Sustainable Procurement Strategies in Food and Beverage Cost Control: A Case Study of a Five-Star Hotel

I Gede Yoga Dana Saputra; Ni Made Sri Rukmiyati; Christina Susanti

doi:10.55927/eajmr.v4i9.379

Authors

I Gede Yoga Dana Saputra Bali Tourism Polytechnic
Ni Made Sri Rukmiyati Bali Tourism Polytechnic
Christina Susanti Bali Tourism Polytechnic

DOI:

https://doi.org/10.55927/eajmr.v4i9.379

Keywords:

Cost Control, Food And Beverage, Sustainable Procurement

Abstract

This study aims to explore how five-star hotels implement sustainable procurement and its relationship to controlling food and beverage costs. In light of global demands for both cost efficiency and sustainability in operations, the adoption of sustainable procurement has gained significant relevance in the hospitality sector. The research applies a descriptive qualitative approach, gathering information through observation, interviews, and documentation. Data were processed using the interactive analysis model introduced by Miles and Huberman. Findings indicate that sustainable procurement initiatives in five-star hotels are successfully implemented by prioritizing local products, applying stringent supplier selection criteria, and minimizing the use of single-use plastics. Such measures have been effective in keeping food and beverage expenses within an acceptable deviation threshold (≤ 1%). These results suggest that the hospitality industry could benefit from integrating sustainable procurement practices as a practical approach to promoting both economic viability and environmental stewardship. Additionally, reinforcing collaborations with local suppliers is recommended to develop a more ethical and sustainable supply chain.

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