부트스트랩-맘퀴스트 생산성지수를 이용한 수산식품 가공업의 생산성분석

• 영문명: An Analysis of productivity of Sea Food manufacturing using Bootstrap-Malmquist productivity Indices
• 발행기관: 한국해양비즈니스학회
• 저자명: 윤상호(Sang Ho Yoon) 박철형(Cheol Hyung Park)
• 간행물 정보: 『해양비즈니스』제32호, 51~73쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2015.12.30

영문 초록

This study is to estimate the changes in total factor productivity of 41 Korean sea food manufacturing using Malmquist productivity indices based on both input and output oriented productivity measures utilizing a hyperbola distance function. Additionally, the study calculate the 90% confidence interval for the various components of the productivities to access the statistical significance of estimates using 2000 times of re-sampling process through the smoothed bootstrapping. The result of the study showed that there was around 11% reduction in the overall total factor productivity during the study period from 2010 to 2013. The main reason of the decrease was that of the technical efficiency. When the statistical significance in the technical changes meaning the shift of the production function was evaluated based on the 90% confidence intervals, we could not find any evidence of the changes. When we tried to find a statistical significance of heterogeneity that could exists in the productivities, we couldn't find any statistically significant differences in the productivities of the dried, frozen and cooked product manufacturing, and audit and non-audit corporations.

목차

Ⅰ. 서론

Ⅱ. 투입산출지향 맘퀴스트모형과 부트스트랩

Ⅲ. 실증분석 결과

Ⅳ. 결론

참고문헌

Abstract

키워드

맘퀴스트 부트스트랩 기술변화 기술효율성 생산성 Malmquist Boostrap Technical Change Technical Efficiency Productivity