Papers by Marija Stanojeska
The employee involvement is recognized as one of the main prerequisites for successful implementa... more The employee involvement is recognized as one of the main prerequisites for successful implementations of Total Quality Management (TQM). The employee motivation represents a kind of " initiator " that encourages their commitment and enables improvement in the effectiveness of the implementation process of TQM. The main objective of the paper is to determinate the most influential motivation factors which lead to increased level of employee involvement in the successful iimplementation of the TQM practices. In order to identify the influential factors of employee motivation a comprehensive literature survey, followed by survey of the companies in the food industry in R. Macedonia was carried out. A total of 82 food processing organizations of Republic of Macedonia participated in the survey. Based on the analysis of the data obtained by utilizing structured questionnaire, it has been concluded that the job security and financial reward are the most meaningful motivation factors. The achieved conclusions in the further advanced research will serve for design of dynamic model for transition of ISO 9001 towards TQM practices under the influence of employee motivation. Introduction In the dynamic business environment it is imperative for managers to engage and involve employees in order to effectively steer through challenges as well as gain a competitive edge [1]. Traditional business organizations are not capable of coping with the challenges of the modern corporate operations. Advanced managerial concepts emerged in many world-class companies as mechanisms for reaching the objectives. One of them is the Total Quality Management (TQM). Oakland [2] defines TQM as an approach for market sustainability of the organisations which improves the efficiency, flexibility and the working competitiveness, and for which meeting the clients' requirements represents a major objective. The TQM implementation enables the organizations ability for rapid adaptation to the changes in the environment, which enables TQM organizations to become competitive on the global market. Employees' motivation enables improvement in the effectiveness of the implementation process of Total Quality Management (TQM). Orientation towards process and their control, without significant emphasis of the employees, generates problems with the team work and communication, failure to meet or delaying of deadlines, increasing the total costs etc. Employee motivation is a prerequisite for their complete and dedicated inclusion in the operation that contributes towards improved quality implementation of the TQM practices in a shorter period of time. If the employees are not motivated enough, their participation in the improvement of ISO 9001 will be only formal and will not lead to further development of the QMS and integration of the TQM practices in the process. Poor motivation of the employees may cause inertia and resistance to change, leading to poor introduction of new methodologies such as the TQM. Inclusion of employees gives them an opportunity to improve their personal abilities, to gain appropriate knowledge, to increase their confidence, to express the individual creativity and to participate in solving specific problems [3]. The opportunity to participate represents an inspiration for active engagement of the employees, thus generating drastic change of quality approach in their performance. TQM philosophy represents an integral part of the creation of a climate in which employees are encouraged to locate the quality problems and find a solution for them. In that direction the main research challenge of this paper is to determinate the most influential motivation factors which lead to increased level of employee involvement in the successful implementation of the TQM practices.
European Journal of Scientific Research
The increasement range of products with high dietary value of cereals, particularly bread, takes ... more The increasement range of products with high dietary value of cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of some nutrients, especially of dietary fibers. Precisely wheat bran as a milling by-product is important for the nutritional values, since they contain dietary fibers, minerals, proteins with high nutritional value, etc. Taking in consideration these reasons the addition of wheat bran in bread production will increase the nutritional value of bread, but it will also influence the technological qualities of dough, especially the rheological qualities. From the obtained results with Mixolab, we can note that the water absorption increases with the increasing addition of wheat bran, as well as the dough stability increases too, but the mixture of wheat Novosadka rana 2 has much better quality than the others. The values of C1 and C2 are increasing with the wheat bran addition, while the values of C3, C4 and C5 are reducing with the addition of wheat bran.
The increasement range of products with high dietary value of cereals, particularly bread, takes ... more The increasement range of products with high dietary value of cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of some nutrients, especially of dietary fibers. Precisely wheat bran as a milling by-product is important for the nutritional values, since they contain dietary fibers, minerals, proteins with high nutritional value, etc. Taking in consideration these reasons the addition of wheat bran in bread production will increase the nutritional value of bread, but it will also influence the technological qualities of dough, especially the rheological qualities. From the obtained results with Mixolab, we can note that the water absorption increases with the increasing addition of wheat bran, as well as the dough stability increases too, but the mixture of wheat Novosadka rana 2 has much better quality than the others. The values of C1 and C2 are increasing with the wheat bran addition, while the values of C3, C4 and C5 are reducing with the addition of wheat bran.
The role of top management in quality management system (QMS) is undeniable and emphasized by man... more The role of top management in quality management system (QMS) is undeniable and emphasized by many researchers. On the other hand, the employee motivation and involvement are recognized as one of the main prerequisites for successful TQM implementation. Although investigated to certain extent, the connection of the top management and the employee motivation and involvement on the successful transition from ISO 9001 QMS to TQM is still a vague area. The main objective of the presented research is to design a conceptual model that will simulate the influence of top management on the state of QMS, through optimal management of employee motivation. For that sake, the selected influential factors of ISO 9001, TQM and employee motivation are used as initial set of variables for creation of generalized conceptual model. The preliminary conceptual model is extended through comprehensive research of variables correlations in order to achieve balance of the state in upgraded model. The advanced model introduces the correlation dependencies between the variables of treated areas. This conceptual model will serve as a basis for design of a dynamic SD model which will enable experimentation in direction of fostering the transition of ISO 9001 towards TQM practices through management of employee motivation.
The employee involvement is recognized as one of the main prerequisites for successful implementa... more The employee involvement is recognized as one of the main prerequisites for successful implementations of Total Quality Management (TQM). Organizations with ISO 9001 Quality Management System (QMS) that tends to move towards TQM need to create a climate for motivation of employees. The employee motivation represents a kind of "initiator" that encourages their commitment for further development of QMS. The main objective of the paper is to analyze the literature, in order to investigate the level of influence of the employee motivation and involvement on the successful integration of the TQM practices. For that sake, a comprehensive literature survey in the pinpointed areas was conducted, using following key words: employee,motivation, involvement, satisfaction, QMS and TQM. The survey results are structured and presented in accordance with chosen criteria: methodology, aim, results and conclusions of the papers. The achieved conclusions in the further advanced research will serve for validation of correlation dependencies between employee motivation and state of QMS when designing the System Dynamic (SD) model. The created SD model will enable experimentation in direction of transition of ISO 9001 towards TQM practices under the influence of employee motivation.
Employees' motivation enables improvement in the effectiveness of the implementation process of T... more Employees' motivation enables improvement in the effectiveness of the implementation process of Total Quality Management (TQM). Orientation towards process and their control, without significant emphasis of the employees, generates problems with the team work and communication, failure to meet or delaying of deadlines, increasing the total costs etc. Employee motivation means incentive for their complete and dedicated inclusion in the operation that contributes towards improved quality implementation of the TQM practices in a shorter period of time. Although aforementioned aspects are treated in the literature, still, the influence of the employees motivation on the transition from ISO 9001 QMS towards TQM is almost not covered at all. In that direction, the main objective of the paper is to create a generalized conceptual model for considered transition. For that sake, identification of the influential factors of ISO 9001, TQM and employees motivation as well as their analysis and determination of the most influential factors is carried out. The final set of factors is used as initial set of variables for creation of generalized conceptual model. The model introduces the correlation dependencies between the variables of treated areas. The created conceptual model in the advanced research will serve as a basis for design of a dynamic SD model which will enable experimentation in direction of transition of ISO 9001 towards TQM practices depending on the motivation of employees.
Employees' motivation enables improvement in the effectiveness of the implementation process of T... more Employees' motivation enables improvement in the effectiveness of the implementation process of Total Quality Management (TQM). Orientation towards process and their control, without significant emphasis of the employees, generates problems with the team work and communication, failure to meet or delaying of deadlines, increasing the total costs etc. Employee motivation means incentive for their complete and dedicated inclusion in the operation that contributes towards improved quality implementation of the TQM practices in a shorter period of time. Although aforementioned aspects are treated in the literature, still, the influence of the employees motivation on the transition from ISO 9001 QMS towards TQM is almost not covered at all. In that direction, the main objective of the paper is to create a generalized conceptual model for considered transition. For that sake, identification of the influential factors of ISO 9001, TQM and employees motivation as well as their analysis and determination of the most influential factors is carried out. The final set of factors is used as initial set of variables for creation of generalized conceptual model. The model introduces the correlation dependencies between the variables of treated areas. The created conceptual model in the advanced research will serve as a basis for design of a dynamic SD model which will enable experimentation in direction of transition of ISO 9001 towards TQM practices depending on the motivation of employees.
The quality characteristics of wheat as a raw material in the milling process are the most import... more The quality characteristics of wheat as a raw material in the milling process are the most important for production of high quality flour. Wheat varieties with superior quality attributes are highly desired as they can better satisfy the requirements of the market. The wheat variety of and the region where it grow are highly influencing factors affecting the quality of wheat. Also, the wheat classification in silo bins is performed according to these two criteria, its variety and quality. In the industrial laboratories, the quality wheat characteristics are commonly determined by the rheological methods using equipments: extensograph and amylograph. Currently, in the determination of wheat quality characteristics are used newer methods and equipment, as is mixolab. This study was aimed to evaluate the quality of wheat varieties of the species Triticum aestivum L. from Pelagonija region. The investigated wheat varieties Altana, EMS and Pobeda were collected in 2011 year from the region Ergela, Radobor, Novaci and Porodin. Rheological parameters were determined using Brabender extensograph and amylograph, and Chopin mixolab. The obtained results showed that the best rheological characteristics and high quality was determined in the Altana wheat variety produced in the Novaci region. It was characterized with high extensograph energy of 148 cm2, 1000 AE maximum viscosity and mixolab index 3-58-889.
Keywords: wheat, characteristics, flour, quality characteristics, energy, mixolab index
The aim of baking industry is meet the consumer’s tastes and requirements, in order to produce hi... more The aim of baking industry is meet the consumer’s tastes and requirements, in order to produce high quality products at minimum costs.
That is the reasons for constant tendency to increase bakery yield, in the process of bread production.
The research in this study is determining the effects of usage different enzyme additive composition on rising power of water absorption in the phase of kneading and forming drought. There is a certain optimum between increasing bakery yield in relation of keeping quality on bread and the cost of increasing the participate of each enzyme in the complex. By achieving the optimum, we provide the maximum effects in breadmaking production proces.
Determinating of rheological properties of milling products is important because the standard and... more Determinating of rheological properties of milling products is important because the standard and uniform quality of baking products are provided using flour with optimal quality.
The aim of this study is to to establish significant relationships and to define a correlation model between maximum viscosity expressed in amylograph units obtained using traditional rheological Amylograph device and the γ slope obtained by Mixolab device flour analysis.
In the breadmaking process, the baking properties depend on the gelatization of the starch in the flours. Amylolytic enzymes have been also proposed as active contributors towards fresh bread quality and staling behaviour during storage. Functional properties of flours greatly depend on the enzyme activity (α-amylase), therefore calculating and predicting the amylase activity of T-400 flour is essential for the bread quality.
The result of this research is the larger number of laboratory testing at the same time, to meet the Miller’s main need to anticipate end product quality and to predict the products quality in the baking process.
Preventive approach in quality control of production processes represents a new paradigm of quali... more Preventive approach in quality control of production processes represents a new paradigm of quality assurance as a way to achieve production with zero defects or production with rarely present defects.
A critical limitation of the statistical quality control is ineffective in detecting and controlling defects, the dominant source of nonconformities in baking processes.
In these researches are implemented FMEA analysis for prediction of potential failure modes and Pareto analysis for determine the operations where appear the majority of defects in the production of industrial bread. Contrary to the traditional quality control approach, which includes detection of poor quality based of evaluation and inspection, in this study are determinate the benefits of these statistical method implementation: efficient variation and process stability monitoring, defects prediction, improvement of the baking process and production of high quality products at minimum costs, as the key to success of the organization.
Quality control in milling industrial processes has been developed only as a technical control, s... more Quality control in milling industrial processes has been developed only as a technical control, so the quality control of raw materials, process parameters and the final products has been provided with a numerous defects and high cost production. The new paradigm of quality assurance is a preventive approach in quality control as a way to achieve production with zero defects.
In this paper are presented the benefits of implementation of Statistical Process Control Methods in grinding production, quality improvement and optimal cost achievement as a key of organizational success. This paper elaborate correlation models between dough extensional characteristics, relationship among extensigraph testing results of flour energy with the extensigraph measurements of wheat energy and the grinding degree, X-R quality charts for measuring process stability and cost optimization of grinding wheat process.
Based on the research results a model of statistical process control has been created, as preventive quality approach using defects prediction, and production of high quality products at minimum costs.
Key words: Quality, Statistical Process Control, Costs, Wheat, Flour “Namensko”.
The increasement range of products with high dietary value of
cereals, particularly bread, takes... more The increasement range of products with high dietary value of
cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of some nutrients, especially of dietary fibers.
Precisely wheat bran as a milling by-product is important for the nutritional values, since they contain dietary fibers, minerals, proteins with high nutritional value, etc. Taking in consideration these reasons the addition of wheat bran in bread production will increase the nutritional value of bread,
but it will also influence the technological qualities of dough, especially the rheological qualities.
From the obtained results with Mixolab, we can note that the water absorption increases with the increasing addition of wheat bran, as well as the dough stability increases too, but the mixture of wheat Novosadka rana 2 has much better quality than the others. The values of C1 and C2 are increasing with the wheat bran addition, while the values of C3, C4 and C5
are reducing with the addition of wheat bran.
Keywords: Dietary fibers, bread making, Mixolab, dough stability.
Conference Presentations by Marija Stanojeska
Abstract. The employee involvement is recognized as one of the main prerequisites for successful ... more Abstract. The employee involvement is recognized as one of the main prerequisites for successful implementations of Total Quality Management (TQM). Organizations with ISO 9001 Quality Management System (QMS) that tends to move towards TQM need to create a climate for motivation of employees. The employee motivation represents a kind of “initiator” that encourages their commitment for further development of QMS.
The main objective of the paper is to analyze the literature, in order to investigate the level of influence of the employee motivation and involvement on the successful integration of the TQM practices. For that sake, a comprehensive literature survey in the pinpointed areas was conducted, using following key words: employee,motivation, involvement, satisfaction, QMS and TQM. The survey results are structured and presented in accordance with chosen criteria: methodology, aim, results and conclusions of the papers.
The achieved conclusions in the further advanced research will serve for validation of correlation dependencies between employee motivation and state of QMS when designing the System Dynamic (SD) model. The created SD model will enable experimentation in direction of transition of ISO 9001 towards TQM practices under the influence of employee motivation.
Keywords: employee motivation, employee satisfaction, involvement, QMS, ISO 9001, TQM
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Papers by Marija Stanojeska
Keywords: wheat, characteristics, flour, quality characteristics, energy, mixolab index
That is the reasons for constant tendency to increase bakery yield, in the process of bread production.
The research in this study is determining the effects of usage different enzyme additive composition on rising power of water absorption in the phase of kneading and forming drought. There is a certain optimum between increasing bakery yield in relation of keeping quality on bread and the cost of increasing the participate of each enzyme in the complex. By achieving the optimum, we provide the maximum effects in breadmaking production proces.
The aim of this study is to to establish significant relationships and to define a correlation model between maximum viscosity expressed in amylograph units obtained using traditional rheological Amylograph device and the γ slope obtained by Mixolab device flour analysis.
In the breadmaking process, the baking properties depend on the gelatization of the starch in the flours. Amylolytic enzymes have been also proposed as active contributors towards fresh bread quality and staling behaviour during storage. Functional properties of flours greatly depend on the enzyme activity (α-amylase), therefore calculating and predicting the amylase activity of T-400 flour is essential for the bread quality.
The result of this research is the larger number of laboratory testing at the same time, to meet the Miller’s main need to anticipate end product quality and to predict the products quality in the baking process.
A critical limitation of the statistical quality control is ineffective in detecting and controlling defects, the dominant source of nonconformities in baking processes.
In these researches are implemented FMEA analysis for prediction of potential failure modes and Pareto analysis for determine the operations where appear the majority of defects in the production of industrial bread. Contrary to the traditional quality control approach, which includes detection of poor quality based of evaluation and inspection, in this study are determinate the benefits of these statistical method implementation: efficient variation and process stability monitoring, defects prediction, improvement of the baking process and production of high quality products at minimum costs, as the key to success of the organization.
In this paper are presented the benefits of implementation of Statistical Process Control Methods in grinding production, quality improvement and optimal cost achievement as a key of organizational success. This paper elaborate correlation models between dough extensional characteristics, relationship among extensigraph testing results of flour energy with the extensigraph measurements of wheat energy and the grinding degree, X-R quality charts for measuring process stability and cost optimization of grinding wheat process.
Based on the research results a model of statistical process control has been created, as preventive quality approach using defects prediction, and production of high quality products at minimum costs.
Key words: Quality, Statistical Process Control, Costs, Wheat, Flour “Namensko”.
cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of some nutrients, especially of dietary fibers.
Precisely wheat bran as a milling by-product is important for the nutritional values, since they contain dietary fibers, minerals, proteins with high nutritional value, etc. Taking in consideration these reasons the addition of wheat bran in bread production will increase the nutritional value of bread,
but it will also influence the technological qualities of dough, especially the rheological qualities.
From the obtained results with Mixolab, we can note that the water absorption increases with the increasing addition of wheat bran, as well as the dough stability increases too, but the mixture of wheat Novosadka rana 2 has much better quality than the others. The values of C1 and C2 are increasing with the wheat bran addition, while the values of C3, C4 and C5
are reducing with the addition of wheat bran.
Keywords: Dietary fibers, bread making, Mixolab, dough stability.
Conference Presentations by Marija Stanojeska
The main objective of the paper is to analyze the literature, in order to investigate the level of influence of the employee motivation and involvement on the successful integration of the TQM practices. For that sake, a comprehensive literature survey in the pinpointed areas was conducted, using following key words: employee,motivation, involvement, satisfaction, QMS and TQM. The survey results are structured and presented in accordance with chosen criteria: methodology, aim, results and conclusions of the papers.
The achieved conclusions in the further advanced research will serve for validation of correlation dependencies between employee motivation and state of QMS when designing the System Dynamic (SD) model. The created SD model will enable experimentation in direction of transition of ISO 9001 towards TQM practices under the influence of employee motivation.
Keywords: employee motivation, employee satisfaction, involvement, QMS, ISO 9001, TQM
Keywords: wheat, characteristics, flour, quality characteristics, energy, mixolab index
That is the reasons for constant tendency to increase bakery yield, in the process of bread production.
The research in this study is determining the effects of usage different enzyme additive composition on rising power of water absorption in the phase of kneading and forming drought. There is a certain optimum between increasing bakery yield in relation of keeping quality on bread and the cost of increasing the participate of each enzyme in the complex. By achieving the optimum, we provide the maximum effects in breadmaking production proces.
The aim of this study is to to establish significant relationships and to define a correlation model between maximum viscosity expressed in amylograph units obtained using traditional rheological Amylograph device and the γ slope obtained by Mixolab device flour analysis.
In the breadmaking process, the baking properties depend on the gelatization of the starch in the flours. Amylolytic enzymes have been also proposed as active contributors towards fresh bread quality and staling behaviour during storage. Functional properties of flours greatly depend on the enzyme activity (α-amylase), therefore calculating and predicting the amylase activity of T-400 flour is essential for the bread quality.
The result of this research is the larger number of laboratory testing at the same time, to meet the Miller’s main need to anticipate end product quality and to predict the products quality in the baking process.
A critical limitation of the statistical quality control is ineffective in detecting and controlling defects, the dominant source of nonconformities in baking processes.
In these researches are implemented FMEA analysis for prediction of potential failure modes and Pareto analysis for determine the operations where appear the majority of defects in the production of industrial bread. Contrary to the traditional quality control approach, which includes detection of poor quality based of evaluation and inspection, in this study are determinate the benefits of these statistical method implementation: efficient variation and process stability monitoring, defects prediction, improvement of the baking process and production of high quality products at minimum costs, as the key to success of the organization.
In this paper are presented the benefits of implementation of Statistical Process Control Methods in grinding production, quality improvement and optimal cost achievement as a key of organizational success. This paper elaborate correlation models between dough extensional characteristics, relationship among extensigraph testing results of flour energy with the extensigraph measurements of wheat energy and the grinding degree, X-R quality charts for measuring process stability and cost optimization of grinding wheat process.
Based on the research results a model of statistical process control has been created, as preventive quality approach using defects prediction, and production of high quality products at minimum costs.
Key words: Quality, Statistical Process Control, Costs, Wheat, Flour “Namensko”.
cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of some nutrients, especially of dietary fibers.
Precisely wheat bran as a milling by-product is important for the nutritional values, since they contain dietary fibers, minerals, proteins with high nutritional value, etc. Taking in consideration these reasons the addition of wheat bran in bread production will increase the nutritional value of bread,
but it will also influence the technological qualities of dough, especially the rheological qualities.
From the obtained results with Mixolab, we can note that the water absorption increases with the increasing addition of wheat bran, as well as the dough stability increases too, but the mixture of wheat Novosadka rana 2 has much better quality than the others. The values of C1 and C2 are increasing with the wheat bran addition, while the values of C3, C4 and C5
are reducing with the addition of wheat bran.
Keywords: Dietary fibers, bread making, Mixolab, dough stability.
The main objective of the paper is to analyze the literature, in order to investigate the level of influence of the employee motivation and involvement on the successful integration of the TQM practices. For that sake, a comprehensive literature survey in the pinpointed areas was conducted, using following key words: employee,motivation, involvement, satisfaction, QMS and TQM. The survey results are structured and presented in accordance with chosen criteria: methodology, aim, results and conclusions of the papers.
The achieved conclusions in the further advanced research will serve for validation of correlation dependencies between employee motivation and state of QMS when designing the System Dynamic (SD) model. The created SD model will enable experimentation in direction of transition of ISO 9001 towards TQM practices under the influence of employee motivation.
Keywords: employee motivation, employee satisfaction, involvement, QMS, ISO 9001, TQM