Supply Chain Management Practices and Problems Encountered by a Catering Business in Bayombong, Nueva Vizcaya Using SCOR Model

Charm Sherie M. Doria, Alexandria Vea M. Madronio, Breneth S. Napudo, Perez, Joewell, C., Salcedo, Jamieca, A., Villanueva, Joan Valerie, P. and Angela C. Garra
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Charm Sherie M. Doria: Bachelor of Science in Hospitality Management, School of Accountancy and Business, Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Alexandria Vea M. Madronio: Bachelor of Science in Hospitality Management, School of Accountancy and Business, Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Breneth S. Napudo: Bachelor of Science in Hospitality Management, School of Accountancy and Business, Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Perez, Joewell, C.: Bachelor of Science in Hospitality Management, School of Accountancy and Business, Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Salcedo, Jamieca, A.: Bachelor of Science in Hospitality Management, School of Accountancy and Business, Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Villanueva, Joan Valerie, P.: Bachelor of Science in Hospitality Management, School of Accountancy and Business, Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines
Angela C. Garra: Faculty of the School of Accountancy and Business, Saint Mary’s University, Bayombong, Nueva Vizcaya, Philippines

International Journal of Research and Innovation in Social Science, 2024, vol. 8, issue 5, 1602-1626

Abstract: Catering is necessary, as a large part of any event or party revolves around food. Food catering can provide meals and services smoothly and prepare for an event. Therefore, the aim of this research was to determine the supply chain management practices and problems encountered by a catering business using the SCOR model in Bayombong, Nueva Vizcaya. This study is a qualitative descriptive research design. It is a case study with interview guide questions as a major instrument in gathering the data. It is utilized to obtain information about the practices and problems encountered by food catering businesses using the SCOR model. Meetings and menu planning are part of the planning process for food catering; the ingredients and supplies needed were sourced from various vendors and bought the day before the event. They observe food handling guidelines when preparing and doing mise en place, and if the food is packaged safely, their hired cars will deliver it. After the event,the food is taken home by the guests. The inconsistency of clients decisions regarding their events and their high expectations but low budget were the problems faced in planning and sourcing by the food catering sector. The shortage of goods and raw materials required for production was the issue with sourcing. They prepare meals on time, and when it comes to delivery, their hired cars are used to deliver the prepared and finished food. Regarding food returns, the food catering establishment has not experienced any issues.

Date: 2024
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