다점포 푸드서비스 기업의 효율성 평가에 관한 연구

• 영문명: A Study on the Efficiency of Multiunit Foodservice Company
• 발행기관: 한국외식경영학회
• 저자명: 김태희(Kim Tae Hee) 박주연(Park Ju Yeon)
• 간행물 정보: 『외식경영연구』12권 4호, 299~319쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2009.10.30

영문 초록

The objective of this study was to evaluate the efficiency of decision making units in contract-foodservice operations by the DEA(data envelopment analysis) and to define the relationship between the DEA efficiency and management variables. The data was collected from 260 contract foodservice operations, which were operated in the similar form on October 2008. The BCC output-oriented model was used because of it's competitive environment and contract's variance. Sales, EBITDA and customer satisfaction index were used to output variables, and food cost, labor cost, management fee were used to input variables. There was a significant difference between the DEA efficiency and the traditional labor productivity index. The management variables categorized 4 groups as menu factor, human factor, contract factor and production system. According to the regression results, meal price, meal count, contract period had a positive influence on the DEA efficiency score, and number of menu items, a ratio of full-time employee and a ratio of leftover had negative influences respectively.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 연구 결과 및 고찰

Ⅴ. 결론 및 제언

참고문헌

키워드

DEA efficiency Management variables Contract-foodservice industry