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Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP)

계층적 분석법(AHP)을 이용한 어린이급식관리지원센터 핵심성과지표(KPI)의 상대적 중요도 분석

  • Jeong, Yun-Hui (Deptartment of Food and Nutrition, Yonsei University) ;
  • Chae, In-Sook (Department of Food Science and Nutrition, Jeju National University) ;
  • Yang, Il-Sun (Deptartment of Food and Nutrition, Yonsei University) ;
  • Kim, Hye-Young (Institute of Symbiotic Life-TECH, Yonsei University) ;
  • Lee, Hae-Young (Department of Food and Nutrition, Sangji University)
  • 정윤희 (연세대학교 식품영양학과) ;
  • 채인숙 (제주대학교 식품영양학과) ;
  • 양일선 (연세대학교 식품영양학과) ;
  • 김혜영 (연세대학교 심바이오틱라이프텍연구원) ;
  • 이해영 (상지대학교 식품영양학과)
  • Received : 2013.03.11
  • Accepted : 2013.04.24
  • Published : 2013.04.30

Abstract

The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in child-care foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

Acknowledgement

Supported by : Korea Food & Drug Administration

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