Quantitative Methods in Measuring Productivity of Foodservice Systems

Rodgers, S. and Assaf, A. (2006) Quantitative Methods in Measuring Productivity of Foodservice Systems Journal of Foodservice Business Research, 9 (1). pp. 39-54. ISSN 1537-8020

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Abstract

The Growing size and complexity of modern foodservice's require sophisticated methods to analyze the efficiency of cook-hot-holding, cook-chill (traditional and modified) and cook-freeze foodservice systems. Partial ratios coupled with regression analysis used in the past do not provide a comprehensive measurement of overall performance. Furthermore, the multiple operational inputs and outputs of foodservice's which are difficult to conceptualize as well as complex relationships between technical attributes of the systems and the so-called interfering factors (production volume, the use of information technologies, state or raw materials, age of equipment, etc.) require sophisticated productivity measurement techniques. These include the Data Envelope, Stochastic Frontier, and Distribution Free Analysis. In this paper, the nature of the systems, inputs and outputs as well as the traditional and advanced approaches in measuring productivity are reviewed. It was concluded that Stochastic Frontier analysis is the preferred method as it takes into account measurement error, thus allowing for additional evidence on the true structure of the efficiency frontier.

Item Type: Journal article
Subjects: D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
DOI (a stable link to the resource): 10.1300/j369v09n01_04
Faculties: Brighton Business School
Faculty of Education and Sport > School of Service Management
Depositing User: Mrs Mercedita Hoare
Date Deposited: 17 Dec 2007
Last Modified: 15 Oct 2010 14:59
URI: http://eprints.brighton.ac.uk/id/eprint/3350

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