Hotel businesses provide food and beverage services as well as accommodation services to their guests. It is thought that the purchasing unit, which is actively involved in supplying the products needed in the provision of food and beverage services and delivering the products to the guests, aims to carry out the supply process flawlessly by reducing costs with the help of the pre-determined purchasing process. In this process, factors such as the long shelf life of food and beverage products, problems experienced in the supply phase, and variable prices and costs may restrict purchasing activities. Meat and its products are among the products that are frequently included in hotel buffets or menus, can be considered special, are known to be important for nutrition and are effective on tourist satisfaction. Based on this, the aim of the study is to examine the meat and product procurement process of hotel businesses, to identify any problems and to develop suggestions. The main purpose is to investigate the purchasing process of these products in hotel establishments operating in Erzurum that frequently include meat and its products in their menus. In this study prepared using the qualitative research method, data was obtained with the help of an interview form developed using the literature. Interviews were held with purchasing managers, general managers, business owners and warehouse managers who carried out the purchasing process of 17 hotel businesses. The data obtained from the interviews were divided into categories/themes using the content analysis method, and suggestions were developed by interpreting the findings.