| dc.description.abstract | XYZ coffee shop prepares food and beverage products after receiving customer
orders. To shorten the serving time, it is necessary to have sufficient raw
materials. The coffee shop must be able to determine the optimal amount of raw
material inventory and be able to minimize purchasing costs so that business
processes run smoothly. The problem with the XYZ coffee shop is an imbalance
between the amount of purchasing stock and the stock of raw material usage at
the XYZ coffee shop, this results in a coffee shop XYZ bears various risks that
must be borne by business actors such as ordering costs, storage costs and so on.
Whereas the out of stock condition resulted in the XYZ coffee shop having to incur
greater costs in purchasing the required raw materials due to sudden orders.
The purpose of this research is to find out the optimal amount of raw materials to
be ordered so that over stock and out of stock conditions do not occur again. The
method used in this study is the ABC analysis method to classify inventories into
three categories, namely A, B and C on a volume basis using inventory costs in a
year. In addition to the ABC method, the Economic Order Quantity (EOQ)
method is also used to determine the optimal amount of raw material inventory,
then the number of safety stock and reorder points is also calculated. Based on
the results of data processing, it was obtained that the raw materials for drinks
included in classification A were BBM 14, BBM 11, BBM 12, BBM 15, and BBM
4. The optimal amount of raw materials after calculating the EOQ for 1 year on
BBM 14 as many as 78 units, BBM 11 as many as 5 units, BBM 12 as many as 25
units, BBM 15 as many as 105 units and BBM 4 as many as 21 units. | en_US |
