MANAGING WASTE LEVEL OF FRESH FOOD MATERIALS: A CASE STUDY OF FAST FOOD RESTAURANT IN BANDUNG

• 主要作者: Uli Brenda, Shinta
• 格式: Final Project
• 語言: Indonesia
• 在線閱讀: https://digilib.itb.ac.id/gdl/view/39000
• 機構: Institut Teknologi Bandung

Restaurant X is a restaurant located in Bandung. It is well known as one of the branches of a very famous fast food brand. This fast food brand has many branches all over the world. Today, people call this type of restaurant as a franchise restaurant, which every branch is owned by different person. As a restaurant, Restaurant X processes the fresh materials into food and beverage, which will be enjoyed by the guests. In order to keep up their customer’s trust, Restaurant X prioritizes the freshness of the food material. The freshness of the food materials will affect the taste of the finished dish. Therefore, the quality of fresh materials will also define the quality of the dish that they want to serve to the customers. Based on that statement, that means Restaurant X has to keep the quality of each fresh food material to create a good dish. In order to keep the quality of each material, Restaurant X needs a total contribution from the entire operational activities. However, the management of Restaurant X stated that they are currently facing the problem related to the waste level of fresh food materials, which is 9.15% from their total revenue. This becomes a serious problem since the high waste level will decrease the revenue because of waste cost and increase the additional production cost. This will lead to the decrease of profit. Meanwhile, profit is one of key successes in restaurant business and Restaurant X also has the objective related to the profit maximization. This research was conducted to help Restaurant X solve their waste problem with the creating the systematic calculation to reduce the waste level and improving the operational activities. This research was conducted with DMAIC framework. Before proposing recommendation, the researcher firstly identified the root cause of the problem with the observational activity and depth interview with several stakeholders. After the researcher got the root cause of the problem, the researcher would propose recommendation, which is reducing the amount of fresh food materials preparation and operational activities improvement. In order to identify the reduction amount for each material, the researcher conducted the classification analysis. By reducing the amount of prepared fresh food materials, Restaurant X can also reduce the waste level.