STANDARD OPERATING PROCEDURE IN COUVEE COFFEE USING MATERIAL REQUIREMENTS PLANNING APPROACH

Abstract

Nowadays, there are so many coffee shop appears in Indonesia especially at Yogyakarta. But, several coffee shops do not have a good management in operational management such as inventory management. The lack of inventory management has big impact for the business, in this case about availability of the products. One of the biggest mistakes if the coffee shop can not sell the coffee product because of there are no ingredients available in the warehouse. Of course, the customer will be disappointed. This study aims to determine the concept of inventory management by using material requirements planning development. The method used is descriptive research with a qualitative approach. Data collection is done by the method of data collection, used in this writing is the literature method, the study of literature is done by reading the literatures related to and supporting this writing, in the form of printed and electronic libraries (internet data), while the analysis of the data used is annotated bibliography analysis. Some conclusions obtained from this study include the forecast result after implement the MRP model. MRP model will help the coffee shop owner to know the forecast amount of some items. However, coffee shop should update the calculation for the better forecast in future. In other conclusion, the author also put some suggestion for the coffee shop owner. Build the additional standard operating procedure will help the daily operational of coffee shop easier.