PERISHABLE FOOD -INVENTORY MANAGEMENT IMPROVEMENT USING SINGLE -PERIOD INVENTORY MODEL FINAL PROJECT By: Kharisma Muhammad 19215021 Bachelor of Entrepreneurship Program School of Business and Management Institut Teknologi Bandung (This page is filling the blank page) i APPROVAL PAGE PERISHABLE FOOD -INVENTORY MANAGEMENT IMPROVEMENT USING SINGLE-PERIOD INVENTORY MODEL By: Kharisma Muhammad 19215021 A Final Project in Partial Fulfillment of the Requirement for Degree of Bachelor of Entrepreneurship Bachelor of Entrepreneurship Program School of Business and Management Institut Teknologi Bandung August 2018 Approved By: Desy Anisya Farmaciawaty, S.Si, MORMS NIP: 198012272005012006 ii (This page is filling the blank page) iii PERISHABLE FOOD -INVENTORY MANAGEMENT IMPROVEMENT USING SINGLE-PERIOD INVENTORY MODEL Kharisma Muhammad NIM: 19215021 School of Business and Management Bachelor of Entrepreneurship Program – Institut Teknologi Bandung Kharisma.Muhammad@sbm -itb.ac.id Supervisor: Desy Anisya Farmaciawaty, S.Si, MORMS ABSTRACT Rasakhano is a restaurant with perishable inventory. This research was aimed to analyse the inventory in a restaurant, specifically the perishable inventory of Rasakhano restaurant. The main objective of this research is to reach the best optimum supply quantity of perishable ingredients where most of the customers can meet their demand while the restaurant itself still have the very least food waste. For this research, researcher uses historical sales and inventory data of Rasakhano from July 2017 until November 2017. The data will be processed with single-period inventory model. From the analysis, researcher discovered that the restaurant has the potential of obtaining 59% more possible profit then before. The restaurant also discovered the cost of shortage from each menu to know the cost Rasakhano will put out if there is a certain amount of order that cannot be fulfil. By calculating the cost of overage, the restaurant knows the cost that will be put out if there is a certain amount of menu portion that is not sold in a certain period. The restaurant discovered the optimum stock for each menu to fullfil customers demand while still minimizing the waste of perishable food inventory. Keywords: Inventory Control, Inventory Management, Restaurant, Perishable Inventory, Perishable Food Waste iv (This page is filling the blank page) v PENINGKATAN MANAJEMEN INVENTORI MAKANAN CEPAT HANCUR MENGGUNAKAN MODEL INVENTORI SINGLE -PERIOD Kharisma Muhammad NIM: 19215021 Sekolah Bisnis dan Manajemen Program Studi Sarjana Kewirausahaan – Institut Teknologi Bandung Kharisma.Muhammad@sbm -itb.ac.id Dosen Pembimbing: Desy Anisya Farmaciawaty, S.Si, MORMS ABSTRAK Rasakhano adalah restoran dengan persediaan yang mudah rusak. Penelitian ini bertujuan untuk menganalisis persediaan di sebuah restoran, khususnya persediaan restoran Rasakhano yang mudah rusak. Tujuan utama dari penelitian ini adalah untuk mencapai kuantitas persediaan porsi makanan optimal terbaik dari bahan yang mudah rusak di mana sebagian besar pelanggan dapat terpenuhi permintaannya sementara restoran itu sendiri masih memiliki limbah makanan paling sedikit. Untuk penelitian ini, peneliti menggunakan sejarah penjualan dan data inventori Rasakhano dari Juli 2017 hingga November 2017. Data akan diproses dengan model single-period. Dari analisis, peneliti menemukan bahwa restoran tersebut memiliki potensi memperoleh 59% lebih banyak keuntungan dari sebelumnya. Restoran juga menemukan biaya kekurangan dari setiap menu untuk mengetahui biaya Rasakhano yang akan dikeluarkan jika ada sejumlah pesanan yang tidak dapat dipenuhi. Dengan menghitung biaya kelebihan makan restoran mengetahui biaya yang akan dikeluarkan jika ada sejumlah porsi menu tertentu yang tidak terjual dalam jangka waktu tertentu. Restoran menemukan stok optimal untuk setiap menu untuk memenuhi permintaan pelanggan sambil tetap meminimalkan pemborosan persediaan makanan yang mudah rusak. Kata kunci: Pengendalian Persediaan, Manajemen Persediaan, Restoran, Inventori Makanan yang Mudah rusak, Limbah Makanan yang Mudah Rusak vi (This page is filling the blank page) vii FOREWORD First of all, I want to give my greatest gratitude toward Allah SWT for the blessing Allah gave me in completing this final project entitled “PERISHABLE FOOD- INVENTORY MANAGEMENT IMPROVEMENT USING SINGLE -PERIOD INVENTORY MODEL” which is the requirement to complete the study in Bachelor of Entrepreneur Program, School of Business and Management, Institut Teknologi Bandung. I also want to give my gratitude to people who have been supporting and helping me during the creation of this final project. 1. My parents, Mr. Goib Budiharto, my late Father who guided me from when i was little and I present my final project to my mom, Mrs. Sri Andriani. 2. My sisters, Bunga Karnisa Goib and Pinandita Denisa Goib who always supporting and helping me. 3. Mrs. Desy Anisya Farmaciawaty, my final project supervisor, who guides me from end to end during the creation of this final project. 4. My business partner, Platino and Farhana that always help me during my time both in class and running the restaurant. 5. All of my friends in School of Business and Management, especially Family Guy Reunited and Entrepreneurship batch 2018 who always be the comfortable place to share about anything and asking for help and advice. 6. Dea Garisya, Rifadi, Alfhi Nuri, and Shifa who help me to be able to complete this final project. 7. Andriaty Kusumaningrum that stay by my side and giving support for everything. 8. All crew in Rasakhano who help me for the inventory data. Hopefully this final project research could be beneficial and useful for any related business industry, the readers, particularly people who have interest with this topic. Bandung, August 2018 Kharisma Muhammad viii (This page is filling the blank page) ix TABLE OF CONTENTS APPROVAL PAGE ............................................................................................. i ABSTRACT ....................................................................................................... iii ABSTRAK .......................................................................................................... v FOREWORD .................................................................................................... vii TABLE OF CONTENTS ................................................................................... ix LIST OF TABLE .............................................................................................. xv LIST OF FIGURE ........................................................................................... xvii CHAPTER I INTRODUCTION ............................................................................. 1 1.1 Background ................................................................................................... 1 1.2 Problem Statement ........................................................................................