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Best practices in the food and drinks industry

Best practices in the food and drinks industry

Mann, Robin, Adebanjo, Oludotun and Kehoe, Dennis (1999) Best practices in the food and drinks industry. British Food Journal, 101 (3). pp. 238-254. ISSN 0007-070X (doi:10.1108/00070709910269839)

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Abstract

In June 1996, Leatherhead Food Research Association launched the “Food and Drinks Industry Benchmarking and Self-Assessment Initiative” with the support of the Department of Trade and Industry and the Ministry of Agriculture, Fisheries and Food. As part of this initiative, nine food companies that excel in terms of the European Business Excellence Model were selected for visits. This paper reports on the best practices used by these companies in terms of the results they have achieved (in people satisfaction, customer satisfaction, impact on society and business results) and the way in which they have achieved them (through effective leadership, people management, policy and strategy, process management and resource management). For the food industry to move forward, it needs to take on board the best practices shown in this report. In particular, more food companies should consider using self-assessment as a method for identifying improvement opportunities and assessing their progress towards business excellence.

Item Type: Article
Additional Information: [1] The article first appeared in Benchmarking for Quality Management & Technology, Vol. 5 No. 3, 1998, pp. 184-199.
Uncontrolled Keywords: benchmarking, food industry, self-assessment
Subjects: H Social Sciences > HF Commerce
Faculty / Department / Research Group: Faculty of Business > Department of Systems Management & Strategy
Related URLs:
Last Modified: 14 Oct 2016 09:25
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/10721

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