Putri, Naila Nadia (2016) APLIKASI METODE ECONOMIC ORDER QUANTITY (EOQ) TERHADAP TOTAL BIAYA PERSEDIAAN BAHAN BAKU MAKANAN GROCERIES & DAIRY PRODUCT DI BANANA INN HOTEL KOTA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Ketersediaan bahan baku merupakan proses yang sangat penting guna untuk memberikan pelayanan yang baik pada konsumen. Pada proses penyediaan bahan baku harus di perhatikan dengan baik, karena hasil produksi akan berpengaruh dalam proses penyediaan bahan baku. Penelitian ini dilatarbelakangi oleh seringnya terjadi kelebihan dan kekurangan bahan baku di gudang (storage). Banana Inn Hotel Bandung belum memiliki sistem control pembelian dan pengendalian bahan baku groceries dengan baik. Metode Economic Order Quantity (EOQ) merupakan salah satu metode pengendalian bahan baku untuk menentukan biaya yang paling efisien. Penelitian ini bertujuan untuk membandingkan metode yang dilakukan oleh perusahaan dengan metode EOQ dalam efisiensi persediaan total bahan baku groceries pada Banana Inn Hotel Bandung. Metode yang digunakan dalam penelitian ini adalah metode experimen. Data yang diperoleh adalah data sekunder yaitu data jumlah kebutuhan bahan baku groceries, pembelian bahan baku groceries periode Desember 2015 – Maret 2016 dan data sekunder meliputi biaya pemesanan, biaya penyimpanan dari data Banana Inn Hotel Bandung. Teknik analisis yang digunakan adalah metode EOQ dan efisiensi biaya persediaan total. Hasil yang diperoleh berdasarkan penelitian yang dilakukan metode EOQ memberikan efisiensi biaya persediaan total bahan baku groceries & dairy product sebesar 17,5%. Metode EOQ dapat digunakan oleh perusahaan dan memberikan efisiensi biaya apabila diterapkan dengan baik di Banana Inn Hotel Bandung. Kata Kunci: Persediaan Bahan Baku, Economic Order Quantity, Biaya Persediaan Total. Availability of material product is process that important for given good service to consumer. In supplying material product have to notice cause of the result of production will be influential in inventory material product. This research based on surplus and shortage in material product in storage. Banana Inn Hotel Bandung haven’t had control system of purchases and controlling of material product of groceries. Economic Order Quantity (EOQ) method is one of controlling material product that will determine of efficiency cost. The purpose of this research is for comparing method between in Banana Inn Hotel Bandung with EOQ method in efficiency of total inventory material product of groceries in Banana Inn Hotel Bandung. Research method of this research is experiment method. Data that used in this research is secondary and primery data base on total needed of purchasing material product groceries at December 2015 – March 2016 and there are ordering cost and storage cost in Banana Inn Hotel Bandung. Technique analysis data of this research is EOQ method and efficiency total cost of inventory. The result of this research had gotten based on research that had done with EOQ method given that efficiency total cost of inventory of material product groceries & dairy product is 17,5%. Method of EOQ also used in company and will give efficiency cost in Banana Inn Hotel Bandung. Key Words: Inventory, Economic Order Quantity, Total Cost of Inventory
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil : S MIK PUT a-2016; Pembimbing : I. Agus Sudono, II. Donny Riyadi |
| Uncontrolled Keywords: | Persediaan Bahan Baku, Economic Order Quantity, Biaya Persediaan Total. |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mrs. Neni Sumarni |
| Date Deposited: | 18 Oct 2017 06:48 |
| Last Modified: | 18 Oct 2017 06:48 |
| URI: | http://repository.upi.edu/id/eprint/27483 |
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