Analysis of the Just in Time Method in Food Procurenment at a Five Star Luxury Hotel in Nusa Dua, Bali
DOI:
https://doi.org/10.55927/fintech.v4i2.229Keywords:
Just In Time, Food Procurement, Inventory ControlAbstract
This study aims to analyze the implementation of the Just In Time (JIT) method in food procurement at a five-star luxury hotel in Nusa Dua. A descriptive qualitative approach was used, with data collected thru interviews, observations, and documentation. Informants included staff from the procurement, cost control, and kitchen departments involved in the procurement process. Data were analyzed thru reduction, presentation, and conclusion drawing. The findings indicate that food procurement follows the stages of purchasing, receiving, storing, and issuing materials. The Just In Time method is applied thru timely procurement based on operational needs, reducing waste, maintaining food quality, optimizing storage space, improving inventory efficiency, and supporting smooth, effective, and sustainable hotel operations while ensuring product availability.
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