Advisor(s) - Committee Chair
Dr. Brent Askins (Director), Dr. Daniel Jackson, and Ms. Shahnaz Aly
School of Engineering and Applied Sciences
Master of Science
To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products and services. Implementation of TQM varies from one organization to another. This study determined the various impacts of leadership on TQM in the food industry in India. The continuous decrement of India's economy has led organizations to hire nonskilled people who lack the basic knowledge of the process and thus do not work efficiently and thus ensuring failure of TQM. Another problem faced was the lack of a healthy management which ensures a positive environment and boosts morale of the people. This study gave an idea about the organizational culture and characteristics, the issues it faced while implementing TQM due to lack of an effective leadership, the linkage between the leadership and TQM policies. Data was collected with the help of a questionnaire survey from the people involved in the industry and thus the results from the survey were analyzed and used to answer the research questions.
Engineering | Food and Beverage Management
Joshi, Abhir Anil, "Impacts of Leadership on TQM in Food Industry in India" (2018). Masters Theses & Specialist Projects. Paper 2072.