MANAGING WASTE LEVEL OF FRESH AND DRY MATERIALS IN A SUNDANESE RESTAURANT IN BSD
The culinary industry in Indonesia has experienced significant growth, contributing 38.38 percent to the country's GDP. However, food waste remains a major environmental issue, with food losses accounting for 8% of greenhouse gas emissions. This research focuses on Restaurant X, a renowned dini...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/75213 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | The culinary industry in Indonesia has experienced significant growth, contributing 38.38 percent to the country's GDP. However, food waste remains a major environmental issue, with food losses accounting for 8% of greenhouse gas emissions. This research focuses on Restaurant X, a renowned dining establishment in South Tangerang, known for its Sundanese cuisine. The main challenge faced by Restaurant X is high waste levels, which have a negative impact on profitability. The waste originates from two aspects: fresh materials waste and dry materials waste. The objective of this research is to reduce waste in the restaurant by implementing waste management strategies. The Lean concept and DMAIC (Define, Measure, Analyze, Improve, Control) framework will guide the research process. Data will be gathered through direct observation, stakeholder interviews, and analysis of fresh and dry materials data as well as financial data. The restaurant's operational activities consist of four steps: planning, ordering/purchasing, storing, and cooking and serving. Waste measurement revealed that Restaurant X has a waste level of 2.61% of their total revenue. To understand customer preferences, a survey using questionnaires was conducted directly with customers. The analysis identified two root causes directly linked to high waste: miscalculations on prepared materials and supplier errors. Value- added analysis was employed to distinguish between value-added and non-value-added activities. The researcher proposes three solutions: enhancement of operational processes, supplier assessment, and waste reduction. These solutions aim to improve planning accuracy, optimize inventory management, enhance supplier reliability, and reduce waste through better material calculations. A Gantt Chart is provided to assist the restaurant in implementing the proposed solutions. In conclusion, this research highlights the need for waste reduction in Restaurant X, a prominent Sundanese restaurant. By implementing the proposed solutions, the restaurant can enhance operational efficiency, improve customer satisfaction, and reduce waste levels. This research contributes to the broader goal of achieving sustainability in the culinary industry, ultimately benefiting both the environment and the profitability of Restaurant X. |
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