EVALUATING THE PERFORMANCE AND SCALE CHARACTERISTICS OF THE AUSTRALIAN RESTAURANT INDUSTRY

被引：45

作者：

Assaf, A. George ^{[1
]}

Deery, Margaret ^{[2
]}

Jago, Leo ^{[3
]}

机构：

[1] Univ Massachusetts, Isenberg Sch Management, Dept Hospitality & Tourism Management, Amherst, MA 01003 USA

[2] Victoria Univ, Ctr Tourism & Events, Melbourne, Vic 8001, Australia

[3] Univ Nottingham, DeHaan Inst, Nottingham NG7 2RD, England

来源：

JOURNAL OF HOSPITALITY & TOURISM RESEARCH | 2011年 / 35卷 / 04期

关键词：

restaurant industry; Australia; efficiency; data envelopment analysis (DEA); double bootstrap; HOTEL MANAGERIAL EFFICIENCY; DATA ENVELOPMENT ANALYSIS; SMALL FIRMS; MODELS; DEA;

D O I：

10.1177/1096348010380598

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This article adopts a data envelopment analysis (DEA) bootstrap approach to measure the technical efficiency and scale properties of Australian restaurant operations. Four inputs and two outputs are used in the analysis, covering 105 restaurants. The results show that Australian restaurants incorporated in this study are operating at a low level of efficiency, with an average of around 46.17%. Inferences from the returns to scale are also in line with the efficiency results and indicate that most restaurants need to expand their production outputs in order to reach an optimum level of production. The article highlights and tests the important impact of factors such as restaurant size and management experience on the efficiency results. Other potential factors related to the external environment, as well as policy implications of the study, are also discussed.

引用

页码：419 / 436

页数：18

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