Ku, Edward C.S.; Hsu, Shun-Fa; Wu, Wu-Chung - In: Journal of Hospitality and Tourism Insights 3 (2020) 3, pp. 311-328
Purpose: The goal of this study is to investigate how the development efficiency of restaurant companies' products of their suppliers, supplier–supplier connection, design quality and adaptation affect the supply chain performance (SCP) of restaurant companies. Design/methodology/approach: We...