出版社：Associação Brasileira de Engenharia de Produção
摘要：Paper aims: This article aims at investigating the implementation level of Lean Supply Chain (LSC) practices in hotels’ supply chains. Originality: The proposed method allows to characterize LSC implementation in such an unusual context, identifying improvement opportunities and checking for discrepancies in their implementation. Research method: Six different supply chains of high-quality hotels were analyzed through semi-structured interviews. Interviewees played key roles in their purchasing departments and presented large experience in the hospitality sector. Main findings: Results were consolidated and for each case attributes were assigned to measure the implementation level of ten practices. Implementation scores were compared to a perceived average importance degree in order to verify convergences and divergences between the desired and actual improvement initiatives. Implications for theory and practice: The applicability of LSC practices in services still needs further exploration. In the hospitality sector, whose evidence is even scarcer, this study provides a more holistic approach enabling a deeper understanding of the necessary adaptation for a successful implementation.
