employees, through a case study of Fayoum Food Industries Company before and after the application of quality requirements. The study relied on the use of averages, standard deviation and multiple regression analysis. The results of multiple regression analysis between TQM practices and production quality indicated that the calculated value of (F) amounted to about 22,536 at a significant level of 0.01, and the value of the coefficient of determination was about 0.468, which indicates that TQM practices affecting production quality are strategic planning and customer focus, as these practices are responsible for about 46.8% of the changes that occur in production quality.

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