The Relationship of Total Quality Management (TQM) Practices on Promoting Innovation Development in The Food Industry
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Abstract
The research entitled “The Relationship of Total Quality Management (TQM) Practices on Promoting Innovation Development in The Food Industry” has objective to study the relationship of employees’ communication practices on promoting innovation development in the food industry; to study the relationship of leadership practices on promoting innovation development in the food industry; and to study the relationship of training practices on promoting innovation development in the food industry. This research was the quantitative research by using the close- ended questionnaire set to be an instrument. The simple random sampling technique was applied for 204 samples, who have experience in food industry in India. The statistics used for the study was composed of the descriptive statistics in terms of frequency, percentage, mean, and standard deviation; and the inferential statistics was the multiple regression analysis. The results found that the relationship of employees’ communication practices on promoting innovation development in the food industry has a value of 0. 266 in the aspects of manager communication and subordinate communication;
except, peer communication. The relationship of leadership practices on promoting innovation development in the food industry has a value of 0. 408 in the aspects of behavioral theory and transformational theory; except, trait theory. The relationship of training practices on promoting innovation development in the food industry has a value of 0. 316 in the aspect of on-the-job training; except, online training and job rotation.
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