PENERAPAN ECONOMIC ORDER QUANTITY PADA PENGENDALIAN PERSEDIAAN BAHAN BAKU DI BOJA EATERY & BAR BANDUNG

TANYA RIZQY, NUGRAHA (2024) PENERAPAN ECONOMIC ORDER QUANTITY PADA PENGENDALIAN PERSEDIAAN BAHAN BAKU DI BOJA EATERY & BAR BANDUNG. D4 thesis, Poltekpar NHI Bandung.

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Abstract

This research investigates the problems related to inventory losses due to the spoilage of food ingredients at BOJA Eatery & Bar Bandung. The primary objective is to propose an optimized inventory management solution through the application of the Economic Order Quantity (EOQ) method. The EOQ method is utilized to determine the most efficient order quantity by calculating various costs associated with inventory management, including ordering costs,carrying costs, safety stock, and re – order points. The study involves a detailed comparison between the actual inventory management practices at BOJA and the EOQ model's recommendations. Data was collected through interviews with the General Manager and an analysis of the existing inventory records. The findings reveal that BOJA currently lacks a structured approach to inventory control, leading to inefficiencies and increased costs. By implementing the EOQ method, BOJA Eatery & Bar Bandung can achieve significant improvements in inventory management efficiency. The research provides a comprehensive analysis of the potential benefits, including reduced spoilage, optimized order quantities, and better overall inventory control. The study concludes with recommendations for integrating EOQ into BOJA's inventory management system to enhance operational efficiency and reduce costs.

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