QUALITY COMPETITIVENESS OF THE DAIRY ENTERPRISES
IOANNA DIMITRAKAKI
Abstract
The attention paid by the modern dairy enterprise on the competitiveness is growing all the time. As a result from the aggravated competitiveness and the expansion of production and markets the company is striving all the time at the enhancement of competitiveness of the products it offers. Nowadays consumers are well informed and their requirements to quality of the dairy enterprise’s product are getting higher and higher. This makes it necessary to devote attention to the management of competitiveness with regard of quality and to look for methods and approaches to its provision. The major objective of this paper is to clarify the essence of product quality – one of the substantial characteristics of its competitiveness, as well as to review the basic factors determining the quality of milk. Efficient ways for improvement of the quality of the dairy enterprise’s product are proposed, too.
Keywords
quality, competitiveness, dairy enterprise
References
Chow-Chua, C., Goh, M. and Wan, T.B. (2003), “Does ISO 9000 certification improve business performance?”, International Journal of Quality & Reliability Management, Vol. 20 No. 8
Chowdhary, N. and Prakash, M. (2007), “Prioritizing service quality dimensions”, Managing Service Quality, Vol. 17 No. 5
Filipova, М., Increase the competitiveness of the breweries companies,, Publ. „Коrect“, S., 2004
Filipova, M., Managing of the Competitiveness in Brewery industry, In 10-th National Symposium “Quality, Competitiveness, Sustainable Development”, UNWE Press, Sofia, 2005, p. 109
Garcia, E., Quality Control Training, Tokyo, 1996
Kang, G.D. and James, J. (2004), “Service quality dimensions: an examination of Gronroos’s service quality model”, Managing Service Quality, Vol. 14 No. 4
Kyurova, V., Seasonality and competitiveness in the hotel business, dissertation, Blagoevgrad, 2011
Schothorst, M. & Kleiss, T. (1994), Haccp in the dairy industry, food control 5 (3)
Wallance, C. & Williams, T. (2001), Pre – requisites, A help or a hindrance to HACCP? Food controls 12
Recommendations for Good Hygiene Practices and Hazard Analysis and Critical Control Points in the Food Industry, S., 2002
Ribov, М., Management of Tourism Competitiveness, Publ. Trakia-М, S., 2003
Ribov, М., Competition and Competitiveness of the Tourism Product, Univ. Publ.“Stopanstvo”, S. 1997
Full Text: PDF (English)