Statistical Process Control for the Food Industry

References

1. Abdolvand, N., Albadvi, A., and Ferdowsi, Z. (2008). Assessing readiness for business process reengineering. Business Process Management Journal 14 (4): 497–511.
2. Abdul Halim Lim, S., Antony, J., He, Z., and Arshed, N. (2017). Critical observations on the statistical process control implementation in the UK food industry: a survey. International Journal of Quality and Reliability Management 34 (5): 684–700.
3. Ahire, S.L. and Ravichandran, T. (2001). An innovation diffusion model of TQM implementation. IEEE Transactions on Engineering Management 48 (4): 445–464.
4. Anderson, J.C., Rungtusanatham, M., and Schroeder, R.G. (1994). A theory of quality management underlying the Deming management method. Academy of Management Review 19 (3): 472–509.
5. Antony, J. (2000). Ten key ingredients for making SPC successful in organisations. Measuring Business Excellence 4: 7–10.
6. Antony, J. (2014). Readiness factors for the Lean Six Sigma journey in the higher education sector. International Journal of Productivity and Performance Management 63 (2): 257–264.
7. Antony, J. and Balbontin, A. (2000). Key ingredients for the effective implementation of statistical process control. Work Study 49 (6): 242–247.
8. Antony, J. and Taner, T. (2003). A conceptual framework for the effective implementation of statistical process control. Business Process Management Journal 9 (4): 473–489.
9. Appelbaum, S.H., Habashy, S., Malo, J.‐L., and Shafiq, H. (2012). Back to the future: revisiting Kotter's 1996 change model. ...