Inventory Control In FMCG Companies Using Probabilistik Models
Pengendalian Persediaan pada Perusahaan FMCG Menggunakan Model Probabilistik
DOI:
https://doi.org/10.21070/ups.12189Keywords:
Probability, EOQ, Productivity, optimizationAbstract
Inventory imbalance at a company distributing imported food and beverages to the HORECA and retail sectors poses a challenge that can hinder warehouse operational efficiency. This study aims to determine appropriate safety stock levels and reorder points, as well as to optimize inventory costs while maintaining product availability. The research employs a probabilistic Economic Order Quantity (EOQ) model that accounts for demand and lead-time uncertainties when calculating safety stock and reorder points. Data were gathered through observation, interviews, and an analysis of inventory records spanning six months. The results indicate that a safety stock level of 527 cartons yields the lowest total cost: Rp1,801,500. Additionally, the reorder point (ROP) is set at 1,170 cartons to ensure new stock arrives before warehouse inventory is depleted. Overall, this policy results in ordering costs of Rp728,525.91 and holding costs of Rp2,046,025.91, bringing the Total Inventory Cost (TIC) to Rp2,774,551.82 per period.
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