Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Internet Utilization of Purchasing Management in Food Service Industry -Based on the buyers' perceptions-

단체급식업체 구매관리의 인터넷 활용에 관한 연구 -구매업무 담당자의 인지도를 중심으로-

  • Kim, Tae-Hee (Dept. of Food Service Management, Kyung Hee University) ;
  • Yoon, Ji-Young (Dept. of Food & Nutrition, Gyeongsang National University)
  • 김태희 (경희대학교 호텔관광대학 외식산업학과) ;
  • 윤지영 (국립경상대학교 자연과학대학 식품영양학과)
  • Published : 2002.12.31
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Abstract

The purposes of this research were to; (a) identify useful information source; (b) assess the usefulness of the Internet as an information source; and (c) assess the degree of Internet utilization for purchasing process in food service industry. The results were as follows; 1. 'personal experience and colleague recommendation' was perceived as the most useful information source, whereas the most frequently used source was 'Internet web site' for real purchasing practice. 2. the most frequently used purchasing activity through Internet was 'online ordering', followed by 'gathering product/component information', however e-marketplace or Internet bidding were less performed by Internet. 3. acquisition of real time information, rapidity, accuracy, and increasing effectiveness of purchasing process were reported the advantages of Internet utilization. 4. respondents somewhat or strongly agreed with the importance of Internet in terms of present and future purchasing management. The results of the research suggest that Internet should be able to improve purchasing process and enhance buyer-supplier relationship directly or indirectly, therefore food service industry should consider making attempt to new purchasing systems through Internet for strategic sourcing and effective procurement management.

Keywords

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