Please use this identifier to cite or link to this item: http://hdl.handle.net/11718/9816
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dc.contributor.authorDeodhar, Satish Y.
dc.contributor.authorTirupati, Devanath
dc.date.accessioned2010-10-20T06:44:33Z
dc.date.available2010-10-20T06:44:33Z
dc.date.copyright2002
dc.date.issued2002-10-20T06:44:33Z
dc.identifier.urihttp://hdl.handle.net/11718/9816
dc.descriptionVikalpa, Vol. 27, No. 1, (January-March 2002, pp. 55-68en
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.
dc.language.isoenen
dc.subjectFooden
dc.subjectIndian food specialities limited (IFS)en
dc.subjectQuality Managementen
dc.titleIndian food specialities limiteden
dc.typeArticleen
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