Measurement of tourist hotels׳ productive efficiency, occupancy, and catering service effectiveness using a modified two-stage DEA model in Taiwan

This study develops a modified two-stage model to evaluate productive efficiency, occupancy, and catering service effectiveness of Taiwan׳s international tourist hotels. The difference between the modified and original two-stage model is that the modified two-stage model allows for multiple efficiencies to be calculated in the unique stage and the concept of intermediate input is introduced.

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