BSC Implementation for Foodservice Restaurants : The case of Multinational Franchise Restaurant Companies (외식기업 매장에서의 BSC 적용에 관한 실증분석: 다국적 외식프랜차이즈 기업을 중심으로)

장기룡; Chong,Yu-kyeong (정유경)

BSC Implementation for Foodservice Restaurants : The case of Multinational Franchise Restaurant Companies

Journal of Tourism Sciences
Abbr : JTS
2007, 31(6), pp.135-156
Publisher : The Tourism Sciences Society Of Korea
Research Area : Social Science > Tourism

장기룡 ¹, Chong,Yu-kyeong ¹

¹세종대학교

Accredited

ABSTRACT

The Balanced Scorecard(BSC) has been regarded as a comprehensive performance management tool using financial measures and non-financial measures as well. In this paper, an empirical study demonstrates how BSC is applied in the foodservice restaurants by examining the cause-and-effect relationships among four different perspectives from BSC definition: financial perspective, customer perspective, internal business process perspective, and learning and growth perspective. The longitudinal data for 36months from 181 restaurants of an multinational company where BSC has been adopted for last four years was used for the analysis. The results indicate that the employee turnover rate is not playing a role of key performance indicator for learning and growth perspective while all others are doing well for each perspectives respectively.핵심용어(Key words):외식프랜차이즈(Franchise restaurant),균형성과표(Balanced scorecard),핵심성과지표(Key performance indicator),시차(Time lag), 인과관계(Cause-and-effect relationship)

KEYWORDS

Franchise restaurant Balanced scorecard Key performance indicator Time lag Cause-and-effect relationship

Citation status

* References for papers published after 2023 are currently being built.

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