Indian food specialities limited

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DC Field	Value	Language
dc.contributor.author	Raghuram, G.
dc.contributor.author	Krishnan, V.
dc.date.accessioned	2010-10-21T03:53:29Z
dc.date.available	2010-10-21T03:53:29Z
dc.date.copyright	2002
dc.date.issued	2002-10-21T03:53:29Z
dc.identifier.uri	http://hdl.handle.net/11718/9842
dc.description	Vikalpa, vol. 27, 1: pp. 55-68. (Jan-Mar, 2002)	en
dc.description.abstract	Indian 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.iso	en	en
dc.subject	India	en
dc.subject	Food	en
dc.title	Indian food specialities limited	en
dc.type	Article	en
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