ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU KUE DENGAN METODE SAFETY STOCK (SS) DAN REORDER POINT (ROP) PADA IDAKU PASURUAN

Optimal raw material inventory control is the main factor in ensuring the achievement of the desired targets in accordance with the company's strategy and program that has been determined so that there is no excess stock (over stock) and stock out (stock out). This research aims to find out how the inventory of cake raw materials is controlled at IDAKU Pasuruan. This type of research uses descriptive research using qualitative methods using secondary data obtained from company data. The analytical method used for IDAKU Pasuruan is Safety Stock (SS) and Reorder Point (ROP). The results of this research can be concluded that: 1. IDAKU Pasuruan inventory control has been carried out well using PKM (Maximum Requirement Fulfillment), 2. Companies should apply safety stock and reoder point calculations in inventory management and control as a consideration to avoid stock shortages (stock out) or excess stock (over stock).