Uncovering Readiness Factors Influencing the Lean Six Sigma Pre-Implementation Phase in the Food Industry

The aim of this study is to identify the readiness factors Lean Six Sigma (LSS) for food manufacturing industry. A multi-method qualitative approach was used. Semi-structured interviews were conducted with twelve quality practitioners and three case companies explore LSS in Twenty-eight identified classified into six (RF) industry context, namely, management support leadership, organisational culture readiness, process management, project employee involvement, external relations. This could benefit managers business as a diagnostic tool evaluate their implement prior investing programme. proposed framework identifies dimensions attributes enable businesses conduct level self-assessments, thereby contributing successful implementation determined will potentially an transformation be better understood, making practices more sustainable.