Analisis Pengendalian Persediaan Bahan Baku Kebab Original Pada stockist PT Kebab Turki Baba Rafi Cabang Bogor.

Abstract

Kebab Turki Baba Rafi is one of the frenchise with high usage of raw materials. The raw materials used must always be fresh and maintained its quality to increase the order for every day. Therefore , its necessary the optimal inventories control to improve profit and efficiency cost every year. The purpose of this study is to analys the inventory control’s system in PT Kebab Turki Baba Rafi, knowing the optimal of inventory control in raws material at PT Kebab Turki Baba Rafi using analysis ABC, determines the the value of total inventory efficiency cost using Economic Order Quantity (EOQ) at PT Kebab Turki Baba Rafi. From the ABC analysis results, Original Kebab has 2 raw material with high usage value, its daging 4kg and tortilla besar (torbes). Comparison of the results of total cost of inventory, company using in savings obtained EOQ calculations Rp 208.600 per year for daging 4kg and tortilla besar has obtain the amount of savings as much as Rp 1.100 per year. Then the total saving obtained by the company as much as rp.209.700 during per year.