Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Influence of Menu Factors on DEA Menu Efficiency in Contract-Foodservice Operations

위탁 급식 점포의 메뉴 운영 요인이 메뉴 효율성에 미치는 영향

  • Park, Ju-Yeon (Dept. of Foodservice Management, Kyunghee University) ;
  • Choi, Kyu-Wan (Dept. of Hospitality & Tourism Management, Purdue University) ;
  • Kim, Tae-Hee (Dept. of Foodservice Management, Kyunghee University)
  • 박주연 (경희대학교 외식산업학과) ;
  • 최규완 (퍼듀대학교 호텔관광대학) ;
  • 김태희 (경희대학교 외식산업학과)
  • Published : 2008.04.30
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Abstract

The objective of this study was to suggest a new efficiency measurement indicator for evaluating the menu management efficiency of decision making units(DMUs) in contract-foodservice operations and to determine the relationship between the DEA(data envelopment analysis) menu efficiency score and menu factors. The results of applying DEA revealed relatively efficient types of service and frequency of meals. The efficient service was shown as a self-service type that operates Monday to Saturday. The considered menu factors included meal price, food cost per meal, meal counts, number of menu items, use of favorite menu use, forecasting error, accuracy of ordering, ratio of inventory, ratio of food loss, use of processed foods and use of prepared vegetables are considered. There were significant correlations between the DEA score and meal price, meal counts, number of menu items, ratio of food loss, accuracy of ordering and use of processed foods respectively. According to the regression results, menu price had a positive influence on the DEA menu efficiency score, and food cost per meal and the use of prepared foods had negative influences respectively.

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