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All Journal International Journal of Economics, Business and Accounting Research (IJEBAR)
Hilda Tjahjani Iskandar
Ottimmo International Culinary Academy
Economics, Econometrics & Finance

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A BRIEF LOOK INTO FOOD COSTING (Case Study Towards Purchasing and Inventory Management) Hilda Tjahjani Iskandar
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 5, No 3 (2021): IJEBAR : Vol. 05, Issue 03, September 2021
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v5i3.3055

Abstract

This article describes how foodservice managers can effectively manage cost con-trol in the workplace. Ultimately, this study helps us to better understand how cost control in the food industry can help control expenses and undue costs due to un-expected events. Foodservice managers must understand and manage costs related to their business operations. The foodservice manager, whether in a restaurant, ho-tel, or institution, has to undertake a myriad of responsibilities, be it accounting, marketing, human relations, general affairs, building and facilities management in-cluding maintenance and sanitation, legal issues, waste management, production, and service methods, amongst others. Keywords: Foodservice Manager, Cost Control, Control Expenses, Inventory Management, Purchasing
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