ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU BERBASIS SUPPLY CHAIN MANAGEMENT (SCM) MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (EOQ) PADA RESTORAN SATE WARU

Abstract

This study aims to analyze the raw material inventory control system based on Supply Chain Management (SCM) using the Economic Order Quantity (EOQ) method in order to determine the optimal order quantity and minimize total inventory costs. The research focuses on three main types of raw materials, namely lamb meat, chicken meat, and rice. The research method employed is a quantitative descriptive approach with a case study design, utilizing data on demand, ordering costs, and holding costs during the research period. The analysis is conducted by calculating the Economic Order Quantity (EOQ), ordering frequency, safety stock, reorder point, and total inventory costs for each type of raw material. The results indicate that the implementation of the EOQ method within the SCM framework provides a more efficient ordering quantity compared to the previously applied inventory policies. The application of EOQ contributes to a reduction in total inventory costs and enhances the coordination of raw material flows from suppliers to the restaurant. Therefore, the implementation of SCM-based inventory control using the EOQ method can be considered an effective alternative strategy to support operational efficiency and business sustainability at Sate Waru Restaurant.