초록 열기/닫기 버튼
The foodservice industry is sensitive to the trend, the intensity of market competition is increasing, and the trend of the trend is shortening. It is important for food companies to strengthen their competitiveness and to understand the causes of sales growth in the foodservice industry. The sales of the foodservice industry are caused by the efficient use of resources such as food taste, location, marketing, and resources used for production. In this study, descriptive statistical analysis and correlation analysis were conducted to analyze the efficiency of foodservice companies. For achieving the research purposes, in the BCC model, technology efficiency and scale efficiency were analyzed by using the DEA model for the top 10 food service companies in Korea. As a result of CCR analysis, DMU of TE=1 in model 1 was 62.4% more than that of inefficient company. For the BCC analysis assuming the scale of profit, Decision Making Unit(DMU) of PTE=1 was 77.9% and SE=80.2%. In Model 2, TE=40.8%, PTE=93.3% and SE=43.2%. The low efficiency of the operational aspects identified through the results of the study seems to be due to the increase of single- person households and delivery culture, and the spread of HMR and Meal-kit products. In conclusion, to respond to various demand changes through analysis of big data of consumption polarization and value consumption trend according to industry, and to develop existing business management model and to develop new type of fusion and hybrid business model.
