أثر تطبيق معيار الالتزام بالسلامة الغذائية (ISO 22000) في تحقيق الميزة التنافسية"دراسة حالة مطعم ألو تشكن في محافظة حماة"

المؤلفون

  • د. محمد ناصر الجامعة الوطنية الخاصة image/svg+xml
  • أحمد الخلف الجامعة الوطنية الخاصة image/svg+xml

DOI:

https://doi.org/10.5281/zenodo.19693572

الكلمات المفتاحية:

معيار الالتزام بالسلامة الغذائية، الميزة التنافسية، التكلفة، الجودة

الملخص

لم يعد يخفى على أحد حجم المنافسة الشرسة في الأسواق في عصرنا الحالي، حيث تسعى المنظمات دائماً من أجل التميز والتفرد عن منافسيها، لذلك نرى اليوم سباقاً بين المنظمات والتي تشكل الأنماط الخدمية منها القسم الأكبر ومن ضمنها المطاعم التي تعتبر أحد أنواع هذه المنظمات الساعية للتميز في هذا المضمار، والتي اقتنع عدد منها بأهمية تطبيق فلسفة ونهج إدارة الجودة الشاملة في عملياتها اليومية، ومن المعايير الهامة في مجال المطاعم هو معيار الالتزام بسلامة الغذاء ISO 22000.

لذلك هدفت هذه الدراسة إلى دراسة العلاقة بين تطبيق معيار الالتزام بالسلامة الغذائية والميزة التنافسية بأبعادها (التكلفة، الجودة) ضمن مطعم (ألو تشكن) في محافظة حماة، وتألف مجتمع الدراسة من مدراء ومحاسبين وموظفي المستويات الإدارية، واعتمد الباحث في تحديد حجم العينة على أسلوب الحصر الشامل لصغر حجم المجتمع حيث بلغ عدد الاستبانات (30).

توصل الباحث إلى وجود علاقة ارتباط معنوية قوية موجبة بين تطبيق معيار الالتزام بالسلامة الغذائية وكل من الميزة التنافسية والتكلفة والجودة.

التنزيلات

تنزيل البيانات ليس متاحًا بعد.

المراجع

[1] R. Suhailia and F. Boutoura, “The impact of the food safety management system in reducing health risks: A case study of the Directorate of Trade and Export Promotion of Tebessa Province,” Ph.D. dissertation, Univ. of Martyr Sheikh Larbi Tebessi, Tebessa, Algeria, 2024.

[2] A. El-Haddad, M. B. A. O. El-Sherif, G. H. A. Mohamed, and A. A. Hamada, “Reducing quality costs in light of the international food safety standard ISO 22000: An application to Egyptian public business sector companies,” Scientific Journal of Commercial and Environmental Studies, vol. 12, no. 2, pp. 277–325, 2021.

[3] Q. A. Al-Laima, A. S. Mohammed, “The impact of organizational culture on the implementation of the ISO 22000 food safety management system: A field study of food manufacturing companies in Al-Hodeidah Governorate, Yemen,” Journal of Development, Foresight and Research Studies, vol. 5, no. 2, pp. 68–86, 2021.

[4] F. Al-Hada and J. Zaid, “The role of strategic orientation in achieving competitive advantage: A field study in Yemeni private universities,” Sana’a University Journal of Humanities, vol. 2, no. 1, pp. 731–758, 2024.

[5] A. M. Mohiuddin and A. Al-Ameri, “The role of strategic leadership in achieving competitive advantage: A field study in private hospitals in Sana’a,” Sana’a University Journal of Humanities, vol. 4, no. 1, 2023.

[6] P. Pinbunleng, N. Sawatenarakul, and T. Silpcharu, “Guidelines for preparation of food industry to certification the ISO 22000 food safety management system,” Journal of Namibian Studies: History Politics Culture, vol. 33, pp. 683–696, 2023, doi: 10.59670/jns.v33i.752.

[7] A. R. Ibrahim, M. M. Zaki, and A. G. Tager, “Analyzing the food safety management programs (HACCP/ISO 22000) implemented in hotels,” International Journal of Tourism and Hospitality Management, vol. 6, no. 1, pp. 168–185, 2023, doi: 10.21608/ijthm.2023.300851.

[8] S. Mekimah and N. Sayad, “The impact of food safety management system ISO 22000 on customer satisfaction and loyalty: Case study of Coca-Cola Company in Algeria,” Economics and Business, vol. 34, pp. 246–260, 2020, doi: 10.2478/eb-2020-0016.

[9] I. Farida and D. Setiawan, “Business strategies and competitive advantage: The role of performance and innovation,” Journal of Open Innovation: Technology, Market, and Complexity, vol. 8, no. 3, Art. no. 163, 2022, doi: 10.3390/joitmc8030163.

[10] A. Chivandi and E. T. Maziriri, “An evaluation of ISO 22000 food safety standards awareness and implementation in Zimbabwean branded fast food outlets: Customer, employee, and management perspectives,” African Journal of Hospitality, Tourism and Leisure, vol. 6, no. 2, pp. 1–24, 2017.

[11] A. Panghal, N. Chhikara, N. Sindhu, and S. Jaglan, “Role of food safety management systems in safe food production: A review,” Journal of Food Safety, vol. 38, no. 4, Art. no. e12464, 2018, doi: 10.1111/jfs.12464.

[12] I. S. Arvanitoyannis, HACCP and ISO 22000: Application to Foods of Animal Origin. Hoboken, NJ, USA: John Wiley & Sons, 2009.

[13] M. M. Silva, L. M. Fonseca, and S. D. Sousa, “The impact of ISO 9001:2015 on ISO 22000 and food safety management systems (FSMS),” Calitatea, vol. 17, no. 152, pp. 81–86, 2016.

[14] Y. Zhao and M. Talha, “Evaluation of food safety problems based on the fuzzy comprehensive analysis method,” Food Science and Technology, vol. 42, Art. no. e47321, 2022.

[15] D. Al-Fakiki, Food Safety Management ISO 22000. Basra, Iraq: Dept. of Food Science, 2022.

[16] B. Toufaili and A. Halawi, “Impact of ISO 22000:2005 on job performance: Case of AIG and Harkous Chicken Group,” International Journal of Recent Technology and Engineering, vol. 7, no. 6S5, pp. 1115–1125, 2019.

[17] M. de Boer, “Risk management in food safety: Implementation of ISO 22000 food control,” Journal of Food Safety, 2015.

[18] Certvalue, “ISO 22000 certification in UK.” [Online]. Available: certvalue.com/iso-22000-certification-in-uk/.

[19] P. M. Monge-Mora et al., “Critical success factors during the implementation of ISO 22000:2018,” 2020.

[20] H. A. Rivera R., “The concept of corporate strategy,” Innovar, vol. 19, pp. 167–169, 2009.

[21] U. Udriyah, J. Tham, and S. J. M. S. L. Azam, “The effects of market orientation and innovation on competitive advantage and business performance of textile SMEs,” Management Science Letters, vol. 9, no. 9, pp. 1419–1428, 2019.

[22] L. Lakhal, “Impact of quality on competitive advantage and organizational performance,” Journal of the Operational Research Society, vol. 60, no. 5, pp. 637–645, 2009, doi: 10.1057/palgrave.jors.2602601.

[23] B. Meihami and H. Meihami, “Knowledge management a way to gain a competitive advantage in firms: Evidence of manufacturing companies,” International Letters of Social and Humanistic Sciences, vol. 14, pp. 80–91, 2014, doi: 10.18052/www.scipress.com/ILSHS.14.80.

[24] K. Tan, A. B. Siddik, F. A. Sobhani, M. Hamayun, and M. Masukujjaman, “Do environmental strategy and awareness improve firms’ environmental and financial performance? The role of competitive advantage,” Sustainability, vol. 14, no. 17, Art. no. 10600, 2022, doi: 10.3390/su141710600.

[25] H. Adisaksana, “The effect of digital transformation, business innovation models, and creativity on MSME performance with competitive advantage as intervening variable,” Indonesian Interdisciplinary Journal of Sharia Economics, vol. 5, no. 2, pp. 608–629, 2022.

[26] M. E. Porter, Competitive Advantage: Creating and Sustaining Superior Performance. New York, NY, USA: Free Press, 2008.

[27] Z. M. Sadq, N. A. Aljaf, and R. S. Hasan, “The role of human capital in achieving competitive advantages,” International Journal of Social Sciences and Educational Studies, vol. 4, no. 4, pp. 53–63, 2018.

[28] B. Menglikulov, R. Dusmuratov, and D. Mamadiyorov, “Improvement of methodological aspects to calculate the cost of dairy products: A review,” in E3S Web of Conferences, vol. 258, Art. no. 04036, 2021.

[29] I. Sinta, E. T. Kembaren, and F. Fadli, “Conjuncture effect of operational cost for increasing financial performance,” International Journal of Economics, Business, Accounting, Agriculture Management and Sharia Administration, vol. 1, no. 1, pp. 54–61, 2021.

[30] Y. Bernawati and L. Fatmawati, “Utilization of activity based costing method to calculate the cost of production and evaluate profit,” Small Business Accounting Management and Entrepreneurship Review, vol. 1, no. 1, pp. 11–21, 2021.

[31] M. McGregor, L. Azzopardi, and M. Halvey, “A systematic review of cost, effort, and load research in information search and retrieval, 1972–2020,” ACM Transactions on Information Systems, vol. 42, no. 1, pp. 1–39, 2023.

[32] P. De Giovanni, “The modern meaning of ‘quality’: Analysis, evolution and strategies,” The TQM Journal, vol. 36, no. 9, pp. 309–327, 2024.

[33] L. Harvey, “What have we learned from 30 years of quality in higher education?” Quality in Higher Education, vol. 30, no. 3, pp. 360–375, 2024.

[34] Z. Sebestyén, J. Erdei, and M. Hajdu, “A fundamental overview of the concept of quality in project management,” 2023.

[35] J. Anttila and K. Jussila, “Understanding quality—Conceptualization of the fundamental concepts of quality,” International Journal of Quality and Service Sciences, vol. 9, nos. 3–4, pp. 251–268, 2017, doi: 10.1108/IJQSS-03-2017-0020.

[36] T. Y. Chiou, H. K. Chan, F. Lettice, and S. H. Chung, “The influence of greening the suppliers and green innovation on environmental performance and competitive advantage in Taiwan,” Transportation Research Part E: Logistics and Transportation Review, vol. 47, no. 6, pp. 822–836, 2011.

[37] J. Y. Murray, G. Y. Gao, and M. Kotabe, “Market orientation and performance of export ventures: The process through marketing capabilities and competitive advantages,” Journal of the Academy of Marketing Science, 2011.

التنزيلات

منشور

2024-12-15

إصدار

القسم

أبحاث المجلد 2 العدد 2

الفئات

كيفية الاقتباس

[1]
ناصر م. و الخلف أ., "أثر تطبيق معيار الالتزام بالسلامة الغذائية (ISO 22000) في تحقيق الميزة التنافسية’دراسة حالة مطعم ألو تشكن في محافظة حماة’", J.W.P.U, م 2, عدد 2, ص 124–153, ديسمبر 2024, doi: 10.5281/zenodo.19693572.

الأعمال الأكثر قراءة لنفس المؤلف/المؤلفين

المؤلفات المشابهة

1-10 من 21

يمكنك أيضاً إبدأ بحثاً متقدماً عن المشابهات لهذا المؤلَّف.