How organizational characteristics and employee involvement affect quality management practices in the Thai food industry

Quality management practices can help an organization thrive in an increasingly competitive global market. Based on a comprehensive literature review, this study identifies organizational characteristics that encourage employee involvement and improve quality management practices. The sample group was comprised of 271 people representing middle management in Thailand's food industry. The variables of employee involvement were intervening latent variables in the relationship. Structural Equation Modeling (SEM) was used to analyse the results which showed that fewer hierarchies of command and decentralized decision making power had a significantly positive affect on quality management practices in organizations. © 2014 Academic Journals Inc.