Ningrum, Fitri Asih Kurnia (2015) ANALISIS PENERAPAN MATERIAL REQUIREMENT PLANNING (MRP) BERIKUT IMPLIKASINYA TERHADAP FOOD COST DAN PROFITABILITAS (Studi Kasus Pada Garden Restaurant Di Hotel Savoy Homann Bidakara 2000). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Perencanaan kebutuhan bahan baku untuk kegiatan produksi merupakan faktor penting yang harus dikelola secara efektif dan efisien oleh suatu perusahaan, baik itu perusahaan berskala besar ataupun berskala kecil untuk menciptakan keuntungan yang maksimal. Tujuan penelitian ini adalah untuk mengetahui permintaan bahan baku berdasarkan forcasting, dan untuk mengetahui seberapa berpengarunya sistem pengendalian bahan baku terhadap food cost dan profitabilitas. Salah satu cara memanfaatkan bahan baku yang efektif dan efisien adalah pengendalian persediaan, sehingga biaya-biaya dalam produksi dapat diminimalisir dan menaikan keuntungan.Material Requirement Planning (MRP) adalah salah satu sistem perencanaan bahan baku yang biasa digunakan di perusahaan berskala besar namun jarang diimplementasikan pada hotel seperti Hotel Savoy Homann. Penerapan MRP pada Santika Katering menggunakan metode EOQ (Eqonomic Order Quantity), dan dua metode peramalan yaitu MA (Moving Average) dan WMA (Weight Moving Average). Hasil penelitian yang penulis lakukan dengan menggunakan metode Material Requirement Planning (MRP) menunjukan bahwa dapat mengefisiensikan biaya persedian sebanyak 39.01% dan dapat menjadikan Food Cost turun dan profitabilitas naik sebanyak 6.83%. ---------- ABSTRACT Material Requirement Planning for production is an important factors that must be managed effectivelyandefficiently by a company, that is a large or small company for create maximum profitability. The purpose of this study was to see how influential Material Requirement planning for food cost and profitability. One of them using a materials effective and efficient with inventory control, so that resulting in the production costs can be minimized and raise profit margins. Material Requirement Planning (MRP) is one of raw material planning system that used by a large company, but rarely used in small company like catering. The implementation of Material Requirement system at Savoy Homann Hotel Bidakara 2000 using Method EOQ (Eqonomic Order Quantity), and two Methods of forecasting that is MA (Moving Average) and WMA (Weight Moving Average). The result showed that using MRP Method given an efficiently toward inventory cost until 39.01%, food cost reduce and profitability rise until 6.83%
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S MIK NIN a-2015; Pembimbing: I. Woro priatini, II. Wendi Adriatna |
| Uncontrolled Keywords: | Material Requirement Planning (MRP), Food Cost, Profitabilitas, Hotel Savoy Homann |
| Subjects: | H Social Sciences > H Social Sciences (General) H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Program Studi Kepariwisataan |
| Depositing User: | Mr. Tri Agung |
| Date Deposited: | 08 Aug 2016 02:52 |
| Last Modified: | 08 Aug 2016 02:52 |
| URI: | http://repository.upi.edu/id/eprint/21069 |
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