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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"

"This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues."

"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."

"For most supply chains, cost reduction is imperative to long-term survival. Yet identifying the costs that can be eliminated - and then doing so effectively - can prove impossible without the right method. This book introduces the same process the author has used to save companies like IBM, Kodak, and DuPont billions of dollars, simply by harnessing the knowledge of suppliers. Using real life case studies and examples, the book gives readers everything they need to implement this powerful system, and bring genuine and permanent savings to their company."