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Please use this identifier to cite or link to this item: http://hdl.handle.net/11718/25296
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dc.contributor.authorDeodhar S.Y.
dc.contributor.authorTirupati D.
dc.date.accessioned2022-02-11T10:14:50Z-
dc.date.available2022-02-11T10:14:50Z-
dc.date.issued2002
dc.identifier.citationDeodhar, S. Y., & Tirupati, D. (2002). Indian food specialties limited. Vikalpa, 27(1). https://doi.org/10.1177/0256090920020107
dc.identifier.issn2560909
dc.identifier.urihttps://www.doi.org/10.1177/0256090920020107
dc.identifier.urihttp://hdl.handle.net/11718/25296-
dc.description.abstractIndian Food Specialties Limited (IFS) introduced tools of food quality management in May 2000 in response to changing market conditions and poor profitability. Spoilage in the production process was very high and the company had incurred losses for three successive years starting from 1996-97. The company addressed quality concerns by introducing management tools such as quality control charts and process capability indices, and was considering implementation of a food safety system called Hazard Analysis and Critical Control Points (HACCP). The case describes the changing market conditions and the company's response to improving quality, and provides a learning exercise on quality control charts, process capability indices, and HACCP. � 2002, SAGE Publications Ltd. All rights reserved.
dc.language.isoen_US
dc.publisherSAGE Publications Ltd
dc.relation.ispartofVikalpa
dc.titleIndian food specialties limited
dc.typeArticle
dc.rights.licenseCC BY-NC, CC BY
dc.contributor.affiliationIndian Institute of Management, Ahmedabad, India
dc.contributor.institutionauthorDeodhar, S.Y., Indian Institute of Management, Ahmedabad, India
dc.contributor.institutionauthorTirupati, D., Indian Institute of Management, Ahmedabad, India
dc.description.scopusid8080483200
dc.description.scopusid6602993609
dc.identifier.doi10.1177/0256090920020107
dc.identifier.endpage68
dc.identifier.startpage55
dc.identifier.issue1
dc.identifier.volume27
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