SUPPLIER SELECTION CRITERIA AS A CRITIC POINT IN THE MENU QUALITY

Biljanoska, Jovanka and Martinoska, Simona (2010) SUPPLIER SELECTION CRITERIA AS A CRITIC POINT IN THE MENU QUALITY. In: 20th Biennial International Congress TOURISM & HOSPITALITY INDUSTRY 2010 New Trends in Tourism and Hospitality Management, May 6-8, 2010, Opatija, Croatia.

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Abstract

The food production in food service facilities have some unique characteristics like: the wide variety, choice and grades of raw materials available; the high perishability of some raw materials; the wide variety of semi-prepared and prepared products available; the perishability of the end product; the fast turnover of some foods; the product is rearly taken to the customer, the customer has to go to the product to purchase it and consume it; the product cannot be stored for any length of time; a wide variety of customers may be catered for within the same Establishment; there may be a variety of production and service methods in operation in any one outlet. These unique characteristics determine specifics of the purchasing activities in hospitality industry. The basic activities which have to be performed are: determine requirements, supplier selection, maintain a convenient and sufficient inventory, purchase, receive, store, and issue products. Selecting dependable suppliers who will provide consistent values is a very difficult task. This activity is directly connected with the menu quality. What is the best way to evaluate supplier products and services? There are three main performance criteria which are basically used in a rating system: price, quality and delivery performance. But, contemporary hospitality industry needs wider supplier selection criteria. This paper is dealing with the most important supplier selection criteria in hospitality industry, especially in Macedonia. It contains a survey conducted in full service hotels, as well as the proposals for the effective supplier selection as critic point for menu quality. Keywords: purchasing, supplier, food, criteria, hospitality, quality

Item Type: Conference or Workshop Item (Paper)
Subjects: Scientific Fields (Frascati) > Social Sciences > Economics and Business
Divisions: Faculty of Tourism and Hospitality
Depositing User: Mr Bojan Sekulovski
Date Deposited: 24 Oct 2017 10:02
Last Modified: 06 Nov 2017 07:46
URI: http://eprints.uklo.edu.mk/id/eprint/648

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