Descriptive qualitative analysis highlights sustainable procurement's role in food and beverage expenses for five-star hotels, suggesting enhanced local supplier collaboration.
Key Points
Sustainable procurement initiatives effectively control food and beverage costs in five-star hotels.
Prioritizing local products and strict supplier selection criteria maintained food expenses within a 1% deviation.
The study involved observation, interviews, and documentation analysis per the Miles and Huberman model.
Integration of sustainable procurement practices could enhance economic viability and environmental impact in hospitality.