Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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An Organizational Diagnostic Model for Food Service Firms Using the Delphi Technique

외식기업 조직진단모형 개발에 관한 연구 - 델파이 기법으로 -

  • Paik, Yu-Tae (Export Development Dept. Food Export Team, Korea Agro-Fisheries & Food Trade Corporation) ;
  • Choi, Serin (Department of Culinary and Food service Management, Graduate School, Kyung Hee University) ;
  • Choi, Kyu-Wan (Department of Hospitality Management, College of Hotel and Tourism, Kyung Hee University)
  • 백유태 (한국농수산식품유통공사) ;
  • 최세린 (경희대학교 대학원 조리외식경영학과) ;
  • 최규완 (경희대학교 호텔관광대학 Hospitality 경영학부)
  • Received : 2013.03.23
  • Accepted : 2013.05.22
  • Published : 2013.06.30
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Abstract

The purpose of this study is to identify a suitable organizational diagnostic model for analyzing the management efficiency of food service firms. We used the three-iteration Delphi technique on a panel of 19 business employees, 7 industry experts, and 4 employees in the food service industry. A total of 36 assessment indicators were developed through this panel, with numerous major findings. First, it is important to evaluate the leadership qualities of employees in terms of their motivation and competency. Second, it is important to evaluate the ability of employees to interface well with other employees. Third, it is important to evaluate and manage the brand image recognized by customers. Fourth, it is important to evaluate the fairness and regularity of the rewards given for an excellent job performance. Fifth, it is important to evaluate the level of communication and information distribution in the organizational culture. Last, but not least, it is important to evaluate the transparency and fairness of an organization in its human resource management (HRM) and the efficiency of its organizational structure. In conclusion, this study empirically shows how food service firms can develop an organizational diagnostic model to increase their managerial efficiency.

Keywords

References

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