PERENCANAAN JADWAL INDUK PRODUKSI PADA SIOMAY JONES MALANG
| Main Author: | Rizqi, M.Maulana |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40177/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40177/2/BAB%20I%20.pdf http://eprints.umm.ac.id/40177/3/BAB%20II.pdf http://eprints.umm.ac.id/40177/4/BAB%20III%20.pdf http://eprints.umm.ac.id/40177/5/BAB%20%20IV%20.pdf http://eprints.umm.ac.id/40177/6/BAB%20V.pdf http://eprints.umm.ac.id/40177/ |
Daftar Isi:
- Business competition was increased increasingly strong encouraging any large, medium, or small companies to improve excellence appropriately in all areas. Siomay Jones is a restaurant business whose main products are dumplings. The dipromed Siomay has 3 types of flavors namely the original siomay, the spicy siomay, and the cheese siomay. To improve excellence, one of the most important decisions of the ten management decisions is scheduling. The method used is JK drafting preparation using RCCP. It can be argued that the results of the production scheduling of siomay using the planning tool of production master schedule planning is that the finished product inventory can be fulfilled or can be controlled properly. The need for production produces a balanced stock of finished goods without experiencing the advantages and disadvantages of the finished goods of dumplings. And consumer demand can be fulfilled according to date or time agreed by both parties.