Food businesses, especially those facing supply chain challenges, operate within a global environment characterized by uncertainty. The effects of the COVID-19 pandemic have underscored substantial losses in this sector. Our study aims to develop a mixed-formative-reflexive construct model that...

The traditional concept of quality management has the odor of control. Therefore people experience quality management project as threatening and as least as an extra burden. It is often hard to motivate employees in an organization to participate voluntary in quality management projects. A...