WIDIASTINI, N K I; ASTAWA, I P M; KARMA, I G M.
Analysis of Food & Beverage Inventory Control using Economic Order Quantity Method to Minimize Inventory Cost at Bali Taum Resort.
Journal of Applied Sciences in Accounting, Finance, and Tax, [S.l.], v. 2, n. 1, p. 41-45, apr. 2019.
ISSN 2655-2590.
Available at: <https://ojs.pnb.ac.id/index.php/JASAFINT/article/view/1290>. Date accessed: 28 mar. 2024.
doi: http://dx.doi.org/10.31940/jasafint.v2i1.1290.