Penentuan dan Pengendalian Ruang Simpan Pendingin dan Hubungannya dengan Stok Pada Industri Makanan

Abstract

factors: unit of measurement, storage dimension, packaging dimension, minimum and maximum stock, and
aisle allowance. Unit of measurement is used to convert inventory stock to physical inventory. Dimension is
used to determine space area and stacks, include effective storage area and utilization. Minimum and
maximum stock are used as indicator for monitoring current stock and to predict space area that will be used
for some periods ahead. Aisle allowance is used for material and personnel movement. Next research needs
to be developed for layout model to get the whole view of storage area.