AHP를 활용한 식품기업의 공급망 품질경영 실행요인의 우선순위에 관한 연구

Abstract

In this study, it was intended to present activities of high relative importance by deriving the priority of implementing SCQM activities. It was analyzed through the AHP technique by consisting of three factors in the first layer and nine factors in the second layer of SCQM activities. As a result of the analysis, it was found that internal quality management is a priority over quality management of suppliers and customer quality management in the front and rear of the supply chain in food companies, including food safety. Academic implications were presented in empirical studies, revealing the results of the importance of quality management within an enterprise as the implications of this study. It also provides practical implications by providing a basis for determining which factors should be paid more attention to in order for domestic food companies to derive quality performance.