ISO 9001 certification as a catalyst for enhancing product quality at a manufacturing plant in Gqeberha
- Authors: Runesu, Mashoko
- Date: 2024-12
- Subjects: ISO 9001 Standard , Quality control -- Standards , Quality of products
- Language: English
- Type: Master's theses , text
- Identifier: http://hdl.handle.net/10948/69925 , vital:78243
- Description: This research explores the role of ISO 9001 certification as a catalyst for enhancing product quality at a manufacturing plant in Gqeberha. ISO 9001, an internationally recognised standard for quality management systems, provides a framework for consistent product quality and continuous improvement. While prior studies have shown that ISO 9001 certification creates a signalling effect, attracting customers by projecting an image of high product quality, the impact of this certification on actual product quality remains unclear. This study addresses this gap by investigating the variables necessary to enhance product quality through ISO 9001 implementation in a manufacturing context. The research seeks to answer the question: What variables should be incorporated in the implementation of ISO 9001 certification to improve product quality in a manufacturing company in Gqeberha? Specifically, the study focuses on the influence of four ISO 9001 principles, namely customer focus, leadership, engagement of people, and improvement, on product quality. A pragmatic research philosophy was adopted, utilising a quantitative approach to better understand the relationship between these principles and product quality. Both literature review and empirical results confirm that all four principles significantly impact product quality with a unit change in any of these principles or variables resulting in a 0,550-to-0,721-unit changes in product quality. Based on these results, the study recommends that companies accredited to ISO 9001 standard should integrate these principles into their daily operations. If the ISO 9001 standard is implemented with emphasis on following these guiding principles, a company will not only achieve and sustain improvements in product quality, but this can be a valuable strategic tool for competitiveness in the global marketplace. , Thesis (MBA) -- Faculty of Business and Economic Sciences, Business School, 2024
- Full Text:
- Date Issued: 2024-12
- Authors: Runesu, Mashoko
- Date: 2024-12
- Subjects: ISO 9001 Standard , Quality control -- Standards , Quality of products
- Language: English
- Type: Master's theses , text
- Identifier: http://hdl.handle.net/10948/69925 , vital:78243
- Description: This research explores the role of ISO 9001 certification as a catalyst for enhancing product quality at a manufacturing plant in Gqeberha. ISO 9001, an internationally recognised standard for quality management systems, provides a framework for consistent product quality and continuous improvement. While prior studies have shown that ISO 9001 certification creates a signalling effect, attracting customers by projecting an image of high product quality, the impact of this certification on actual product quality remains unclear. This study addresses this gap by investigating the variables necessary to enhance product quality through ISO 9001 implementation in a manufacturing context. The research seeks to answer the question: What variables should be incorporated in the implementation of ISO 9001 certification to improve product quality in a manufacturing company in Gqeberha? Specifically, the study focuses on the influence of four ISO 9001 principles, namely customer focus, leadership, engagement of people, and improvement, on product quality. A pragmatic research philosophy was adopted, utilising a quantitative approach to better understand the relationship between these principles and product quality. Both literature review and empirical results confirm that all four principles significantly impact product quality with a unit change in any of these principles or variables resulting in a 0,550-to-0,721-unit changes in product quality. Based on these results, the study recommends that companies accredited to ISO 9001 standard should integrate these principles into their daily operations. If the ISO 9001 standard is implemented with emphasis on following these guiding principles, a company will not only achieve and sustain improvements in product quality, but this can be a valuable strategic tool for competitiveness in the global marketplace. , Thesis (MBA) -- Faculty of Business and Economic Sciences, Business School, 2024
- Full Text:
- Date Issued: 2024-12
Perceptions of rural consumers and the quality of mutton at purchase points in the Eastern Cape Province, South Africa
- Authors: Rani, Zikhona Theodora
- Date: 2012
- Subjects: Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11823 , http://hdl.handle.net/10353/d1007562 , Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Description: The objective of the study was to determine perceptions of rural consumers on mutton quality, and the quality of mutton at purchase points in the Eastern Cape Province, South Africa. The study was conducted in five different municipalities (Buffalo City, Nkonkobe, Ngqushwa, Lukhanje and Amahlathi). A survey was conducted where a sample of 215 consumers were randomly selected and interviewed, either at point of purchase or as they left the shops. The survey was not limited to the shoppers only but also extended to households from the villages. Questions on some of the most important meat quality cues were compiled. The physico-chemical quality of mutton purchased from different shops was also determined. Forty different shops and butcheries selling mutton from all the selected municipalities were visited. Different parts of mutton samples were bought. Physico-chemical qualities of mutton such as colour (L* - lightness, b* - redness and a* - yellowness) and meat pH measurements were taken at points of purchase. Cooking loss and tenderness evaluations were later done at the Meat Science laboratory at the University of Fort Hare. The results indicated that price was one of the major factors affecting the purchasing decisions of consumers. Thirty four percent of the consumers preferred mutton as compared to other protein sources, even though they were not buying this type of meat because it was not affordable to them. Both male and female consumers suggested that more sheep farmers need to be established in order to reduce the levels of imported mutton into South Africa. They also highlighted that selection programmes that will result in efficient sheep production and reduced mutton prices need to be implemented. Meat at points of purchase was affected by season resulting in lower lightness (L*24.7±0.49) values in winter and higher (L* 32.2±0.49) in Spring. The class of shop did not have an effect on meat quality attributes. Trotter had high values of lightness (L*30.4±2.78a), redness (a*30.4±2.78a), yellowness (13.1±1.08a), pH (6.3±0.12a), tenderness (24.9±3.69b) and cooking loss (39.5±4.38ab). The number of days from when the meat was put on the shelves to the time when it was purchased for consumption (days to purchase) had a significant (P<0.05) negative correlation with the Warner Braztler Shear Force (WBSF)values and lightness of the meat. Significant negative (P < 0.05) correlations between pH and colour of the meat (L*, a* and b*) were also observed. It was concluded that rural consumers perceive the quality of mutton as the best and that the physico-chemical quality of meat purchased from different shops was different, largely based on the part of meat, meat storage conditions and not necessarily on the class of the shop.
- Full Text:
- Date Issued: 2012
- Authors: Rani, Zikhona Theodora
- Date: 2012
- Subjects: Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11823 , http://hdl.handle.net/10353/d1007562 , Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Description: The objective of the study was to determine perceptions of rural consumers on mutton quality, and the quality of mutton at purchase points in the Eastern Cape Province, South Africa. The study was conducted in five different municipalities (Buffalo City, Nkonkobe, Ngqushwa, Lukhanje and Amahlathi). A survey was conducted where a sample of 215 consumers were randomly selected and interviewed, either at point of purchase or as they left the shops. The survey was not limited to the shoppers only but also extended to households from the villages. Questions on some of the most important meat quality cues were compiled. The physico-chemical quality of mutton purchased from different shops was also determined. Forty different shops and butcheries selling mutton from all the selected municipalities were visited. Different parts of mutton samples were bought. Physico-chemical qualities of mutton such as colour (L* - lightness, b* - redness and a* - yellowness) and meat pH measurements were taken at points of purchase. Cooking loss and tenderness evaluations were later done at the Meat Science laboratory at the University of Fort Hare. The results indicated that price was one of the major factors affecting the purchasing decisions of consumers. Thirty four percent of the consumers preferred mutton as compared to other protein sources, even though they were not buying this type of meat because it was not affordable to them. Both male and female consumers suggested that more sheep farmers need to be established in order to reduce the levels of imported mutton into South Africa. They also highlighted that selection programmes that will result in efficient sheep production and reduced mutton prices need to be implemented. Meat at points of purchase was affected by season resulting in lower lightness (L*24.7±0.49) values in winter and higher (L* 32.2±0.49) in Spring. The class of shop did not have an effect on meat quality attributes. Trotter had high values of lightness (L*30.4±2.78a), redness (a*30.4±2.78a), yellowness (13.1±1.08a), pH (6.3±0.12a), tenderness (24.9±3.69b) and cooking loss (39.5±4.38ab). The number of days from when the meat was put on the shelves to the time when it was purchased for consumption (days to purchase) had a significant (P<0.05) negative correlation with the Warner Braztler Shear Force (WBSF)values and lightness of the meat. Significant negative (P < 0.05) correlations between pH and colour of the meat (L*, a* and b*) were also observed. It was concluded that rural consumers perceive the quality of mutton as the best and that the physico-chemical quality of meat purchased from different shops was different, largely based on the part of meat, meat storage conditions and not necessarily on the class of the shop.
- Full Text:
- Date Issued: 2012
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