• Title/Summary/Keyword: performance evaluation system of the food service industry

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Study of the Method for Building up BSC in the Foodservice Industry Based on the Performance Evaluation (외식기업의 성과 평가에서의 BSC 도입 방법론 검토)

  • 오윤석
    • Culinary science and hospitality research
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    • v.10 no.2
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    • pp.84-106
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    • 2004
  • Measuring and evaluating the business performance plays a very important role in managing business. It is both because business performance, in any types of industry, can be evaluated and managed properly only when the measurement of its performance is estimated and because its performance can be improved through an efficient and effective management. Therefore it is essential to build up the performance evaluation system to raise management efficiency of food service industry, to reinforce competitive power of food service industry. In this study, investigated the present performance evaluation system situation of the food service industry and introduced BSC as the main conceptional framework for evaluating the performance of the food service industry. Finally, this study discussed the possible method for building a balanced scorecard to the food service industry.

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Determinants of Relative Weights on Financial and Non-Financial Performance Measures in the Food service Industry (외식산업의 BSC 구축에 대한 연구 - 국내 패밀리 레스토랑의 성과측정항목의 가중치 개발을 중심으로 -)

  • Oh, Yon-Serk;Jung, Soon-Yeo
    • Proceedings of the Culinary Society of Korean Academy Conference
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    • 2006.08a
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    • pp.21-44
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    • 2006
  • Measuring and evaluating the business performance plays a very important role in managing business. It is because business performance, in any types of industry, can be evaluated and managed properly only when the measurement of its performance is estimated, and because its performance can be improved through an efficient and effective management. Therefore it is essential to build up the performance evaluation system to raise management efficiency of the foodservice industry, to reinforce competitive power of the food service industry. This study tried to propose a novel point of prospective and method in which the performance evaluation in any family restaurant should be illuminated and be performed. In this study, BSC provided the main conceptional framework for evaluating the performance of a family restaurant, and evaluation items of BSC four prospectives - financial, customers, internal business process, and learning and growth-were adjusted so as to be fitted into the business field. Furthermore, this study verified the validity of the proposed performance evaluation method through specific case analyses and used AHP to quantify its validity objectively. Finally, this study found the fact that non-financial prospectives, compared to financial prospectives, should be more importantly considered as the performance evaluation index of the family restaurants. Especially, the study showed that the proportion of performance evaluation indexes related to Customers prospective and Learning and Growth prospective revealed very highly, therefore variables such as customer satisfaction index, per employee productivity, education and training, customer response rate, employee satisfaction index should be emphasized as key factors at the process of selecting indexes and measuring their performance evaluation of the food service industry.

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The Efficiency Analysis of CRM System in the Hotel Industry Using DEA (DEA를 이용한 호텔 관광 서비스 업계의 CRM 도입 효율성 분석)

  • Kim, Tai-Young;Seol, Kyung-Jin;Kwak, Young-Dai
    • Journal of Intelligence and Information Systems
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    • v.17 no.1
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    • pp.91-110
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    • 2011
  • This paper analyzes the cases where the hotels have increased their services and enhanced their work process through IT solutions to cope with computerization globalization. Also the cases have been studies where national hotels use the CRM solution internally to respond effectively to customers requests, increase customer analysis, and build marketing strategies. In particular, this study discusses the introduction of the CRM solutions and CRM sales business and marketing services using a process for utilizing the presumed, CRM by introducing effective DEA(Data Envelopment Analysis). First, the comparison has done regarding the relative efficiency of L Company with the CCR model, then compared L Company's restaurants and facilities' effectiveness through BCC model. L Company reached a conclusion that it is important to precisely create and manage sales data which are the preliminary data for CRM, and for that reason it made it possible to save sales data generated by POS system on each sales performance database. In order to do that, it newly established Oracle POS system and LORIS POS system concerned with restaurants for food and beverage as well as rooms, and made it possible to stably generate and manage sales data and manage. Moreover, it set up a composite database to control comprehensively the results of work processes during a specific period by collecting customer registration information and made it possible to systematically control the information on sales performances. By establishing a system which unifies database and managing it comprehensively, impeccability of data has been greatly enhanced and a problem which generated asymmetric data could be thoroughly solved. Using data accumulated on the comprehensive database, sales data can be analyzed, categorized, classified through data mining engine imbedded in Polaris CRM and the results can be organized on data mart to provide them in the form of CRM application data. By transforming original sales data into forms which are easy to handle and saving them on data mart separately, it enabled acquiring well-organized data with ease when engaging in various marketing operations, holding a morning meeting and working on decision-making. By using summarized data at data mart, it was possible to process marketing operations such as telemarketing, direct mailing, internet marketing service and service product developments for perceived customers; moreover, information on customer perceptions which is one of CRM's end-products could feed back into the comprehensive database. This research was undertaken to find out how effectively CRM has been employed by comparing and analyzing the management performance of each enterprise site and store after introducing CRM to Hotel enterprises using DEA technique. According to the research results, efficiency evaluation for each site was calculated through input and output factors to find out comparative CRM system usage efficiency of L's Company four sites; moreover, with regard to stores, the sizes of workforce and budget application show a huge difference and so does the each store efficiency. Furthermore, by using the DEA technique, it could assess which sites have comparatively high efficiency and which don't by comparing and evaluating hotel enterprises IT project outcomes such as CRM introduction using the CCR model for each site of the related enterprises. By using the BCC model, it could comparatively evaluate the outcome of CRM usage at each store of A site, which is representative of L Company, and as a result, it could figure out which stores maintain high efficiency in using CRM and which don't. It analyzed the cases of CRM introduction at L Company, which is a hotel enterprise, and precisely evaluated them through DEA. L Company analyzed the customer analysis system by introducing CRM and achieved to provide customers identified through client analysis data with one to one tailored services. Moreover, it could come up with a plan to differentiate the service for customers who revisit by assessing customer discernment rate. As tasks to be solved in the future, it is required to do research on the process analysis which can lead to a specific outcome such as increased sales volumes by carrying on test marketing, target marketing using CRM. Furthermore, it is also necessary to do research on efficiency evaluation in accordance with linkages between other IT solutions such as ERP and CRM system.