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All Journal Jurnal Administrasi Bisnis Jurnal Sains & Teknologi Lingkungan Jurnal Logistik Indonesia MANNERS Management and Entrepreneurship Journal Inobis: Jurnal Inovasi Bisnis dan Manajemen Indonesia Indonesian Community Service and Empowerment Journal (IComSE) Jurnal Dharma Bhakti Ekuitas Bina Ekonomi: Majalah Ilmiah Fakultas Ekonomi Universitas Katolik Parahyangan PENGABDIAN SOSIAL Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) ETHOS: Jurnal Penelitian dan Pengabdian kepada Masyarakat Parahyangan Management Science and Practices Review
Katlea Fitriani
Parahyangan Catholic University, Bandung
Arts Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : Parahyangan Management Science and Practices Review

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QUALITY MANAGEMENT: CASE STUDY AT GUDEG PEJOMPONGAN RESTAURANT USING TQM TOOLS Putro, Bima Pramono; fitriani, katlea
Parahyangan Management Science and Practices Student Review Vol 1 No 1 (2024): Parahyangan Management Science and Practices Review
Publisher : Universitas Katolik Parahyangan

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Abstract

In production, quality management is used to create items that meet quality requirements, avoid product reprocessing, etc. One of the quality management systems that Rumah Makan Gudeg Pejompongan does not have in place is statistical quality control. The purpose of this study is to determine the process of making the final product, namely gudeg, knowing the types of failures that often occur in products produced in one month, knowing the order of the types of product failures that occur most often in one month, and knowing the causes of failure of gudeg products produced in restaurants. Four of the first seven TQM tools—flowcharts, check sheets, Pareto charts, cause and effect diagrams, or fishbone diagrams—are used in this study to assist businesses in implementing quality management. The author employed a descriptive research methodology, gathering data directly from field sources (field research). Cross-sectional data collection is used in this study to gather information at a single point in time. Interviews, observations, and literature reviews are used to collect data, while statistical tools are used for data analysis on Total Quality Management. The findings indicate that the Gudeg Pejompongan restaurant's production process consists of 19 steps to produce the finished product. Failures in the production process come in different forms, and the quantity of production failures is evident throughout the night and morning shifts. Out of 84 units of product failures, the categories of failures and their corresponding order of largest to smallest are as follows: Failure C (burnt jackfruit) accounts for 33%, failure D (hard jackfruit) for 29%, failure B (crushed krecek crackers) for 20%, and failure A (egg filling out) for 18%. Furthermore, the findings indicated that processes and human resources are the main reasons behind product failures at the Gudeg Pejompongan restaurant.
OPTIMIZING LOCATION SELECTION FOR RK BARBER USING SAW AND TOPSIS METHODS Dalimartha, Axel; Fitriani, Katlea
Parahyangan Management Science and Practices Student Review Vol 1 No 2 (2024): Parahyangan Management Science and Practices Review
Publisher : Universitas Katolik Parahyangan

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RK BARBER, a barbershop in Bandung City, was forced to close at the end of 2023 due to location-related issues and relocation plans. This research aims to determine the best new location to ensure long-term success. The selection process uses the SAW method to create a normalized decision matrix, followed by the TOPSIS method to determine preference values for each alternative. This research is classified as applied research with a quantitative approach. It employs a descriptive method with cross-sectional data collection. Data is obtained through interviews, observations, and literature studies and then analyzed using SAW and TOPSIS. The TOPSIS method ranks alternatives based on their closeness to the positive ideal solution and distance from the negative ideal solution. The results indicate that location A4 ranks first with the highest preference value (0.878), followed by A5 (0.763), A3 (0.530), A2 (0.447), A6 and A7 (0.383), and A1 (0.379). These rankings help determine the most suitable location for RK BARBER’s relocation, ensuring optimal conditions for long-term business growth and sustainability.
Co-Authors Agustinus Susilo Amelia Setiawan Amelia Setiawan Chintiander, Villeta Eugenea Chisti, Natalia Christi, Natalia Clarissa Angelina Dalimartha, Axel Hamfri Djajadikerta Irawan, Yeremias Budi Ivan Prasetya Joshua Handoko Juwono, Ryan Marchellous Lilian Danil Maria Merry Marianti Nina Septina Paulina Permatasari Putro, Bima Pramono Ria Satyarini Sari, Puteri Andika Setiawan, Enggal Sulungbudi, Meylianti Susilo, Agustinus Tjindana, Bevin Ottismalleo Yeremias Budi Irawan