Lean supply chain practices in the Halal food

Malihe Manzouri, Mohd Nizam Ab Rahman, Nizaroyani Saibani, Che Rosmawati Che Mohd Zain

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

Purpose - This study aims to assess the possibility of implementing lean practices in the Halal food supply chain, and the barriers to their implementation. Design/methodology/approach - A survey was used to identify the perceived issues and attitudes towards implementing lean practices in the supply chain. The questionnaire was distributed to 300 Halal food firms in Malaysia. A total of 61 usable replies were received. Findings - More than 70 percent of the firms reported that lean supply chain (LSC) has not yet been implemented in their firm. Data analysis shows that 14 percent of non-lean firms urgently need to implement lean manufacturing. Market competition and uncertainty was highlighted as an important barrier in implementing LSC among lean firms. In contrast, lack of customer awareness of LSCM practices was recognised as a major barrier in non-lean firms. Originality/value - There is little documentation regarding the status of LSC implementation in the Halal food industries, and therefore identifying the necessity of its implementation and the important impediments was identified as a gap in the existing literature. This paper provides insightful information on the necessity of implementing lean manufacturing practices in Halal food supply chains.

Original languageEnglish
Pages (from-to)389-408
Number of pages20
JournalInternational Journal of Lean Six Sigma
Volume4
Issue number4
DOIs
Publication statusPublished - 1 Jan 2013

Fingerprint

Supply chains
Food supply
Food
Supply chain
Industry
Lean production
Lean manufacturing

Keywords

  • Barriers
  • Halal food industries
  • Lean practices
  • Supply chain

ASJC Scopus subject areas

  • Management Science and Operations Research

Cite this

Lean supply chain practices in the Halal food. / Manzouri, Malihe; Ab Rahman, Mohd Nizam; Saibani, Nizaroyani; Rosmawati Che Mohd Zain, Che.

In: International Journal of Lean Six Sigma, Vol. 4, No. 4, 01.01.2013, p. 389-408.

Research output: Contribution to journalArticle

Manzouri, Malihe ; Ab Rahman, Mohd Nizam ; Saibani, Nizaroyani ; Rosmawati Che Mohd Zain, Che. / Lean supply chain practices in the Halal food. In: International Journal of Lean Six Sigma. 2013 ; Vol. 4, No. 4. pp. 389-408.
@article{c4b61ed3e44547dc8234eea6c09c2265,
title = "Lean supply chain practices in the Halal food",
abstract = "Purpose - This study aims to assess the possibility of implementing lean practices in the Halal food supply chain, and the barriers to their implementation. Design/methodology/approach - A survey was used to identify the perceived issues and attitudes towards implementing lean practices in the supply chain. The questionnaire was distributed to 300 Halal food firms in Malaysia. A total of 61 usable replies were received. Findings - More than 70 percent of the firms reported that lean supply chain (LSC) has not yet been implemented in their firm. Data analysis shows that 14 percent of non-lean firms urgently need to implement lean manufacturing. Market competition and uncertainty was highlighted as an important barrier in implementing LSC among lean firms. In contrast, lack of customer awareness of LSCM practices was recognised as a major barrier in non-lean firms. Originality/value - There is little documentation regarding the status of LSC implementation in the Halal food industries, and therefore identifying the necessity of its implementation and the important impediments was identified as a gap in the existing literature. This paper provides insightful information on the necessity of implementing lean manufacturing practices in Halal food supply chains.",
keywords = "Barriers, Halal food industries, Lean practices, Supply chain",
author = "Malihe Manzouri and {Ab Rahman}, {Mohd Nizam} and Nizaroyani Saibani and {Rosmawati Che Mohd Zain}, Che",
year = "2013",
month = "1",
day = "1",
doi = "10.1108/IJLSS-10-2012-0011",
language = "English",
volume = "4",
pages = "389--408",
journal = "International Journal of Lean Six Sigma",
issn = "2040-4174",
publisher = "Emerald Group Publishing Ltd.",
number = "4",

}

TY - JOUR

T1 - Lean supply chain practices in the Halal food

AU - Manzouri, Malihe

AU - Ab Rahman, Mohd Nizam

AU - Saibani, Nizaroyani

AU - Rosmawati Che Mohd Zain, Che

PY - 2013/1/1

Y1 - 2013/1/1

N2 - Purpose - This study aims to assess the possibility of implementing lean practices in the Halal food supply chain, and the barriers to their implementation. Design/methodology/approach - A survey was used to identify the perceived issues and attitudes towards implementing lean practices in the supply chain. The questionnaire was distributed to 300 Halal food firms in Malaysia. A total of 61 usable replies were received. Findings - More than 70 percent of the firms reported that lean supply chain (LSC) has not yet been implemented in their firm. Data analysis shows that 14 percent of non-lean firms urgently need to implement lean manufacturing. Market competition and uncertainty was highlighted as an important barrier in implementing LSC among lean firms. In contrast, lack of customer awareness of LSCM practices was recognised as a major barrier in non-lean firms. Originality/value - There is little documentation regarding the status of LSC implementation in the Halal food industries, and therefore identifying the necessity of its implementation and the important impediments was identified as a gap in the existing literature. This paper provides insightful information on the necessity of implementing lean manufacturing practices in Halal food supply chains.

AB - Purpose - This study aims to assess the possibility of implementing lean practices in the Halal food supply chain, and the barriers to their implementation. Design/methodology/approach - A survey was used to identify the perceived issues and attitudes towards implementing lean practices in the supply chain. The questionnaire was distributed to 300 Halal food firms in Malaysia. A total of 61 usable replies were received. Findings - More than 70 percent of the firms reported that lean supply chain (LSC) has not yet been implemented in their firm. Data analysis shows that 14 percent of non-lean firms urgently need to implement lean manufacturing. Market competition and uncertainty was highlighted as an important barrier in implementing LSC among lean firms. In contrast, lack of customer awareness of LSCM practices was recognised as a major barrier in non-lean firms. Originality/value - There is little documentation regarding the status of LSC implementation in the Halal food industries, and therefore identifying the necessity of its implementation and the important impediments was identified as a gap in the existing literature. This paper provides insightful information on the necessity of implementing lean manufacturing practices in Halal food supply chains.

KW - Barriers

KW - Halal food industries

KW - Lean practices

KW - Supply chain

UR - http://www.scopus.com/inward/record.url?scp=84906252192&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84906252192&partnerID=8YFLogxK

U2 - 10.1108/IJLSS-10-2012-0011

DO - 10.1108/IJLSS-10-2012-0011

M3 - Article

AN - SCOPUS:84906252192

VL - 4

SP - 389

EP - 408

JO - International Journal of Lean Six Sigma

JF - International Journal of Lean Six Sigma

SN - 2040-4174

IS - 4

ER -