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"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high"

"AbstrakOne aspect that concerns investors in valuing stocks is financial performance. The purpose of this research is to examine the effect of financial performance, firm size, and corporate social responsibility disclosure to the stock price in food and beverage sector companies in Indonesia Stock Exchange. Using a purposive sampling method has done the sample collection method and eleven of eighteen companies, which listed in Indonesia Stock Exchange in the years of 20013-2017, are used as the research samples. The method used in this study was Structural Equation Modeling Partial Least Square (SEM-PLS). The result of the research shows that financial performance, firm size, and corporate social responsibility disclosure affect the stock price. This result implies that the firm should improve the internal factors to increase stock prices."

"Penelitian ini merupakan studi kasus pada perusahaan yang merupakan produsen makanan dan minuman dengan skala multinasional sehingga memiliki risiko biaya selisih kurs yang berasal dari translasi mata uang asing akibat dari transaksi bisnis menggunakan mata uang asing. Selisih biaya kurs yang muncul perlu dialokasikan hingga tingkat produk agar PT X dapat menghitung biaya produksi yang sesuai sehingga menghasilkan harga produk dengan akurat dan andal. Pendekatan yang dilakukan dalam penelitian ini deskriptif analisis dengan menggunakan metode kualitatif. Hasil dari penelitian adalah menganalisis dasar alokasi yang tepat dengan menggunakan metode ABC untuk mengalokasikan biaya selisih kurs pada akun PRO dan menganalisis dampak penggunaan dasar alokasi terhadap biaya produksi sehingga menghasilkan pengambilan keputusan yang akurat dan andal.

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This research is a case study of a company that is a multinational food and beverage producer, so it has a risk of foreign exchange costs originating from foreign currency translation as a result of business transactions using foreign currencies. The difference in exchange costs that arise needs to be allocated to the product level so that PT X can calculate the appropriate production costs so as to produce product prices accurately and reliably. The approach used in this study is a descriptive analysis using qualitative methods. The result of this research is to analyze the appropriate allocation basis using the ABC method to allocate foreign exchange costs to PRO accounts and analyze the impact of using the allocation basis on production costs so as to produce accurate and reliable decision-making."

"Skripsi ini membahas bagaimana model perhitungan yang tepat dapat diterapkan dalam sistem informasi untuk menentukan kuantitas pembelian persediaan yang optimal pada industri makanan dan minuman. Penelitian disusun dengan pendekatan kuantitatif di mana dilakukan perumusan untuk menghitung kuantitas pesanan persediaan berdasarkan estimasi penjualan (diproyeksikan dari data penjualan historis), data produk, data persediaan, dan data proporsi bahan baku sebagai input pengolahan data. Dari hasil penelitian diperoleh model perhitungan yang dikembangkan dalam sistem informasi manajemen persediaan. Dengan menggunakan metode ini maka akan terjadi efisiensi biaya pengiriman.

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This thesis discusses how appropriate calculation models can be applied in information systems to determine the optimal quantity of inventory purchases in the food and beverage industry. The research was prepared using a quantitative approach where a formulation was carried out to calculate the order quantity based on sales estimates (projected from historical sales data), product data, inventory data, and raw material proportion data as data processing input. From the research results, a calculation model was obtained which was developed in the inventory management information system. By using this method there will be efficiency in shipping costs."

"Skripsi ini membahas bagaimana model perhitungan yang tepat dapat diterapkan dalam sistem informasi untuk menentukan kuantitas pembelian persediaan yang optimal pada industri makanan dan minuman. Penelitian disusun dengan pendekatan kuantitatif di mana dilakukan perumusan untuk menghitung kuantitas pesanan persediaan berdasarkan estimasi penjualan (diproyeksikan dari data penjualan historis), data produk, data persediaan, dan data proporsi bahan baku sebagai input pengolahan data. Dari hasil penelitian diperoleh model perhitungan yang dikembangkan dalam sistem informasi manajemen persediaan. Dengan menggunakan metode ini maka akan terjadi efisiensi biaya pengiriman.

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This thesis discusses how appropriate calculation models can be applied in information systems to determine the optimal quantity of inventory purchases in the food and beverage industry. The research was prepared using a quantitative approach where a formulation was carried out to calculate the order quantity based on sales estimates (projected from historical sales data), product data, inventory data, and raw material proportion data as data processing input. From the research results, a calculation model was obtained which was developed in the inventory management information system. By using this method there will be efficiency in shipping costs."