Exploring surplus-based menu analysis in Chinese-style fast food restaurants

Sheng Fang Chou, Chin Yi Fang

研究成果: 雜誌貢獻文章

7 引文 斯高帕斯(Scopus)

摘要

This study assessed the performance of entrées in Chinese chain restaurants based on revised menu engineering that incorporated factors including labor costs and indirect operating expenses (IOEs) and variable return-to-scale (VRS) data envelopment analysis (DEA). We collected panel data on 20 entrées covering three-month periods that included both the peak and slump operating periods of the year for two same-brand chain restaurants. The empirical results indicated that revised menu engineering and output-oriented VRS-DEA may provide specific criteria for identifying entrées to be replaced and retained, respectively. The DEA further provided return-to-scale and output surplus analyses of each inefficient entrée for further improvement, which the menu engineering could not offer. The financial performance observed when using the VRS-DEA model is expected to be better than the performance observed when using a revised menu engineering model.

原文英語
頁(從 - 到)263-272
頁數10
期刊International Journal of Hospitality Management
33
發行號1
DOIs
出版狀態已發佈 - 2013 六月 1

ASJC Scopus subject areas

  • Tourism, Leisure and Hospitality Management
  • Strategy and Management

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