It stresses on during the right things at the first time and every time. It eliminates wastes scrapes and also enables a company to avoid the problem of re0work of alternative. Be it a manufacturing or a service company. Total quality management prevents problems from occurring by creating the attitude and control that make prevention possible and also builds a philosophy of continuous improvement, efficiency, productivity and long terms success.
In many cases, where total quality management is practiced, management often show sings of greater commitment of determination to achieve the success. Most of the companies that practice total quality management pursued their total quality management efforts for 10 years before seeing returns.
Total quality management application requires that management dedicate time, money, labour and other resources, since this is the case, total quality management often conflicts with higher priorities or initiatives. Consequently, management may out of necessity or convenience redirect its attention or resources to other priorities.
Another problems that is associated with total quality management practice which invariably have a dwindling effect on productivity is lack of skill and knowledge. Necessary attributes include a special knowledge of the business processes a background in statistics or some mathematical aptitude, the capacity to work as a team member, the ability to communicates effectively and the ability to take advantage of business opportunities.
Nevertheless, any employees lack the necessary attributes to execute total quality management successfully or the knowledge of or experience with applying its principles tools. It has also been observed that most organizations fail to develop a plan that outlines how to make total quality management a part of the company, implement that plan determine progress towards achieving that plan and take any necessary corrective action to improve processes of manufacturing and distribution.
Furthermore, it appears that the general feeling concerning total quality management is that employee co-operation is not recessively needed. Total quality management is seen as a culture which requires management to loosen reigns and give employee greater role in managing the firm. To make total quality management successful;, it requires greater involvement by the people doing the work.
Quality management deals with how an organization can delight its customers and optimize long term profitability, competitive positive and market share. Quality management is a total corporate focus on meeting and often exceeding customers expectation and significantly reducing the cost resulting from poor quality by shaping a new management system on corporate culture. Juran sees quality management as a journey towards excellence a journey that has no destination.
It involves employees at all levels in the assessment and improvement of quality through the application of quality improvement tools and techniques. It can be looked at as systematic method of developing products and service based on a through understanding of the customers need and reasonable expectations.
The main objective of this study are to the need for s total management. Change is the reality of our time. As in often said the only thing that do not change is change. Itself which of course has to be managed. TQM of course, is one of the many concepts that is being adopted to manage this change. Diamon bank operators have realized that the keen competition in the area of quality from other competitors is a matter of survival to them.
Diamond bank as an organization, see the demand for quality as a challenge they have faced. Eg the Japanese union of scientist and Engineers JUSE based on this, established the Denning prices for quality and the united state government also established the Malcolm Baldrige national quality award to evidence their working up to the challenge. The benefits of total quality management to diamond bank are numerous.
You can also find out more about Emerald Engage. Visit emeraldpublishing. Answers to the most commonly asked questions here. To read the full version of this content please select one of the options below:. Other access options You may be able to access this content by logging in via your Emerald profile.
Rent this content from DeepDyve. Proposed Hypothesis: H0 : The dissemination of quality culture TQM does not influence the productivity of hotel employees in Lebanon H1 : The dissemination of a culture of quality TQM positively influences the productivity of hotel employees in Lebanon Data Collection Method: In order to provide the necessary and scientific remedies for the problem of the study, the researchers used two methods of data collection: Questionnaire being the main data collection instrunment.
It was designed by the researcher and included questions that focused on the sources influencing employee productivity and performance from within the hospitality organization. It also included questions that explored the level of total quality management implementation in the hospitality organization. The questionnaire was presented to a random sample of employees working in the Lebanese hospitality sector.
They included ranking and Likert scale questions, besides basic demographic questions. The second data collection method was online research through journals, schoarly articles, books, credible news websites and other published works on the topic of total quality management and the Lebanese hospitality sector performance. Data processing and Analysis To achieve the objectives of the study and learn about relationship between total quality management and employee productivituy, the descriptive statistical method has been used and was based on the statistical program SPSS to test the hypothesis and find: - Duplicates answers - Computational circles - Standard Deviations and Regression tests using ANOVA Diagnosis and analysis of research variables In order to determine the possibility of deploying and enhancing quality hotel organizations surveyed culture and the statement of individual respondents' attitudes towards the subject and by responding to the research variables analysis, analysis was performed through the use of frequency distribution in response to the research sample circles and standard deviations to show the reality of variables related to the dissemination of TQM in the organization.
It should be noted that the overall response rate was 86 percent respondents. Frequency Tables Below are the frequency tables of each variable and their respective interpretations Age Groups The figures above show a vast majority of the hotel employees respondents are between 40 and 49 years of age, which represent an experienced age group.
Conclusions and Recommendations Conclusions: The main findings of the research can be summarized as follows: 1. Quality culture is a sensitive and essential concept in hospitality organizations that needs considerable attention and great attention to its development and dissemination to all sections of the organization in order to improve performance and achieve excellence. This requires leadership from top to bottom: the senior management in every hotel sponsoring the application of TQM throughout the etablishment.
The adoption and dissemination of the concept of quality culture is not an easy task, as organizations spend years focusing efforts and allocating the necessary funds to promote and develop the culture of quality in individuals in line with the current competition variables. Total Quality culture is based on a set of values, beliefs, and behaviors that define the direction of departments and individuals.
These values may vary from one organization to another according to the nature and work of these organizations and the surrounding environment. The majority of the research sample has a perception of the concept of quality culture and how it affects the performance of the organization in general and hotel quality in particular, but there is a lack of attention by the higher authorities towards strengthening this culture in order to improve and strengthen the competitive position.
The quantitative results prove that the dissemination of TQM has a positive inlfluence on employee productivity in the case of hospitality organizations in Lebanon. Recommendations 1. Spreading a culture of quality is one of the basic requirements for implementing quality management systems, achieving excellence and improving performance.
It is a shared philosophy that is an essential part of the values and culture of the organization, helps explain why the organization exists, what it does and how it does so. The support of senior management is a fundamental pillar in the dissemination of culture as the culture of senior management reflected on the culture of employees and therefore must focus on the culture of senior management and strengthen it to ensure the dissemination of quality culture to the workers properly.
Consistent with developments and increasing competition, hotel organizations must seek to align their characteristics according to their current circumstances with the characteristics of competing organizations through the belief of senior management in their ability to build a quality culture in the organization. The focus on giving the strategic dimension wide attention, because it has a direct impact on the deepening of the culture of quality because it is the tool used by senior management to implement the organization's mission and vision and policy of comprehensive quality.
It is essential to focus the attention of the management of hotel organizations in Lebanon to study the elements of quality culture and the required environment, which reflects the importance of achieving TQM programs to enhance the position of competitive companies.
Appendix 1: Questionnaire Kindly provide answers to the questions below regarding the application of TQM in your hospitality organization. Your identity will remain confidential.
Yes No Not Sure 5- How satisfied are you with the quality of management in your organization? Second Section: How much do you personally agree on the following questions? References [1] Ahmadon B. Total Quality control, 3rd ed. Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households. British Food Journal , 3 , Quality control Handbook 3 rd ed. Personnel Human Resource Management.
0コメント