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All Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of Applied Science in Tourism Destination
I Gusti Agung Febrianto
Bali Tourism Polytechnic
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Analisis Penyebab Tingginya Food Costs dan Strategi Pengendalian Biaya Makanan pada Food and Beverage Product Department di Four Points Hotel by Sheraton Bali Made Artajaya; I Gusti Agung Febrianto; Made Wahyu Chikara Wijaya
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 2: Agustus – Januari 2023
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.272 KB) | DOI: 10.33649/pusaka.v4i2.173

Abstract

Abstract The hotel's second largest revenue is food and beverage revenue. Four Points by Sheraton Bali Ungasan benefit from the sale of food and beverages, the income can be achieved maximally if the control of food cost effectively and efficiently. The objective of this study was to determine the cause of the high food cost at Four Points by Sheraton Bali Ungasan in 2020 and to determine the food cost control strategy by the food and beverage product department. Based on the percentage comparison between standard food costs and actual food costs period January - December 2020, there is a difference of 4.03%. This study uses a qualitative descriptive analysis technique of triangulation of sources using the theory of Dittmer, Ojugo, and Wiyasha. The results of this study indicated the purchasing section was not applied standard purchase specifications and standard prices. The receiving section did not check the quality and quantity of food from suppliers. Foodstuff storage did not apply FIFO and the storage space did not mind the feasibility and temperature. The issuing section did not apply storeroom requisition. The kitchen section did not apply the standard yield, standard recipe and standard portion size optimally, this causes high food costs. Keywords: Food Cost, Procurement of Foodstuffs, Control of Food Cost. Pendapatan terbesar kedua hotel adalah pendapatan makanan dan minuman. Four Points by Sheraton Bali Ungasan memperoleh keuntungan dari hasil penjualan makanan dan minuman, pendapatan yang dihasilkan dapat tercapai dengan maksimal apabila pengendalian bahan makanan dilakukan secara efektif dan efisien. Tujuan penelitian ini adalah untuk mengetahui penyebab tingginya food cost di Four Points by Sheraton Bali Ungasan pada tahun 2020 dan mengetahui strategi pengendalian food cost oleh food and beverage product department. Berdasarkan data persentase perbandingan antara standard food cost dan actual food cost periode Januari - Desember 2020, menunjukkan terdapat selisih sebesar 4,03%.
TRADITIONAL BEVERAGES AS A CULINARY TOURISM ATTRACTION: A STUDY OF TOURIST’S PERCEPTIONS OF LOLOH TERTERAN IN TARO TOURISM VILLAGE, BALI: MINUMAN TRADISIONAL SEBAGAI DAYA TARIK WISATA KULINER: STUDI TENTANG PERSEPSI WISATAWAN TERHADAP LOLOH TERTERAN DI DESA WISATA TARO, BALI I Gusti Agung Febrianto; Lidjah Magdalena Massenga; Ni Kadek Eni Juniari; I Made Purna Yasa
Journal of Applied Science in Tourism Destination Vol. 4 No. 1 (2026): Journal of Applied Science in Tourism Destination
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jastd.v4i1.2421

Abstract

ABSTRACT Purpose : This study aims to examine tourists’ assessments of the quality of Loloh Terteran, a traditional Balinese beverage made from terter leaves (Solanum erianthum), and to identify which product attributes most strongly shape perceived quality in a culinary tourism context. Design/methodology/approach The research employed a descriptive quantitative design. Data were collected through a structured questionnaire distributed to 60 respondents. Consumer assessment was measured using six indicators—price, colour, taste, aroma, perceived benefits, and packaging—rated on a Likert scale. The data were analysed using mean score calculations and interval class interpretation to determine the strength of consumer evaluations. Findings : The overall mean score of 4.24 indicates a very positive evaluation of Loloh Terteran. Colour achieved the highest rating, followed by price, aroma, and taste, all falling within the “strongly agree” category, suggesting that visual appeal, affordability, and sensory attributes constitute the product’s primary strengths. Perceived benefits were rated “agree,” indicating general recognition of functional value. Packaging received a “neutral” rating, highlighting it as the weakest attribute and a potential constraint for market competitiveness. Research limitations/implications : This study is limited by its sample size and focus on a single tourism village. Future research could involve larger samples and comparative studies across destinations. Practically, the findings imply that improving packaging design and informational labeling could enhance product positioning while maintaining traditional authenticity. Keywords: consumer assessmen, traditional beverages, culinary touris, Loloh Terteran, product quality.
Co-Authors Artajaya, Made I Made Purna Yasa Lidjah Magdalena Massenga Made Wahyu Chikara Wijaya Ni Kadek Eni Juniari