Best practices in the food and drinks industry
Best practices in the food and drinks industry
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食品和饮料行业的最佳实践
DOI：
10.1108/14635779810226207
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
D. Kehoe
中科院分区：
文献类型：
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作者：
R. Mann;Oludotun Adebanjo;D. Kehoe
1996年6月，Leatherhead食品研究会在贸易和工业部和农业、渔业和食品部的支持下，发起了“食品和饮料行业标杆和自我评估倡议”。作为这一倡议的一部分，九家在欧洲卓越商业模式方面表现出色的食品公司被选为访问对象。本文报告了这些公司在所取得的成果方面所采用的最佳实践(在人员满意度、客户满意度、对社会和商业成果的影响方面)以及它们实现这些成果的方式(通过有效的领导、人员管理、政策和战略、流程管理和资源管理)。为了让食品行业向前发展，它需要采纳本报告中显示的最佳实践。特别是，更多的食品公司应该考虑使用自我评估作为一种方法，以确定改进机会和评估他们在实现业务卓越方面的进展。
In June 1996, Leatherhead Food Research Association launched the “Food and Drinks Industry Benchmarking and Self‐Assessment Initiative” with the support of the Department of Trade and Industry and the Ministry of Agriculture, Fisheries and Food. As part of this initiative, nine food companies that excel in terms of the European Business Excellence Model were selected for visits. This paper reports on the best practices used by these companies in terms of the results they have achieved (in people satisfaction, customer satisfaction, impact on society and business results) and the way in which they have achieved them (through effective leadership, people management, policy and strategy, process management and resource management). For the food industry to move forward, it needs to take on board the best practices shown in this report. In particular, more food companies should consider using self‐assessment as a method for identifying improvement opportunities and assessing their progress towards business excellence.