Supply Chain Management of Restaurant Service Business: Case Study Ban Rong Sala Community
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Abstract
This research aimed to study 1) the supply chain of Ban Rong Sala Community Service Business 2) to analyze the environment and value chain activities of Ban Rong Sala Community Service Business 3) to suggest guidelines for improving the process of the Ban Rong Sala Community Service Business. This research is qualitative. Key informants include business service providers in the Ban Rong Sala community. Make selections using case study research. The tool used for data collection was a structured interview with operators and service providers for Ban Rong Sala Community Service Business. Analyze data by analyzing content from procurement, inspection, storage, production, and service processes. The results showed that the supply chain process that enters the operation process has a total of 5 steps, and analyzing the environment also found problems in service delays, inhospitable locations, and more competitors. The researcher therefore analyzes various activities in the value chain to find ways to improve and increase operational efficiency by planning production, controlling raw materials according to needs, bringing in new technologies to help reduce waiting, and training employees to have knowledge skills suitable for service by increasing skills that are important to employees, such as communication, language, and use of technology or various tools necessary to provide services, to create a competitive advantage.
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