IMPROVEMENT OF FOOD INVENTORY MANAGEMENT USING CONTINUOUS REVIEW SYSTEM IN RESTAURANT

• Main Author: Putra Ilham, Rifadi
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/78642
• Institution: Institut Teknologi Bandung

This research was aimed to analyze the inventory issue in a restaurant warehouse. The main objective of this research is to achieve the optimum level of inventory and achieve the solution for inventory control. For this research, researcher use a quantitative method to collect the inventory historical data of Tjikinii Lima from November 2016 until April 2017 and qualitative for benchmarking to other company that have same industry. The data contain information of 120 items of dry food. The collected data was analyzed using Economic Order Quantity (EOQ), Safety Stock (SS), Reorder Point (ROP), Average Inventory Level (AIL), Continuous Review System with ABC Classification, and benchmarking analysis. By using continuous review system, the restaurant inventory was calculated to compare the ideal and actual amount of average inventory level. In the other hand, using benchmarking analysis the researcher want to know the inventory control system in other company. From the analysis, discovered that the restaurant has a potential to reduce almost Rp16 Million or 49% of the inventory value. After that, researcher also classified the items with ABC classification to make the inventory easier to control, where the classification is for “A” class is 3 items per day, “B” class is 4 items per day, and “C” class is 4 items per day. In benchmarking analysis, the researcher discover that the benchmark restaurant did not use theoretical foundation for controlling the inventory, where they used their instinct to predict the demand and purchased the items. After that, the benefits of this research can be as a guide to the restaurant management for making the policy and efficiency the inventory control.