Quality and Customer Satisfaction as Competitiveness Factors in
the Food Industry

D 2014

Quality and Customer Satisfaction as Competitiveness Factors in the Food Industry

SUCHÁNEK, Petr, Jiří RICHTER, Jana POKORNÁ a Maria KRÁLOVÁ

Základní údaje

Originální název

Quality and Customer Satisfaction as Competitiveness Factors in the Food Industry

Autoři

SUCHÁNEK, Petr (203 Česká republika, garant, domácí), Jiří RICHTER (203 Česká republika, domácí), Jana POKORNÁ (203 Česká republika, domácí) a Maria KRÁLOVÁ (203 Česká republika, domácí)

Vydání

1. vyd. Reading (UK), Proceedings of the 2nd International Conference on Management, Leadership and Governance ICMLG 2014, od s. 286-294, 9 s. 2014

Nakladatel

Academic Publishing International Limited

Další údaje

Jazyk

angličtina

Typ výsledku

Stať ve sborníku

Obor

50600 5.6 Political science

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

tištěná verze "print"

Kód RIV

RIV/00216224:14560/14:00075209

Organizační jednotka

Ekonomicko-správní fakulta

ISBN

978-1-909507-99-9

ISSN

UT WoS

000340523100037

Klíčová slova anglicky

QM; Business competitiveness; Performance; Customer satisfaction

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 2. 4. 2015 08:35, Mgr. Daniela Marcollová

Anotace

V originále

The subject of this paper is an analysis of Quality management (QM) in food businesses and customers’ perception of quality – customer satisfaction. The main objective of the research is to determine the influence of quality on business performance and competitiveness. The article’s objective is to compare the level of QM by businesses in food industry and level of their customers’ satisfaction and conclude the impact on competitiveness. The quality is perceived here as a product’s ability to satisfy a customer’s needs and requirements. The research is divided into three parts. In the first part, food businesses are contacted and their QM performance is investigated based on selected data from the financial statements; then a questionnaire is used to obtain businesses’ subjective view of their QM and the quality of their products. The last part, which is subject of this paper, is a comparison of data and results obtained. This paper answers the following particular research questions: Viewed from the producer’s perspective, can quality be considered a competiveness factor increasing performance of food businesses? How can customers’ satisfaction with product quality influence business performance? The research is based on primary data obtained by a structured questionnaire and secondary data acquired from financial statements, which were used to measure business performance and competitiveness. The quantitative analysis was fed with actual data from a five-year period 2007-2011. Answers collected were processed with statistical methods of univariate and bivariate analyses. In the article the main factors concerning quality are summarized. The results of a research performed in Czech Republic should provide a complex analysis of quality’s influence on food businesses’ performance and help businesses worldwide to improve their competitiveness via effective QM and understanding of customers’ needs.

Návaznosti

MUNI/A/0738/2012, interní kód MU

Název: Vliv kvality na výkonnost a konkurenceschopnost podniku

Investor: Masarykova univerzita, Vliv kvality na výkonnost a konkurenceschopnost podniku, DO R. 2020_Kategorie A - Specifický výzkum - Studentské výzkumné projekty

Citovat

SUCHÁNEK, Petr, Jiří RICHTER, Jana POKORNÁ a Maria KRÁLOVÁ. Quality and Customer Satisfaction as Competitiveness Factors in the Food Industry. In Dr Phil Dover, Dr Sam Hariharan and Dr. Michael Cummings. Proceedings of the 2nd International Conference on Management, Leadership and Governance ICMLG 2014. 1. vyd. Reading (UK): Academic Publishing International Limited, 2014, s. 286-294. ISBN 978-1-909507-99-9.

@inproceedings{1173194,
   author = {Suchánek, Petr and Richter, Jiří and Pokorná, Jana and Králová, Maria},
   address = {Reading (UK)},
   booktitle = {Proceedings of the 2nd International Conference on Management, Leadership and Governance ICMLG 2014},
   edition = {1.},
   editor = {Dr Phil Dover, Dr Sam Hariharan and Dr. Michael Cummings},
   keywords = {QM; Business competitiveness; Performance; Customer satisfaction},
   howpublished = {tištěná verze "print"},
   language = {eng},
   location = {Reading (UK)},
   isbn = {978-1-909507-99-9},
   pages = {286-294},
   publisher = {Academic Publishing International Limited},
   title = {Quality and Customer Satisfaction as Competitiveness Factors in the Food Industry},
   year = {2014}
}

TY  - JOUR
ID  - 1173194
AU  - Suchánek, Petr - Richter, Jiří - Pokorná, Jana - Králová, Maria
PY  - 2014
TI  - Quality and Customer Satisfaction as Competitiveness Factors in the Food Industry
PB  - Academic Publishing International Limited
CY  - Reading (UK)
SN  - 9781909507999
KW  - QM
KW  - Business competitiveness
KW  - Performance
KW  - Customer satisfaction
N2  - The subject of this paper is an analysis of Quality management (QM) in food businesses and customers’ perception of quality – customer satisfaction. The main objective of the research is to determine the influence of quality on business performance and competitiveness. The article’s objective is to compare the level of QM by businesses in food industry and level of their customers’ satisfaction and conclude the impact on competitiveness. The quality is perceived here as a product’s ability to satisfy a customer’s needs and requirements. The research is divided into three parts. In the first part, food businesses are contacted and their QM performance is investigated based on selected data from the financial statements; then a questionnaire is used to obtain businesses’ subjective view of their QM and the quality of their products. The last part, which is subject of this paper, is a comparison of data and results obtained. This paper answers the following particular research questions: Viewed from the producer’s perspective, can quality be considered a competiveness factor increasing performance of food businesses? How can customers’ satisfaction with product quality influence business performance? The research is based on primary data obtained by a structured questionnaire and secondary data acquired from financial statements, which were used to measure business performance and competitiveness. The quantitative analysis was fed with actual data from a five-year period 2007-2011. Answers collected were processed with statistical methods of univariate and bivariate analyses. In the article the main factors concerning quality are summarized. The results of a research performed in Czech Republic should provide a complex analysis of quality’s influence on food businesses’ performance and help businesses worldwide to improve their competitiveness via effective QM and understanding of customers’ needs.
ER  -

SUCHÁNEK, Petr, Jiří RICHTER, Jana POKORNÁ a Maria KRÁLOVÁ. Quality and Customer Satisfaction as Competitiveness Factors in the Food Industry. In Dr Phil Dover, Dr Sam Hariharan and Dr. Michael Cummings. \textit{Proceedings of the 2nd International Conference on Management, Leadership and Governance ICMLG 2014}. 1. vyd. Reading (UK): Academic Publishing International Limited, 2014, s.~286-294. ISBN~978-1-909507-99-9.

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