MADE ARTAJAYA; MADE WAHYU CHIKARA WIJAYA; I GUSTI AGUNG FEBRIANTO. Analysis the Causes of High Food Costs and Food Cost Control Strategies at the Food and Beverage Product Department at the Four Points Hotel by Sheraton Bali. Pusaka : Journal of Tourism, Hospitality, Travel and Business Event, [S. l.], v. 4, n. 2, p. 119–124, 2022. DOI: 10.33649/pusaka.v4i2.173. Disponível em: https://journal.poltekparmakassar.ac.id/index.php/pusaka/article/view/70. Acesso em: 19 nov. 2024.