ANALISA HUMAN ERROR DENGAN MENGGUNAKAN METODE SHERPA PADA AREA HOT KITCHEN (Studi Kasus di PT. GOLDEN ODYSSEY, BEST CATERING AND RESTO)
| Main Author: | Prabancana, Rezky Isulanda |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/52068/72/1.%20PENDAHULUAN.pdf http://eprints.umm.ac.id/52068/7/BAB%20I%20.pdf http://eprints.umm.ac.id/52068/8/BAB%20II%20.pdf http://eprints.umm.ac.id/52068/9/BAB%20III.pdf http://eprints.umm.ac.id/52068/10/BAB%20IV%20.pdf http://eprints.umm.ac.id/52068/11/BAB%20V.pdf http://eprints.umm.ac.id/52068/12/BAB%20VI%20.pdf http://eprints.umm.ac.id/52068/ |
Daftar Isi:
- PT. GOLDEN ODYSSEY is a company engaged in catering. In its service has reached the circles of companies and police in the East Java sector. And also works with wedding organizers who are accustomed to getting wedding orders and other large events. in the production process in the hot kitchen area there is a work station where human error is often caused by workers. including not wearing personal protective equipment, not working with the standard operational procedures (SOP) listed in the company, working carelessly and so forth. by using the SHERPA (Systematic Human Error Reduction and Prediction Approach) method. The SHERPA method is one method for analyzing the occurrence of human errors using basic task level hierarchical input. The analyzed task is broken down first and then from every basic level task human error will be predicted