Efficiency Evaluation of Food and Beverage Companies in Thailand: An Application of Relational Two-Stage Data Envelopment Analysis

Rodmanee, Sudarin; Huang, Wei-Chen

doi:10.7763/ijssh.2013.v3.227

Cited by 13 publications

(11 citation statements)

References 4 publications

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“…Bosnia and Herzegovina, Montenegro and Slovakia are found to be relatively inefficient in this dataset, whereas Croatia and Romania showed to be somewhere in the top middle. Rodmanee and Huang (2013) have used a relational two-stage DEA to evaluate the efficiency of 23 food and beverage companies. Mad Nasir et al (2011) also used the DEA approach to evaluate the market competitiveness of small and medium enterprises in the food industry.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Are Wine Producers With Subsidies More Technically Efficient?

Náglová¹,

Pechrová²

2019

CEBR

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The article analyses the technical efficiency of enterprises producing wine in the Czech Republic in the context of provided subsidies. In this paper only the effect of Rural Development Programme subsidies (measure 1.1.3 in 2007-2013 and 4.2.1 in following RDP 2014-2020) are analyzed, where wine producers belong to the main recipients. We used unbalanced data set for the time period from 1998 to 2016. The main aim of this paper is to evaluate the technical efficiency of wine producers and to figure out whether there are differences between supported and non-supported firmsaccording to the size of enterprise and region. The true fixed effect model was used to do the analysis.

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Section: Theoretical Backgroundmentioning

confidence: 99%

Are Wine Producers With Subsidies More Technically Efficient?

Náglová¹,

Pechrová²

2019

CEBR

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“…The first stage of the data analysis involves calculation of the scale efficiency and the technical efficiency in the version of Variable Return to Scale (VRS). Taking into account the studies of (Chen et al, 2015) and (Rodmanee and Huang, 2013) The results indicate that technical efficiency of sugar and confectionery producers were high and relatively stable during the analysed period (Fig. 2).…”

Section: Resultsmentioning

confidence: 91%

“…174-179 dairy products. In turn, Rodmanee and Huang testing efficiency of the food industry enterprises in Thailand with the two-stage DEA analysis found that enterprises with low operating profitability show low efficiency as well (Rodmanee and Huang, 2013). In Poland the research conducted with non-parametric DEA method on the meat processing enterprises operating in 2006-2011 indicates that during this period their average efficiency had an upward trend (Jarzębowski, 2014).…”

Section: Efficiency Of Food Enterprises -Literature Reviewmentioning

confidence: 99%

Changes in the Level of Technical and Scale Efficiency of the Food Sector Enterprises in Poland in the Years 2006–2016

Kozak¹,

Kossowska²

2018

Economic Sciences for Agribusiness and Rural Economy

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This article empirically analyses evaluation of efficiency of Polish food producers. Technical and scale efficiency indices are measured using the non-parametric DEA method. The study is based on the annual financial reports of 51 sugar and confectionery producers operating in 2006-2016. The research revealed that technical efficiency of enterprises ranged from 82 to 93%, with the highest levels in periods of considerable increasing macroeconomic conditions in periods of 2006-2007 and 2013-2016. Most of companies characterised with the high efficiency and increasing return to scale. Throughout the entire period companies characterized with high scale efficiency at the interval of 87-93%.

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“…The findings of a US dairy product industry survey showed that productivity growth was negative, and both scale and technical changes had a negative impact [23]. In 2011, the efficiency of 23 food and beverage companies in Thailand was evaluated by Rodmanee and Huang [24] by adopting a relational two-stage DEA model. It was shown that a low overall efficiency score of companies is caused by a low efficiency score in the profit generation process.…”

Section: Literature Reviewmentioning

confidence: 99%

Measuring Technical Efficiency and Returns to Scale in Taiwan’s Baking Industry―A Case Study of the 85 °C Company

Chang

et al. 2019

Sustainability

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：Under an intense internationally competitive business environment, it is important to understand the production efficiency of the baking industry, where efficient management is becoming increasingly important to ensure the sustainable development of the company. Thus, this study uses data envelopment analysis (DEA) to appraise the performance of a well-known baking company (85°C) and uses input and output constructs to measure its technical efficiency and scale efficiency scores to understand the major reasons for efficiency losses from 2011 to 2016. The empirical results indicate that low technical efficiency is the major reason for lower pure technical efficiency, since the scale efficiency is higher than pure technical efficiency. This means 85°C is still improving overall operating efficiency and space efficiency. Moreover, the results also show that the III-generation operations style is more technically efficient and pure-technically efficient compared to those of I-generation and II-generation. Furthermore, the company’s financial performance is dependent upon the producer's ability to stay on the production frontier due to the result of a positive relationship between return on assets (ROA) and technical efficiency. Last but not least, this study shows that 85°C can gain higher performance and efficiency by enhancing technical efficiency and reinforcing strategic alignments with business goals.

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Efficiency Evaluation of Food and Beverage Companies in Thailand: An Application of Relational Two-Stage Data Envelopment Analysis

Cited by 13 publications

References 4 publications

Are Wine Producers With Subsidies More Technically Efficient?

Are Wine Producers With Subsidies More Technically Efficient?

Changes in the Level of Technical and Scale Efficiency of the Food Sector Enterprises in Poland in the Years 2006–2016

Measuring Technical Efficiency and Returns to Scale in Taiwan’s Baking Industry―A Case Study of the 85 °C Company

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