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ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU TEPUNG MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (EOQ) PADA TOKO ROTI POH DI KECAMATAN CIKANDE
The purpose of this study is to analyze the efficiency of controlling the inventory of raw flour materials at the Poh Bread shop and to analyze the number of economical orders for raw flour materials at the Poh Bread shop in Cikande District, Serang Regency. The type of research used is descriptive quantitative which describes, examines and explains something that is observed, located in Cikande sub District, Serang District. Data collection methods using interviews, questionnaires, observation, documentation. Based on the results of the research that has been done, namely: Controlling the inventory of flour raw materials can be optimized by making repurchases or Reorder Points so that the purchase of raw materials can be scheduled properly, besides that using the Economic Order Quantity (EOQ) method can anticipate in determining supplies and also unexpected events using the Safety Stock formula. The number of orders for economical flour raw material supplies using the EOQ method is 505,1 packages in each order with 60 times the quantity. So this research proves that the EOQ method can minimize the costs incurred by the company. Therefore the EOQ method is very effective for poh bakery shop to control raw material inventory, especially to save costs.
AGRIBISNIS, UNIVERSITAS SULTAN AGENG TIRTAYASA
ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU TEPUNG MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (EOQ) PADA TOKO ROTI POH DI KECAMATAN CIKANDE (Text)
ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU TEPUNG MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (EOQ) PADA TOKO ROTI POH DI KECAMATAN CIKANDE (Other)
HTML Summary of #58082 ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU TEPUNG MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (EOQ) PADA TOKO ROTI POH DI KECAMATAN CIKANDE
S Agriculture (General)