SKRIPSI DIGITAL
Analisis Bahan Baku Makanan dan Minuman Menggunakan EOQ, ROP, dan Safety Stock dalam Meningkatkan Efisiensi Biaya dan Perputaran Persediaan Pada Hotel Horison Nindya Semarang = Analysis of Food & Beverage Raw Materials Using EOQ, ROP, and Safety Stock to Improve Cost Efficiency and Inventory Turnover at Hotel Horison Nindya Semarang
The purpose of this thesis is to analyze inventory control and to compare the company’s inventory management practices with the Economic Order Quantity (EOQ) method in order to evaluate inventory cost efficiency and inventory turnover at Hotel Horison Nindya Semarang. Data collection was conducted using primary data obtained through interviews, observations, and documentation, while the analysis was carried out using a comparative approach. The results of the study indicate that the application of the EOQ method results in more optimal order quantities and the determination of safety stock with a 95% service level to anticipate fluctuations in demand. The total inventory cost based on the company’s existing method amounted to Rp234,738,497, whereas the total inventory cost calculated using the EOQ method decreased to Rp215,046,006, indicating cost savings in inventory management. In addition, the implementation of the EOQ method led to an improvement in inventory turnover for several inventory items, reflecting more efficient inventory utilization. These findings demonstrate that the EOQ method is able to enhance inventory cost efficiency and inventory turnover, and therefore can be recommended as an alternative inventory control method to support more effective and efficient inventory management at Hotel Horison Nindya Semarang.
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Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah