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http://dx.doi.org/10.7318/KJFC/2013.28.3.282

An Organizational Diagnostic Model for Food Service Firms Using the Delphi Technique  

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)
Publication Information
Journal of the Korean Society of Food Culture / v.28, no.3, 2013 , pp. 282-292 More about this Journal
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
Organizational Diagnostic Model; Food Service Firms; Delphi Technique;
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