1Preface
424.8.4 Choice of Data Collection Method
2Chapter
434.9 Exploring Hotel Food Sourcing Practice and Food SCM Using Interviews
31 Introduction to Supply Chain Management
444.9.1 Selection of Hotels for Interview
41.1 introduction
454.9.2 Acquiring Hotel Information for Sampling
51.2 The Hotel Sector and South West England
464.9.3 Interview Schedule Design
6Chapter
474.9.4 Interview Piloting
72 Supply Chain Management: The Concept and A Review
484.9.5 Amendments to the Interview Schedule
82.1 introduction
494.9.6 Interview Strategy and Administration
92.2 Understanding the Concept of Supply Chain Management
504.9.7 Official Letter
102.3 Supply Chain Management
514.9.8 The Interviews
112.4 Supply Chain Management Characteristics
524.9.9 Ethical Issues
122.5 Supply Chain: Meaning, Scope and Management
534.9.10 Summary of Interview Respondents
132.6 The Application of Supply Chain Management to the Service Sector
544.9.11 Interview Transcribing
142.6.1 The Service Sectors
554.10 Methods of data analysis
152.6.2 The Food Grocery Retailing Sub-sector
564.11 The Use of Computer Software
16Chapter
574.12 Critical Analysis of Research Limitations
173 The UK Hotel Industry and Supply Chain Management Practices
58Chapter
183.1 Introduction
595 The Supply Chain of Hotel Food Service
193.2 The Structure of the UK Hotel Industry
605.1 Introduction
203.3 The Hotel Industry Structure Trends: 3.3.1 Polarisation
615.2 Hotels and Respondents
213.4 The Growth of Hotel Groups
625.3 Hotel Food Sourcing: The Core Category
223.5 Hotel Facility Trends
635.4 The Productions of Hotel Food Service
233.6 Hotel Business Environments
645.5 The Management of Hotel Food Service Supply Chain Themes: 5.5.1 The Challenge of Managing Fresh Food Supply Chains
243.7 The tangible side of hotel service
655.6 Using and collaborating with suppliers
253.8 Foodservice Supplier Business Environments
665.7 Three elements to worry about
263.9 The Foodservice Suppliers
67Chapter
273.10 Food Supply Relations in the UK
686 The Impacts of Organizational Characteristics on Hotel Food Supply Chains
283.11 Drawing the Concept of SCM to Hotel Foodservice
696.1 Introduction
29Chapter
706.2 Supply Chain Activities of Hotel Food Service
304 Research Methods
716.3 Organizational Characteristics and Food Sourcing Strategy
314.1 Introduction
726.4 Strategic Food Sourcing Stages
324.2 Research Conceptual Framework
736.5 The Food Sourcing Configuration
334.3 Research Method Justification
746.6 Operational Sourcing: 6.6.1 Supplier Delivery System
344.4 Previous Research Methods for Investigating Operations
756.7 Supplier and hotel ordering channels
354.5 Method precedent – Interviews
766.8 Hotel Ordering Systems
364.6 Method precedent - Questionnaire surveys
776.9 Supply Chain Network Structure
374.7 Structured Questionnaire VS Semi-Structured Interview: 4.7.1 The following excerpt was taken from Gummesson:
786.10 Dynamics of Supply Chain Network Structures
384.8 Method Appraisal
79Appendix
394.8.1 Interviews
80Glossary
404.8.2 Focus Groups
81Index
414.8.3 Participant Observation
