innovation performance of small and medium enterprises (SMEs) through empirical testing. It also seeks to
determinewhether the relationship between TQMand SMEs’ innovation ismediated by organizational culture (OC).
Design/methodology/approach – Data from managers/owners of food SMEs in the West Bank regions
of Palestine were collected through a questionnaire that was assessed for validity and reliability. A structural
equation model (SEM) was constructed using Smart PLS 3.9.2 to investigate the relationships.
Findings – The statistical results contribute to the existing literature by demonstrating a direct and positive
relationship between TQM and OC where both have a positive and significant impact on innovation in food
SMEs. Additionally, the study found that there is a significant and positive indirect impact of TQM on
innovation in food SMEs, which is mediated by OC.
Research limitations/implications – The study’s results offer valuable insights to food SMEs’ managers/
owners in the current dynamicmanufacturing landscape, with a focus on using TQM as a means of enhancing their
innovation. The findings can provide guidance to food SMEs by highlighting the significance of OC, as it impacts
the effective implementation ofTQMand subsequently leads to an improvement in innovation levels.
Originality/value – This study enhances the existing literature on TQM by providing an in-depth
understanding of TQM as perceived by food SMEs in Palestine. It addresses the gap in empirical research on
the combined impact of TQM and OC on innovations in food SMEs. The study contributes to the theoretical
framework and has significant managerial implications, providing recommendations for future research.

Title

VINE Journal of Information and Knowledge Management Systems

Publisher

Emerald Publishing Limited

Publisher Country

United Kingdom

Indexing

Scopus

Impact Factor

2.9

Publication Type

Prtinted only

Volume

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Year

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Pages

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