<![CDATA[This study aims to analyze supply chain management in a bakery that exhibits integrated supply chain characteristics through the interconnectedness of procurement, production, storage, distribution, and information systems. The study employed a descriptive qualitative approach with data collection techniques including interviews, observation, and documentation. The results indicate that the bakery has implemented lean inventory and Just-in-Time (JIT) principles in raw material procurement, and has adopted minimal stock-based production planning coordinated by the team leader. Quality control procedures are implemented in accordance with the Total Quality Management (TQM) concept and supported by a waste minimization strategy through the sale of imperfect products and the recall of unfit products. The distribution process is carried out responsively, with a high delivery frequency to main outlets, to maintain product freshness. However, this condition creates trade-offs, including increased logistics costs and potential labor inefficiencies. The internal information system has supported the evaluation and continuous improvement process, although it has not been fully digitized. The main challenges faced include dependence on certain suppliers, limited human resources, and reputational risk. Overall, the bakery has integrated the basic principles of Supply Chain Management, but further improvements are needed in forecasting capabilities, developing alternative suppliers, and digitizing reporting systems to achieve a more efficient and sustainable supply chain.Penelitian ini bertujuan untuk menganalisis pengelolaan rantai pasok pada sebuah toko roti yang menunjukkan karakteristik integrated supply chain melalui keterkaitan antara proses pengadaan, produksi, penyimpanan, distribusi, dan sistem informasi. Penelitian menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data berupa wawancara, observasi, dan dokumentasi. Hasil penelitian menunjukkan bahwa toko roti telah menerapkan prinsip lean inventory dan Just In Time (JIT) dalam pengadaan bahan baku serta perencanaan produksi berbasis stok minimal yang dikoordinasikan oleh team leader. Prosedur pengendalian kualitas diterapkan sesuai konsep Total Quality Management (TQM) dan didukung oleh strategi minimalisasi waste melalui penjualan produk tidak sempurna serta penarikan produk yang tidak layak konsumsi. Proses distribusi dilakukan secara responsif dengan frekuensi pengiriman yang tinggi ke outlet utama guna menjaga kesegaran produk, namun kondisi ini menimbulkan trade-off berupa peningkatan biaya logistik dan potensi inefisiensi tenaga kerja. Sistem informasi internal telah mendukung proses evaluasi dan continuous improvement, meskipun belum sepenuhnya terdigitalisasi. Tantangan utama yang dihadapi meliputi ketergantungan pada pemasok tertentu, keterbatasan sumber daya manusia, serta risiko reputasi. Secara keseluruhan, toko roti telah mengintegrasikan prinsip-prinsip dasar Supply Chain Management, namun masih diperlukan penguatan pada kemampuan peramalan (forecasting), pengembangan alternatif pemasok, dan digitalisasi sistem pelaporan guna mencapai rantai pasok yang lebih efisien dan berkelanjutan]]>
