ANALISIS PERSEDIAAN BAHAN BAKU UNTUK EFISIENSI PERUSAHAAN (Studi Kasus pada Toko Kue Boutique Bakery-Rafflesia Bread Mega Mall Bengkulu)

The Purpose of this research was to analyze the optimal inventory level of
raw material wheat flour for Rafflessia Boutique Bakery Bread and level of
inventory company should purchase raw materials back.
This Research conducted by the authors is a qualitative descriptive study.
In this study the author uses primary data, that is data obtained from the first
source, either from individuals or individuals, such as interviews or questionnaires
charge. The Methods used in this study is quantitative analysis. In this study,
quantitative analysis of research methods used by the probabilistic approach to
determine the economic order quantity and re order point.
Before using the EOQ, to provide the raw material of wheat flour companies
spend up Rp. 27.300.000 with purchase 3.900 kg of flour for Rp. 7.000 per
kilogram, also excluded the order cost about Rp 35.000 every order. Total costs
spends out by the company prior to using the EOQ method is Rp 29.085.000. But
after using the EOQ, ordering only done six times a year. Total cost of post-
adoption EOQ method amounting to Rp25.018.000,-. In this case company save
amounting to Rp.4.067.000,-.