Statistical process control implementation in the food industry: A systematic review and implications for future research

This study is to illustrate a systematic review application in investigating common issues emerging from Statistical Process Control (SPC) implementation in the food industry. A total of 34 journal articles were rigorously selected from four databases and reviewed. The most common themes emerge in SPC implementation in the food industry is the benefits while the remaining themes are motivation, barriers and critical success factors (CSF). This review found that the evidence of SPC implementation in the food industry is beneficial; however, a lack of both awareness and guidelines relating to SPC implementation in the food industry has resulted in a slow adoption. This systematic review concluded that there is a crucial need for further research into the SPC deployment aspect addressing how to deploy SPC in the food industry in a systematic manner

An exploratory study on statistical process control in the UK food industry

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

Statistical process control readiness in the food industry: development of a self-assessment tool

Background: The increasing pressure from the customers, governmental regulations and fierce market competition forced food companies to pursue powerful quality improvement technique. Although Statistical Process Control is widely known for its effectiveness in process control, many food companies faced difficulties to adopt such technique, where being in the state of not ready has always been the reason. There has been a debate about the importance of deciding the state of readiness of a company to initiate their CI techniques such as SPC towards the successful implementation and sustainability of such technique.Scope and approach: This paper emphasises the importance of SPC readiness towards its implementation in the food industry and determines its factors. The SPC readiness factors were identified based on the current literature review and complemented with a three-round Delphi study involving the SPC experts (academics, industry and consultants). Key findings and conclusion: The SPC readiness factors identified are top management support, sense of urgency, measurement system, employees involvement and organisational culture readiness. The developed conceptual self-assessment readiness tool enables food practitioners to identify the current state of organisational readiness and facilitate the companies to plan strategic changes and preparation activities for the adoption of SPC in their businesses

A critical assessment on SPC implementation in the UK food industry

Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK food manufacturing industry and suggests avenues for future research. By surveying the UK food-manufacturing companies, forty-five percent of them were identified implemented SPC, with x-R and x-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment was identified as the most critical factor, while lack of SPC training is the most significant challenge and lack of awareness of SPC as the main reason for food manufacturing companies not implementing SPC. The paper provides information to food companies in the UK on most common practiced and useful quality tools, SPC charts and critical success factors in the food industry. Furthermore, based on the process performance parameters, SPC companies were observed to achieving better results compared to non-SPC companies

Introducing a six sigma process control technique in a food production line: step-by-step guideline and critical elements of the implementation

In the era of digitalisation, the measurement, monitoring and controlling of quality processes is vital and considered the critical dimension in the Six Sigma application toward process excellence. Despite the importance of quality in the food processing, there is a dearth of systematic procedure of process control practices in this industry due to the lack of awareness and guidelines available. Therefore, the purpose of this study are to develop step-by-step guidelines to implement Statistical Process Control as one of the Six Sigma approaches for process control, determine the tools appropriate at each step of the implementation and identify the critical elements toward the success of its application in the food industry. The method used was the “action-research (AR)” approach since the researchers were actively involved in the briefing the SPC awareness and implementation. There are six steps of an implementation of an SPC pilot project, where along the implementation, specific tools are appropriate at each stage The SPC application in this paper provides insights into practical implementation experience in a food manufacturing operation, as well as lessons learned. Until now, most research addressed the case study of the application of SPC. However, this study critically develop a guideline of the implementation and determine the critical element of implementing SPC pilot project

Piloting for the multidimensional job satisfaction instrument in the offshore work setting

This article draws upon pilot study to test the developed job satisfaction questionnaire with offshore catering employees. Changing the attention from a hypothetical work setting where job satisfaction is usually studied, this study investigated employees’ satisfaction with the offshore catering job as the employees perform their job in an isolated and confined work environment. The pilot study was employed as an impetus for a scale development dissertation in validating a bespoke job satisfaction instrument in the offshore catering context. In this small-scale study, the researchers investigated job satisfaction with a purposive sample of 37 (n=37) offshore catering employees using electronic-based survey. Subsequently, an individual debriefing was conducted with four respondents to improve the questionnaire items. The objectives of the pilot study were to evaluate the quality of the items and to identify potential challenges that might occur in the main study. The study findings are not extensively discussed; however, adequate information about the study background and sample characteristics are included. The study about job satisfaction among offshore catering employees was used to demonstrate the process. The key aspects of the pilot study including the amendment of items, challenges encountered during data collection, and modifications made to the actual study are discussed

First-in-human phase I/Ib open-label dose-escalation study of GWN323 (anti-GITR) as a single agent and in combination with spartalizumab (anti-PD-1) in patients with advanced solid tumors and lymphomas

Antibodies; Combination; NeoplasmAnticossos; Combinació; NeoplàsiaAnticuerpos; Combinación; NeoplasiaBackground GWN323 is an IgG1 monoclonal antibody (mAb) against the glucocorticoid-induced tumor necrosis factor receptor-related protein. This first-in-human, open-label phase I/Ib study aimed to investigate the safety and tolerability and to identify the recommended doses of GWN323 with/without spartalizumab, an anti-programmed cell death receptor-1 agent, for future studies. Pharmacokinetics, preliminary efficacy and efficacy biomarkers were also assessed. Methods Patients (aged ≥18 years) with advanced/metastatic solid tumors with Eastern Cooperative Oncology Group performance status of ≤2 were included. GWN323 (10–1500 mg) or GWN323+spartalizumab (GWN323 10–750 mg+spartalizumab 100–300 mg) were administered intravenously at various dose levels and schedules during the dose-escalation phase. Dose-limiting toxicities (DLTs) were assessed during the first 21 days in a single-agent arm and 42 days in a combination arm. Adverse events (AEs) were graded per National Cancer Institute-Common Toxicity Criteria for Adverse Events V.4.03 and efficacy was assessed using Response Evaluation Criteria in Solid Tumors V.1.1. Results Overall, 92 patients (single-agent, n=39; combination, n=53) were included. The maximum administered doses (MADs) in the single-agent and combination arms were GWN323 1500 mg every 3 weeks (q3w) and GWN323 750 mg+spartalizumab 300 mg q3w, respectively. No DLTs were observed with single-agent treatment. Three DLTs (6%, all grade ≥3) were noted with combination treatment: blood creatine phosphokinase increase, respiratory failure and small intestinal obstruction. Serious AEs were reported in 30.8% and 34.0%, and drug-related AEs were reported in 82.1% and 77.4% of patients with single-agent and combination treatments, respectively. Disease was stable in 7 patients and progressed in 26 patients with single-agent treatment. In combination arm patients, 1 had complete response (endometrial cancer); 3, partial response (rectal cancer, adenocarcinoma of colon and melanoma); 14, stable disease; and 27, disease progression. GWN323 exhibited a pharmacokinetic profile typical of mAbs with a dose-dependent increase in the pharmacokinetic exposure. Inconsistent decreases in regulatory T cells and increases in CD8+ T cells were observed in the combination arm. Gene expression analyses showed no significant effect of GWN323 on interferon-γ or natural killer-cell signatures. Conclusions GWN323, as a single agent and in combination, was well tolerated in patients with relapsed/refractory solid tumors. The MAD was 1500 mg q3w for single-agent and GWN323 750 mg+spartalizumab 300 mg q3w for combination treatments. Minimal single-agent activity and modest clinical benefit were observed with the spartalizumab combination.This study was supported by Novartis Oncology

Alliances as dynamic capability to support organizational transformation: empirical findings from a state-owned enterprise

State-owned companies are typically trapped in a bureaucratic system that means they experience difficulties undertaking changes and adapting to environmental changes. Whenever these companies attempt a strategic maneuver, a series of complex bureaucratic procedures must be followed. As a result, the companies are late in responding to environmental changes. This study discusses how the state-owned companies transform their organization with the support of dynamic capabilities. XT Square, a company owned by the local government in Indonesia, is used as the subject of analysis. XT Square is engaged in property. During the course of its organizational transformation, the company found it difficult to fit with customers’ needs because of the difficulties in understanding market conditions. The company then established alliances with other firms to overcome resource shortages. The results of the analysis demonstrate that the process of building these alliances was not linear; rather, it was iterative in nature. At a certain level, XT Square is required to undertake trial and error. At the end of the paper, a suggestion for further research is provided

Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging

Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O-2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O-2) and high nitrogen packaging (HNP: 85 per cent N-2, 15 per cent O-2). All samples were stored at 4 C-o for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p lt 0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour-odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer's acceptance

Supply and Demand of the Entry-level Job Competencies in the Hotel Industry

This study aimed to discover the supply and demand of entry-level job competencies, particularly from the perceptions of human resource managers in 4- and 5-star hotels. Also, the gap between the supply and demand of the entry-level job competencies were identified. This study applied the qualitative approach through a semi-structured interview and analyzed using a thematic analysis. Findings of this study showed that human resource managers perceived the competencies of fresh graduates supplied to the hotel industry in both positive and negative views were communication skill, technical skill, cognitive skill, and interpersonal skill. In contrast, the critical competencies demanded in the hotel industry for the entry-level job were interpersonal skill, communication skill, technical skill, leadership, information management, teamwork, and cognitive skill. Out of the four competencies supplied to the industry, the employers perceived only one positive competency was supplied to them, and the other three were regarded as insufficient. It is anticipated that the findings obtained from this study may enhance the collaboration between the hospitality industry and universities to bridge the competencies gap of fresh graduates