A model for evaluating menu performance in collective nutrition organizations based on the DEA method

Slaviša N. Arsić; Dragan S.  Pamučar; Marjan A.  Milenkov; Vlada S.  Sokolović; Miljojko M.  Janošević

doi:10.5937/vojtehg72-52600

Slaviša N. Arsić Univerzitet odbrane u Beogradu, Vojna akademija, Odeljenje za logistiku, Beograd, Republika Srbija https://orcid.org/0000-0001-7431-7308
Dragan S. Pamučar Univerzitet u Beogradu, Fakultet organizacionih nauka, Katedra za operaciona istraživanja i statistiku, Beograd, Republika Srbija https://orcid.org/0000-0001-8522-1942
Marjan A. Milenkov Univerzitet odbrane u Beogradu, Vojna akademija, Katedra logistike, Beograd, Republika Srbija https://orcid.org/0000-0003-2054-0525
Vlada S. Sokolović Univerzitet odbrane u Beogradu, Vojna akademija, Katedra logistike, Beograd, Republika Srbija https://orcid.org/0000-0003-0782-0506
Miljojko M. Janošević Univerzitet „Union – Nikola Tesla”, Fakultet za poslovne studije i pravo, Beograd, Republika Srbija https://orcid.org/0000-0001-9202-8649

DOI: https://doi.org/10.5937/vojtehg72-52600

Ključne reči: evaluacija menija, restoranski menadžment, metoda DEA, kolektivna ishrana

Sažetak

Uvod/cilj: U radu je prikazan model za evaluaciju performansi jelovnika u organizacijama kolektivne ishrane, koji omogućava kvantifikaciju efikasnosti svakog pojedinačnog jela.

Metode: Za ocenu efikasnosti jela primenjena je metoda DEA.

Rezultati: Model je uspešno testiran na meniju restorana kolektivne ishrane kadeta Vojne akademije u Beogradu. Evaluacija je obuhvatila 20 postojećih jela i 11 zamenskih jela formiranih korišćenjem Tablica zamene, omogućavajući uvid u efikasnost svakog pojedinačnog jela. U skladu sa navedenim kriterijumima, 10 od ukupno 31 jela ocenjeno je kao efikasno (7 postojećih i 3 zamenska). Zamenom neefikasnih postojećih jela novim efikasnim jelima povećaće se ukupna efikasnost jelovnika, čime će se povećati zadovoljstvo korisnika hrane i smanjiti rasipanje pripremljenih a nepojedenih jela.

Zaključak: Predloženi model može se primeniti u praksi, jer daje objektivne i merljive vrednosti za procenu performansi obroka radi optimizacije asortimana menija u organizacijama kolektivne ishrane i smanjenja nedostataka subjektivnog odlučivanja u izboru zamenskog obroka. Ovaj model se može dodatno unaprediti upotrebom drugih različitih metoda za određivanje težine kriterijuma i rangiranja.

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Model za evaluaciju performansi jelovnika u organizacijama kolektivne ishrane zasnovan na metodi DEA

Sažetak

Reference

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