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Developing competitive advantage for a restaurant


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As public concerns about food safety and health increase, many people are raising their expectations of food quality and safety. To help a restaurant establish competitive advantages with food traceability control is the study purpose. The research problems include how the food traceability system can improve food quality and safety; how it will bring competitive advantages for the restaurant; and whether it is adaptable to the restaurant. The primary data was obtained by interviewing key participants in the restaurant’s food supply chain. The data is reliable as triangulation data shows similarities. The study finds that there is a willingness to build the food traceability system regardless of resources deficiency, as participants all agree that a food traceability system can help enhance food quality and safety. The innovation outcome shows a benefit that food traceability system can bring is adequate updated information along the food supply chain according to published food traceability case studies. Conclusions of the research are that a food traceability system can help improve food quality and safety. Furthermore, it also presents as a source of competitive advantage. A computerised traceability system can offer maximum information along the supply chain, which can help the organisation respond faster to changes, and make a strategic plan in supply, inventory and production with lower cost. Therefore, the research recommends that the restaurant introduce a suitable computerised food traceability system to obtain competitive advantages.

Item Type: Paper presented at a conference, workshop or other event, and published in the proceedings
Uncontrolled Keywords: food safety, health and safety
Subjects: H Social Sciences > HF Commerce
Divisions: Schools > Centre for Business, Information Technology and Enterprise > School of Business and Adminstration
Depositing User: Adrian France
Date Deposited: 17 Dec 2018 22:31
Last Modified: 21 Jul 2023 07:57

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