The supply chain management process extends from the procurement of goods and services to meeting guest demand. The aim of this study is to identify the factors affecting the supply chain management process of accommodation businesses operating in Muğla. A qualitative research approach was adopted, and data were collected using in-depth interview techniques. An 11-question interview form prepared by the researchers was administered to thirteen individuals working in the supply chain departments of accommodation businesses. To diversify the data, three different suppliers were included in the study. Purposive sampling was chosen to interview individuals who were considered likely to answer the questions, resulting in interviews with a total of sixteen people. The data were evaluated using descriptive analysis in line with a phenomenological approach. The study results indicate that businesses consider using supply chain management advantageous, that headquarters plays a significant role in supplier selection, that businesses utilize information technologies, that local products are available due to the positive impact of cooperatives in Muğla, and that businesses face difficulties in obtaining vegan and allergen-free products. Based on the findings, recommendations have been made for those working in supply chain departments of hospitality businesses and for researchers in this field.
The supply chain management process extends from the procurement of goods and services to meeting guest demand. The aim of this study is to identify the factors affecting the supply chain management process of accommodation businesses operating in Muğla. A qualitative research approach was adopted, and data were collected using in-depth interview techniques. An 11-question interview form prepared by the researchers was administered to thirteen individuals working in the supply chain departments of accommodation businesses. To diversify the data, three different suppliers were included in the study. Purposive sampling was chosen to interview individuals who were considered likely to answer the questions, resulting in interviews with a total of sixteen people. The data were evaluated using descriptive analysis in line with a phenomenological approach. The study results indicate that businesses consider using supply chain management advantageous, that headquarters plays a significant role in supplier selection, that businesses utilize information technologies, that local products are available due to the positive impact of cooperatives in Muğla, and that businesses face difficulties in obtaining vegan and allergen-free products. Based on the findings, recommendations have been made for those working in supply chain departments of hospitality businesses and for researchers in this field.
