| 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 |
