PERISHABLE FOOD-INVENTORY MANAGEMENT IMPROVEMENT USING SINGLE-PERIOD INVENTORY MODEL
This research was aimed to analyse the inventory in a restaurant, specifically the perishable inventory of Rasakhano restaurant. The main objective of this research is to reach the best optimum supply quantity of perishable ingredients where most of the customers can meet their demand while the rest...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/28473 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |