Analisis Penerapan Standard Recipe Menu Coffee Break dalam Menjaga Konsistensi Biaya Produksi Bakery Hotel Santika Kelapa Gading Analysis of the Application of the Coffee Break Menu Standard Recipe in Maintaining the Consistency of Bakery Production Costs at Hotel Santika Kelapa Gading
Article Sidebar
Page Numbers:
4422-4439
Digital Object Identifier:
10.58578/yasin.v6i4.11005
Viewed: 0 times
Downloaded: 0 times
LYAS Publisher cordially invites qualified professionals to serve as Editors or Reviewers. Your expertise will make an important contribution to maintaining and strengthening the academic quality of our publications. Interested applicants are kindly requested to complete the application form at the following link: Editors & Reviewers
Please feel free to contact us if you need any further information about the submission process or if you have any additional questions.
Authors:
Frisca Sasri Dwitama1, Feri Ferdian2, Yasri Yasri3, Elida Elida4 
Copyright :
Authors retain copyright and grant the journal right of first publication.
Main Article Content
Abstract
Although food cost control has been widely discussed in hospitality research, studies that specifically examine the consistency of standard cost ratios across coffee break menus based on standard recipe documents remain limited. This study aims to analyze the implementation of standard recipes and identify the consistency of food cost ratios in the coffee break menus of Hotel Santika Kelapa Gading. This study used a descriptive quantitative approach with a case study design. The units of analysis consisted of three standard recipe documents for the bakwan, fried cassava, and chicken curry noodle menus, which were purposively selected based on the completeness of cost data. Data were collected through documentation and analyzed using descriptive analysis and simple statistics with the assistance of RStudio. The results showed that the three menus had different total production costs, minimum selling prices, and net revenues, but produced a rounded food cost ratio of 25%. The RStudio-assisted analysis showed a mean value of 25% and a standard deviation of 0. These findings strengthen the understanding of the relationship between recipe standardization, cost-per-portion calculation, and selling price determination in production cost control. The conclusion of this study affirms the importance of standard recipes as a basis for controlling standard cost ratios in coffee break menus. The implications of this study provide practical contributions for hotel management in maintaining production cost consistency and open opportunities for further research comparing standard food cost and actual food cost across several production periods.
Downloads
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
References
Artajaya, M., Wijaya, M. W. C., & Febrianto, I. G. A. (2022). Analysis the causes of high food costs and food cost control strategies at the food and beverage product department at the Four Points Hotel by Sheraton Bali. Pusaka: Journal of Tourism, Hospitality, Travel and Business Event, 4(2), 119–124. https://doi.org/10.33649/pusaka.v4i2.173
Cengiz, E., Cengiz, F., Demirciftci, T., & Cobanoglu, C. (2018). Do food and beverage cost-control measures increase hotel performance? A case study in Istanbul, Turkey. Journal of Foodservice Business Research, 21(6), 610–627. https://doi.org/10.1080/15378020.2018.1493893
Dopson, L. R., & Hayes, D. K. (2019). Food and beverage cost control (7th ed.). Wiley. https://www.wiley.com/en-us/Food%2Band%2BBeverage%2BCost%2BControl%2C%2B7th%2BEdition-p-00015135
Fang, C.-Y. (2020). From the total-factor framework to food cost performance disaggregation: Developing an innovative model to enhance menu performance. Sustainability, 12(22), Article 9552. https://doi.org/10.3390/su12229552
Firdaus, Z. Z., & Nurkhin, A. (2025). Food cost variance analysis: Case study of Novotel Karawang. Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan, 4(1), 388–402. https://doi.org/10.55606/jempper.v4i1.6277
Gładysz, B., Buczacki, A., & Haskins, C. (2020). Lean management approach to reduce waste in HoReCa food services. Resources, 9(12), Article 144. https://doi.org/10.3390/resources9120144
Gunawan, I. M. D. P., Pambudi, B., & Wardana, M. A. (2023). Analisis Faktor-Faktor yang Mempengaruhi Tingginya Food Cost di Hotel. Jurnal Ilmiah Pariwisata dan Bisnis, 2(5), 1194–1205. https://doi.org/10.22334/paris.v2i5.426
Lins, M., Zandonadi, R. P., Raposo, A., & Ginani, V. C. (2021). Food waste on foodservice: An overview through the perspective of sustainable dimensions. Foods, 10(6), Article 1175. https://doi.org/10.3390/foods10061175
Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196–206. https://doi.org/10.1016/j.wasman.2018.07.033
Martin-Rios, C., Demen Meier, C., & Pasamar, S. (2022). Sustainable waste management solutions for the foodservice industry: A Delphi study. Waste Management & Research, 40(9), 1412–1423. https://doi.org/10.1177/0734242X221079306
Mun, S. G., Woo, L., & Paek, S. (2019). How important is F&B operation in the hotel industry? Empirical evidence in the U.S. market. Tourism Management, 75, 156–168. https://doi.org/10.1016/j.tourman.2019.03.010
Mun, S. G., Woo, L., & Seo, K. (2021). Importance of F&B operation in luxury hotels: The case of Asia versus the US. International Journal of Contemporary Hospitality Management, 33(1), 125–144. https://doi.org/10.1108/IJCHM-06-2020-0546
Ninemeier, J. D., & Hayes, D. K. (2022). Management of food and beverage operations (7th ed.). American Hotel & Lodging Educational Institute. https://shopahlei.servsafebrands.com/management-of-food-and-beverage-operations-seventh-edition-textbook
Okumus, B., Taheri, B., Giritlioglu, I., & Gannon, M. J. (2020). Tackling food waste in all-inclusive resort hotels. International Journal of Hospitality Management, 88, Article 102543. https://doi.org/10.1016/j.ijhm.2020.102543
Puspitasari, N., Sutiadiningsih, A., Sulandari, L., & Dewi, I. H. P. (2024). Analisis Food Cost Vs Actual Cost Menu A’la Carte Hotel Bintang Empat di Surabaya. JSHP: Jurnal Sosial Humaniora dan Pendidikan, 8(2), 144–152. https://doi.org/10.32487/jshp.v8i2.2186
Putra, I. N. D. U., Lukitasari, R., Mulia, V. B., & Wibawa, I. K. (2022). Analisis Pengendalian Food Cost di Hotel Vila Lumbung Bali. Journey: Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management, 5(2), 165–176. https://doi.org/10.46837/journey.v5i2.118
Silvestre, D., Serra, M., Afonso, C. M., Pinto, E., & de Almeida, C. M. (2022). Development of an online holistic standardized recipe: A design science approach. Sustainability, 14(9), Article 5330. https://doi.org/10.3390/su14095330
Suwandojo, D. P. E. H., Annisa, R. N., Tyas, D. W., & Hikmawati, M. M. (2024). Standar Resep Sebagai Dasar Perhitungan Harga Jual Kewirausahaan Kuliner. Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien), 4(4), 356–365. https://doi.org/10.54209/jasmien.v5i01.618
Tomaszewska, M., Bilska, B., Tul-Krzyszczuk, A., & Kołożyn-Krajewska, D. (2021). Estimation of the scale of food waste in hotel food services: A case study. Sustainability, 13(1), Article 421. https://doi.org/10.3390/su13010421