PENGARUH PENERAPAN APLIKASI POINT OF SALES DALAM SIKLUS PRODUKSI TERHADAP EFEKTIVITAS PENGENDALIAN PERSEDIAAN BAHAN BAKU : Survey pada restoran Talam Salaka di Kota Bandung yang menggunakan aplikasi Point of Sales dengan fungsi Inventory Management
Penelitian ini dilakukan dalam usaha mengetahui mengenai 1) penerapan aplikasi point of sales dalam siklus produksi dan 2) efektivitas persediaan bahan baku di restoran kelas Talam Salaka di Kota Bandung, serta 3) pengaruh penerapan aplikasi Point of Sales dalam siklus produksi terhadap efektivitas...
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| Format: | Academic Paper |
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2017-09-01.
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| Online Access: | http://repository.upi.edu/3593/ |
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| Summary: | Penelitian ini dilakukan dalam usaha mengetahui mengenai 1) penerapan aplikasi point of sales dalam siklus produksi dan 2) efektivitas persediaan bahan baku di restoran kelas Talam Salaka di Kota Bandung, serta 3) pengaruh penerapan aplikasi Point of Sales dalam siklus produksi terhadap efektivitas persediaan bahan baku. Penelitian ini dirancang dengan metode analisis desktriptif melalui pendekatan kuantitatif dengan harapan mampu menangkap gambaran dan data secara akurat. Sebanyak 40 restoran dipilih dengan Teknik random sampling dari total populasi sebanyak 67 restoran dalam klasifikasi kelas Talam Salaka yang beroperasi di Kota Bandung. Analisis deskriptif menjelaskan bahwa 1) POS telah diterapkan dengan kategori sangat tinggi, 2) efektivitas persediaan bahan baku telah tercapai dalam kategori sangat tinggi. Melalui regresi linear sederhana ditemukan 3) pengaruh penerapan penerapan aplikasi point of sales dalam siklus produksi terhadap efektivitas persediaan bahan baku.;---The rapid growth of hospitality industry in Bandung City encourages restaurants to improve their competitiveness through the implementation of computer-based information system with the help of point of sales as Transaction Processing System (TPS). Point of sales assumed to be capable of improving the efficiency of operational activities through its ability to handle almost all transactional activities including minimizing inventory control risk. The aims of this study are to investigate 1) in-production-cycle POS implementation, 2) effectiveness of raw material inventory control and 3) influence of point of sales implementation on effectivenes raw material inventory control. This research designed by descriptive analysis method through quantitative approach in order to provide data and findings systematically and accurately regarding those issues. Forty restaurants were selected through random sampling from population of sixty-seven restaurants verified as Talam Salaka (Silver Spoon) Class. Descriptive analysis method revealed the finding of 1) very high level of POS implementation, 2) very high level of effectiveness of raw material inventory control and simple regression analyses indicated 3) statistically significant influence of point of sales application implementation on effective raw material inventory control. |
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| Item Description: | http://repository.upi.edu/35093/1/S_PEA_1002154_Title.pdf http://repository.upi.edu/35093/2/S_PEA_1002154_Abstract.pdf http://repository.upi.edu/35093/3/S_PEA_1002154_Table_of_content.pdf http://repository.upi.edu/35093/4/S_PEA_1002154_Chapter1.pdf http://repository.upi.edu/35093/5/S_PEA_1002154_Chapter2.pdf http://repository.upi.edu/35093/6/S_PEA_1002154_Chapter3.pdf http://repository.upi.edu/35093/7/S_PEA_1002154_Chapter4.pdf http://repository.upi.edu/35093/8/S_PEA_1002154_Chapter5.pdf http://repository.upi.edu/35093/9/S_PEA_1002154_Bibliography.pdf http://repository.upi.edu/35093/10/S_PEA_1002154_Appendix.pdf |