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The purpose of this paper is to provide additional evidence of the impact of ISO 9001 effectiveness on three dimensions of a firm’s performance, namely product quality, operational performance and business performance.

The analysis includes an initial exploratory factor analysis (EFA), followed by confirmatory factor analysis (CFA) and structural equation modeling (SEM), in order to investigate the relations between the constructs of the proposed model. A sample of 287 ISO 9001 certified Greek manufacturing firms is used for this purpose.

According to the study findings, ISO 9001 effectiveness directly contributes to product quality and operational performance. Although it has no direct impact on manufacturing firms’ business performance, it has an indirect impact through the moderator of operational performance.

The sample of the responding manufacturing companies is limited to small- and medium-sized enterprises (SMEs) from one country (Greece). In addition, the effects of the internal business environment and endogenous business factors have not been assessed through the present study.

The study offers clear implications for managers who focus on elements that will increase the ISO 9001 effectiveness and desire to choose strategies, allocate resources and improve their firm’s performance.

The present study contributes to the literature gap aiming at examining the degree to which ISO 9001 effectiveness influences the performance of certified firms. The concept of “ISO 9001 effectiveness” is introduced as the extent to which its prescribed quality objectives are met.

The purpose of this paper is to define and subjectively measure ISO 9001 effectiveness as the achievement of the standard's objectives and determine its impact on the performance dimensions of service companies related to product/service quality, operational and financial performance.

An empirical study was carried out using a sample of 100 ISO 9001:2008 certified service companies. Data were obtained from the quality managers of the companies through a structured questionnaire. Exploratory factor analyses are applied to extract the latent factors of the indicators of ISO 9001 objectives and performance dimensions. Multiple linear regression analyses are also applied in order to determine the impact of ISO 9001 effectiveness on the performance dimensions of service companies.

The findings of the present study confirm the dimensionality of the ISO 9001 effectiveness (evaluated by the degree of achievement of the standard's objectives, namely prevention of nonconformities, continuous improvement and customer satisfaction focus) and reveal its significant contribution to the performance of the service companies. The product/service quality and operational performance of the service companies are directly and significantly influenced by ISO 9001 effectiveness. However, the financial performance is directly influenced only by operational performance, while the impact of ISO 9001 effectiveness is indirect through its significant correlation with operational performance.

The sample of the responding ISO 9001 certified service companies is limited to small and medium‐sized enterprises (SMEs) from one country (Greece). Moreover, the introduced instrument is of subjective nature as the data collected through quality managers may be biased regarding ISO 9001 effectiveness and company performance. Furthermore, the influence of ISO 9001 effectiveness on service company performance with regard to market share and customer satisfaction has not been determined. The above limitations suggest future research recommendations.

By defining ISO 9001 effectiveness based on its objectives, managers may be aware of what to improve to increase the standard's effectiveness and therefore directly improve service company performance in terms of quality and operative results and indirectly in terms of financial results.

Based on the core issues of ISO 9001 effectiveness this empirical study confirms its multi‐dimensional structure and determines the contribution of ISO 9001 effectiveness to specific performance dimensions of service companies.

The purpose of this paper is to analyse the importance of specific, quality-related employees’ attributes to the enhancement of product quality in food companies. The main goal is to examine the synergistic relationships between specific employees’ attributes, which have been related in literature to ISO 9000 successful implementation, to continuous improvement, operational performance and product quality.

The analysis includes an initial exploratory factor analysis, followed by confirmatory factor analysis and structural equation modelling, in order to investigate the relations between the constructs of the proposed model.

The findings reveal that although the examined quality-related “employees’ attributes” do not directly contribute to “product quality”, they influence both “continuous improvement” and “operational performance” of food firms. The results also confirm the impact of both “continuous improvement” and “operational performance” on “product quality” and also that “continuous improvement” helps explain “operational performance”.

The domain in which the model has been validated, the restricted use of moderators in the model and lack of empirical validation of the model in non-food sector companies, based on various respondents from each company, are a number of limitations associated with this study which suggest future research proposals.

The findings of this study can motivate managers of food companies to focus on certain quality-related employees’ attributes in order to boost continuous improvement of ISO 9001 systems and operational performance of their companies, leading to product quality enhancement.

This study finds particular relevance in emphasizing that although specific quality-related employees’ attributes, as these are detected in literature, have a significant contribution towards continuous improvement and operational performance, they are not the only critical factor leading to product quality. More complex relationships need to be considered by integrating other constructs as major antecedents of food product quality.

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 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 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 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 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 paper is to examine the extent to which the five European Foundation for Quality Management (EFQM) model enablers, as the latent factor “enabler excellence,” are associated with business performance, taking into consideration the mediating role of innovation in this relationship.

The analysis followed in order to investigate the relations among the various constructs of the proposed model includes an initial exploratory factor analysis, followed by confirmatory factor analysis and finally structural equation modeling.

According to the study findings, “enabler excellence” and innovation performance directly contribute to business performance. Moreover, this paper concludes that innovation performance partially mediates the effect of excellence enablers on business performance.

This study does not separate between radical and incremental innovation; thus, it would be very interesting to explore this issue in future research. Moreover, it might be useful for researchers to reassess the proposed relationships examining the mediating role of organizational culture.

This study offers clear implications for managers, proving that they should give higher emphasis on quality management (QM) and the four dimensions of innovation in order to achieve increased performance.

Based on the multidimensional structure of the EFQM model, this empirical study determines the contribution of QM to business performance taking into consideration the role of innovation performance as a mediator in this relationship.

The purpose of this paper is to develop an instrument that measures a set of dynamic drivers for managing innovation capability; and to validate this instrument in the agri-food sector.

Based on the innovation drivers identified after an extensive literature review, a measurement instrument was developed and then empirically validated through collecting preliminary data from 434 Greek agri-food companies. Exploratory factor analysis was applied, while their validity was confirmed through confirmatory factor analysis.

The analysis of the data confirms a valid measurement instrument of innovation drivers which consists of five drivers, namely, collaboration, environmental dynamism, knowledge orientation, quality orientation, and process management. The level of the five innovation drivers by the sample companies is deemed high, though not, however, excellent.

A research challenge is to understand how the five innovation drivers are associated with agri-food business performance taking into consideration the role of environmental uncertainty. Moreover, it is worth validating this measurement instrument using multiple indicators for innovation drivers.

The main contribution of this paper is that it develops a valid measurement instrument that can be used by agri-food companies as a self-assessment tool and a benchmarking tool. In doing so, suitable strategies can be selected in order for an agri-food to improve its innovation capability.

The proposed model provides plausible guidelines that advance innovation management research in the agri-food companies.