The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Designing a Manpower Structure for Management Efficiency Improvement in a Contract-foodservice Management Company

위탁급식전문업체의 인력 운영 구조 개선을 통한 경영 효율성 증진 방안 연구

  • 신서영 (서일대학 식품영양과) ;
  • 박영민 (연세대학교 생활환경대학원) ;
  • 최미경 (계명대학교 식품영양학과)
  • Published : 2009.03.31
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Abstract

This study was performed to examine the manpower structure of foodservice operations, evaluate the management efficiency of each operation, and propose efficiency improvement guidelines for inefficient operations. For this purpose, a total of 224 B&I foodservice operations managed by an 'A' contract-managed foodservice company were chosen as the study sample. The efficiency scores were obtained through Data Envelopment Analysis(DEA) using the CCR model. The efficiency scores ranged from 63.56 to 100 and the average score was 82.47. The average efficiency score of Group 'C'(factory, more than 1,000 meals per day) was the highest among 6 groups. The results of further operations analysis in group 'C' showed that the labor cost percentage was significantly lower(p<0.001) and sales per man-hour significantly higher(p<0.001) in efficient operations compared to inefficient operations within group 'C'. Finally, efficiency improvement guidelines were suggested for the most inefficient operations in group 'C'.

Keywords

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