This study about the examination of food supply chain practice in Sheraton Addis and MarriottrnExecutive Apartments hotel. Questions were asked related to supply chain management practicerncomponents like integration, information sharing, relationship and customer support andrnchallenges on supply chain management. The study employed quantitative research designrnmethods. Non-probability sampling method of judgmental sampling techniques was used tornselect the sample size from the population. Among a total of 219-food and beverage departmentsrnemployee from both hotels, 50 employees were selected from them as a sample unit and 29rndepartment heads and procurement staffs a total of 79 employee selected as a sample unit. Inrnorder to collect primary data, questionnaires were distributed to 79 employees and 62rnrespondents filled and replied. Data collected through questionnaire were analyzed using SPSSrnWindow 20.0 version. The tests involved are frequency distribution and descriptive statistics.rnThe result of the descriptive statistics indicated that the supply chain management related tornintegration for planning and control and relationship with suppliers and customers are belowrnthe average this means both hotels have a poor performance on two factors. Based on thernfindings result, it is advisable that both hotels should strength the collaboration with suppliersrnand customers in order to properly maintain the SCM practices. On the other way both hotelsrnhave a good experience in relation with customer and supplier and handling customer supportrnorder. It is also observed that lack of management support in supply chain and increasingrncompetition within hotel industry considered as both hotels challenges in the implementation ofrnsupply chain management practices. This is; therefore, it is advisable for both hotelrnmanagements to give the necessary support to SCM to get the required materials at the rightrntime, place with reasonable cost.