Abstract
The study aims to identify and evaluate the key criteria for food supplier selection in the Indonesian hospitality industry. A survey was sent to experts in Indonesia and based on their opinions the supplier selection criteria were evaluated using the Grey Relational Analysis (GRA). The study found that price is the most important supplier selection criteria, followed by food quality, and return-ability of problematic food. The study also reports that the variation in the distinguishing coefficient of the GRA influences the ranking.
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