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Managing Waste Level of Fresh Food Materials: A Case Study of Fast Food Restaurant in Bandung

Shinta Uli Brenda

Abstract


Abstract. Restaurant X is a restaurant located in Bandung. It is well known as one of the branches of a very famous fast food brand. The management of Restaurant X stated that they are currently facing the problem related to the waste level of fresh food materials, which is 9.15% from their total revenue. This becomes a serious problem since the high waste level will decrease the revenue because of waste cost and increase the additional production cost. This will lead to the decrease of profit. Meanwhile, profit is one of key successes in restaurant business and Restaurant X also has the objective related to the profit maximization. This research is done to fulfil three objectives, which are to calculate the waste level of fresh food materials at Restaurant X, to identify what factors affect the high level of fresh food materials waste at Restaurant X, and to identify and explain the most appropriate solution to reduce the level of fresh food materials waste at Restaurant X. The researcher will use DMAIC stages of Six Sigma as the methodology and also use the two level of classification analysis to determine the reduction number of each fresh material with the data collection of historical data from Restaurant X, depth interview result with several stakeholders of Restaurant X, and the questionnaire survey for customers.

Keywords: Restaurant X, DMAIC, Waste Management

 


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