<![CDATA[Purpose: This study analyzes raw material efficiency in the Main Kitchen of Best Western The Lagoon Hotel by evaluating usage standards, SOP implementation, waste sources, and inventory control strategies. Previous studies have discussed food waste and inventory management; however, limited research examines the integration of kitchen operational practices to improve raw material efficiency.Research Methodology: A descriptive qualitative approach was employed. Data were collected through observation, interviews, documentation, and literature reviews. Informants were selected using purposive sampling, involving the Executive Chef, Storekeeper or Cost Controller, Demi Chef or Commis, Cook 1, and Cook. Data were analyzed through data reduction, presentation, and conclusion verification.Results: The findings indicate that raw material usage is generally efficient because procurement and consumption are adjusted to occupancy, breakfast guests, and banquet requirements. Efficiency is supported by SOP implementation, FIFO practices, standardized recipes, and forecast-based inventory planning. However, waste remains due to inconsistent FIFO implementation and limited utilization of certain materials.Conclusions: The integration of SOPs, FIFO principles, standardized recipes, and inventory forecasting supports waste reduction, improves inventory management, and maintains food quality.Limitations: This study focuses on one hotel and a specific observation period, limiting broader applicability.Contributions: This study contributes to hospitality management literature by extending Sustainable Operations Management theory in hotel kitchen operations. It highlights how integrated operational controls, including SOPs, FIFO systems, standardized recipes, and forecasting, enhance raw material efficiency and support sustainable kitchen management.]]>
