ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU DENGAN MENGGUNAKAN METODE PERIOD ORDER QUANTITY (POQ) PADA USAHA ROTI KAMPAR BAKERY

Penulis

  • Muhammad Fahrul Azwan STIE Bangkinang
  • Suarni Norawati

Kata Kunci:

Inventory, Raw Materials, Economic Order Quantity (EOQ), Period Order Quantity (POQ)

Abstrak

Bread Business Kampar Bakery Bangkinang is a company engaged in food processing namely bread. The products produced are white bread and sweet bread. The purpose of this study is to analyze the inventory of bread raw materials by using the period order quantity (POQ) method. The period order quantity method is one method of controlling inventory by emphasizing the effectiveness of order frequencies in order to save total inventory costs. From the results of research conducted, it can be concluded that using the period order quantity (POQ) method can save inventory costs by Rp. 3,783,124.

Referensi

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H. M. Alan Jayatmaja 2010, Dasar-Dasar Manajemen, Gadjah Mada University Press, Yogyakarta.

Jumiati dan Narozah,2012, Metode Penelitian, Jakarta.

Kholmi dan Yuningsih, Akuntansi Biaya, Edisi 5, Sekolah Tinggi Ilmu Manajemen YKPN, Bandung.

Unduhan

Diterbitkan

2019-10-17

Cara Mengutip

Azwan, M. F., & Norawati, S. (2019). ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU DENGAN MENGGUNAKAN METODE PERIOD ORDER QUANTITY (POQ) PADA USAHA ROTI KAMPAR BAKERY. Jurnal Riset Manajemen Indonesia, 1(1), 1–5. Diambil dari http://jurnal.pascabangkinang.ac.id/index.php/jrmi/article/view/155