Moderating Work Efficiency and Performance Through Best-Practice Certification: Management’s Perspective


  • Mazni Saad International Islamic University Malaysia, Malaysia
  • Mohd Hanafi Azman Ong Universiti Teknologi MARA, Malaysia.
  • Afiza Mohamad Ali International Islamic University Malaysia, Malaysia
  • Nusrah Samat Management and Science University, Malaysia.
  • Rohana Ahmad Universiti Malaysia Terengganu, Malaysia.



Best-practice certification, MICOM, Moderation analysis, Operation, Quality


This paper examines the urgent need to successfully implement best-practice certification when determining an effective economic mechanism for the foodservice industry from the management perspective. The study involved 73 managers of targeted food service companies (at a response rate of 92%) who participated in a survey. The 33 best-practice compliant companies and 40 companies still undergoing the certification process formed the sample. The Partial Least Squares Structural Modeling (PLS-SEM) indicates that best-practices had a significant influence on work efficiency and performance in the context of the full sample. The Measurement Invariance Assessment of Composite Model (MICOM) analysis also indicates that the best-practice certification adoption group moderated this relationship between best-practices and work efficiency and performance. However, the results show that the best-practice certified group demonstrated a stronger relationship between food relevant best-practices and work efficiency and performance compared to the group undergoing certification. The outcome reveals that embracing best-practice management can lead to a strong systematic approach in enhancing a business operation.


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How to Cite

Saad, M., Azman Ong, M. H. ., Mohamad Ali, A. ., Samat, N., & Ahmad, R. (2020). Moderating Work Efficiency and Performance Through Best-Practice Certification: Management’s Perspective. International Journal of Economics, Management and Accounting, 28(1), 123–140.




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