#TITLE_ALTERNATIVE#

• Main Author: ZIVANA (NIM : 29109336) ; Pembimbing Dr. Mursyid Hasan Basri, S.T., M.Tvv, ALINE
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/17897
• Institution: Institut Teknologi Bandung

Nutrition Installation of Hospital is a unit that manages nutrition services effectively and efficiently <br /> <br /> with optimal quality, including procurement, management, and distribution of food, nutrition therapy <br /> <br /> and nutritional counseling, as well as education and training (Health Ministry of Republic Indonesia). <br /> <br /> In providing food services for hospital customers, Nutrition Installation experiencing an overstock and <br /> <br /> stock out problems in main items of dry-food supply at logistic warehouses as Nutrition Installation’s <br /> <br /> main warehouses; such as white rice, instant noodle, granulated sugar, and cooking oil. <br /> <br /> This final project will discuss the improvement of inventory management system in main items of <br /> <br /> dry-food supply at Nutrition Installation’s logistic warehouses. Until now, inventory planning of dryfood <br /> <br /> supply based solely on experience and do not have basic calculations. This has become one of <br /> <br /> the causes of overstock and stock out condition in dry-food supply. <br /> <br /> Inventory management system that used in this final project is “fixed-order quantity with safety stock <br /> <br /> model” using forecasted demand. Forecasted demand is obtained from the forecasting demand <br /> <br /> analysis by using several methods; and from these several forecasting methods, exponential <br /> <br /> smoothing method is the best forecasting method that has minimum value of error compared to the <br /> <br /> other methods. Therefore, this forecasted demand is a good projected demand which will be used in <br /> <br /> inventory analysis of each main items of dry-food supply. <br /> <br /> The result of the research in this final project is a saving from inventory cost about Rp951,603,622.92 <br /> <br /> for white rice and Rp302,535,389.88 for instant noodle, which is 46.35 percent potential saving from <br /> <br /> total inventory cost of dry-food supply in one year period. <br /> <br /> In order to implement the recommendation of inventory management system for main items of dryfood <br /> <br /> supply in Nutrition Installation, there are several steps that involve the related division in <br /> <br /> Nutrition Installation. First, the forecasting training will be conducted by using calculation technique <br /> <br /> and computerized calculation with Microsoft Word program. The next step is testing the inventory <br /> <br /> v <br /> <br /> management system using “fixed-order quantity with safety stock model” for 3 months as probation <br /> <br /> phase and evaluation system will be conducted continuously from the beginning of test phase.