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Journal of Hospitality & Tourism Research, Vol. 13, No. 2, 51-62 (1989)
DOI: 10.1177/109634808901300207

Supplier Relations and Selection in the Foodservice Industry

R. Dan Reid

Whittemore School of Business and Economics University of New Hampshire

Carl D. Riegel

Washington State University

This paper reports the results of a questionnaire-based study of large-scale foodservice organizations with regard to supplier selection criteria and supplier relationships. It also examines current trends in vendorbases in terms of the number of vendors used, the amount of international buying being done, and the practice of single sourcing.

Key Words: Key Words: Purchasing • Supplier Selection • Vendor-Base Management.


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