Abstract:
Objective To establish appraisal index system for food service industry's pursuit of quantitative graded management.
Methods Effect-evaluating indexes were designed and established by using the method of Delphi.
Results Two levels of effect-evaluating index for food ser vice industry's pursuit of quantitative graded managemen were established by adopting the advice of specialists.The total importance value of the appraisal indexes was 4.00, among which the value of the primary indexes 3.89, and that of the secondary indexes was 4.02;the indexes whose full mark ratio was over 60% account for 40.9%, with the maximum being as high as 98.8%.The specialists.variation coefficients varied from 0.06 to 0.45;the harmony coefficient of the indexes system was 0.423, and that of the primary indexes was 0.713, with that of the secondary indexes being 0.429;all of the variation coefficients had significance after Pearson chi-square test; the weight coefficients of the three primary indexes were 0.406, 0.348 and 0.246.
Conclusion The appraisal index system including 3 primary indexes and 19secondary indexes is established, and it can be used for evaluating the effect of food ser vice industry's pursuit of quantitative graded management, and ithas good credibility.
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