CHOLIS, NUR (2019) OPTIMALISASI KAPASITAS PRODUKSI DALAM PEMENUHAN PERMINTAAN PELANGGAN (Studi Kasus Pada Restoran Bebek Goreng H. Slamet, Cabang Cideng). S1 thesis, Universitas Mercu Buana Jakarta.
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Abstract
This research is to know the most appropriate method applied by Restoran Bebek Goreng H. Slamet in optimizing the production process and making the raw material purchasing by applying Material Requirement Planning Method (MRP) using Lot For Lot (LFL) and Economic Order Quantity (EOQ ). Implementation of MRP Method in this study provides various information to the company about the most efficient ordering and proper production scheduling to minimize the delay of raw materials so that the production process runs smoothly and optimally. The results showed that the most appropriate method applied to get the value of efficient and minimal delay of raw materials is the method of Economic Order Quantity (EOQ).. Keywords: MRP, Lot For Lot (LFL), Economic Order Quantity (EOQ) Penelitian ini untuk mengetahui metode yang paling tepat diterapkan oleh Restoran Bebek Goreng H. Slamet dalam mengoptimalkan proses produksi dan mengefisienkan pembelian bahan baku dengan menerapkan Metode Material Requirement Planning (MRP) dengan menggunakan alat bantu Lot For Lot (LFL) dan Economic Order Quantity (EOQ). Penerapan Metode MRP pada penelitian ini memberikan berbagai informasi kepada perusahaan mengenai pemesanan yang paling efisien dan penjadwalan produksi yang tepat untuk meminimalkan keterlambatan bahan baku sehingga proses produksi berjalan lancar dan optimal. Hasil penelitian menunjukkan bahwa metode yang paling tepat diterapkan agar mendapatkan nilai efisien dan minim keterlambatan bahan baku adalah metode Economic Order Quantity (EOQ). Kata Kunci: MRP, Lot For Lot (LFL), Economic Order Quantity (EOQ)
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