The present study's primary objective is to identify contributing factors in selecting and evaluating a seafood supplier within the Taiwanese hospitality industry. It illustrates the application of a multicriteria decision-making process to supplier selection within a service setting where it is less common than in a manufacturing context. To implement the study, a survey instrument was created and submitted to Taiwanese hospitality fi rms, namely hotels and restaurants, to identify contributing factors in the selection of a seafood supplier within six initial areas concerning food hygiene, staff training, crisis management, information technology, competitive ability, and logistics and quality assurance. The analytic hierarchical process (AHP) was then applied to the survey results, and the fi rst-and second-level hierarchical factors were rigorously identifi ed and ranked. These can be regarded as useful benchmarks in identifying and ranking the selection and evaluation of a food supplier within the industry. The present study enhances the understanding of supplier selection in the hospitality industry and provides insights which hospitality fi rms can apply in managing their supply chains. The managerial and research implications of these fi ndings are discussed.