Analisis Manajemen Persediaan Bahan Baku dengan Metode ABC dan Metode Economic Order Quantity (EOQ) pada Coffee Shop XYZ

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.