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Erschienen in:

2018 | OriginalPaper | Buchkapitel

Menu Engineering in Jordanian Health-Care Centers: A Modified Balanced Scorecard Approach

verfasst von : Madher E. Hamdallah, Anan F. Srouji

Erschienen in: 8th International Conference on Engineering, Project, and Product Management (EPPM 2017)

Verlag: Springer International Publishing

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Abstract

This paper aimed to observe whether using Menu Engineering (ME) with a modified balanced scorecard (BSC) for menu inquiry provides different awareness into real menu success in health-care centers. The traditional ME method simply relies on food costs to control the contribution margin (CM), hence this study will focus on financial and non-financial perspective effect on the performance of the health-care centers, by modifying the traditional template. An improved ME model in relation to BSC was developed and tested on different health-care centers in Amman. By using multiple linear regression and Anova tests, it was found that the modified model including both financial and non-financial perspectives affect the ME by a positive significant relationship, in addition to the increase of the respondents’ awareness of their importance as their experience and age increases.

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Vorheriges Kapitel The Reference Methodology of Prospective Analysis of Technology in Production Engineering

Nächstes Kapitel Data Analysis and Design of Construction Productivity Efficiency Multipliers

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Titel: Menu Engineering in Jordanian Health-Care Centers: A Modified Balanced Scorecard Approach
verfasst von: Madher E. Hamdallah
Anan F. Srouji
Verlag: Springer International Publishing
Buch: 8th International Conference on Engineering, Project, and Product Management (EPPM 2017)
Print ISBN: 978-3-319-74122-2

Electronic ISBN: 978-3-319-74123-9

Copyright-Jahr: 2018
DOI: https://doi.org/10.1007/978-3-319-74123-9_12

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