Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Efficiency Analysis of Contract-managed Business and Industry Foodservice Operations Using Data Envelopment Analysis

자료포락분석(DEA)을 이용한 위탁급식전문업체의 산업체 급식소 효율성 평가

  • Choi, Kyu-Wan (Hotel, Restaurant & Institutional Management, Graduate School of Human Environmental Sciences, Yonsei University) ;
  • Park, Young-Min (Hotel, Restaurant & Institutional Management, Graduate School of Human Environmental Sciences, Yonsei University) ;
  • Shin, Seo-Young (Department of Food & Nutrition, Seoil College) ;
  • Kwak, Tong-Kyung (Department of Food & Nutrition, Yonsei University)
  • 최규완 (연세대학교 생활환경대학원 호텔.외식.급식경영) ;
  • 박영민 (연세대학교 생활환경대학원 호텔.외식.급식경영) ;
  • 신서영 (서일대학 식품영양과) ;
  • 곽동경 (연세대학교 식품영양학과)
  • Published : 2007.04.30
Download PDF
⟨ Previous Next ⟩

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.

Keywords

References

  1. Anderson T (1996): A Data Envelopment Analysis (DEA) Home page. www.emp.pdx edu/dea/homedea.html
  2. Banker RD, Morey R (1986): Efficiency analysis for exogenously fixed input and output. Operations Res 34(4): 513-512 https://doi.org/10.1287/opre.34.4.513
  3. Cho SH, Hong SY (1993): Factors affecting productivity for university foodservice operations. Korean J Food & Cookery Sci 14(4): 407-415
  4. Choi SC (2001): A study on foodservice company's profit management through the diverse types foodservice contract. J Korean Acad Soc Hospitality Administration 10(3): 275-301
  5. Choi SC (2003): A study on the degree of using the food cost. Hotel & Tourism Res 4(3): 273-288
  6. Donthu N, Hershberger E K, Osmonbekov T (2005): Benchmarking marketing productivity using data envelopment analysis. J Business Res 58: 1474-1482 https://doi.org/10.1016/j.jbusres.2004.05.007
  7. Donthu N, Yoo B (1998): Retail Productivity assessment: Using data envelopment analysis. J Retailing 74(1): 89-105 https://doi.org/10.1016/S0022-4359(99)80089-X
  8. Eom YL, Lyu ES (2003): Analysis of Current Operational Practices and Issues of Contract-Managed Foodservice Companies in Republic of Korea. J Korean Diet Assoc 9(3): 197-208
  9. Fare R, Grosskoft S (1994): Measuring Productivity: A Comment. Int J of Operations & Production Management 14(9): 83-88
  10. Food World (2004): Issues & perspectives in contract foodservice industry. Food World 2(5): 28-38
  11. Han KS, Yang IS (1999): Work measurement through work sampling methodology in university foodservice operated by the contracted foodservice management company. Kyunggi Tourism Res 3: 103-117
  12. Hong WS, Lim HS (1994): The assessment of productivity and its influencing variables in 14 conventional hospital foodservice systems. Korean J Nutr 27(8): 864-871
  13. Hyun SW (2002): Developing meal pricing and capital investment guideline in contract-managed high school foodservice. Master thesis. Yonsei University
  14. Jeong YJ (2000): Outlook of restaurant industry in 2000. The Restaurant Management February 163-180
  15. Kim EM, Jeong MK, Lee MA, Kim IH (2006) Analysis on work and labor productivity in elementary school foodservice systems Korean J Food & Cookery Sci 22(6): 875-881
  16. Kim SH (1992): Analyzing factors affecting productivity in hospital foodservice and work measurement by work sampling. Master thesis. Yonsei University
  17. Kim SJ, Yoon JH, Choi KW (2006): Efficiency Analysis for Brand of Franchise Restaurant and Franchisees: by Applying Data Envelopment Analysis (DEA). Korean J Tourism Sci 30(5): 197-217
  18. Kim SK (2001): Competition in foodservice industry. Food J 43: 40-47
  19. Kim UK (2006): Market trends in foodservice industry, Food World 2(7): 42-48
  20. Lee CW (2001): Measuring the efficiency of urban public service by DEA : a case of refuse collection service in Seoul. Master thesis. Yonsei University
  21. Lovell CAK (1993): Production Frontiers and Productivity Efficiency, In Harold O. Fried HO, Lovell CAK, Schmidt SS. The Measurement of Productive Efficiency: Techniques and Applications, New York: Oxford University Press, pp, 3-67
  22. Park ME (2005): A Study on the Cost Structure of Foodservice Center in Institutions. Korean J Culinary Res 11(3): 151-165
  23. Park SY (2003): Strategic planning for the contract-managed hospital foodservice through QFD methodology. Master thesis. Yonsei University
  24. Reynolds D (2004): An exploratory investigation of multi-unit restaurant productivity assessment using data envelopment analysis. J Travel and Tourism Marketing 16(2/3): 19-26
  25. Reynolds D, Thomson GM (2005): Multiunit restaurant productivity assessment using three-phase Data Envelopment Analysis. Int J Hospitality Management 26(1): 20-32
  26. Sengupta J K (1997): Contribution to Data Envelopment Analysis. Cybernatics and Systems 28 : 269-289
  27. Seo YA, Na JK (2006): Measuring Efficiency of Korean Franchise Restaurant Business: Data Envelopment Analysis. Korean J Tourism Sci 30(1): 295-315
  28. Song JY (2003): Development of measurements based on Balanced Score Card (BSC) for the purpose of evaluating performance of school foodservice operations. Master thesis. Yonsei University
  29. Yang IS, Cha JA (1996): Work analysis and time measurement of dietitian in employee feeding facilities by work sampling methodology. J Korean Soc Food Culture 11 (5): 673-681
  30. Yang IS, Cha JA (2003): Foodservice management, Kyomunsa Co., Seoul
  31. Yang IS, Lee BS, Cha JA, Han KS, Chae IS, Lee JM (2003): Foodservice in institution, Kyomunsa Co., Seoul
  32. Yang IS, Lee YE, Cha JA, Yoo TY, Chung LN (2002): Work measurement of dietetic staff through work sampling methodology in school foodservice systems. Korean J Nutr 35(2): 263-271