ANALISIS FAKTOR PENYEBAB SCRAP PADA PROSES PRODUKSI CUP NOODLE LINE 1 MENGGUNAKAN METODE STATISTICAL PROCESS CONTROL DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. TANGERANG

AHBARI, NANDITO WAHYU AL (2019) ANALISIS FAKTOR PENYEBAB SCRAP PADA PROSES PRODUKSI CUP NOODLE LINE 1 MENGGUNAKAN METODE STATISTICAL PROCESS CONTROL DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. TANGERANG. S1 thesis, Universitas Mercu Buana Jakarta.

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Abstract

ANALISIS FAKTOR PENYEBAB SCRAP PADA PROSES PRODUKSI CUP NOODLE LINE 1 MENGGUNAKAN METODE STATISTICAL PROCESS CONTROL DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. TANGERANG

Item Type: Thesis (S1)
Call Number CD: KP/IND. 19 046
NIM/NIDN Creators: 41615010047
Uncontrolled Keywords: ANALISIS FAKTOR PENYEBAB SCRAP PADA PROSES PRODUKSI CUP NOODLE LINE 1 MENGGUNAKAN METODE STATISTICAL PROCESS CONTROL DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. TANGERANG
Subjects: 300 Social Science/Ilmu-ilmu Sosial > 330 Economics/Ilmu Ekonomi > 338 Production, Industrial Economics/Produksi, Ekonomi Industri > 338.5 General Production Economics, Firm/Ekonomi Produksi Umum, Firma
300 Social Science/Ilmu-ilmu Sosial > 330 Economics/Ilmu Ekonomi > 338 Production, Industrial Economics/Produksi, Ekonomi Industri > 338.6 Organization of Production/Organisasi Produksi
600 Technology/Teknologi > 650 Management, Public Relations, Business and Auxiliary Service/Manajemen, Hubungan Masyarakat, Bisnis dan Ilmu yang Berkaitan > 658 General Management/Manajemen Umum > 658.5 Management of Production/Manajemen Produksi
Divisions: Fakultas Teknik > Teknik Industri
Depositing User: Dede Muksin Lubis
Date Deposited: 07 May 2019 03:37
Last Modified: 26 May 2023 08:05
URI: http://repository.mercubuana.ac.id/id/eprint/47984

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