Vol. 9 No. 4 (2021): Business & Management Studies: An International Journal
Articles

Assessment of supplier performance in the supply chain of hospitality enterprises during the COVID-19 pandemic process

Serbülent Kapıcı
Dr., İzmir, Türkiye
İsmail Güçlü
Assist. Prof. Dr., Sinop University, Sinop, Türkiye
Yusuf Emre Karakaş
Assist. Prof. Dr., Malatya Turgut Özal University, Malatya, Türkiye

Published 2021-12-25

How to Cite

Kapıcı, S., Güçlü, İsmail, & Karakaş, Y. E. (2021). Assessment of supplier performance in the supply chain of hospitality enterprises during the COVID-19 pandemic process. Business & Management Studies: An International Journal, 9(4), 1217-1237. https://doi.org/10.15295/bmij.v9i4.1845

Abstract

Businesses have to meet the needs of consumers effectively and quickly in markets where there is intense competition with changing market conditions. This requires that all functions in the supply chain work in harmony with each other. It is of great importance that all processes are managed in the best way to maximise the enterprises' customer satisfaction and maintain their competitive advantage. It is critical to evaluate the suppliers that companies will work with to purchase goods and services. This issue is of great importance regarding the quality and efficiency of the goods and services to be expected from the supplier. Evaluating supplier performance in hospitality businesses where customer satisfaction is essential is a critical problem, as it will directly affect the quality of the service. This study includes the supplier performance evaluation process of a company operating in hospitality businesses. The purpose of this study is to determine performance evaluation criteria in the hospitality and service sector, evaluate potential suppliers based on these criteria, and choose the most suitable one. This study assessed supplier selection performance in hospitality establishments during the COVID-19 process with the Fuzzy Analytical Hierarchy Process (AHP), one of the multi-criteria decision-making methods. The information obtained from procurement experts from the sector was analyzed and subjected to qualitative analysis, and the main criteria and sub-criteria of this research were established. The priority order and weights of the bars were found using paired comparison matrices. During the pandemic process of the 5-star hospitality business in Adana, three food supply suppliers were evaluated, and their performances were measured.

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