A comprehensive review of the literature on continuous improvement approaches in food services management

被引:0
|
作者
Monteiro, Celia [1 ,2 ,3 ]
Rocha, Ada [1 ,3 ]
Miguelis, Vera [4 ]
Afonso, Claudia [1 ,3 ,5 ]
机构
[1] Univ Porto, Fac Nutr & Food Sci, P-4200465 Porto, Portugal
[2] Univ Porto, Fac Sci, P-4169007 Porto, Portugal
[3] Inov4Agro, GreenUPorto Sustainable Agrifood Prod Res Ctr, P-4485646 Vairao, Portugal
[4] Univ Porto, INESC TEC, Fac Engn, Rua Dr Roberto Frias, P-4200465 Porto, Portugal
[5] Univ Porto, Associated Lab ITR, Lab Integrat & Translat Res Populat Hlth, Inst Publ Hlth, P-4050600 Porto, Portugal
关键词
Food service; Continuous improvement; Lean thinking; Critical success factors; LEAN; 6; SIGMA; QUALITY MANAGEMENT; KAIZEN; METHODOLOGY; INDUSTRY; SYSTEMS; DESIGN;
D O I
10.1016/j.ijhm.2024.103916
中图分类号
F [经济];
学科分类号
02 ;
摘要
Continuous improvement (CI) have been recognised as one of the most effective ways to improve organisational performance. However, there is a lack of research on this topic from a food service perspective. Thus, the aim of this work is to explore the adoption of CI-focused methodologies in food services and to understand how they contribute to improving the performance of these services. Critical success factors and barriers to the implementation of CI are also analysed. This systematic review was conducted using the PRISMA methodology and a total of 43 studies were included in the analysis. This review shows that CI is effective in improving operations and performance, as well as increasing stakeholder satisfaction in the food service sector. Additionally, the review reveals that CI-focused tools are mainly used in problem identification, waste identification, planning, operations, and logistics. Human-related issues are the most frequently mentioned when it comes to the factors determining the success or failure of CI in food services.
引用
收藏
页数:15
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