@thesis{thesis,
		author={Sherly  Yunianti Tarya},
		title ={ANALISIS ACTUAL FOOD COST DI THE ST. REGIS BALI RESORT},
		year={2021},
		url={http://repository.stp-bandung.ac.id/328/},
		abstract={This study aims is to determine analysis of actual food cost in The St. Regis 
Bali Resort. The St. Regis Bali Resort is one of the luxury five stars hotel which was 
operated on 2008 and located in Kawasan Pariwisata, Nusa Dua, Blok Lot S6, Po. 
Box 44 Nusa Dua Bali 80363. This study uses a descriptive with qualitative method 
which used interview with some of interviewees from hotel and the data will be 
proceed become analysis result regarding every indicator that applied. Regarding 
premilinary research that actual food cost always increase from the latest three 
years period. The author will use seven sub variable which are ordering or 
purchasing, receiving, storing, issuing, preparation, cooking & serving and 
monitoring. The analysis results show that storing process still not running as 
standard so the author conclude that the core problem is on storing process and 
issuing process that give bad impact for food quality. After analysis results was 
shown, the author give recommendantion for storing process need to applied 
operational hours and storekeeper who take control on food items from storage 
area to preparation area. 
Keywords : actual food cost, ordering, purchasing, receiving, storing, issuing, 
preparation, cooking and serving, monitoring.}
		}