The Need of Catering Food Materials Using Lotting Technique

Peneliti

Julian Robecca, S.T. M.T

Deskripsi/Abstrak

The purpose of this study is to minimize the purchase cost for each food from the catering menu. Therefore, raw material inventory control method is needed to plan arrival schedule, order schedule, and the amount of ordering of each foodstuff. The technique of determining the amount of ordering (lotting technique) used there are three, namely the least unit cost technique, the lot for lot technique and the least total cost technique. The results of this study indicate that the company can minimize the cost of purchasing food based on lead time, storage time limit, and optimal lotting techniques. Lead time is the period between the order to the delivery time, the storage time limit is how long the best time required for the quality of foodstuffs are maintained, while the lotting technique is the optimal size of order quantity. The lotting technique chosen for each type of food material is different. The cost of purchasing the food consists of the price of the foodstuff, the ordering fee for the type of material and the storage cost for the type of foodstuff. There are 16 types of foodstuffs with the cost of purchasing the smallest raw material with the lot for lot techniques. There are 29 types of foodstuffs with the cost of purchasing the smallest raw materials using the least unit cost techniques. And 10 types of foodstuffs with the least total cost technique as a lotting technique with the purchase of the smallest raw material. Of the 55 types of food raw materials, the company was able to save the cost of purchasing groceries of 33,006,371.75 IDR per month. Of course, in order to apply this planning, the company must provide facilities in order to extend the life of the foodstuff in accordance with predetermined lead time and to ensure the quality of the foodstuff is guaranteed.