ANALISIS ACTUAL FOOD COST DI THE ST. REGIS BALI RESORT
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Institusion
Politeknik Pariwisata NHI Bandung
Author
Sherly, Yunianti Tarya
Subject
HF5601 Accounting
Datestamp
2022-11-28 03:51:33
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.
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.
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