ANALISIS STRATEGI PROSES DAN TATA LETAK PADA RUMAH MAKAN AYAM GORENG TENES MALANG
| Main Author: | Yusma, Feril |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/22517/1/jiptummpp-gdl-ferilyusma-39790-1-pendahul-n.pdf http://eprints.umm.ac.id/22517/2/jiptummpp-gdl-ferilyusma-39790-2-babi.pdf http://eprints.umm.ac.id/22517/3/jiptummpp-gdl-ferilyusma-39790-3-babii.pdf http://eprints.umm.ac.id/22517/ |
Daftar Isi:
- The research objective was to determine the efficiency of the use of time in the production process and resolve the problems of production processes by improving the layout of the kitchen at Ayam Goreng Tenes. The analytical tool used to determine the efficiency of the use of time in the production process is the mapping function of time, whereas the analytical tools to make improvements to the layout of the kitchen is a simple graphical approach. Results of the analysis using the mapping function of time is the use of time in the production process has been streamlined. While the results of the analysis using a simple graphical approach is to redesign the layout by moving one original kitchen next to the entrance, moved towards the inside of the restaurant. Thus the location of the kitchen into a single point.