淡江大學機構典藏:Item 987654321/118090
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    Please use this identifier to cite or link to this item: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/118090


    Title: Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company
    Authors: Chieh-Wen Chang;Kun-Shan Wu;Bao-Guang Chang
    Keywords: bakery industry;Malmquist index;productivity change;technical progress;relative efficiency change
    Date: 2019-12-11
    Issue Date: 2020-02-15 12:10:15 (UTC+8)
    Abstract: 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.
    Relation: Sustainability 11(24), 7077
    DOI: 10.3390/su11247077
    Appears in Collections:[Graduate Institute & Department of Accounting] Journal Article
    [Graduate Institute & Department of Business Administration] Journal Article

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