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Title: An exploratory study on statistical process control in the UK food industry
Author: Lim, Sarina Binti Abdul Halim
ISNI:       0000 0004 5993 7287
Awarding Body: Heriot-Watt University
Current Institution: Heriot-Watt University
Date of Award: 2016
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Statistical Process Control (SPC) is an effective technique improving process performance in manufacturing companies; however, the literature shows its implementation in the food industry is still less evident. This research aims to assess the SPC implementation in the UK food industry and subsequently develops an SPC implementation roadmap (SPCIR) and SPC Readiness Self-assessment Tool for food companies to assess their readiness level to adopt SPC. Survey and multiple-case studies were conducted to identify the widespread of SPC, challenges of implementing SPC, Critical Success Factors and the reasons for not implementing SPC in this industry. A five-phase SPCIR was refined through the action research, while five SPC readiness factors were identified through the Delphi study. This study adds value to the current knowledge by extending organisational readiness theories through the identification of SPC readiness factors and expands the organisational learning theory by uncovering type of learning created within SPC implementation. This study is relevant, practical, and useful to both practitioners and academics by providing a holistic implementation roadmap to guide the managers to implement SPC not only at the organisational level but also at the project level. This study offers an itinerary of organisational readiness that enables the managers to confirm the organisational preparedness for the adoption of SPC. The small sample size may limit the generalisability of the findings. But this exploratory study provides critical information to the managers in this sector to develop a strategic plan for a successful SPC implementation.
Supervisor: Antony, Jiju ; Arshed, Norin Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available