Lean Management Practices in Food Industry: Synergies Between 5S Steps and HACCP Principles
Chapter in the book
Publisher:Krakow University of Economics
By: Urszula Balon and Joanna M. Dziadkowiec
Open Access
|Oct 2024Table of contents
Frontmatter
Table of Contents
Foreword
Costs of Consumer Complaints in the Quality Costs Management
Lean Management Practices in Food Industry: Synergies Between 5S Steps and HACCP Principles
Fraud in the Trade of Herbs and Spices Given RASFF System Data
Selected Features of Glass Products in the Opinion of Consumers
Techologies Supporting the Development of Service 4.0
Quality and Consumer Satisfaction Assessment Analysis for Lithium-Ion Batteries in Poland
Crisis on the Semiconductor Market: Causes, Effects, and Countermeasure Activities
The Quality of Dermocosmetics in Brand Marketing Communications on Social Media
Emotional Intelligence of the Leader and its Role in Building Engagement of Virtual Teams
Social Sustainability and Gender Disparity in the Financial Behavioural
Avoiding Wine Counterfeiting Using Blockchain Technology: A Proposal for Application
Risk Management in R&D Projects
Selected Concepts of Risk Management
Notifications Related to Allergens in the Rapid Alert System for Food and Feed (RASFF) in 1984-2023
Key Factors Infleuncing Dining Choices
Quality of Communication in Social Media in Selected Airports
Knowledge Regarding Circular Economy Standards in Companies with an Implemented Quality Management System
Female Immigrant Entrepreneurship in Chemistry of Germany
21 chapters available
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PDF ISBN: 978-83-67405-84-3 | DOI: 10.2478/9788367405843
Publisher: Krakow University of Economics
Copyright owner: © 2024 Joanna M. Dziadkowiec et al., published by Sciendo
Publication date: 2024
Language: English
Pages: 218