Anda belum login :: 23 Nov 2024 18:57 WIB
Detail
BukuPerbaikan Tata Letak Dengan Pendekatan Multi - Floor di Toko Roti AJ Bakery & Cake
Bibliografi
Author: IVANIA ; Hidayat, Trifenaus Prabu (Advisor)
Topik: Multi-Floor Layout; Simulation Using Promodel
Bahasa: (ID )    
Penerbit: Program Studi Teknik Industri Fakultas Teknik Unika Atma Jaya     Tempat Terbit: Jakarta    Tahun Terbit: 2011    
Jenis: Theses - Undergraduate Thesis
Fulltext: Ivania's Undergraduate Theses.pdf (11.08MB; 23 download)
Ketersediaan
  • Perpustakaan Pusat (Semanggi)
    • Nomor Panggil: FTI-760
    • Non-tandon: tidak ada
    • Tandon: 1
 Lihat Detail Induk
Abstract
A company in the business world, are now required to continue to find the best ways and the best efforts to have a higher competitive ability than other companies in line with economic growth increasing as well. To achieve these goals and expectations, the manufacturing process must be supported by many factors in its implementation. One of it’s factor to support the effectiveness and efficiency in the production process is to take a management decision to implement the strategy of planning the layout of work area (plant layout). Setting of the layout will utilize the area for placement of machines or other facilities that supporting production for smooth material handling and increase productivity.In Indonesia, most of the factory is a factory with a single-story production facility. However, plants with many-storey production facilities also exist. This is because some companies try to save the cost of new building construction with the renovation of production facilities into many-storey building. Generally many-storey factory with production facilities can be found in small industries. At times like this re-layout with multifloor method will be performed and used.In AJ bakery Bakery & Cake, re-layout by using a multi-floor can be done, therefore, research with a multi-floor could be done. The results by re-layout with a multifloor, material handling costs increased by 25.55%, the value of work-in-process on some bread product increased about 0.13% while others decreased about 5.53%, on some donuts products increased about 6 , 25% others decreased about 0.02%, in some cake products increased by approximately 0.17% while others declined by about 0.13, some of white bread s products increased by approximately 27.84%.
Opini AndaKlik untuk menuliskan opini Anda tentang koleksi ini!

Lihat Sejarah Pengadaan  Konversi Metadata   Kembali
design
 
Process time: 0.15625 second(s)