Management constraints are often experienced by micro businesses in the culinary industry. Limited
resources and poor management lead to many losses. Yama, one of the micro companies engaged in
culinary, experienced obstacles in overcoming and managing the remaining inventory. Its possible that
leftovers are often become problem that needs attention in running a culinary business.
This research aims to learn how the micro-business conditions in the culinary industry in Bandung in
dealing with the problem of remaining inventory or inventory waste. This research also aims to find
suitable methods to overcome these problems and look for possible impacts that will occur after
applying appropriate management methods. To find out the condition of micro-business is resolved by
doing interviews using a qualitative approach, then the data is processed by coding methods. Interviews
were conducted with four respondents who involved micro-scale culinary businesses in Bandung. In
selecting the appropriate method, this research uses a rubric by comparing the criteria of the methods
found with the characteristics of Yama's products and companies as the study model in this research. In
determining the method, a literature review is also carried out first. To test and find possible impacts
that occur, this research uses secondary data from Yama to be used as a calculation model.
The results of interviews and coding found that the micro business condition in the culinary industry
currently has a running management based on intuition without any scientific approach, supported by
other factors, it is concluded that waste inventory management becomes an important topic. The method
chosen by matching the characteristics is the single period inventory method, because the method has a
match with Yama's system and problems in order to reduce the amount of inventory waste. The results
of the calculation model show that the single period inventory method has a positive impact, such as
increasing Yama's opportunity to make a profit and decreasing the possibility of inventory waste due to
unsold inventory.