DEA를 이용하여 외식업체의 기술효율, 순수기술효율 그리고 초효율성을 분석하였다. 이용자료는 FIS의 식품산업통계정보를 이용하였다. 그리고 투입변수는 자산총계, 종업원수, 판매관리비, 산출변수는 매출액, 영업이익, 순이익이다. 주요 분석결과는 첫째, 외식업체의 기술통계량은 평균적으로 서양음식점이 높았다. 둘째, 기술효율성(TE)은 0.6634, 순수기술효율성(PTE)은 0.7640, 규모효율성(SE)은 0.8741이며, 기술 효율성은 한식음식점과 그 외 기타음식점이 평균보다 낮았고, 기관구내식당업과 서양식음식점은 높았다. 셋째, 효율치가 1인 업체는 기술효율성은 10개, 순수기술효율성은 15개이며, 초율성 분석을 통해 효율치의 서열이 구분되었다. 넷째, 효율적인 외식업체는 자산총계, 종업원수, 판매관리비에서 비효율적인 외식업체보다 적게 투입되었다. 그리고 그룹간 효율성 비교에서 기술효율, 순수 기술효율, 규모효율은 기관구내식당업의 효율성이 높은 반면에 한식음식점은 낮았다. 이러한 분석결과를 토대로 외식업체의 경영개선을 위한 시사점을 찾을 수 있다.
By using the DEA, technical efficiency, pure technical efficiency, and super-efficiency were analyzed. Food industry statistic information of the FIS was employed for the reference. Furthermore, input variables were total asset, number of employees, selling and administrative expenses and compute variables were sales, operating profits, and net profits. First, according to the primary analysis results, the descriptive statistics of the food service industry were higher in western restaurants on average. Second, the technical efficiency was 0.6634, the pure technical efficiency was 0.7640, and the scale efficiency was 0.8741. Moreover, the technical efficiencies of Korean food and other food restaurants were lower than the average whereas those of canteens and western food restaurants were high. Third, a restaurant which has an efficiency of 1 had 10 technical efficiencies and 15 pure technical efficiencies and an efficiency rank was classified by using a progressive marginal analysis. Fourth, efficient restaurant chains injected less amount into the total asset, number of employees, and sales and administrative expenses compared to inefficient restaurants. Also, in the group efficiency comparison, canteens had higher technical, pure technical, and scale efficiencies whereas Korean restaurants had lower efficiencies. Based on the analysis results, implications for administrative improvement of the food service industry can be suggested.