Optimalisasi Manajemen Inventori untuk Meningkatkan Kualitas Bahan Baku pada Industri Kuliner
Keywords:
Inventory Management, Raw material, Culinary Industry, food wasteAbstract
This study aims to examine the role of inventory management optimization in improving raw material quality in the culinary industry through a library research approach. The study synthesizes theories and empirical findings from books, scientific journals, and other relevant academic sources on inventory management, supply chain management, and food quality. The analysis reveals that effective inventory management practices, including First In First Out (FIFO), Reorder Point (ROP), Safety Stock, and demand-based inventory planning, significantly contribute to maintaining raw material freshness, minimizing quality deterioration, reducing food waste, and improving operational efficiency. Furthermore, digital inventory systems enhance inventory control through real-time monitoring and accurate decision-making. Therefore, inventory management optimization represents a strategic approach to ensuring sustainable competitiveness in the culinary industry.
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