OPTIMALISASI PRODUKSI KEJU LUNAK, KRIM DAN YOGIIURT PADA PT. YUMMY FOOD UTAMA

Anggraini, Aulia (2002) OPTIMALISASI PRODUKSI KEJU LUNAK, KRIM DAN YOGIIURT PADA PT. YUMMY FOOD UTAMA. Masters thesis, Institut Pertanian Bogor.

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Abstract

The purpose of this study was to achieve conmpany objectives by optimizing the cornbination of soft cheese, crearn and yoghurt production in PT. Yummy food utama. The analysis tools being used is goal programming method. The result of this analysis showed the alternatives of combination soft Cheese, cream and yoghurt production that yield a profit and fill minimal products quantity as company objectives. To reach the profitability as conrpany desired, the management needed to increase the production several products. 'Ihe result suggested to company management are the company should increase selling of several products, set up production level, optmizing utilization of machines and equipment idle capacity and also work forces idle time.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Keju lunak, Krim,Y oghurt, P T. Yummy Food Utama, YUMMY, Manajemen produksi, 0ptimaIisasi produksi, Goal Programming.
Subjects:	Manajemen Produksi dan Operasi
Depositing User:	Staff-3 Perpustakaan
Date Deposited:	02 Jan 2012 12:23
Last Modified:	02 Jan 2012 12:23
URI:	http://repository.sb.ipb.ac.id/id/eprint/758

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