This paper reports the results of a questionnaire-based study of large-scale
foodservice organizations with regard to supplier selection criteria and supplier
relationships. It also examines current trends in vendorbases in terms of the number of vendors used, the amount of international buying being done, and the practice of
single sourcing.
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2.
Reid, R.D., & Riegel, C.R. (1988). Purchasing practices of large foodservice firms . Tempe, Arizona: Center for Advanced Purchasing Studies and Restaurants and Institutions Executive Guide, New York: Cahners Publishing.
