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Meal Category Analysis: An Application of the Metafrontier Approach

Author

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  • Chin-Yi Fang

    (Graduate Institute of Hospitality Management, National Taiwan Normal University, No. 162, Sec 1, Hoping E Road, Taipei City, Taiwan, ROC)

  • 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)

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.

Suggested Citation

  • Chin-Yi Fang & Fu-Sung Hsu, 2012. "Meal Category Analysis: An Application of the Metafrontier Approach," Tourism Economics, , vol. 18(5), pages 1083-1095, October.
    • Handle: RePEc:sae:toueco:v:18:y:2012:i:5:p:1083-1095
    DOI: 10.5367/te.2012.0166
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    References listed on IDEAS

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    2. Víctor Moreira & Boris Bravo-Ureta, 2010. "Technical efficiency and metatechnology ratios for dairy farms in three southern cone countries: a stochastic meta-frontier model," Journal of Productivity Analysis, Springer, vol. 33(1), pages 33-45, February.
    3. R. D. Banker & A. Charnes & W. W. Cooper, 1984. "Some Models for Estimating Technical and Scale Inefficiencies in Data Envelopment Analysis," Management Science, INFORMS, vol. 30(9), pages 1078-1092, September.
    4. A. Georges Assaf & Frank W. Agbola, 2011. "Modelling the Performance of Australian Hotels: A DEA Double Bootstrap Approach," Tourism Economics, , vol. 17(1), pages 73-89, February.
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    Cited by:

    1. Chin-Yi Fang, 2020. "From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance," Sustainability, MDPI, vol. 12(22), pages 1-18, November.

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