ANALISIS EFISIENSI PERSEDIAAN BAHAN BAKU SUSU SAPI MURNI DENGAN MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY PADA SOTO SEDEEP
This study was conducted to analyze the level of efficient inventory using the EOQ (Economic Order Quantity). The object of this research is the study of Restaurant Soto Sedeep the culinary business that operates every day with an effective working time of about 13 hours and is located in Banyumanik...
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| Materialtyp: | Academic Paper |
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2015-03-27.
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| Länkar: | http://eprints.undip.ac.id/45749/ |
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