教師資料查詢 | 類別: 期刊論文 | 教師: 吳坤山 WU, KUN-SHAN (瀏覽個人網頁)

標題:Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company
學年108
學期1
出版(發表)日期2019/12/02
作品名稱Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company
作品名稱(其他語言)
著者Chieh-Wen Chang; Kun-Shan Wu; Bao-Guang Chang
單位
出版者
著錄名稱、卷期、頁數Sustainability 11(24), p.7077-7090
摘要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.
關鍵字bakery industry;Malmquist index;productivity change;technical progress;relative efficiency change
語言英文
ISSN2071-1050
期刊性質國外
收錄於SCI;SSCI;
產學合作
通訊作者Kun-Shan WU
審稿制度
國別瑞士
公開徵稿
出版型式,電子版
相關連結
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