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PurposeThe purpose of this study is to investigate the factors affecting supplier selection in food and beverage divisions in the Greek hotel industry. This research aimed to (1) examine the factors affecting supplier selection in food and beverage divisions of the Greek hotel industry, as these were perceived by the Greek purchasing managers themselves; (2) investigate the underlying factors when changing a supplier.Design/methodology/approachA survey was conducted using a closed-ended type questionnaire. Data collection met the following three criteria: hotels with a fully operational food and beverage division could participate in the research, the research population comprised all the hotels located in 13 regions of Greece, the sample represented over 10% of the total hotels in each region. Finally, 653 valid questionnaires were collected.FindingsExploratory factor analysis showed that six broad sets of factors affect supplier selection in the food and beverage divisions: those related to raw materials, financing, environment, services, origin-nutrients and people. Regarding the factors considered in changing a supplier, three factors were found: service and product quality, economic policy change, food quality and safety management systems.Research limitations/implicationsGreek hotel managers could use the findings of the study to effectively create a supply chain management strategy that will lead to improved firm performance. Understanding the importance of the selection criteria for the supply chain performance and the need to build strong relationships with stakeholders, suppliers could also create a proper supply chain.Originality/valueThe study adds to the knowledge regarding the perspectives of the Greek purchasing managers in food and beverage divisions in hotel industry and the body of much-needed research. Using exploratory factor analysis, a sort of grouping of the variables seems beneficial for simplifying how to present and understand the factors affecting supplier selection in food and beverage divisions within the Greek context.

Purpose: The purpose of this study is to identify economic sustainability criteria for hotel enterprises in order to operate smoothly and acheive sustainability in the long term.   Theoretical framework: Recent literature has reported important aspects of sustainability in the hotel industry. However, there is much more to be explored and applied mainly in the field of economic sustainability.   Design/methodology/approach: The study is based on literature review related to economic sustainability in the hotel industry.  For the purpose of the study indicators that can be applied in practice and highlight important conclusions are selected and enriched.   Findings: New economic sustainability criteria are proposed, such as healthy profitability ratio, financial stability ratio, room occupancy, income per guest, etc.   Research, Practical & Social implications: The study is expected to enrich theoretical advancements. The findings are also expected to enlighten economic sustainability criteria to help hotel enterprises generate positive societal and environmental outcomes.   Originality/value: New economic sustainability criteria are reported along with the need to fill the gap in the literature.