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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."

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Tujuan dari penelitian ini adalah untuk mengeksplorasi pengadopsian serta faktor-faktornya, tujuan, dan penerapan saluran komunikasi pemasaran digital pada UMKM bidang food and beverage service. Studi kasus ini menggunakan wawancara dengan pengambil keputusan pemasaran dan observasi sebagai metode pengumpulan data. Dari hasil penelitian ini diperoleh bahwa penerapan saluran komunikasi pemasaran digital pada level transaksi. Faktor yang mempengaruhi adopsi pemanfaatan saluran komunikasi pemasaran digital adalah faktor firm specific dan owner manager seperti latar belakang, reputasim dan struktur, sumber daya manusia di mana pemilik memiliki beberapa peran secara bersamaan, dan dukungan lingkungan. Selain itu, diperoleh beberapa tujuan untuk menggunakan saluran komunikasi pemasaran digital. Faktor dan tujuan tersebut berperan dalam keputusan mengapa pemasaran media sosial lebih dominan daripada saluran lainnya. Penelitian ini secara akademis berkontribusi pada pemahaman tentang bagaimana saluran komunikasi pemasaran digital diterapkan dalam konteks nyata. Secara praktis, penelitian ini dapat digunakan sebagai dasar pertimbangan bagi pemilik UMKM untuk memaksimalkan potensi pemasaran digital.

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The purpose of this study is to explore the adoption and the factors, objectives, and application of digital marketing communication channels to food and beverage service MSMEs. This case study uses interviews with marketing decision makers and observations as data collection methods. From the results of this study it was found that the application of digital marketing communication channels at the transaction level. Factors that influence the adoption of utilization of digital marketing communication channels are firm specific factors and owner managers such as background, reputation and structure, human resources where the owner has several roles simultaneously, and environmental support. In addition, several objectives were obtained to use digital marketing communication channels. These factors and objectives play a role in the decision of why social media marketing is more dominant than other channels. This research academically contributes to an understanding of how digital marketing communication channels are applied in real contexts. Practically, this research can be used as a basis for consideration for MSME owners to maximize the potential of digital marketing.

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"ABSTRAKRuang Lingkup dan Cara PenelitianPembawa mikroba patogen merupakan suatu keadaan yang sangat berpengaruh dan beresiko tinggi bagi seorang tenaga penjamah makanan / Food handler, dimana pada keadaan itu tenaga kerja tersebut berada dalam fungsi tubuh sehat tetapi mengandung bibit penyakit dan dapat menularkannya atau mengakibatkan orang lain sakit.Penelitian tentang upaya penurunan prevalensi pembawa mikroba patogen pada tenaga kerja di bagian Food and beverage suatu hotel belum banyak dilakukan di luar negeri, terutama di Indonesia.Penelitian ini bertujuan untuk mengetahui prevalensi dan faktor - faktor yang dapat menyebabkan terjadinya pembawa mikroba patogen tersebut pada pekerja di bagian F & B hotel X Jakarta. Prevalensi tersebut diketahui berdasarkan pemeriksaan usap dubur.Disain penelitian adalah riset operasional terhadap 123 subyek penelitian. Pengumpulan data dasar dilakukan dengan menggunakan kuesioner / wawancara, pemeriksaan usap dubur pertama, pengambilan contoh makanan, contoh usap alat, contoh air bersih dan contoh air kolam renang. Intervensi yang dilakukan berupa penyuluhan, terapi antibiotika untuk 42 orang pekerja yang + (positif) mikroba pada pemeriksaan usap dubur pertama.Evaluasi dengan melihat perubahan sikap dan perilaku pekerja serta penurunan prevalensi pembawa mikroba patogen pada pemeriksaan usap dubur kedua.Hasil dan KesimpulanDari 123 subyek penelitian pada pemeriksaan usap dubur pertama didapatkan 42 orang (34.14%) positif mengandung mikroba atau menjadi pembawa mikroba patogen. Setelah dilakukan intervensi dengan pemberian terapi antibiotika yang sesuai, didapatkan penurunan prevalensi pembawa mikroba patogen menjadi 23 orang (18,69%).Faktor yang dapat menyebabkan seseorang tenaga kerja menjadi pembawa mikroba patogen adalah riwayat penyakit yang pernah diderita selama satu tahun terakhir sebelum pemeriksaan, sedangkan faktor lain tidak menunjukkan hubungan yang bermakna.Dari pemeriksaan sampel lingkungan tidak menunjukkan adanya kontaminasi dengan mikroba patogen.

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ABSTRACT

Operational Research Decreasing the Prevalence of Microbe Pathogen Carrier among Employees of Food and Beverage Department Hotel X, Jakarta 1997Scope and Methodology

Microbe pathogen carriers are potential hazards in food handlers, since they were functionally healthy, but sometime were reservoir agents for healthy people.

The design of study is an operational research with the objective to improve the health of workers in the sub department F & B in hotel X. The specific objectives of this study were to identify the prevalence of microbe carriers, to decrease the prevalence and to identify relationship between prevalence of several risk factors.

Until now there were no study reported had been carried out on this issue among employees of food and beverage department of hotels in Indonesia.

Results and Conclusions

Out of 123 subjects, 42 persons (34,14%) were tested positively in the first rectal swab examination as microbe pathogen carriers. Post intervention by giving appropriate antibiotic therapy, there was a decrease in the prevalence to 23 persons (18,69%).

The major factor that might significantly influenced the condition of microbe pathogen carriers was nourishment besides personal hygiene, sex, age, marital status, education, and working period.

Samples were takes also for environmental factors, such as tableware swabs, food samples, water samples, pool water samples showed no contamination with microbe pathogen."