PROPOSED INVENTORY MANAGEMENT STRATEGY TO MINIMIZE WASTE AND INCREASE COMPANY REVENUE (CASE STUDY OF WIZEN AYAM BAKAR PENYET, BANDUNG)

• Main Author: Ayu Arifin, Amanda
• Format: Theses
• Language: Indonesia
• Subjects: Manajemen umum
• Online Access: https://digilib.itb.ac.id/gdl/view/46484
• Institution: Institut Teknologi Bandung

WIZEN is a small restaurant that has been around since 2009. It is focused on selling Indonesian food, which the concept of the restaurant is similar to buffet, where the food is already served and customer take their own food choices, and will be charge as much as they take on the plate. The special menu of WIZEN is Ayam Bakar Penyet. As a Small-Medium-Economics business that selling chicken in Bandung city, WIZEN is facing some issues including stagnant revenue, food waste, and unavailable SOP. This research is using both qualitative and quantitative methodology. The data was gathered though interviewing the management and observation to business process as internal data, and survey by questionnaire to the customer of WIZEN as external information. It was gathered data about sales and productions of ayam bakar penyet, which later used as the main data for material planning requirement calculation. Material Requirement Planning (MRP) is used as to manage the inventory of WIZEN, especially in ayam bakar penyet. Through this MRP calculation, it is found that inventory cost of ayam bakar penyet is cheaper by using Economic Order Quantity lot size, compared to other lot sizing including Lot-for-lot, Least Unit Cost, and Least Total Cost. Besides the result through MRP calculation, WIZEN needs to manage its operations system, by making the Standard Operational Procedure for more controlled inventory, and sales.