<![CDATA[The daily operation of a hotel kitchen relies heavily on the consistent availability of staple goods. This study analyzes the inventory management of key staples such as rice, cooking oil, milk, and eggs at Mercure Resort Sanur Bali. The research aims to determine optimal safety stock levels and reorder points to handle uncertain demand and market fluctuations. Using a renewal process model, the study analyzes the hotel’s inventory patterns based on usage and restocking data. The results show that Rice C4 should be reordered when stock reaches 40 kg, with a safety stock of 7 kg. Cooking Oil (18 LT) should be replenished at 2 jars, with 1 jar as safety stock. Milk UHT full cream should be reordered at 43 liters remaining, with an 8 liters safety stock. Chicken Eggs should be reordered at 30 kg, with a 6 kg safety stock. These findings demonstrate that applying a renewal process helps maintain the availability of essential food items and supports smooth, continuous kitchen operations at the resort.]]>
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