Toward Sustainable Performance in the Hotel Food Supply Chain: Influences of Quality Management Practices and Digital Integration

Raed Abbas Al-Husain, Abdallah M. Elshaer, Abad Alzuman, Omaima Munawar Albadry (), Samar Sheikhelsouk, Nasser Saad Al-Monawer and Omar Alsetoohy ()
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Raed Abbas Al-Husain: Department of Information Systems and Operations Management, College of Business Administration, Kuwait University, Al-Shadadiya 13060, Kuwait
Abdallah M. Elshaer: Department of Hotel Management, Faculty of Tourism and Hotels, University of Sadat City, Sadat City 32897, Egypt
Abad Alzuman: College of Business Administration, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
Omaima Munawar Albadry: Management and Marketing Department, College of Business, Jazan University, Jazan 45142, Saudi Arabia
Samar Sheikhelsouk: Business Administration Department, Faculty of Commerce, Menofia University, Shebin Elkom 32512, Egypt
Nasser Saad Al-Monawer: Department of Information Systems and Operations Management, College of Business Administration, Kuwait University, Al-Shadadiya 13060, Kuwait
Omar Alsetoohy: Department of Hotel Management, Faculty of Tourism and Hotels, University of Sadat City, Sadat City 32897, Egypt

Administrative Sciences, 2024, vol. 14, issue 12, 1-18

Abstract: This study addresses a gap in the literature on how quality management practices within the food supply chain can be effectively integrated with digital technologies to enhance Food Supply Chain Sustainable Performance (FSCSP) in the hospitality and tourism sector in Egypt. Thus, a quantitative approach was employed, with data being collected through both online and in-person surveys from employees with sufficient knowledge of their hotel’s food products, food supply chain, and quality management practices in five-star hotels in Egypt. SPSS and WarpPLS-SEM techniques were used to analyze the research data. The findings showed that Food Supply Chain Quality Management (FSCQM) practices positively influence both FSCSP and Supply Chain Digital Integration (SCDI), with SCDI serving as a mediator in the relationship between FSCQM and FSCSP. This study is helpful for hospitality businesses in developing economies because it shows how important it is to combine digital innovation with strong quality management to improve operating efficiency and gain a competitive edge in terms of sustainability. This involves fostering a technology-driven culture that encourages creativity, innovation, transparency, and information-sharing among employees to ensure the successful integration of FSCQM practices with hotels’ digital competences.

Keywords: food supply chain quality management; supply chain digital integration; food supply chain sustainability; hotels; Egypt (search for similar items in EconPapers)
JEL-codes: L M M0 M1 M10 M11 M12 M14 M15 M16 (search for similar items in EconPapers)
Date: 2024
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