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All Journal Jurnal Ekonomi dan Bisnis Jagaditha Jurnal Kepariwisataan Journal of Tourism Economics and Policy Transekonomika : Akuntansi, Bisnis dan Keuangan JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS (JHSSB) Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) Journal of Governance, Taxation, and Auditing Neraca: Jurnal Ekonomi, Manajemen dan Akuntansi
Mareni, Ni Ketut
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Arts Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Implementation of Food Procurement with Cluster Discounts to Increase Food Cost Efficiency in Hotels X RANATA, Pande Bagus Adhi Satya; DAMAYANTI, Titien; MARENI, Ni Ketut
Journal of Governance, Taxation and Auditing Vol. 3 No. 4 (2025): Journal of Governance, Taxation and Auditing (April - June 2025)
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jogta.v3i4.1621

Abstract

This study examines the implementation of food procurement with cluster discounts as an effort to optimize food costs at Hotel X. The research aims to analyze the effectiveness of cluster discount systems, which are carried out through collaborative purchasing among hotels under Marriott International, in maintaining efficiency while ensuring the quality of ingredients. The study employs a qualitative descriptive approach with triangulation of data collection through observation, interviews, and documentation within the purchasing and cost control departments. The findings indicate that the application of cluster discounts contributes to lower actual food cost percentages compared to the standard set by the hotel, which reflects a consistent efficiency in food procurement. This efficiency demonstrates that the strategy not only reduces costs but also supports the sustainability of service quality in line with hotel operational standards. The research concludes that the cluster discount system is a relevant and effective method for food cost control in the hospitality industry, and it can serve as a model for other hotels seeking to improve procurement strategies and cost management practices.
Analysis of Digital Payment Implementation in Improving Hotel Operational Efficiency: A Case Study at Hotel X APRILIA, Putri; DAMAYANTI, Titien; MARENI, Ni Ketut
Journal of Tourism Economics and Policy Vol. 5 No. 4 (2025): Journal of Tourism Economics and Policy (October - December 2025) - In Press
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jtep.v5i4.1593

Abstract

The hotel industry in Bali faces the challenge of continuously innovating to improve operational efficiency along with the increasing number of tourists and the trend of digitalization. One innovation implemented is the use of digital payments to replace cash transactions. This study aims to describe the implementation of digital payments and analyze its contribution to improving operational efficiency at Hotel X Bali, focusing on five main sections: accounts receivable, general cashier, income audit, front office cashier, and restaurant bar cashier. The study used a descriptive qualitative approach with data collection techniques through observation, in-depth interviews, and documentation. Data analysis was conducted based on the theory of efficiency (Syamsi, 2007) which includes six indicators: mind, energy, body, time, space, and objects. The results show that all sections are in the "more efficient" category. The highest score was achieved by the front office cashier at 3.8, while the lowest score of 3.4 was found for accounts receivable and restaurant bar cashier. The implementation of digital payments increases efficiency by accelerating transaction and recording processes, and minimizing errors. Obstacles still found are unstable internet connections, data inconsistencies, and reliance on manual documents. These findings contribute to hotel management in identifying areas that require digital system optimization for better operational efficiency.
Co-Authors Arnawa, I Putu Damayanti, Titien Dwi Artawan, I Gusti Ngurah Adie I Gusti Ngurah Agung Wiryanata Ida Ayu Sri Puspa Adi Ni Luh Riska Yusmarisa Ni Made Rukmiyati Ni Made Sri Rukmiyati, Ni Made Sri Ni Nengah Seri Ekayani Ni Putu Ayu Darmayanti Ni Wayan Noviana Safitri Nyoman Berlian, Ida Ayu Pastini, Ni Wayan Pradnyana Yudha, Gusi Komang Putri Aprilia RANATA, Pande Bagus Adhi Satya Sekarti, Ni Ketut Septiviari, Anak Agung Istri M. Sri Rukmiyati, Ni Made Sulistyawati, Ni Ketut Sri Sumariati, I Dewa Ayu Rai Tuwi, I Wayan WIRAPRADNYA, I Komang Bagus Triyana Yulanda, I Gusti Ayu Vinka Yusmarisa, Ni Luh Riska