ANASTASIA AMANDA ADE PAMBUYUN; I PUTU ARNAWA; NI MADE SRI RUKMIYATI. Strategi Pengelolaan Food Waste Berbasis Triple Bottom Line untuk Efisiensi Food Cost di Hotel X. Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora, [S. l.], v. 5, n. 4, p. 502–514, 2025. DOI: 10.55606/khatulistiwa.v5i4.7779. Disponível em: https://researchhub.id/index.php/Khatulistiwa/article/view/7779. Acesso em: 5 oct. 2025.