STEVE DANIAR ANGGARA, 040710753 (2011) DESIGNING FOOD INVENTORY MANAGEMENT SYSTEM BASED ON MANUFACTURING INFORMATION SYSTEM MODEL FOCUS IN INVENTORY CONTROL AND FOOD PRODUCTION COST AT PECEL BU KUS RESTAURANT. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Pecel Bu Kus restaurant as a company in the fiel d of food and beverage service has realized that to be able to compete with the international competitor, they have to improve their operational activities efficien tly especially in inventory control and calculate food production cost fo r measuring their efficiency in production process. Until now, Pecel Bu Kus restaurant has not applied the information system and integrated on their business activity incl uding ordering, receiving, st oring, and processing food material. Those activities are still done manually and do not have standardized operational procedure. It makes the company difficult to co ntrol inventory and monitoring their production ac tivity. From the problem a bove, the company needs to build a Manufacturing Information System to help it controlling inventory and calculating food production cost from nasi pecel to be more efficient and accurate. The analysis uses qualitative explorative appro ach using case study methods which object is Pecel Bu Kus restaurant. It is expected that the application of Manuf acturing Information System can make the better production proce ss and can increase the efficiency and the effectiveness of the company operation.

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