Applying Analytical Hierarchy Process to Supplier Selection and Evaluation in the Hospitality Industry: A Multiobjective Approach

Abstract

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.

Food supplier selection in the catering industry using the analytic hierarchy process

“…Numerous criteria should be considered in supplier selection (Ng, 2008). Supplier selection is a process by which suppliers are reviewed, evaluated, and chosen to become a part of the organization's supply chain (Chung, 2015). The evaluation process primarily involves assessing several complex factors for selecting a supplier that will best meet the catering firm's requirements.…”

Grey Relational Evaluation of the Supplier Selection Criteria in Indonesian Hospitality Industry

“…However, the selection of the right suppliers depends on the right criteria for the supplier evaluation. Numerous scholars have discussed essential criteria to be considered in selecting suppliers through different analysis models (see, e.g., Ali, 2019;Önder & Kabadayi, 2015;Chung, 2015), but not many have discussed the priority levels of these criteria in the hospitality industry. Also, most studies focus on evaluating suppliers, while only a few focus on evaluating criteria.…”

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“…All organizations that produce and offer food assume an unquestionable responsibility associated to the control of commercial and sanitary quality (Gonçalves, 2011), such as the identification of the best processes, packaging, transportation, product identification, cold chain, hygiene, traceability and suppliers selection (Boran, Young, Kurt, & Akay, 2009;Kaie-Chin, 2015;Lima Junior, Osiro, & Carpinetti, 2013).…”