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Benchmarking has been shown to be an important activity in almost
every industry. Benchmarking allows for measurable processes, systems and
results to be compared (benchmarked) against those of other organisations. The
foodservice industry has a variety of attributes that can be measured and
compared. First, though, restaurants should be classified...
Contexts in source publication
Context 1
... statistical findings clearly point to seven categories of restaurants based on the five operational variables. As shown in Table 1, the seven component loadings (≥ 0.4) provide confidence that they measured common constructs (Jogaratnam, 2002). Each component was labelled based on the items comprising it. ...
Citations
... Quantification of business systems and processes is an important business benchmark for enterprise practitioners aligning business functions with global best practices. The importance of developing and adopting best practice benchmarks in the execution of business functions is established in the literature (Kailash and Goyal, 2017;Singh et al., 2017;Barrows et al., 2016). Business units are directing efforts towards internally enhancing BP continuously in several frameworks, to cushion the effects of global changes (Barney, 2014;Siha and Saad, 2008). ...
Business units inclusive of large, medium and small-scale entities conventionally conducts activities based on business processes. Globalization has resulted in the gradual introduction of various automation systems at various levels of the business enterprise, specifically focussed on capturing essential business activities across the entity. These systems, inclusive of Enterprise Resource Planning (ERP), Manufacturing Execution Systems (MES) and Plant Systems (PS) has been adopted by larger corporates in executing and optimizing business functions. These large multinationals are described as complex entities with complex business structures inclusive of business processes. The quantification of automation, escalations and critical variables of these business processes has not been effectively conducted. A “systems thinking” approach adds the complexity of integrating all enterprise functions and creates a framework for evaluating the limitations and synergies so as to optimize these processes. This research focuses on the development, and configuration, of a simulation model for modelling enterprise maturity via business processes. This research approach includes hierarchical layout and segregation of these business processes, exploring these enterprise operations adopting business process tools, techniques, and methodologies aligned with a systems thinking approach. A simulation framework is configured and tested. The results prove that a simulation model potentially benefits a complex organization specific to evaluating time taken to execute business processes. The results indicate that interdependent processes can be modelled together by determining impacts of multiple critical variables in minimizing business process execution times.
Keywords: simulation-based approach; manufacturing execution system; enterprise resource planning; Plant Systems; business process optimization; systems thinking.
... Therefore, we used the definition from the Geographical Terminological Dictionary (Geografski terminološki slovar, 2013), as already explained in the Introductory chapter. Barrows, Vieira, and DiPietro (2015) recommended being cautious in identifying the competitive set for the benchmarking process. Therefore, we included restaurant facilities which are similar according to their operating variables. ...
... Although several definitions of benchmarking are suggested in the literature [4], all of them have in common the reference to the continuous improvement and the performance comparison with similar organizations chosen as reference points. In the examined context, the definition given by Barrows et al. [5] seems particularly appropriate and it declaims as follows: Bbenchmarking is a continuous process of performance measuring by the comparison with the strongest competitors or leader enterprises in the field^. The leading motivation of executing benchmarking processes arises from the necessity to improve the organization performance and reduce discrepancies in performance between the organization under investigation and that taken as the reference point. ...
A novel fuzzy-based approach which combines ELECTRE III along with the Importance-Performance Analysis (IPA) is proposed in the present work to comparatively evaluate the service quality in the public healthcare context. Specifically, ELECTRE III is firstly considered to compare the service performance of examined hospitals in a noncompensatory manner. Then, IPA is employed to support the service quality management to point out improvement needs and their priorities. The proposed approach also incorporates features of the Fuzzy Set Theory so as to address the possible uncertainty, subjectivity and vagueness of involved experts in evaluating the service quality. The model is applied to five major Sicilian public hospitals, and strengths and criticalities of the delivered service are finally highlighted and discussed. Although several approaches combining multi-criteria methods have already been proposed in the literature to evaluate the service performance in the healthcare field, to the best of the authors’ knowledge the present work represents the first attempt at comparing service performance of alternatives in a noncompensatory manner in the investigated context
... Apart from scheduling, a system such as organisation is also tested for benchmarking. Some literature related to benchmarking includes Margherita and Klein (2007), Hamza (2007), Krishnamoorthy and D'Lima (2014), Vanleer et al. (2016) and Barrows et al. (2016). As far as scheduling is concerned, heuristics can broadly be categorised into two types: constructive and improvement solutions. ...
... Apart from scheduling, a system such as organisation is also tested for benchmarking. Some literature related to benchmarking includes Margherita and Klein (2007), Hamza (2007), Krishnamoorthy and D'Lima (2014), Vanleer et al. (2016) and Barrows et al. (2016). As far as scheduling is concerned, heuristics can broadly be categorised into two types: constructive and improvement solutions. ...
An improvement heuristic algorithm is proposed in this paper for solving flow shop scheduling problem (F m / prmu / C max ). To test its efficiency, firstly the performance of the proposed algorithm is done against the six heuristics existing in the literature including the best NEH heuristic on 120 Taillard benchmarks. Further, this set of 120 Taillard instances is increased to 266 benchmark problem instances which include Carlier's, some Reeves and some new hard VRF instances from Vallada et al. (2015). On these instances, the performance of the proposed algorithm is tested against the best NEH and the famous CDS heuristic with the best known upper bounds. Further, a brief analysis of the other heuristics and metaheuristics existing in literature is done on Taillard problem instances. The proposed heuristic outperforms all the heuristics reported in this paper.
... Secondary-financial data were obtained from the Agency of the Republic of Slovenia for Public Legal Records and Related Services (AJPES, 2018). Since the identification of a competitive set is crucial for benchmarking (Barrows, Vieira, & DiPietro, 2016), we focused only on those facilities that operate with similar and comparable operational variables across units (market characteristics are presented in the introduction). ...
Background and purpose: The aim is to analyse the efficiency of small and medium-sized (SMEs) restaurant enterprises in Slovenia after the government’s implementation of fiscal cash registers in January 2016. Strict financial supervision and the introduction of fiscal cash registers resulted in increased officially registered sales revenues, higher taxes, and more available and reliable financial data. No previous study has analysed restaurants’ efficiency in the country, as, due to fiscal malpractice, accounting data have not provided a reliable source for accurate efficiency evaluation.
Design/Methodology/Approach: Efficiency was assessed using Data Envelopment Analysis (DEA), based on secondary-financial data provided by the national tax authorities. Data were gathered from 142 independently run restaurant SMEs in 2017.
Results: The average efficiency score of Slovene restaurant SMEs is 85%, which indicates that, on average, restaurants have to increase their efficiency level by 15% in order to improve their efficiency according to the most efficient (best-performing) units under comparison. Our research results indicate a relatively successful and comparable level of efficiency performance in comparison to those found in previous international studies. The results also reveal that the patterns of conducting business operations in terms of efficient management are relatively similar across the restaurant sector. Surprisingly, in terms of determining the influence of different groups of operational variables on restaurants’ efficiency performance, the research results indicate that only operational financial variables (costs of goods sold, labour costs, and depreciation) influence efficiency performance, while managers’ demographic characteristics (gender, age, education, years of experience) and restaurants’ physical characteristics (size, number of competitors, location) have no statistically significant influence on restaurants’ efficiency in achieving net sales revenues.
Conclusion: Secondary-financial data represent a valuable source of information for restaurant companies’ efficiency analysis. The use of selected variables enables an internationally comparable benchmarking process and facilitates the improvement of restaurants’ efficiency performance. It is suggested that future research include longitudinal data and focus on the systematic analysis of other variables (e.g., managers’ psychographic characteristics) that might influence restaurants’ efficiency performance.
... Given the research objectives, data were collected from 142 restaurant sms located throughout the country. Since the identification of a competitive set is crucial for a successful benchmarking process (Barrows, Vieira, & DiPietro, 2015), the authors of the present study focused only on those restaurants that operate with comparable operational variables. This research is, therefore, predicated on the following precondi- tions: smes with similar physical characteristics officially classified as restaurants, inns, or snack facilities; independently run restaurant facilities (not part of a hotel or food chain); and the restaurant business is the only source of income in restaurant firms' financial statements. ...
Tanja Planinc
University of Primorska, Slovenia tanja.planinc@fts.upr.si
Marko Kukanja
University of Primorska, Slovenia marko.kukanja@fts.upr.si
Saša Planinc
University of Primorska, Slovenia sasa.planinc@fts.upr.si
Abstract:
Focusing on the characteristics of restaurant SMEs, the purpose of this paper is to use a (1) cluster analysis (CA) and (2) data envelopment analysis (DEA) approach to classify restaurant SMEs into different groups based on their physical and managerial characteristics and attempts to determine whether differences exist in the efficiency performance of different groups. The study has conducted a two-step CA and DEA analysis to identify the effects of restaurant characteristics on efficiency performance. This method takes into consideration the presence of heterogeneous subsets in efficiency assessment. Restaurants were preselected based on their operational characteristics. SMEs whose only source of income was their restaurant business were included in the study. Surveys were performed with restaurant managers, and the firms’ financial reports were analysed. Two diverse groups were identified: smaller restaurants with younger and less experienced managers, and bigger restaurants with older and more experienced managers. The various physical (number of seats, years of business activity) and managerial (age, and professional experience) characteristics appeared to significantly affect restaurant types differently. Established restaurants with more seats, older and more experienced managers proved to be more efficient. This is the very first study to analyse Slovenian restaurant businesses efficiency with a combined CA-DEA approach. Primary data was collected by surveying restaurant managers while secondary financial data was provided by national tax authorities after the implementation of fiscal cash registers.
Keywords: cluster analysis, dea, efficiency, restaurant industry, Slovenia, SMEs
https://doi.org/10.26493/2335-4194.10.45-56
... • Hence, the three real 0-10 ranges of FMEA sub-numbers are finally multiplied in each other to construct the RPNs of the modes. Any of the modes are evaluated regarding to all the eight criteria of S, and also regarding to all the eight criteria of D. It is an effective method to classify an aspect into different views in order to have better benchmark in evaluating a situation (Barrows et al., 2015). The technique of ordering preferences based on similarity to ideal solutions (TOPSIS) as could be easily inferred from the name, adds two artificial alternatives to the list of preferences, using maximum/minimum values of each criteria and assigns the max and min values to the ideal and anti-ideal preferences, respectively. ...
Risk management is an inevitable way for an organisation to survive in such a competitive market. Big industries are exposed of so many modes of failure in their production processes that it makes difficult and baffling for a manager to decide which modes are of high priorities to diminish or prevent. Methods like FMEA can provide a way but not guarantee good results, because of high dependency on perception of the experts at the moment of evaluating the risks. The main objective of this paper is to eliminate the effects sentimentality and it presents a new method of FMEA to evaluate the risks of an organisation, in which TOPSIS help the method assess both the severity of the effects and the detection possibility of the failure modes with very low error. The method has been successfully implemented in a large Iranian company-Esfahan Mobarakeh Steel Company-before. The results show the most important risk among 645 failure modes in 21 production lines, only in one of the five industrial regions, is the adherence of box in box annealing line. Keywords: risk management; failure modes effects analysis; FMEA; technique of ordering preferences based on similarity to ideal solutions; TOPSIS; Esfahan Mobarakeh Steel Company; EMSC. 398 M. Ahmadi et al. Reference to this paper should be made as follows: Ahmadi, M., Molana, S.M.H. and Sajadi, S.M. (2017) 'A hybrid FMEA-TOPSIS method for risk management, case study: Esfahan Mobarakeh Steel Company', Int.
Managing People in Commercial Kitchens: A Contemporary Approach uses original research to argue that senior managers (head chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation, and performance evaluation) due to the group’s strong occupational identity and culture.
The understanding of chefs’ work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs’ work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic.
Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.
In epistemological domains, classification systems play an integral part as tools of discovery and systematic exploration. Classifications are essential for the integrity and validity of any academic research and application of the research findings to that particular research context. Absence of classification systems limits the ability of a discipline to advance as a legitimate subject worthy of academic pursuit. Currently, in the United States, as noted by the National Restaurant Association, there is no standardized and official classification for the restaurant industry. Thus, the current study proposes a theoretically supported restaurant classification system based on the concept of hedonic and utilitarian consumption. The proposed classification system has been empirically tested in four different studies, including a panel of currently operating restaurateurs, food journalists specializing in restaurant industry, panel of hospitality educators, and restaurant customers. The proposed framework has received strong empirical support from all four selected groups. The obtained results suggest that this parsimonious system could be effectively used to classify the U.S. restaurant industry with the proposed four major classes: Luxury Restaurants, Fine-Dining Restaurants, Casual Restaurants, and Quick-Service Restaurants.
