This study aims at analyzing the implementation of forecasting-based purchasing in controlling raw material availability in the Food and Beverage department. Furthermore, this study also examines how the application of forecasting methods in the raw material procurement process can improve operational efficiency and minimize the risk of shortages or excess inventory. Poorly planned raw material management often leads to problems such as stockouts, overstocks, and raw material waste, which impact operational costs. The study uses a qualitative method by including observation of the raw material procurement process, interviews with the parties involved in purchasing activities, and documentation of raw material usage data as a basis for forecasting analysis. The results of this study indicate that the implementation of forecasting-based purchasing can facilitate more structured and accurate raw material purchasing planning. By utilizing historical demand data as a basis for forecasting, the Food and Beverage department can optimize inventory control, reduce potential losses due to excess or shortages of raw materials, and improve operational process effectiveness. This study suggests the need to implement a purchasing planning system integrated with forecasting methods to enable more efficient and sustainable raw material management. The findings of this study are expected to serve as a reference for Food and Beverage department managers in developing more effective inventory control strategies to support smooth operations and improve service quality.
