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Application of lean practices in small and medium sized food enterprises

Manoj Kumar Dora UGent, Dirk Van Goubergen UGent, Maneesh Kumar, Adrienn Molnar UGent and Xavier Gellynck UGent (2014) BRITISH FOOD JOURNAL. 116(1). p.125-141
abstract
Purpose: Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within Small and Medium-sized Enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. The objective of this empirical study is to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Methodology: A structured questionnaire was developed to collect data. A total of 35 SMEs’ representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Finding: The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others: e.g. flow, pull and statistical process control are not widely used by the food processing SMEs whereas total productive maintenance, employee involvement and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector such as highly perishable products, complicated processing, extremely variable raw materials, recipes, unpredictable demand, etc. Moreover, a lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality: The gap in the literature regarding the application of lean manufacturing in food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Food sector, Small and Medium-sized Enterprises, Lean manufacturing, Barriers, IMPACT, SYSTEM, CONTEXT, INDUSTRY, BENEFITS, SIMULATION, PERFORMANCE, IMPLEMENTATION, SECTOR, QUALITY MANAGEMENT, Benefits
journal title
BRITISH FOOD JOURNAL
Br. Food J.
volume
116
issue
1
pages
125 - 141
Web of Science type
Article
Web of Science id
000329476400009
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
0.772 (2014)
JCR rank
85/123 (2014)
JCR quartile
3 (2014)
ISSN
0007-070X
DOI
10.1108/BFJ-05-2012-0107
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
3103706
handle
http://hdl.handle.net/1854/LU-3103706
date created
2013-01-22 13:35:05
date last changed
2016-12-19 15:39:17
@article{3103706,
  abstract     = {Purpose: Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within Small and Medium-sized Enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. The objective of this empirical study is to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. 
Methodology: A structured questionnaire was developed to collect data. A total of 35 SMEs{\textquoteright} representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. 
Finding: The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others: e.g. flow, pull and statistical process control are not widely used by the food processing SMEs whereas total productive maintenance, employee involvement and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector such as highly perishable products, complicated processing, extremely variable raw materials, recipes, unpredictable demand, etc. Moreover, a lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. 
Originality: The gap in the literature regarding the application of lean manufacturing in food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.},
  author       = {Dora, Manoj Kumar and Van Goubergen, Dirk and Kumar, Maneesh and Molnar, Adrienn and Gellynck, Xavier},
  issn         = {0007-070X},
  journal      = {BRITISH FOOD JOURNAL},
  keyword      = {Food sector,Small and Medium-sized Enterprises,Lean manufacturing,Barriers,IMPACT,SYSTEM,CONTEXT,INDUSTRY,BENEFITS,SIMULATION,PERFORMANCE,IMPLEMENTATION,SECTOR,QUALITY MANAGEMENT,Benefits},
  language     = {eng},
  number       = {1},
  pages        = {125--141},
  title        = {Application of lean practices in small and medium sized food enterprises},
  url          = {http://dx.doi.org/10.1108/BFJ-05-2012-0107},
  volume       = {116},
  year         = {2014},
}

Chicago
Dora, Manoj Kumar, Dirk Van Goubergen, Maneesh Kumar, Adrienn Molnar, and Xavier Gellynck. 2014. “Application of Lean Practices in Small and Medium Sized Food Enterprises.” British Food Journal 116 (1): 125–141.
APA
Dora, M. K., Van Goubergen, D., Kumar, M., Molnar, A., & Gellynck, X. (2014). Application of lean practices in small and medium sized food enterprises. BRITISH FOOD JOURNAL, 116(1), 125–141.
Vancouver
1.
Dora MK, Van Goubergen D, Kumar M, Molnar A, Gellynck X. Application of lean practices in small and medium sized food enterprises. BRITISH FOOD JOURNAL. 2014;116(1):125–41.
MLA
Dora, Manoj Kumar, Dirk Van Goubergen, Maneesh Kumar, et al. “Application of Lean Practices in Small and Medium Sized Food Enterprises.” BRITISH FOOD JOURNAL 116.1 (2014): 125–141. Print.