Identifying and Ranking Obstacles to the Implementation of TQM in SMEs Using GBWM (Case study: Food Industry)
Subject Areas : Organizations
Mahnaz Zarei
1
*
,
Mehdi Abbasi
2
1 - Department of Industrial Eng., Faculty of Engineering, Shiraz Branch, Islamic Azad University, Shiraz, Iran
2 - Associate ProfessorDepartment of Industrial Engineering, Shiraz Branch, Islamic Azad University, Shiraz, Iran
Keywords: Total Quality Management (TQM), Barriers, Food Industry, Multi-Criteria Decision-Making (MCDM), Group Best-Worst Method (GBWM).,
Abstract :
Abstract
This study identifies and ranks the obstacles to implementing Total Quality Management (TQM) in small and medium-sized enterprises (SMEs), with a focus on the food industry. The aim is to understand the key barriers hindering the adoption of TQM in this sector. The research is applied and descriptive, using a survey approach. Data were collected from managers in the quality control and assurance departments of food industry SMEs, selected through snowball sampling, via a structured questionnaire. The study applies the Group Best-Worst Method (GBWM) to prioritize these obstacles. The results show that “Lack of commitment and involvement of senior management” ranked as the most significant barrier with an importance coefficient of 0.299, followed by “Senior management instability” (0.117) and “High rate of organizational turnover” (0.117). In addition, the consistency ratio of less than 0.1 indicates high validity of the results. This research provides practical insights for overcoming TQM barriers in SMEs, contributing to the development of TQM strategies in food industry SMEs, especially in developing countries.
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