외식산업의 성과측정항목의 가중치 개발

• 영문명: Determinants of Relative Weights on Financial and Non-Financial Performance Measures in Foodservice Industry: Focused on the Family Restaurant in Korea
• 발행기관: 한국외식경영학회
• 저자명: 오윤석(Oh Youn Seok) 정순여(Jung Soon Yeo)
• 간행물 정보: 『외식경영연구』7권 2호, 125~145쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.08.30

영문 초록

Measuring and evaluating the business performance plays a very important role in managing the business. This study tried to propose a novel point of prospective and method in which the performance evaluation in any family restaurant should be illuminated and be performed. In this study. BSC provided the main conceptional framework for evaluating the performance of a family restaurant. Furthermore, this study verified the validity of the proposed performance evaluation method through specific case analysis and used AHP to quantify its validity objectively. Finally, this study found the fact that non-financial prospectives, compared to financial prospectives, should be more importantly considered as the performance evaluation index of the family restaurants. Most of all, the study showed that the proportion of performance evaluation indexes related to Customers prospective and Learning and Growth prospective revealed very highly, therefore variables such as customer satisfaction index, per employee productivity. education and training, customer response rate, employee satisfaction index should be emphasized as key factors when it comes to the process of selecting indexes and measuring their performance evaluation of the business.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. AHP분석기법을 이용한 외식산업의 재무적ㆍ비재무적 성과측정항목의 개발

Ⅳ. 결론

참고문헌

키워드

Performance measurement Performance evaluation Balanced Scorecard BSC Analytic Hierarchy Process AHP