Bendesa, Adinda Oktaviani, Ni Nyoman Sri Astuti, I Ketut Astawa, Budi Susanto, and I Made Bram Sarjana. 2022. “Optimizing Food Costs through Menu Engineering, Portion Control, Supplier Negotiations, Waste Reduction, and Technology Integration”. Journal of Commerce, Management, and Tourism Studies 1 (1). Indonesia:1-13. https://doi.org/10.58881/jcmts.v1i1.3.