Resilience Supply Chain Food and Beverage During the Pandemic in the Hospitality Industry

Abstract

Three years ago, the COVID-19 pandemic caused the hotel industry to decline in visitors and revenue. 
Therefore, this article describes a preliminary study proposing an AR (Agile, Resilience) index to assess the agility 
and resilience of companies and their respective supply chains. A resilience index that discusses how supply chains 
can handle unexpected disruptions. The results obtained from the weight calculation show that all proposed practices 
are relevant to improving agile and supply chain resilience. The combined implementation value in the reference index 
AR is 3,548. The results of risk analysis using the House of Risk (HOR) method can be that the House of Risk (HOR) 
phase 1 model is to determine the priority of risk agents as the cause of risk in order to take preventive measures to 
cause the highest risk in the food & beverage business process, namely raw material stocks are still available with an 
ARP value of 648. The House of Risk (HoR) phase 2 model prioritizes proactive measures that effectively reduce the 
occurrence of risks based on financial capabilities and other resources. PA4 action with mitigation measures in the 
form of raw material orders reduced during COVID-19 with a Tech value of 10530.