Quality Management and Qualification Needs 1

A research network has examined how quality management is implemented in small and medium sized enterprises (SMEs) in Germany, Finland, Greece, Ireland, Portugal, Sweden and the United Kingdom. The research has taken place within the framework of the Leonardo Da Vinci programme, which is an action programme of the European Commission DG XXII - Education Training and Youth. Managers of SMEs in the metalworking and food processing industries were asked what the consequences of the implementation of quality management were for the qualification needs of employees.
This book presents the survey results as two sector studies. Analysed are competitive and specialisation tendencies of the sectors and company concepts of "Quality" and "Personnel" including current profiles of quality-related skill demands on staff as well as current training areas in the companies.
Special objectives are:

• Anticipation of qualification needs for preventive vocational training strategies
• Documentation of good practice and typical barriers as support for practitioners within SMEs and training bodies

Inhalt

Metalworking: Metalworking SMEs: Target Group and Sample: Metal goods and mechanical engineering in Europe; Overview of the sample; The sample.- Quality Concepts of Metalworking SMEs: Quantitative findings; Qualitative findings: barriers, critical points, examples of good practice.- Personnel-Related Concepts of Metalworking SMEs Quantitative findings; Qualitative findings: barriers, critical points, examples of good practice.- Quality and Personnel Concepts of Metalworking SMEs Summary.- Food-Processing: Food-Processing SMEs: Target Group and Sample: Food-processing industry in Europe; Overview of the sample; The sample.- Quality Concepts of Food-Processing SMES: Quantitative findings; Qualitative findings: barriers, critical points, examples of good practice.- Personnel-Related Concepts of Food-Processing SMEs: Quantitative findings; Qualitative findings: barriers, critical points, examples of good practice.- Quality and Personnel Concepts of Food-Processing SMEs Summary.