Meal Category Analysis: An Application of the Metafrontier Approach

Chin Yi Fang () and Fu-Sung Hsu
Additional contact information
Fu-Sung Hsu: Division of Hospitality Management & Education, Department of Human Development & Family Studies, National Taiwan Normal University, and Department of Food & Beverage, Taipei College of Maritime Technology, No 212, Sec 9, Yen Ping N Road, Taipei City, Taiwan, ROC

Tourism Economics, 2012, vol. 18, issue 5, 1083-1095

Abstract: This study contributes to the literature on menu analysis by applying metafrontier-to-data envelopment analysis (MDEA) to the restaurant industry. MDEA, incorporating multiple outputs and inputs, was used to distinguish retainable, improved and undesirable items on a menu, and to identify differences in the proficiency level among heterogeneous meal categories based on the metatechnology ratio (MTR). The findings indicate that the MTR of meal categories (entrées and appetizers) prepared in each restaurant was inferior to the value of meal categories produced in a central kitchen. Slack-based improvements suggested from MDEA can improve the efficiency of menu items.

Keywords: meal category; menu analysis; metafrontier approach; metatechnology ratio; profit enhancement (search for similar items in EconPapers)
Date: 2012
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://journals.sagepub.com/doi/10.5367/te.2012.0166 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:sae:toueco:v:18:y:2012:i:5:p:1083-1095

DOI: 10.5367/te.2012.0166

Access Statistics for this article

More articles in Tourism Economics
Bibliographic data for series maintained by SAGE Publications ().