BENDESA, Adinda Oktaviani; ASTUTI, Ni Nyoman Sri; ASTAWA, I Ketut; SUSANTO, Budi; SARJANA, I Made Bram. Optimizing food costs through menu engineering, portion control, supplier negotiations, waste reduction, and technology integration. Journal of Commerce, Management, and Tourism Studies, Indonesia, v. 1, n. 1, p. 1–13, 2022. DOI: 10.58881/jcmts.v1i1.3. Disponível em: https://ympn.co.id/index.php/JCMTS/article/view/3. Acesso em: 16 aug. 2025.