Name of Primary Faculty Advisor
Dr. Simon Croom
Publication Date
Fall 12-7-2025
Student Classification
Undergraduate
Disciplines
Environmental Studies | Operations and Supply Chain Management
Description / Abstract
Resorts face increasing pressure to reduce food waste while maintaining high levels of service quality and produce freshness. This study examines how discrete-event simulation can be used as a decision tool to analyze and improve produce supply chains in the hospitality industry. A simulation model was developed in Simio to compare local and global produce sourcing strategies under identical demand, storage capacity, and spoilage conditions. The model captures key system characteristics, including batch-based deliveries, cold storage constraints, perishability, and probabilistic guest waste. Results indicate that while both sourcing strategies exhibit efficient flow and minimal congestion, global sourcing generates significantly higher levels of spoilage due to larger order sizes and limited storage capacity. In contrast, locally sourced produce resulted in no spoilage, with waste occurring only at the guest consumption stage. These findings suggest that order quantity, rather than system throughput, is a primary driver of produce waste in resort operations. The study demonstrates the value of simulation modeling in revealing hidden inefficiencies and supports the use of data-driven approaches to enhance sustainability, reduce costs, and inform sourcing decisions in resort produce supply chains.