Strategies for Controlling Motion Waste and Food Waste (Case Study Of Korean Cafe X, South Jakarta)

Author(s)	Arya Gina Tarigan
Country	Indonesia
Abstract	This study aims to analyze management control systems in minimizing waste at Korean Cafe X, South Jakarta, focusing on motion waste and food waste. A qualitative case study approach was employed through interviews, observations, and documentation, analyzed using thematic analysis. The findings reveal that motion waste is the dominant form of inefficiency, caused by sorting raw materials that do not meet strict specifications and by repetitive, non-value-added activities. Food waste primarily occurs with vegetables and short-shelf-life ingredients due to improper storage. The use of the MOKA digital Point of Sales system assists in inventory monitoring but has not significantly reduced waste. Key contributing factors include a lack of staff training, limited kitchen infrastructure, and inconsistencies in raw material quality from suppliers. This study recommends adapting Lean Manufacturing principles and the 5S method—proven effective in the manufacturing sector—to the service sector, particularly small- to medium-scale restaurants, to improve efficiency, reduce waste, and support sustainable operations.
Keywords	management control, motion waste, food waste
Field	Sociology > Economics
Published In	Volume 8, Issue 1, January-February 2026
Published On	2026-01-23
DOI	https://doi.org/10.36948/ijfmr.2026.v08i01.66735

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