Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Development of A Performance Model of the Foodservice Industry

  • Seo, Kyung Hwa (Dept. of Hotel Food Service & Culinary Arts, Ulsan College) ;
  • Jeon, Yu Jung Jennifer (Dept. of Hotel and Tourism Management, Far East University) ;
  • Lee, Soo Bum (Dept. of Culinary Art and Foodservice Management, Kyung Hee University)
  • Received : 2016.08.09
  • Accepted : 2016.09.28
  • Published : 2016.09.30
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Abstract

This study reviewed previous researches about the competence selection of foodservice firms, and shows firm's performance model through the results. The study classified factors according to core competence, differentiation strategy, and management performance. Out of 400 survey responses from by the firm's executive and employees who had worked for over three years at the headquarters (sales, financial, marketing/plan, R & D, etc.), a total of 302 questionnaires were used for the final analysis due to missing values and biased responses (response rate: 75.5%). As the results of analyzing final research model of this study, it appeared that ${\chi}^2(df=170)=384.88$, ${\chi}^2/df=2.26$, GFI=0.90, NFI=0.92, CFI=0.95, RMSEA=0.07. The results indicated that the CEO leadership, organizational culture, and human resource competencies are a driving force in all aspects of competitive advantage differentiation strategies. In addition, the R & D innovation, service, and marketing differentiation strategies are positively related to performance. The results validate the fact that foodservice firms could reinforce strategic decisions through a variety core competencies and achieve continuous performance through competitive strategies.

Keywords

References

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