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The purpose of this paper is to determine, first, the level to which ISO 9001 certified manufacturing companies adopt process management and improve quality, second, the latent factors of process management and quality improvement, and finally, the relationships between the latent factors extracted.

A research project was carried out in 196 ISO 9001 certified manufacturing companies operating in Greece. A structured questionnaire was designed and pilot tested and then addressed to management representatives of the companies. Descriptive statistics were used in order to determine the level of process management adoption and the level of quality improvement. Exploratory and confirmatory factor analyses were also applied to extract the latent factors of process management and quality improvement and to assess their reliability and validity. The relationships between the latent factors were determined through structural equation modelling.

Two latent factors were extracted with respect to process management (the core process management practices and the supporting quality tools) and one latent factor with respect to quality improvement. The findings revealed that the ISO 9001 certified manufacturing companies implement to a high degree of the core process management practices, in contrast to the supporting quality tools. Notwithstanding, significant quality improvement is achieved. According to the structural model, the core process management practices have a strong, positive and direct effect on quality improvement. The supporting quality tools have an indirect effect on quality improvement through their significant correlation with the core process management practices.

This paper describes a reliable and valid model that analyzes process management in two latent factors (the core process management practices and the supporting quality tools). The model also depicts the effects of these latent factors on quality improvement of ISO 9001 certified manufacturing companies.

The purpose of this paper is to develop an instrument that measures the effectiveness of the ISO 9001 Quality Management System (QMS), based on its components, meaning the ISO 9001 objectives; and to validate this instrument in the food manufacturing sector.

Bearing in mind the definition of “ISO 9001 effectiveness”, the ISO 9001 objectives and their indicators are identified in the literature. Based on these indicators, a measurement instrument is developed and then empirically validated through collecting preliminary data from 335 Greek food manufacturing small and medium‐sized enterprises (SMEs). After testing the assumptions of multivariate analysis, exploratory factor analysis as well as first and second order confirmatory factor analysis are applied.

The data collected reveal, as identified in the literature, the three‐dimensional nature of the ISO 9001 objectives (continuous improvement, prevention of nonconformities and customer satisfaction focus). The responding food manufacturing SMEs demonstrate a high level of achievement of these objectives. Further analysis of the data also reveals a valid latent factor reflecting the successful achievement of the ISO 9001 objectives, namely “ISO 9001 effectiveness”.

The present study focuses on food manufacturing SMEs. Therefore, it is worth validating the measurement instrument on large food manufacturing companies, food service companies, companies of specific food sub‐sectors, non‐food companies and finally on companies operating in different economic conditions to Greece.

This measurement instrument can be used by a food manufacturing SME as a self assessment tool and a benchmarking tool. In doing so, suitable strategies can be selected in order for a food SME to improve quality, gain competitive advantage and overcome the current downturn.

In this paper, a measurement instrument is developed and validated in food manufacturing SMEs, based on measures describing the ISO 9001 objectives; in other words, ISO 9001 effectiveness.

The purpose of this paper is to examine the motives for implementing the ISO 14001 standard, the difficulties in meeting the standard's requirements and the benefits derived, and to determine the most significant latent constructs (unobserved variables) of these.

A research project was carried out in 53 ISO 14001‐certified Greek companies. Exploratory Factor Analyses were applied in order to refine the latent constructs of the ISO 14001 motives, difficulties and benefits.

Obtaining a competitive advantage, the social requirement and the environmentally‐friendly policy were the extracted latent constructs of the ISO 14001 motives. The decision of the companies to be ISO 14001‐certified was mostly influenced by internal motives. The ISO 14001 requirements and the determination of environmental performance issues were the extracted latent constructs of the difficulties faced during the implementation of the standard. However, according to the findings, the level of these difficulties was not high. The improvement of a company's position in the market, the transition from conventional to sustainable practices, the improved relationship with society due to better environmental performance and the improvement of waste processing were the extracted latent constructs of the benefits derived. Even though they were not extremely high, the internal were more significant than the external benefits.

The subjective character of the data collected, the small size of the sample of the participating companies and their diversity with respect to their sector and size, are the main limitations of the present study. Future studies can use these limitations as suggestions for further research.

The latent constructs extracted through the analysis of the ISO 14001 motives, difficulties and benefits may encourage non‐certified companies to implement an Environmental Management System (EMS) according to ISO 14001. The ISO 14001 certified companies can focus on specific factors in order to strengthen their motivation, avoid difficulties, maximise benefits and consequently to improve their environmental management and performance.

This paper describes the underlying structure of the ISO 14001 motives, difficulties and benefits and determines the respective latent constructs.

The purpose of this study is to investigate the critical factors for the effective implementation of the ISO 9001 standard in small and medium enterprises (SMEs) operating in the services sector.

An empirical study is conducted with a sample of 93 ISO 9001:2000‐certified Greek service companies. Data are obtained by a questionnaire survey of the managers responsible for quality in each of the sample firms. Individual critical factors for ISO 9001:2000 implementation are assessed for importance by simple descriptive statistics. Exploratory factor analysis is then applied to refine these individual critical factors into five latent constructs.

All of the individual critical factors examined in the study are assessed as being of some importance with regard to their contribution to ISO 9001 effectiveness. The five latent constructs of the underlying structure of these critical factors are (in descending order of importance): “internal motivation of company”; “attributes of company”; “employee attributes”; “requirements of the quality system”; and “attributes of the external environment”.

The study is limited by the small size of the whole sample and sub‐samples of SMEs. Future research could utilise a broader sample of private SME service companies.

This study provides practical guidance for SME service companies that wish to implement the ISO 9001:2008 standard effectively.

Several authors have noted that more research is required into the critical factors for effective implementation of the ISO 9001 standard, especially in SMEs. In addition to assessing the importance of various critical factors, the present study defines their underlying structure in terms of latent constructs, thus identifying the broad critical areas that require attention for effective implementation of the quality standard.

The purpose of this paper is to determine the relationships between the total quality management (TQM) factors and organizational performance.

A research project was carried out in 370 Greek companies, using the questionnaire method. Exploratory and Confirmatory Factor Analysis were applied to assess the measurement model reliability and validity. The relationships between the latent constructs were examined through Structural Equation Modelling.

The TQM factors revealed by the study were the quality practices of the top management, employee involvement in the quality management system, customer focus, process and data quality management and quality tools and techniques implementation. According to the findings, these factors significantly affect the companies' performance with respect to their internal procedures, customers, market share and the natural and social environment.

The subjective data being dependent on the perceptions of the quality managers and the fact that the sample companies came from different sectors constitute the limitations of the present study.

Given the increased rate of the companies that adopt quality assurance standards, the organizational performance improvement as well as the competitive advantage in the market can be obtained through a valid quality management model, as specified by the TQM principles.

The paper describes a reliable and a valid TQM model and a way for a company to lay the foundations for business performance improvement.

The paper seeks to focus on the concept of total quality management (TQM) in a specific sector: the food sector. The purpose of this paper is to factorize the TQM concept by analyzing the TQM practices implemented and the results achieved from implementing such practices. It also aims to determine the means by which the quality management results are optimized.

A research project was carried out in 92 Greek food companies that were certified to ISO 9001:2000 and ELOT 1416 standard (hazard analysis critical control points, HACCP system certification). The data collection method used in this study was that of the questionnaire. Exploratory and confirmatory factor analyses were applied to assess the reliability and validity of the latent constructs/factors (unobserved variables) of the TQM practices implemented and the respective results. The latent constructs/factors that had significant impact on the results achieved were determined through multiple linear regression analyses.

The analysis revealed four latent constructs/factors regarding the TQM practices and three latent constructs/factors regarding the results achieved through implementing such practices. According to the findings, a company's quality improvement is equally influenced by the adoption of quality practices by the top management as well as process and data quality management. A company's quality improvement was found to be the factor that primarily contributes to customer satisfaction, while the customer focus is proved to be of secondary significance. Finally, the findings showed that market benefits are derived from customer satisfaction and a company's internal quality improvement.

The small sample size of the food companies participating in this study, the observed variables that were removed from the analysis for the benefit of the measurement model validity (convergent and discriminant) and finally the subjective character of the data collected are the limitations of the present study. However, these limitations suggest future research orientations.

The determination of reliable and valid latent constructs/factors of the TQM practices implemented may help food companies to focus their efforts in specific directions, in order to build and implement a robust TQM model. Furthermore, detecting reliable and valid latent constructs/factors of the results achieved through TQM practices implementation may motivate the food companies to strengthen their efforts in broadening their management system towards the TQM philosophy and business excellence. This may help food companies withstand the current business downturn.

The paper describes in a reliable and valid manner a framework that consists of the main pillars of the TQM practices implemented and the results achieved in a specific sector: the food sector.

The purpose of this paper is to review and classify the main findings of the studies undertaken on ISO 9001:2000 certified companies and to present future research proposals.

A comprehensive literature review is carried out focusing on research papers published in academic literature. Both, the most recently published papers as well as those concerned only with the 2000 version of the ISO 9001 standard are chosen. The findings from the research papers are classified according to the issues examined.

The many studies undertaken regarding the ISO 9001:2000 implementation show that although there are signs that the initial results are not so positive, the general conclusion is that the standard has positive impact on the company's operational as well as business performance and on the company's effort to move towards total quality management. However, many research proposals have been expressed in order to fully determine the long‐term results as well as to specify a valid model containing the fundamental quality management practices which can effectively drive a company to business excellence.

Having in mind that the ISO 9001:2000 is getting to its end and a new revised standard is being given birth (ISO 9001:2008); the paper reveals that the research agenda is still full of topics that have to be considered in order to fully understand the standard's implications. Hence, given the findings from the researches carried out until now and the modifications made to the requirements of the new standard, this paper gives directions for effective transition to the revised standard as well as for future research studies.

Reviewing the literature, it is observed that many research papers regarding the ISO 9001:2000 standard have already been published. This paper classifies the research findings and points out future research proposals in order to fully explore the quality management discipline.

The purpose of this paper is to assess the critical factors of effective implementation (CFEI) of the Hazard Analysis of Critical Control Points (HACCP) system and to define the underlying structure among them. Having defined the latent constructs of the critical factors, the paper also aims to explore their impact on the HACCP effectiveness.

A research project was carried out in 107 Greek food companies. The data collection method used in this study was that of the questionnaire. Exploratory and confirmatory factor analysis were applied to assess the reliability and validity of the latent constructs of the critical factors, while their impact on the HACCP effectiveness was examined through the multiple linear regression analysis.

Data analysis revealed that the latent constructs of the critical factors such as a company's attributes (prerequisite programmes, equipment and verification procedures) and the human resource attributes (employees' availability, commitment, training and will) are of major importance in implementing an effective HACCP system. According to the findings, these latent constructs have also significant impact on the achievement of the system's aims regarding the identification, assessment and the control of food‐borne safety hazards.

The small sample size, the diversity of the food companies participated in this study and the subjective character of the data constitute the limitations of the present study. However, these limitations suggest future research orientations.

The food companies are supposed to implement a food safety management system, because of either internal or external reasons. However, the system's effectiveness is a parameter that should be assured. This study gives directions in order for the companies to fully achieve the HACCP systems' aims through the management of the critical factors' impact.

This paper assesses the critical factors' importance in implementing an effective HACCP system and defines a reliable and valid structure among them identifying the broader dimensions to which they are summarized. In doing so, latent constructs are used as predictors of the HACCP effectiveness.

The purpose of this paper is to examine perceptions of the implementation of the ISO 9001:2000 standard in the food sector in Greece.

Research was conducted in 97 Greek food companies certified to ISO 9001:2000, using the questionnaire method and aimed at examining the reasons for certification, the difficulties in implementing the standard, the benefits of certification and their relationships. Exploratory Factor Analysis and Multiple Linear Regression Analysis was applied to define the main constructs of reasons‐benefits‐difficulties and to explore their relationships.

Results showed that the major reasons for certification, unlike benefits, concern firstly the internal business environment and then the external one and no particular difficulties were observed during the standard implementation. Achieving internal (external) benefits is positively affected by the existence of internal (external) reasons and negatively affected by the difficulties to meet the standard's requirements.

The present study is based on subjective data that refer to a short ISO 9001:2000 certification period. A more thorough research on food companies that have been certified for a long period using data coming from their internal environment, such as executives, managers, employees, would offer more information about ISO 9001:2000 and would reveal its impact on business performance.

The results of the study will be of great use to food companies that have not been certified yet, particularly in light of the new challenge they face with the ISO 22000 standard.

The present study is exclusively focused on companies in the Greek food sector in order to draw information about the revised ISO 9001:2000 standard.

Estimates the output‐oriented and input‐specific technical efficiency in two samples of Greek, durum wheat farms – organic and conventional ones – using Kalirajan and Obwona’s stochastic varying coefficient regression model. Findings indicate that the organic wheat farms examined are relatively more efficient. Reasons may include lower profit margins and restrictions on inputs permitted, which may force organic farmers to be more cautious with input use. However, technical efficiency scores are still relatively low for both types of wheat farming. Therefore, considerable scope for cost reducing and farm income improvement may exist in both farming modes. This realization could prove crucial for the long‐run viability and the future course of organic wheat farming.