Applying Analytical Hierarchy Process to Supplier Selection and Evaluation in the Hospitality Industry: A Multiobjective Approach
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 firms, namely hotels and restaurants, to identify contributing factors in the selection of a seafood supplier within six initial areas concerning food hygiene, staff , management, information technology, competitive ability, and logistics and quality assurance. The analytic hierarchical process (AHP) was then applied to the survey results, and the first- and second-level hierarchical factors were rigorously identified and ranked. These can be regarded as useful benchmarks in identifying and ranking the selection and 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 firms can apply in managing their supply chains. The managerial and research implications of these findings are discussed.
Based on the survey results the initial factor lists were refined, and a final set of hierarchical factors was selected via Expert Choice 2000( Duncan’s multiple-range test and Cronbach’s alpha.
Analytic hierarchical process, Panel of experts, Delphi Method
Identification of first and second level factorse.g. competitive ability, information technology, logistics and quality assurance, and management
10 experts from academia and the hospitality industry
Surveys to validate the items on the list of factors (235 surveys sent)23 invalid (discarded)212 valid responses
Identify contributing factors in selecting and evaluating a seafood supplier within the Taiwanese hospitality industry
The results of this study may vary with the service levels, size, and geographic locations of hospitality firms.
Among first-level factors, logistics and quality assurance was ranked highest, followed by management, information technology, and competitive ability in descending order.
Panel of experts who provided advice the entire process of selecting and refining the AHP multiple layer of factors.Delphi method, to elicit preliminary lists of first and second-level factors.
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