PROPOSED PROCESS STANDARDIZATION AT KRS COMPANY TO INCREASE PRODUCT QUALITY (CASE: KRS)

• Main Author: Marlitta Stefia, Cheryl
• Format: Theses
• Language: Indonesia
• Subjects: Manajemen umum
• Online Access: https://digilib.itb.ac.id/gdl/view/45727
• Institution: Institut Teknologi Bandung

In Indonesia, the food industry is one of several sectors which support the increase of the national investment, the Ministry of Industry noted, throughout 2018, the food and beverage industry can grow 7.91% or exceed the national economic growth of 5.17%. According to the Indonesian Franchise Association, this food-industry trend is in line with the increasing interest in franchising. Being encouraged to participate in advancing the Indonesian economy, KRS seeks to undertake all franchise offers which are submitted by loyal KRS customers. There are 19 franchise offers throughout Indonesia. Accepting challenges in developing business, KRS wants to ensure that products from KRS are well standardized so that it does not damage the excellent brand image which KRS has built. Therefore, the purpose of this research is to know and implement standardization procedures for products to maintain uniformity of quality wherever KRS products are sold throughout Indonesia. The approach which will be used in this study begins with an internal analysis consisting of the Value Proposition and Value Chain. After conducting an internal analysis, the research will proceed with analyzing external problems, namely Competitor Analysis, and SIPOC to Lean Six Sigma with DMAIC tools act as combinations of Six Sigma and Lean concepts. The main causes of problems faced by KRS are the poor performance of part-workers, ineffective distribution of information, and very manual and administrative processes which are vain and disorganized. Solutions and improvements that can be applied to improve the efficiency of KRS’s operation process are the creation of a SOP implemented by an E-Operation application, the benefits to be gained include increased transparency and accountability, integration of all the divisions involved and access tracking in real-time. Training and contract binding can be done to improve the human resource division, and finally, the solution offered to the problem of information distribution is to fill vacant positions, namely the coordinator who mediates between the central kitchen and the part workers.