Penerapan Konsep Continuous Review (Q,r) Pada Model Economic Order Quantity (EOQ) Uutuk Mengoptimalkan Persediaan Bahan Baku Minuman

The challenge in controlling the supply of beverage ingredients is strongly influenced by stable condition supply, prices and differences shelf life themselves. high cost such as milk, flavoring powder difficulty finding supplies certain ingredients, all increase difficulties will certainly affect operations. There are three choices, either price, reduce profit, or portion size. All these choices not be easy to decide. This study aims build an information system applying concept continuous review (Q,r) on economic order quantity (EOQ) model optimize ingredients. With application (Q, r) robusta coffee beans produces 521.15 grams each time at inventory level 746 grams, palm sugar 1,430.71 every you a stock 1124 UHT milk 1,188.4 ml 7462 ml, sweetened condensed amount 802,6 758 grams.