122x Filetype PDF File size 0.29 MB Source: repository.unair.ac.id
ADLN Perpustakaan Universitas Airlangga DESIGNING FOOD INVENTORY MANAGEMENT SYSTEM BASED ON MANUFACTURING INFORMATION SYSTEM MODEL FOCUS IN INVENTORY CONTROL AND FOOD PRODUCTION COST AT PECEL BU KUS RESTAURANT STEVE DANIAR ANGGARA Dr. rer.pol;. DEBBY R. DANIEL, SE.,Ak KKB KK A 219 11 Ang d ABSTRACT Pecel Bu Kus restaurant as a company in the field of food and beverage service has realized that to be able to compete with the international competitor, they have to improve their operational activities efficiently especially in inventory control and calculate food production cost for measuring their efficiency in production process. Until now, Pecel Bu Kus restaurant has not applied the information system and integrated on their business activity including ordering, receiving, storing, and processing food material. Those activities are still done manually and do not have standardized operational procedure. It makes the company difficult to control inventory and monitoring their production activity. From the problem above, the company needs to build a Manufacturing Information System to help it controlling inventory and calculating food production cost from nasi pecel to be more efficient and accurate. The analysis uses qualitative explorative approach using case study methods which object is Pecel Bu Kus restaurant. It is expected that the application of Manufacturing Information System can make the better production process and can increase the efficiency and the effectiveness of the company operation. Keyword: Manufacturing Information System, information system, DBMS, Inventory, Food, Transaction Processing Subsystem, Industrial Engineering Subsystem, Inventory Subsystem, Cost Subsystem. Skripsi Designing food inventory ... Steve Daniar Anggara
no reviews yet
Please Login to review.