Abstract:
Many Hotels and restaurants have been facing challenges in terms of delivering services to customers
on time despite the fact that resources may be available. The general objective of the study was
assessing the roles of supply chain management practices on the performance of hotels and
restaurants in Tanzania, while the case study was selected hotels and restaurants in Mbeya City. The
study used a cross-sectional design with a total population of twenty hotels and restaurants and the
study area being Mbeya City.
The study used a sample size of six units that were representing a total population of twenty units. The
sample size selected bases on the population of twenty hotel and restaurants where there is a unique
identifier from 1 to 20, a table of random numbers, obtained from "A Million Random Digits with
100,000 Normal Deviates" by The Rand Corporation, was used for the selection process. This table
provides a list of random numbers, from that table, specific numbers are selected based on the first
two digits and lastly the selected numbers were matched to the corresponding population units,
resulting in the final sample.
The researcher used various methods while collecting data but mostly questionnaires were the one
used most in collecting data from the respondents while at the same time making sure that
confidentiality is highly maintained. Analysis of data was also be made and Microsoft package was
used and excel was highly be employed to make things done.
The researcher dealt with three objectives as there were very many supply chain management
practices. Therefore it could not be possible to asses every aspect. Most of them keep safety stock,
have inventory management policy and they do not have a strong customer relationship management
and plan for their activities
