<![CDATA[Production control analysis refers to the conditions under which a business seeks to increase production effectively and efficiently. In this study, the main issue is disruptions in the condition of production equipment, particularly the oven machinery. The objectives of this study are to examine the implementation of production control; to identify the factors hindering the implementation of production control; and to identify and explain the efforts made to overcome these obstacles. This is a qualitative study, and the techniques used include observation, documentation, and interviews. Data analysis techniques include data reduction, data presentation, and drawing conclusions. Data validity encompasses credibility, transferability, dependability, and confirmability. The coding stage consists of open coding, code grouping, and theme construction. Based on the research findings, it was concluded that the implementation of production control at CV. Wery Bakery has been carried out through three main aspects: production schedules, production sequences, and production times. Factors hindering the implementation of production control in achieving productivity targets include oven breakdowns as the primary production facility limitations in the number of workers, and an increase in customer orders at certain times. CV. Wery Bakery’s efforts to overcome these production control obstacles and improve productivity include readjusting production schedules to align with operational conditions, maintaining production facilities, delegating tasks among employees, prioritizing customer orders, fostering collaboration among employees to complete production processes, and managing work time more effectively.]]>
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