Supply Chain Management is at the heart of competitive advantage for any organisation. Without Supply Chains, the Hospitality Industry would quickly grind to a halt. There would be no fruit or vegetables in our restaurants, no beer or wine in our bars and no beds or toilets in our hotels. There would be no recycling of glass or the disposal of food products. There would be no customers. Given the importance of Supply Chains to the Hospitality Industry it is perhaps surprising that so little is published about Supply Chains and how Supply Chains can be managed. The aim of this working paper is to define SCM and establish an agenda for undertaking research into this important but neglected topic

Cameron, Derek

Crompton, Richard

Jenkins, Andrew Kevin

English

University of Huddersfield Repository

University of Huddersfield RepositoryJenkins, Andrew Kevin, Cameron, Derek and Crompton, RichardSupply Chain Management in the Hospitality Industry: A research agendaOriginal CitationJenkins, Andrew Kevin, Cameron, Derek and Crompton, Richard (2015) Supply Chain Management in the Hospitality Industry: A research agenda. In: Asia Pacific CHRIE Conference 2015: Hospitality and Tourism in a Greening World, 10th - 13th June 2015, Auckland, New Zealand. This version is available at http://eprints.hud.ac.uk/24977/The University Repository is a digital collection of the research output of theUniversity, available on Open Access. Copyright and Moral Rights for the itemson this site are retained by the individual author and/or other copyright owners.Users may access full items free of charge; copies of full text items generallycan be reproduced, displayed or performed and given to third parties in anyformat or medium for personal research or study, educational or not-for-profitpurposes without prior permission or charge, provided:• The authors, title and full bibliographic details is credited in any copy;• A hyperlink and/or URL is included for the original metadata page; and• The content is not changed in any way.For more information, including our policy and submission procedure, pleasecontact the Repository Team at: E.mailbox@hud.ac.uk.http://eprints.hud.ac.uk/ Jenkins, A., Cameron, D. and Crompton, R. “Supply Chain Management in the Hospitality Industry: A research agenda” in Poulston, J. & Kim, P.B. (Eds.) (2015). Hospitality and Tourism in a Greening World: Proceedings of the 13th Asia Pacific CHRIE Conference, Auckland, New Zealand, 10-13 June 2015, Auckland University of Technology. pp. 949-952.  949  Supply Chain Management in the Hospitality Industry: A Research Agenda Jenkins, A., Cameron, D. and Crompton, R  Key Words: Supply Chain Management, Supply Chains, Hospitality  Introduction Supply Chain Management is at the heart of competitive advantage for any organisation. Without Supply Chains, the Hospitality Industry would quickly grind to a halt. There would be no fruit or vegetables in our restaurants, no beer or wine in our bars and no beds or toilets in our hotels. There would be no recycling of glass or the disposal of food products. There would be no customers. Given the importance of Supply Chains to the Hospitality Industry it is perhaps surprising that so little is published about Supply Chains and how Supply Chains can be managed. The aim of this working paper is to define SCM and establish an agenda for undertaking research into this important but neglected topic.  Literature Review Supply chains are seen as the glue that holds together the different stages of the process from the raw material at the start to delivering the right product to the end user. They also consist of all parties who are either directly or indirectly trying to satisfy customer demands (Chopra and Meindl, 2013). It is a common perception that supply chains link manufacturers to their suppliers but other variables need to be considered such as the customer, distribution, warehousing and transportation (Chopra and Meindl, 2013). Christopher (2011: 3) defines Supply Chain Management (SCM) as “the management of upstream and downstream relationship with suppliers and customers to deliver superior customer value at less cost to the supply chain as a whole” whilst Johnsen, Howard and Miemczyk (2014) state that SCM incorporates a number of business functions such as purchasing, operations, logistics and distribution. SCM consists of a number of firms cooperating to improve operational efficiency, thereby leveraging strategic positioning (Bowersox, Closs, Cooper and Bowerson, 2013). According to Crompton (2009), the goal of businesses operating a SCM model is to maximise profit through enhanced competitiveness which is achieved by having the lowest cost in the shortest time-frame possible whilst delivering the desired level of service. Importantly, for the 21st century, Hospitality organisations need to ensure that their Supply Chains are agile, adaptive and aligned (Lee, 2004) if they are to cope with innovative, disruptive technologies invariably speared-on by the digital age (Christensen, Wang and Bever, 2013). There is a dearth of research concerning Supply Chain Management in the Hospitality Industry. Shi and Liao’s (2013) paper on Managing supply chain relationships in hospitality services highlights the effects of interorganisational trust and interdependence between  Jenkins, A., Cameron, D. and Crompton, R. “Supply Chain Management in the Hospitality Industry: A research agenda” in Poulston, J. & Kim, P.B. (Eds.) (2015). Hospitality and Tourism in a Greening World: Proceedings of the 13th Asia Pacific CHRIE Conference, Auckland, New Zealand, 10-13 June 2015, Auckland University of Technology. pp. 949-952.  950  supply chain partners in hospitality services. The focus here is on Supply Chain relationships rather than SCM, although issues of trust and interdependence would affect how the Supply Chain is managed. SCM practices and performance in the Canadian Hospitality Industry is the focus of Fantazy, Kumar and Kumar’s (2010) research. Using data collected from 105 Canadian hotels, the authors provide statistical evidence that Strategic Purchasing (an approach to purchasing whereby the role of the purchasing function has changed from a transactions-oriented function to a higher strategic level function) can positively contribute to a hotel's performance through SCM practices. Meanwhile, Zhang, Song and Huang’s (2009) article focuses on Tourism SCM. Whilst the authors state that there has been much research on SCM in the manufacturing industry (which, technically, is part of SCM) over the last twenty years, there are, the authors claim, very few studies on SCM in the tourism industry.    Methodology As there is a lack of research into SCM in the Hospitality Industry, it would be first necessary to establish the nature of SCM in the Hospitality Industry, identifying the key SCM issues. Based on this, a conceptual framework for conducting research into SCM in the Hospitality Industry would need to be established, similar, perhaps, to that presented by Zhang, Song and Huang’s (2009). Once this had been completed, the next phase of the research project would be to construct a number of case studies on businesses that supply hospitality firms with products. This would represent exploratory research whereby new insights are sought into phenomena (Saunders, Lewis and Thornhill, 2009) with the objective of establishing future research (Blumberg, 2005). After conducting a review of literature on SCM, it is envisaged that semi-structured interviews be held with key stakeholders and, together with other evidence, this would be incorporated into the case studies. The interviews will be transcribed and analysed using Matrix Analysis, as recommended for cross-site, qualitative data analysis by Cassell and Nadin (2008).  The aim of this method is to produce a complete matrix, analysing similarities or differences by row or column. Once the second phase of the research is complete, the next phase will be to undertake descriptive research to establish processes, mechanisms and relationships between the parties (Brotherton, 2008). A survey of businesses involved in the Supply Chain will be undertaken to inform this stage of the research. Finally, the fourth phase of the research will focus on explanatory research which will focus on explaining the relationship between the variables (Saunders, Lewis and Thornhill, 2009). The methods to be used in this phase are yet to be determined but might include a combination of quantitative and qualitative methods.         Results This paper presents an agenda for research into SCM in the Hospitality Industry and, therefore, there are no results at the present time.    Jenkins, A., Cameron, D. and Crompton, R. “Supply Chain Management in the Hospitality Industry: A research agenda” in Poulston, J. & Kim, P.B. (Eds.) (2015). Hospitality and Tourism in a Greening World: Proceedings of the 13th Asia Pacific CHRIE Conference, Auckland, New Zealand, 10-13 June 2015, Auckland University of Technology. pp. 949-952.  951    Discussion This working paper has discussed what SCM is and has outlined the case for research into SCM in the Hospitality Industry. The paper proposes a four stage process for undertaking research into this important yet neglected topic:  1. Identifying key issues and the development of a conceptual framework for research; 2. Exploratory research involving case studies on firms involved in the Supply Chain, incorporating interview data from key stakeholders; 3.  Descriptive research using a survey with key stakeholders to establish processes, mechanisms and relationships between the parties; 4. Explanatory research focusing on explaining the relationship between the variables identified in the previous stages of the research. This is a very ambitious research agenda and its feasibility will depend on having the necessary resources in place. However, given the fact that the University of Huddersfield has an international reputation in logistics research, notwithstanding the excellent industry links built up over many years, more recently cemented via the Novus partnership, we firmly believe that such an ambitious agenda is manageable, although it is possible that, as the research proceeds, the authors may narrow down the study scope to a significant topic in supply chain management.    Jenkins, A., Cameron, D. and Crompton, R. “Supply Chain Management in the Hospitality Industry: A research agenda” in Poulston, J. & Kim, P.B. (Eds.) (2015). Hospitality and Tourism in a Greening World: Proceedings of the 13th Asia Pacific CHRIE Conference, Auckland, New Zealand, 10-13 June 2015, Auckland University of Technology. pp. 949-952.  952  References Blumberg, B., Cooper, D., & Schindler, P. (2011). Business Research Methods. London: McGraw-Hill. Bowersox, D. J., Closs, D. J., & Cooper, M. B. (2010). Supply chain logistics management. London: McGraw-Hill. Brotherton, B. (2008). Researching Hospitality and Tourism. London: Sage. Cassell, C., & Nadin, S. (2008). Matrix Analysis. In R. Thorpe, & R. Holt, The Sage Dictionary of Qualitative Management Research. London: Sage. Chopra, S., & Meindl, P. (2013). Supply chain management: Strategy, planning, and operation. London: Pearson. Christensen, C., Wang, D. and Bever, D. (2013). Consulting on the cusp of disruption. Harvard Business Review. October. Christopher, M. (2011). Logistics and supply chain management. London: Pearson.  Crompton, R. (2009). Supply Chain Management: Chartered Institute of Logistics and Transport Level 5 unit. Huddersfield: The University of Huddersfield. Fantazy, K. A., Kumar, V., & Kumar, U. (2010). Supply management practices and performance in the Canadian hospitality industry. International Journal of Hospitality Management, 29(4), 685-693. doi:10.1016/j.ijhm.2010.02.001. Johnsen, T. E., Howard, M., & Miemczyk, J. (2014). Purchasing and supply chain management: A sustainability perspective. London: Routledge. Lee, H. (2004). The Triple A Supply Chain. Harvard Business Review. October. Saunders, M., Lewis, P. & Thornhill, A. (2009). Research methods for business students. Pearson: Harlow. Shi, X. & Liao, Z. (2013). Managing supply chain relationships in the hospitality services: An empirical study of hotels and restaurants. International Journal of Hospitality Management, 35, 112-121. doi:10.1016/j.ijhm.2013.06.001. Zhang, X., Song, H., & Huang, G. Q. (2009). Tourism supply chain management: A new research agenda. Tourism Management, 30(3), 345-358. doi:10.1016/j.tourman.2008.12.010. 

Business Research Methods.

Consulting on the cusp of disruption. Harvard Business Review.

Logistics and supply chain management.

Management in the Hospitality Industry: A Research Agenda

Managing supply chain relationships in the hospitality services: An empirical study of hotels and restaurants.

Matrix Analysis. In

Purchasing and supply chain management: A sustainability perspective.

Research methods for business students.

Researching Hospitality and Tourism.

Supply chain logistics management.

Supply Chain Management in the Hospitality Industry: A research agenda

Supply Chain Management in the Hospitality Industry: A research agenda”

Supply Chain Management: Chartered Institute of Logistics and

Supply chain management: Strategy, planning, and operation.

Supply management practices and performance in the Canadian hospitality industry.

The Triple A Supply Chain. Harvard Business Review.

Tourism supply chain management: A new research agenda.

Supply Chain Management in the Hospitality Industry: A research agenda

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