Analisis Manajemen Persediaan Bahan Baku Minuman Kopi Susu Menggunakan Model Economic Order Quantity (EOQ) pada Coffee Shop
DOI:
https://doi.org/10.38035/jafm.v5i6.1332Keywords:
Economic Order Quantity, Manajemen Persediaan, Safety Stock, Reorder PointAbstract
Manajemen persediaan yang efektif memegang peranan penting dalam menjaga kelancaran operasional bisnis, terutama bagi perusahaan kecil dan menengah yang menghadapi keterbatasan sumber daya. Coffee shop kerap mengalami kekurangan bahan baku, yang menghambat operasional dan menurunkan kepuasan pelanggan. Pembelian bahan secara mendadak menimbulkan ketidakstabilan operasional dan meningkatkan biaya persediaan, sehingga coffee shop memerlukan manajemen persediaan yang lebih optimal untuk memastikan ketersediaan bahan baku dengan biaya yang efisien. Penelitian ini menggunakan model Economic Order Quantity (EOQ) sebagai alat analisis utama, yang dilengkapi dengan perhitungan safety stock dan reorder point (ROP) untuk mengoptimalkan ketersediaan stok. Data dikumpulkan melalui wawancara, observasi, studi literatur, serta analisis laporan pembelian bahan baku selama satu tahun. Hasil menunjukkan penerapan EOQ berhasil mengurangi frekuensi pemesanan dari 162 menjadi 20 kali per tahun, serta menurunkan total biaya persediaan sebesar 78,22%.
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