Efficiency and productivity of the food and beverage listed firms in the pre-recession and recessionary periods in Greece

Giokas, Dimitriοs; Eriotis, Nicolaos; Dokas, Ioannis

doi:10.1080/00036846.2014.1002886

Cited by 32 publications

(30 citation statements)

References 62 publications

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“…According to the analysis, the selected restaurants achieved an average efficiency score of 67. This result is not in line in comparison with other studies of restaurant efficiency, where the identified efficiency results were higher (Banker & Morey, 1986;Choi, Roh, & Yoon, 2007;Giménez-García et al, 2007;Reynolds, 2004;Reynolds & Biel, 2007;Reynolds & Thompson, 2007;Giokas et al, 2015;Kukanja & Planinc, 2018a;Parte & Alberca, 2019). On the contrary, only in a few studies were the identified average scores below our results (Alberca & Parte, 2018;Hadad et al, 2007).…”

Section: Resultscontrasting

confidence: 99%

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2019

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Print Run 100 copies Academica Turistica-Revija za turizem in inovativnost je znanstvena revija, namenjena mednarodni znanstveni in strokovni javnosti; izhaja v angleščini s povzetki v slovenščini. Izid publikacije je finančno podprla Agencija za raziskovalno dejavnost Republike Slovenije iz sredstev državnega proračuna iz naslova razpisa za sofinanciranje domačih znanstvenih periodičnih publikacij. Projekt »Turizmo ištriano-izkusimo istrsko podeželje: novi (tematski) turistični produkti in njihova promocija (las Istra)« je sofinanciran iz Evropskega kmetijskega sklada za razvoj podeželja: Evropa investira v podeželje. issn 1855-3303 (printed) issn 2335-4194 (online)

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Section: Resultscontrasting

confidence: 99%

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2019

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Section: Resultscontrasting

confidence: 95%

Efficiency Analysis of Restaurants Operating in the Rural Areas: The Case of Slovenia

Planinc¹,

Kukanja²

2019

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The purpose of this paper is to analyse the efficiency performance of restaurants operating in the rural areas of Slovenia. The sample consisted of 52 independently run rural restaurant facilities. Data were obtained from restaurant managers and restaurant firms' financial reports. Based on a convenience sampling method, only those restaurants whose only source of operating revenues was providing food in a restaurant setting were included in the sample. In order to assess restaurants' efficiency performance, Data Envelopment Analysis (dea) was used. Financial variables were used as inputs and outputs to perform dea. This paper contributes to the growing body of literature in the field of restaurant efficiency measurement by providing valuable insights into rural-restaurants efficiency performance. The findings of this study have several significant implications for future research and practice.

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“…Still in the context of Greece, Giokas, Eriotis, and Dokas [18] used the Malmquist index to examine the liquidity and sales efficiency of food and beverage companies listed on the Athens exchange between 2006 and 2012. An empirical study revealed that the main cause of overall technical inefficiency is pure technical inefficiency, rather than scale inefficiency.…”

Section: Literature Review On Malmquist Total Factor Productivity Indexmentioning

confidence: 99%

“…The nine self-owned stores (DMU 2,3,4,9,10,11,16,18,and 20) located in the fourth quadrant have a certain level of total factor productivity change, but there are areas where the current operation performance needs to be improved. From the perspective of operating performance, the self-owned stores located in this region can further adjust their operating efficiency, and over time, they will be further promoted to be competitive and have technical progress advantages.…”

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Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company

Chang

2019

Sustainability

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In recent years, the bakery market has grown rapidly. Alongside its growth and fast change, it is very important to comprehend the productivity change of the bakery industry. Nowadays, effective management is more and more important to ensure the sustainable development of enterprises. Thus, productivity change of 22 self-owned stores of a famous bakery company (85 • C) from 2011 to 2016 was quantitatively analyzed and evaluated by adopting Malmquist index model in this study. Based on the Malmquist index model, the overall mean for total productivity change of 85 • C increased slightly from 2011 to 2016, and the productivity change was easily affected by technical progress. Moreover, the results also show that the north-district self-owned stores (which are located in subtropical climate) have the worst technical progress and total factor productivity change during 2011-2016 period by adopting the non-parametric Kruskal-Wallis and Dunn post-hoc test.

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Efficiency and productivity of the food and beverage listed firms in the pre-recession and recessionary periods in Greece

Cited by 32 publications

References 62 publications

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Efficiency Analysis of Restaurants Operating in the Rural Areas: The Case of Slovenia

Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company

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