Supplier selection criteria in the Greek hotel food and beverage divisions

Abstract

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.

Mathematical depiction of costing perspectives allied with the dynamics of processed food supply chain

“…Curtailing procurement costs makes a remarkable share in reducing product costs and improves profitability without sacrificing food quality (Tregear et al, 2022). Vasilakakis and Sdrali (2022) also quoted procurement costs as a governor of the total product cost in FSCs by considering the supplier's perspective. Factually, by focusing on the procurement procedures, and contracting terms, a remarkable reduction of 20-25% can be done in the total product costs (Monczka et al, 2015).…”

Green Supply Chain Management in Hotel Industry: A Systematic Review

“…Supplier selection is one of the most important decisions in the field of GSCM in the hotel industry [53]. In addition to the direct traditional effects of reducing purchasing costs, improving profits, and enhancing competitiveness [97], environmental standards are applied when selecting suppliers based on the products that are supplied and how they were produced until they reached the hotel [11,14,98].…”

“…Therefore, the success of green supply chain management in achieving an organization's goals and the desired environmental goals within the framework of the hotel industry requires reaching a formula that guarantees the achievement of a high level of cooperation and positive interaction between the various parties of the relationship. In addition, a hotel must be able to manage events internally in an appropriate manner to ultimately guarantee an increase in the level of operational performance and environmental protection [52] and to obtain a competitive ability that enables the hotel to survive and compete in the market [53].…”

Environmental cognition and environmental performance in restaurants: roles of green supplier selection and joint actions

“…Suppliers play a critical role in restaurant operations in terms of the provision of high-quality food ingredients and products (Cho et al , 2021). Thus, restaurants should select competent suppliers with high flexibility and quick adoption practices, allowing them to respond to rapid changes in consumer demand and preferences (Vasilakakis and Sdrali, 2022). Banaeian et al (2015) stated that although prices, quality and service levels have been the criteria for selecting food suppliers, other environmental factors such as energy efficiency, food waste emissions, water use and recycling should be considered as additional criteria when selecting eco-friendly suppliers for green restaurant practices.…”