Food cost efficiency at the Patra Bali Resort & Villas

Abstract

This research focuses on implementing food costs with specific reference to the hotel industry. This study aims to determine the implementation of food costs to increase cost efficiency, as well as know the factors that determine the stability of the cost of food. The methods of data collection applied for this research are observation, documentation, and interview. The respondent in this study is the Financial Controller, Cost Controller, Purchasing Manager, and Store Manager about implementation and factors that determine the stability of food cost. The study uses two data analysis methods, namely 1) Quantitative Descriptive Analysis by calculating the percentage of standard food costs and actual food costs and then providing a review of the comparison of the two. 2) Qualitative Descriptive Analysis by providing an explanation of the information obtained through interviews, observations, and documentation. The results of this study indicate that: 1) the implementation of the cost of food at the company has not reached an efficient level due to high purchases but low sales. 2) the high cost of food is caused by external factors such as the high price of raw materials in a certain period, and internal factors such as frequent damage to the chiller, the lack of applying the FIFO theory to storage and retrieval of goods, and lack of employee discipline in retrieving goods without using a store requisition. The suggestion given to management is more often to update the selling price in accordance with changes in the standard foot cost and carry out more optimal supervision and control over the process of food cost discharges.