Efficiency Analysis of Contract-managed Business and Industry Foodservice Operations Using Data Envelopment Analysis.
- Author:
Kyu Wan CHOI
1
;
Young Min PARK
;
Seo Young SHIN
;
Tong Kyung KWAK
Author Information
1. Hotel, Restaurant & Institutional Management, Graduate School of Human Environmental Sciences, Yonsei University, Seoul, Korea. clubfinance@paran.com
- Publication Type:Original Article
- Keywords:
efficiency;
productivity;
contract-managed foodservice;
Data Envelopment Analysis (DEA)
- MeSH:
Benchmarking;
Commerce*;
Efficiency;
Food Services
- From:Korean Journal of Community Nutrition
2007;12(2):178-188
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was performed to suggest a new efficiency measurement indicator is necessary for evaluating management efficiency of food service operations in contract-managed foodservice companies, to distinguish efficient food service providers and inefficient ones by measuring comparative efficiency among food service operations, and to provide guidance for effective management through showing benchmarking targets for improving inefficient food service providers. The subjects of this study were the 93 B&I foodservice Operations of a domestic contract food service company. The analysis was conducted using CCR model in DEA model. A software, 'Frontier analyst', was used for the analysis. Based on the results derived from comparison of efficiency evaluation classified by providers with use of DEA, it was possible to identify efficient food providers and inefficient providers, and subsequently provide benchmarking guidelines for improvement of the inefficient groups. In analyzing the differences between the results of DEA efficiency evaluation by detailed operation status of food service providers, there was significant difference of efficiency outcomes in terms of contract types, while there was no significant difference in terms of business condition.
