PERISHABLE INVENTORY POLICY FOR MINIMIZATION WASTED INVENTORY AND TOTAL INVENTORY COST USING PERIODIC REVIEW AND OUTDATE EXPECTATION AT DEPOT SARI PATIN BANJARMASIN
Abstrak
Abstract Depot Sari Patin Banjarmasin is a culinary company (restaurant) that produces or distributes fish-based cuisine. The fish falls under the category of perishable food. The component of product age is what distinguishes perishable inventory from other types. Periodic review and outdate expectations are used to determine the policy of fish raw materials inventory, as well to reduce wasted inventory and total inventory. An inventory policy based on periodic review and outdate expectation can be used to reduce wasted inventory and total inventory by determining optimal review or replenishment interval, proper re-order point and maximum inventory level. Calculation result of proposed total inventory cost is Rp469.928.491. It is 79% less than existing condition, Rp2.222.120.721. Calculation result of proposed outdate cost is Rp4.242.501. It is 51% less than existing condition Rp.8.585.000
Keywords : Perishable inventory,periodic review,SCM,outdate,fish,
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