<p><em>X Hospital Depok is an institution engaged in the industrial sector and requires food items such as rice, chicken egg, carrot, green beans, chayote, melon, papaya, and watermelon for food service process. Currently, food item inventory at X Hospital Depok managed based on </em><em>estimates from previous ordering. The purpose of this study was to determine the quantity of food items ordered, frequency of ordering, and food item inventory cost needed by X Hospital Depok. This study is a qualitative descriptive study, and a case study by describing the food inventory control applied by the hospital, and then, the data were analyzed using the economic order quantity (EOQ) model. The results showed that the control of food item inventories at X Hospital Depok was not optimal because of the high costs of food item inventories and the high frequency of food item ordering. X Hospital Depok has not run out of food items to meet production needs, but the hospital has not been able to minimize inventory costs. Calculations using EOQ model have shown the quantities of food items ordered can be increased in one ordering and the frequencies of ordering per year can also be decreased. Calculations using the EOQ model will streamline the hospital food inventory costs. </em><em>Based on inventory cost calculations conducted by the hospital and inventory cost calculations using the EOQ, in a period of two years (2018-2019, the largest difference was between rice inventory costs and the smallest difference was between inventory costs of chicken eggs).</em><em></em></p><p><em>Keywords: Food item, Order quantity, Order frequency, Inventory cost</em><em></em></p>