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All Journal Journal of Tourism Economics and Policy JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS (JHSSB) Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of Governance, Taxation, and Auditing Indonesian Journal of Applied and Industrial Sciences (ESA) Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital (JEKOMBITAL) Neraca: Jurnal Ekonomi, Manajemen dan Akuntansi
Sumariati, I Dewa Ayu Rai
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Implementation of Sustainable Procurement in Purchasing at Hotel X Dewi, Ni Putu Eka Amaylia Kusuma; Sumariati, I Dewa Ayu Rai; Lilasari, Luh Nyoman Tri
Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital Vol 4 No 2 (2025): NOVEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jekombital.v4i2.1050

Abstract

Consumer demand for environmentally friendly practices is pushing hotels to change. Hotel X has implemented an ESG Policy, prioritizing sustainable procurement. This means focusing on local and environmentally certified suppliers instead of just cost and quality. However, transitioning to this model presents challenges. Therefore, this study aims to examine the implementation of sustainable procurement within the purchasing department at Hotel X. This study utilizes a qualitative descriptive method by engaging two selected informants. The data analysis technique consisted of several stages: data collection, data reduction, data presentation, and conclusion drawing. The data were obtained through a combination of interviews, observations, and document analysis. The results indicate that four out of six principles of the Environmental Social Governance (ESG) Policy in the area of materials sourcing and efficiency have been successfully implemented. The remaining two principles have not been fully implemented due to several challenges. These challenges include phased implementation, limited availability of certified local suppliers, low supplier awareness, and difficulties in sourcing renewable raw materials that meet the hotel’s operational needs. These findings provide significant contributions to the development of sustainable procurement practices in the hospitality sector and open up opportunities for broader application across other industries. Organizations can formulate more targeted and effective strategies to facilitate the implementation of sustainable procurement, which in turn contributes to improving the hotel's reputation, increasing customer satisfaction, and promoting environmental sustainability.
Food Procurement Strategy During the Low Season at the Como Uma Ubud Hotel Yanti, Ni Kadek Meira Yanti; Sumariati, I Dewa Ayu Rai; Lilasari, Luh Nyoman Tri
Journal of Governance, Taxation and Auditing Vol. 4 No. 4 (2026): Journal of Governance, Taxation and Auditing (April - June 2026)-In Progress
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jogta.v4i4.1973

Abstract

This study aims to analyze food procurement strategies during the low season at Hotel COMO Uma Ubud. The low season is a period of low occupancy rates, which leads to a decrease in food demand, thereby increasing the risk of stockpiling and spoilage in the warehouse. This study uses a qualitative descriptive method with data collection techniques including interviews, observation, and documentation. The results of the study indicate that the FIFO method applied has not been effective during the low season because it causes food ingredients to be left unused, leading to spoilage and waste. As a solution, the hotel has begun to implement the Just in Time (JIT) method, which involves procuring food ingredients in small quantities and according to need, to avoid excess stock. This strategy has proven effective in reducing the risk that accours, improving cost efficiency, and maintaining the food procurement. The Strategy of JIT also reflects coordination between internal departments and collaboration with local suppliers. Thus, the JIT-based procurement strategy is an appropriate solution for efficiently managing food supplies during the low season, while supporting sustainability and customer satisfaction.
Co-Authors Anom Hery Suasapha Arista, Komang Cintiya Arnawa, I Putu Astiti, Ni Made Yuli Damayanti, Titien Dewi, Ni Putu Eka Amaylia Kusuma I Gusti Ngurah Agung Suprastayasa I Wayan Tuwi Krisnayana, Gusti Ngurah Oka Kristiono Liestiandre, Hanugerah Lilasari, Luh Nyoman Tri Mareni, Ni Ketut Ngelambong, Anderson Ni Luh Riska Yusmarisa Ni Made Rukmiyati Parwati, Ni Made Diah Pebriana, Made Erika RUKMIATI, Ni Made Sri Septiviari, Anak Agung Istri M. WIJAYA, I Kadek Agus Artha Wiradharma, I Komang Mantra Yanti, Ni Kadek Meira Yanti Yusmarisa , Ni Luh Riska