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 2019-12-11
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), 7077(13 pages)
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 en
ISSN 2071-1050
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 CHE
公開徵稿
出版型式 ,電子版
相關連結

機構典藏連結 ( http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/118090 )