Managing The Supply Chain Behind The Butcher: Purchasing and Procurement Practices at Fast Hotel

Abstract

This study aims to analyze the role of Purchasing management in the procurement process to support Butcher operations at Fast Hotel and to identify the stages of the procurement process implemented. This study employed a descriptive qualitative approach. Data were collected through observation, interviews, and documentation involving informants consisting of the Purchasing Coordinator, Receiving Staff, and Butcher Staff. Data analysis was conducted through data reduction, data presentation, and conclusion drawing and verification. Data validity was assessed using method triangulation by comparing the results of interviews, observations, and documentation. The results show that the role of Purchasing management at Fast Hotel has generally been implemented in accordance with the relevant theoretical framework, covering goods requirement planning, supplier selection, purchasing processes, cost control, quality control, and interdepartmental coordination. The procurement process is also implemented through six stages, namely needs identification, procurement procedures, goods receiving, storage, distribution, and documentation. However, several challenges remain, including supplier delivery delays, discrepancies between the quantity of goods received and the quantities stated in the Purchase Order (PO), and sudden requests from user departments. These challenges may affect the timeliness and continuity of fulfilling the operational requirements of the Butcher department. Therefore, more consistent supplier monitoring, periodic supplier evaluation, more accurate quantity verification, and improved coordination among Purchasing, Receiving, and Butcher are required. Overall, Purchasing management plays an important role in ensuring the availability of raw materials and supporting the smooth operation of the Butcher department at Fast Hotel.