Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive
This paper provides an in-depth study about applying Supply Chain Management concepts to make event-catering firms competitive. SCM concepts have extended to various industries and this paper aims to extend the application of SCM concepts to the event-catering sector. To achieve this, relevant SCM c...
| Main Author: | |
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| Format: | Dissertation (University of Nottingham only) |
| Language: | English |
| Published: |
2013
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| Online Access: | https://eprints.nottingham.ac.uk/26907/ |
| _version_ | 1848793270288646144 |
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| author | Kapadia, Ikhlaas |
| author_facet | Kapadia, Ikhlaas |
| author_sort | Kapadia, Ikhlaas |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | This paper provides an in-depth study about applying Supply Chain Management concepts to make event-catering firms competitive. SCM concepts have extended to various industries and this paper aims to extend the application of SCM concepts to the event-catering sector. To achieve this, relevant SCM concepts were analysed and compared with SCM initiatives in the event-catering sector. Firstly, SCM initiatives in the event catering sector were analysed using secondary data. Secondly, first hand data was collected via interviews with two event-catering firms; Fresh and Tasty. This provided a more in-depth understanding on the study. After the analyses of the findings, it was evident that there were few similarities and more differences in how both companies managed various functions of their supply chain. The analysis also revealed greater application of various SCM concepts by Fresh, in comparison to Tasty. Thirdly, upon thorough discussion of the findings, a gap was evident between how SCM concepts are applicable in theory and how they are practically applicable amongst both firms
Fresh applies SCM concepts such as, modular product design and late differentiation. It produces inventories of modular food bases, to which it adds additional ingredients in order to construct a variety of meals according to actual customer demand. Moreover, Fresh postpones the final assembly of meals as it applies garnishing touches at the event site based on customer requirements. By applying modular product design and form postponement strategy, it was able to provide a wide variety of products and a high level of customization. Furthermore, Fresh utilized a third party logistics provider who offers specialised service such as, customised refrigerated palletisation at a competitive price. The 3PL provider has enhanced Fresh’s responsiveness to customers as it delivers twice the amount of products in a single delivery and provides Fresh the opportunity to access to new markets and customers via its distribution networks. Fresh has established long-term relationships by applying certain collaboration principles. It mutually shares information with suppliers by communicating customer requirements beforehand, jointly planning new product launches. Fresh adopts a win-win approach with suppliers as it jointly solves any issues regarding late or incorrect deliveries.
On the contrary, Tasty does not apply the various SCM concepts discussed. It does however display the existence of trust because its suppliers having access to its warehouse during non-office hours, so they can make deliveries early in the morning. Tasty’s current supply chain strategy only cater to a limited number of customers. Lastly, Tasty needs to adopt a responsive supply chain strategy by implementing SCM concepts aspects such as, modular design and postponement if it wishes to expand its customer base and offer a larger variety of products. |
| first_indexed | 2025-11-14T18:57:38Z |
| format | Dissertation (University of Nottingham only) |
| id | nottingham-26907 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T18:57:38Z |
| publishDate | 2013 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-269072017-10-19T14:12:59Z https://eprints.nottingham.ac.uk/26907/ Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive Kapadia, Ikhlaas This paper provides an in-depth study about applying Supply Chain Management concepts to make event-catering firms competitive. SCM concepts have extended to various industries and this paper aims to extend the application of SCM concepts to the event-catering sector. To achieve this, relevant SCM concepts were analysed and compared with SCM initiatives in the event-catering sector. Firstly, SCM initiatives in the event catering sector were analysed using secondary data. Secondly, first hand data was collected via interviews with two event-catering firms; Fresh and Tasty. This provided a more in-depth understanding on the study. After the analyses of the findings, it was evident that there were few similarities and more differences in how both companies managed various functions of their supply chain. The analysis also revealed greater application of various SCM concepts by Fresh, in comparison to Tasty. Thirdly, upon thorough discussion of the findings, a gap was evident between how SCM concepts are applicable in theory and how they are practically applicable amongst both firms Fresh applies SCM concepts such as, modular product design and late differentiation. It produces inventories of modular food bases, to which it adds additional ingredients in order to construct a variety of meals according to actual customer demand. Moreover, Fresh postpones the final assembly of meals as it applies garnishing touches at the event site based on customer requirements. By applying modular product design and form postponement strategy, it was able to provide a wide variety of products and a high level of customization. Furthermore, Fresh utilized a third party logistics provider who offers specialised service such as, customised refrigerated palletisation at a competitive price. The 3PL provider has enhanced Fresh’s responsiveness to customers as it delivers twice the amount of products in a single delivery and provides Fresh the opportunity to access to new markets and customers via its distribution networks. Fresh has established long-term relationships by applying certain collaboration principles. It mutually shares information with suppliers by communicating customer requirements beforehand, jointly planning new product launches. Fresh adopts a win-win approach with suppliers as it jointly solves any issues regarding late or incorrect deliveries. On the contrary, Tasty does not apply the various SCM concepts discussed. It does however display the existence of trust because its suppliers having access to its warehouse during non-office hours, so they can make deliveries early in the morning. Tasty’s current supply chain strategy only cater to a limited number of customers. Lastly, Tasty needs to adopt a responsive supply chain strategy by implementing SCM concepts aspects such as, modular design and postponement if it wishes to expand its customer base and offer a larger variety of products. 2013-11-11 Dissertation (University of Nottingham only) NonPeerReviewed application/pdf en https://eprints.nottingham.ac.uk/26907/1/Dissertation-ikhlaas-2013.pdf Kapadia, Ikhlaas (2013) Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive. [Dissertation (University of Nottingham only)] (Unpublished) |
| spellingShingle | Kapadia, Ikhlaas Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive |
| title | Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive |
| title_full | Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive |
| title_fullStr | Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive |
| title_full_unstemmed | Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive |
| title_short | Exploring How Event Catering Firms Can and/or Already Apply Supply Chain Management Concepts to be competitive |
| title_sort | exploring how event catering firms can and/or already apply supply chain management concepts to be competitive |
| url | https://eprints.nottingham.ac.uk/26907/ |