關鍵字查詢 | 類別:期刊論文 | | 關鍵字:Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company

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1 108/1 企管系 張寶光 教授 期刊論文 發佈 Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company , [108-1] :Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company期刊論文Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C CompanyChieh-Wen Chang; Kun-Shan Wu; Bao-Guang Changbakery industry;Malmquist index;productivity change;technical progress;relative efficiency changeSustainability 11(24), 7077(13 pages)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
2 108/1 企管系 吳坤山 教授 期刊論文 發佈 Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company , [108-1] :Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company期刊論文Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C CompanyChieh-Wen Chang; Kun-Shan Wu; Bao-Guang Changbakery industry;Malmquist index;productivity change;technical progress;relative efficiency changeSustainability 11(24), 7077(13 pages)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
[第一頁][上頁]1[次頁][最末頁]目前在第 1 頁 / 共有 02 筆查詢結果