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All Journal Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (JASMIEN) Jurnal Abdimas Komunikasi dan Bahasa
Rosalina Nur Annisa
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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Optimizing Inventory Management in Food & Beverage Department Hotel Rosalina Nur Annisa; Dodik Prakoso Suwandojo; Meiana Maulida Hikmawati
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 14, No 1 (2023): Jurnal Khasanah Ilmu - Maret 2023
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v14i1.16501

Abstract

The application of inventory management in the hotel's Food & Beverage (F&B) division is examined in this article. The F&B division struggles greatly to maintain ideal stock levels while assuring effective operations and lowering costs. The department uses a well-known inventory management model and seeks to balance the price of placing orders with the cost of maintaining inventory. The main ideas of Economic Order Quantity (EOQ) are covered in this article along with its advantages and some useful tips for using it in the F&B department. It is anticipated that the application of EOQ will improve inventory control, decrease stockouts and surplus inventory, and eventually increase profitability and customer satisfaction.Keywords: Food and beverage department, stock control, Economic Order Quantity (EOQ), inventory management, cost-cutting, and customer satisfaction.
Wirausaha Baru IKM Olahan Pangan Ikan Memperkuat Ekonomi dan Pariwisata Bantul Rosalina Nur Annisa; Dodik Prakoso Eko Hery Suwandojo
Jurnal Abdimas Komunikasi dan Bahasa Vol. 4 No. 1 (2024): Juni
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/abdikom.v4i1.5098

Abstract

Artikel ini merupakan artikel pengabdian hasil implemantasi kegiatan bimbingan teknis WUB IKM olahan pangan berbasis ikan di Kabupaten Bantul. Program Bimbingan Teknis Wirausaha Baru IKM (Industri Kecil Menengah) Olahan Pangan Berbasis Ikan di Kabupaten Bantul bertujuan memperkuat ekonomi dan pariwisata melalui pengembangan keterampilan dalam industri olahan pangan ikan. Peserta terlibat dalam pembuatan produk olahan ikan dan mempelajari strategi pemasaran yang efektif. Respon positif peserta mencerminkan antusiasme dalam mengembangkan potensi ekonomi lokal. Saran untuk kegiatan serupa termasuk peningkatan persiapan panitia, pengelolaan peserta, dan tata kelola waktu. Program ini diharapkan dapat memberikan kontribusi positif bagi Kabupaten Bantul. Kata Kunci: Wirausaha Baru, IKM, Olahan Pangan Ikan, Ekonomi, Pariwisata   Abstract This is a service article on implementing technical guidance activities for WUB IKM fish-based food processing in Bantul Regency. The Technical Guidance Program for New Entrepreneurs of Fish-based Food Processed IKM (Industri Kecil Menengah/Small and Medium Industry) in Bantul Regency aims to strengthen the economy and tourism through skill development in the processed fish industry. Participants were involved in making processed fish products and learned effective marketing strategies. Participants' positive responses reflected enthusiasm in developing local economic potential. Suggestions for similar activities include improved committee preparation, participant management, and time management. This program is expected to make a positive contribution to Bantul Regency. Keywords: New Entrepreneurs, SMEs, Processed Fish Home Industry, Economy, Tourism
Standar Resep Sebagai Dasar Perhitungan Harga Jual Kewirausahaan Kuliner Dodik Prakoso Eko Hery Suwandojo; Rosalina Nur Annisa; Dyah Wahyuning Tyas; Meiana Maulida Hikmawati
Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien) Vol. 4 No. 04 (2024): Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/jasmien.v4i04.618

Abstract

Introduction: The culinary industry plays an important role in Indonesia's creative economy. This article discusses the use of standardized recipes as a basis for calculating the selling price of culinary products. The purpose of this article is to guide culinary entrepreneurs in accurately calculating production costs and determining competitive selling prices. Literature Review: The theory of this article draws on the price plus cost theory. This article highlights the importance of a standardized recipe-based selling price-setting strategy as a guideline for production costs and determination of the desired profit margin. Methods: This research uses the explanatory narrative method, with a qualitative approach. Narrative explanatory research is research that explains how something happens. Results and Discussion: This article provides the ability for culinary entrepreneurs to calculate the cost of goods and the selling price of their culinary products more consistently. Conclusion: The use of standard recipes as the basis for calculating selling prices can help culinary entrepreneurs maintain the profitability of their businesses.
Co-Authors Dodik Prakoso Eko Hery Suwandojo Dyah Wahyuning Tyas Meiana Maulida Hikmawati