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The Food & Beverage industry relies heavily on the availability and quality of fresh raw materials, making inventory management crucial. This study aims to analyze the implementation of the First-In, First-Out (FIFO) method in inventory management at PT K Hospitality Investment. The research design used a case study. Data were collected through interviews, observation, and documentation, then analyzed descriptively and qualitatively to assess the implementation of the FIFO inventory method in inventory management. The results show that PT K Hospitality Investment adopts a strict chronological inventory system and issuance of goods based on the order of entry. The use of FIFO inventory is often supported by the FEFO (First-Expired, First-Out) technique. Integrated inventory control has contributed to the financial stability of PT K Hospitality Investment. When properly implemented, the FIFO method not only helps reduce waste and increase efficiency, but also supports the company's operational sustainability. Although the implementation has been successful, the company still faces challenges such as limited infrastructure, a manual recording system, sudden changes in trends or guest order volumes, and delays in supplier deliveries.

The hospitality industry is a strategic sector within the global tourism system that heavily depends on service quality and food safety assurance. In hotel operations, the pastry division represents a high-risk unit due to the use of perishable ingredients and intensive manual handling processes. This study aims to analyze the implementation of hygiene and sanitation practices in the Pastry Division of Hotel Aruss Semarang in supporting food safety standards within the hospitality industry. This research employs a qualitative approach with a case study design. Data were collected through participatory observation, semi-structured interviews, and document analysis, including Standard Operating Procedures (SOPs), sanitation checklists, and temperature control records. Data validity was strengthened through triangulation and member checking, while thematic analysis was used to identify key implementation patterns. The findings indicate that the implementation of personal hygiene, environmental sanitation, and Good Manufacturing Practices (GMP) has generally complied with most of the requirements of Good Processed Food Manufacturing Practices (CPPOB). The availability of sanitation facilities, periodic medical check-ups, equipment maintenance, and FIFO-based storage systems demonstrate management commitment to preventive risk control. However, inconsistencies in handwashing practices and minor construction details that do not fully meet hygienic design standards indicate areas requiring improvement. Overall, hygiene and sanitation implementation in the Pastry Division has been effective in supporting food safety. Strengthening behavioral compliance, continuous training, and facility optimization are recommended to achieve a more sustainable and comprehensive food safety management system.

This study aims to analyze the shoe production process from an operational management perspective at PT. XYZ. The focus of the research is directed at the stages of the production process and the management of raw materials in supporting the smooth running and efficiency of production activities. This research uses a descriptive qualitative approach carried out through an Internship Experience Practice (PPL) at PT. XYZ. Data was collected through direct observation of production activities, interviews with relevant parties in the production department, and supporting documentation. The data obtained was analyzed by describing the production process flow, raw material management system, and production process control, then linked to the concept of operational management. The results showed that the shoe production process at PT. XYZ consisted of several interrelated stages, starting from raw material management to the main production process. The company has implemented a fairly structured operational management system, characterized by the recording of raw materials, the separation of materials by type, and the application of the First in First Out (FIFO) method to maintain material quality and smooth production. However, several operational obstacles were still found, such as limited production time, suboptimal coordination between departments, and the potential for defective products in the production process. The implementation of operational management at PT. XYZ has supported the shoe production process quite effectively, particularly in raw material management and production control. Nevertheless, improved coordination and continuous evaluation of the production process are needed to enhance operational efficiency and product quality.

PT. Barito Bangun Nusantara is a company engaged in coal exploration and production activities, where the production is temporarily stored in a stockpile area before being processed or distributed. Stockpile management requires attention to several important factors, such as area design and stockpiling methods, so that storage runs effectively and does not cause a decrease in coal quality. This study was conducted on old and new stockpiles with the aim of analyzing the actual stockpiling conditions and providing technical recommendations regarding the ideal stockpile capacity and configuration. The research methods included field observation, primary and secondary data collection, and descriptive quantitative analysis. The results showed that both stockpiles experienced inefficiencies due to excess capacity. The actual tonnage reached 49,191.98 tons, exceeding the planned capacity of 35,000 tons, with a stockpile height reaching 9 m. This condition caused long stacking times and the FIFO system did not operate optimally. The study recommended an ideal stockpile capacity of 30,740.61 tons, with a maximum height of 8 m. The recommended angle of repose for the old stockpile is 30°, with a capacity of 11,542.19 tons, while for the new stockpile, it's 34°, with a capacity of 19,198.42 tons. This arrangement is expected to allow for a smoother unloading process and a more ideal stockpile.

This study aims to analyze and compare rice inventory valuation using the FIFO, FEFO, and Average methods in determining the cost of goods sold (COGS) at UD. Rahayu Indah. This study uses a quantitative descriptive approach with a perpetual inventory recording system. Data were collected through observation, interviews, and documentation from January to December 2024. The results show that each method produces different COGS values: the FIFO method produces the lowest COGS, followed by FEFO, while the Average method produces the highest COGS. This difference is influenced by cost allocation based on the order of goods in and out and price fluctuations during the production period. These findings indicate that the FIFO method is the most effective method to be applied at UD. Rahayu Indah because it reflects the logical physical flow of goods, supports cost efficiency, and increases the company's gross profit. In addition, this method is also in line with the company's operational characteristics, which have stable purchasing patterns and are in accordance with the principles of PSAK No. 14 on inventory. The results of this study are expected to assist UD. Rahayu Indah's management in determining an inventory valuation strategy that is efficient, accurate, and supports business sustainability.

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in Indonesia’s economy. However, most business actors have not fully implemented proper inventory accounting in accordance with standards. This study aims to analyze the recognition, measurement, presentation, and disclosure of raw material inventories at Pabrik Super Jaya and evaluate their compliance with the Financial Accounting Standards for Micro, Small, and Medium Entities (SAK EMKM). This research employed a qualitative descriptive method with primary data obtained through observation, interviews, and documentation. The results indicate that inventory recognition is still manual, using notebooks without formal evidence. Measurement is based on raw material costs, labor, and daily expenses, without formal methods such as FIFO or average. Financial reporting is limited to a simple income statement without detailed inventory or notes to financial statements. Disclosure is limited to physical quantities and nominal values. Thus, Pabrik Super Jaya’s inventory practices are not fully aligned with SAK EMKM standards

This study designs and implements Bank Jali, a web-based bank queue system that applies a queue data structure with the First In First Out (FIFO) principle to improve service efficiency. The research and development method includes requirement analysis, design, implementation, testing, and evaluation. The application is built with HTML, CSS, and JavaScript, storing queue data temporarily through localStorage so the entire process runs client-side without a dedicated server. Key features include online queue registration, digital ticket generation, real-time status monitoring with waiting-time estimation, and an admin dashboard for managing teller and customer service queues. Testing shows the system operates reliably, processes queues according to FIFO, and provides a practical, lightweight user experience across devices.

Inventory management is a crucial aspect in improving operational efficiency, particularly for micro, small, and medium enterprises (MSMEs) such as grocery stores. This study aims to analyze the effect of implementing the First In First Out (FIFO) method on operational efficiency at Reni Grocery Store. Prior to applying FIFO, the inventory system in the store was poorly organized, often resulting in losses due to expired or damaged goods. Since March 2025, FIFO has been implemented by placing older items at the front of the shelves, while new items are consistently placed at the back, accompanied by routine checks of expiration dates. This research employs a qualitative approach using in-depth interviews with the store owner as the main subject. The findings indicate that FIFO positively influences operational efficiency, as reflected by reduced expired goods, improved stock recording, and more organized product flow. These results are consistent with previous studies, such as Pratama & Sari (2020), which showed FIFO reduced losses by up to 25%, as well as Suharto et al. (2021) and Rahman (2022), who emphasized that FIFO enhances stock accuracy and distribution efficiency. Nevertheless, this study also reveals limitations, including limited storage space and a lack of manpower for routine checks, which prevent FIFO implementation from being fully optimal.

Penelitian ini bertujuan menganalisis faktor-faktor yang menentukan efektivitas pengelolaan persediaan peralatan rumah tangga pada PT. Star Cosmos Cabang Semarang. Masalah utama yang dihadapi perusahaan adalah stockout berulang pada produk unggulan yang menyebabkan hilangnya penjualan dan menyebabkan konsumen ke pesaing. Pendekatan penelitian menggunakan deskriptif kualitatif dengan pengumpulan data melalui studi pustaka, wawancara, dokumentasi, serta triangulasi. Hasil penelitian menunjukkan bahwa efektivitas pengelolaan persediaan dipengaruhi oleh tiga faktor utama, yaitu fluktuasi permintaan, sistem informasi akuntansi, dan risiko kerusakan produk. Fluktuasi permintaan timbul akibat variasi musiman, promosi kompetitor, serta daya beli masyarakat. Sistem informasi akuntansi berbasis SAP/WMS mendukung pelacakan inventaris secara real time , namun masih mengalami kendala jaringan dan kesalahan input data. Risiko kerusakan produk muncul karena serangan rayap pada kemasan karton serta kondisi gudang yang kurang memadai. Kendala yang dibahas menjadi arsitektur, teknis, dan operasional. Kendala struktural meliputi koordinasi dengan pusat pabrik dan keterbatasan SDM. Kendala teknis terkait ketidakstabilan sistem dan kesalahan input data, sedangkan kendala operasional meliputi stockout , kerusakan barang, keterbatasan alat, dan lemahnya koordinasi internal. Upaya perbaikan dilakukan melalui penerapan FIFO, peningkatan sistem informasi, program pengendalian hama, serta penguatan komunikasi lintas divisi. Penelitian ini menunjukkan bahwa efektivitas pengelolaan persediaan masih perlu ditingkatkan melalui proyeksi permintaan yang akurat, penguatan infrastruktur teknologi, serta penerapan manajemen risiko yang komprehensif

Increasing business competition requires companies to consistently improve quality and operational efficiency. This study aims to identify and reduce non-value added activities in the procurement process at Distributor X, a company engaged in the distribution of instant cooking spices. Common issues include expired goods (49.05%), damaged packaging (18.78%), and product mismatches (32.17%). The Lean Six Sigma approach with the DMAIC (Define, Measure, Analyze, Improve, Control) method is used to address these problems. Measurement results show an average DPMO value of 10,076.58 and a sigma level of 3.82, which are still far below the Six Sigma quality standard. Improvement proposals include the implementation of barcode/RFID systems, FIFO inventory management, higher-quality packaging materials, and the use of unique product codes. In the Control phase, monitoring is carried out through an ERP system and the establishment of structured SOPs to support distribution oversight. This approach demonstrates potential in reducing defect rates and improving the overall quality of the procurement process.

This study aims to analyze and improve the quality control of packaging printing production at PT XYZ by applying the Lean Six Sigma methodology. Lean Six Sigma combines waste reduction principles with statistical quality control to achieve operational excellence. The research identifies major production challenges, including high defect rates, overproduction, and ineffective inventory management, all of which contribute to increased costs and reduced efficiency. The DMAIC framework—Define, Measure, Analyze, Improve, and Control—was employed to systematically address these issues. During the Define and Measure phases, types of waste were identified and defect rates were calculated using Defects Per Million Opportunities (DPMO). In the Analyze phase, root causes were examined using a Fishbone (Ishikawa) diagram, highlighting factors related to manpower, materials, machines, and methods. The analysis revealed a sigma level of 3.2, indicating a moderate level of process quality and substantial room for improvement. To address the identified issues, several improvement strategies were proposed. These include implementing a Just-In-Time (JIT) system to reduce inventory waste, adopting the First-In-First-Out (FIFO) inventory method for better material rotation, and conducting targeted technical training for operators to minimize human error. In the Control phase, the study suggests process standardization, routine inspections, and continuous monitoring as key practices to ensure that improvements are sustained over time. The findings and recommendations from this study are expected to contribute to better quality control, reduced operational waste, and enhanced productivity in the packaging printing process. Ultimately, this approach aims to strengthen PT XYZ’s competitiveness in the printing industry by fostering a culture of continuous improvement and quality excellence.

Digital transformation in government bureaucracy has become a strategic step to improve efficiency, accountability, and transparency, including in the management of regional legal products. In the Regional Secretariat of Tegal Regency, the process of submitting legal products is still done manually, which causes inefficiencies, delays, and a lack of document traceability. To address these issues, a web-based legal product submission application has been developed with document tracking features. This research uses the Waterfall system development method, and implements a FIFO (First In First Out) queuing system in the submission process, along with Role-Based Access Control (RBAC) for managing user access rights. The goal of this system is to create a faster, more transparent, and digitally documented application process. The implementation results show that the application is able to systematically and integratively manage the flow of submissions, corrections, verification, and the ratification of legal products. Features such as a Login page with CAPTCHA, analysis dashboards, tracking, and monthly reports enhance the monitoring and security functions of the system. This application can be an effective solution in supporting the digitization of regional legal bureaucracy, as well as providing ease and efficiency for regional officials in preparing and submitting drafts of legal products digitally.

Fruits and vegetables are perishable food items that require special handling during both the receiving and storage processes. The purpose of this study is to investigate the implementation of fruit and vegetable receiving and storage processes in the kitchen of Hotel Mercure Surabaya Grand Mirama. This research employs two approaches: quantitative descriptive and qualitative. Data collection techniques include questionnaires, interviews, and documentation studies. The data analysis technique used is descriptive quantitative analysis, where questionnaire results are calculated using a percentage formula (%) and described using percentage interpretation criteria. Based on the findings, the implementation of fruit and vegetable receiving processes at Hotel Mercure Surabaya Grand Mirama shows that indicators for product freshness, material inspection, rejection of non-conforming materials, sorting, and washing are categorized as good. However, the indicator for material cleanliness falls under the fair category. Meanwhile, the implementation of storage processes, including storage temperature, storage facilities, storage inspection, and the application of the FIFO (First In First Out) storage method, demonstrates a very good criterion. Nevertheless, material separation received a good criterion, indicating room for further improvement to optimize storage management and ensure compliance with established standards.

This study aims to analyze the operational conditions of the raw material warehouse at PT Nutrition And Special Foods Division and evaluate the potential implementation of an Internet of things (IoT)-based warehouse management system (WMS) to improve the efficiency and accuracy of warehouse management. A descriptive qualitative approach was used, including field observations and interviews with several operators and warehouse staff. The findings indicate that the currently used manual system causes various obstacles, such as input errors, slow picking processes, and limited stock tracking capabilities. A simulation of WMS implementation using RFID and barcode technology showed significant improvements, including approximately 40% increase in picking  efficiency, around 90% improvement in stock recording accuracy, and a reduction of input errors by up to 85%. The application of this technology also supports real-time tracking using FIFO/FEFO methods and enhances visibility and decision-making in logistics operations. Thus, the integration of RFID, barcode, and QR code in WMS proves effective in transforming warehouse management into a faster, more accurate, and responsive system aligned with supply chain dynamics.

A queue is a condition where there is a delay in service due to busy service activity. Queues can occur at places that provide services, one of which is at places that provide food and beverage services. The fast food trend is growing rapidly. One of the restaurants providing fast food is Wizzmie Jimbaran. Queuing theory is used to determine optimization in decision making in queuing systems. This research purposed to determine the theory and queuing system, birth and death in queuing theory, queuing system model, the probability that there are zero people in the system, average arrival rate, average level of service to visitors, and to find out optimality of the queuing system at Wizzmie Jimbaran. From the results, it was found that a birth and death process occurred at Wizzmie Jimbaran queuing process with the M/M/3 queuing model and First In First Out (FIFO) service discipline. The average level of consumers waiting in queue  is 1-3 queues. With the system utility level  ranging at intervals that are not much different and the probability that there are zero people in the system recorded is less than 1. The time required for visitors in the system  is 2-5 minutes and the time required for visitors in the queue  is 1-5 minutes.  

Study This aim For analyze system queue at the Population and Registration Service Civil ( Disdukcapil) Bone Bolango Regency as well as apply the M/M/C (Multi Channel Single Phase ) queuing model optimizing performance system and upgrade effectiveness service to public . Arrival data visitors and time service collected for 5 days through observation . Analysis results show system applied queue moment This is the model (M/M/4 ): (FIFO/∞/∞) with level arrival visitors Poisson distribution , time service distribute Exponential , 4 counters service , discipline first-come first-served (FCFS) queues , as well source arrival and capacity queue No limited . Size performance the system in existing conditions shows time wait for the average visitor in system amounting to 26.4 minutes and time Wait in queue amounting to 44.4 minutes . For optimizing performance , research recommend application of the model (M/M/7 ) : (FIFO/∞/∞) with add amount counter service into 7 counters . In this model , level utility system (ρ) is below 50 % ie about 41%, which is considered effective Because enter in range level utility low (5%-10%). Application of the queuing model with 7 counters projected can shorten time wait for the average visitor in system to 18.42 minutes and time Wait in queue to 18 minutes . Findings This expected can increase effectiveness service and satisfaction public to service Disdukcapil Bone Bolango Regency.

Harapan Baru is a crab procurement business that serves as a critical link between fishermen and pond farmers. Crabs, as the primary commodity, are subject to significant price fluctuations and quality variations. This study aims to evaluate the economic viability of Harapan Baru's operations by analyzing costs, revenue, and profitability. Employing a critical incident technique, the research found that the First-In-First-Out (FIFO) inventory management method and Economic Order Quantity (EOQ) model significantly enhance operational efficiency. By ensuring timely inventory turnover and optimizing order quantities, these methods mitigate risks associated with demand variability, climate change, and operational challenges. Moreover, the study underscores the essential role of mangrove ecosystems in sustaining crab populations and the economic benefits derived from this natural resource. The integration of technology and SWOT analysis highlights the potential for Harapan Baru to enhance its competitive advantage and contribute to the long-term sustainability of the fisheries industry.

This research aims to address the issue of uneven bandwidth distribution in large organizational networks by implementing Quality of Service (QoS) using FIFO and the Hierarchical Token Bucket (HTB) algorithm on Mikrotik routers. Uneven bandwidth distribution can disrupt productivity and operational efficiency. This study creates a fair and efficient traffic management system, allowing bandwidth allocation according to user needs. The methodology involves detailed configuration of Mikrotik RouterOS to optimize QoS with adjusted HTB settings. Testing was conducted using IPerf3 to measure bandwidth variations received by clients in different conditions, including scenarios with two and three active clients. The results indicate that the HTB method provides more stable and consistent bandwidth distribution compared to FIFO. In the two-active client scenario, the unused bandwidth by the third client is allocated to higher priority clients, demonstrating HTB's effectiveness in managing traffic priorities. This research is expected to enhance user satisfaction by providing a network that is both stable and responsive to the needs of various operational applications, and contribute significantly to the development of best practices for bandwidth management in complex organizational environments.

This study aims to determine the process of receiving, storing, and distributing dry food ingredients at Harris Hotel & Conventions Bundaran Satelit Surabaya. The research method used is descriptive qualitative, with data collection techniques using observation, documentation, and interviews conducted with three informants consisting of Chef de Partie, Cassual Raguler from the Pastry section, and cold kitchen. The results of this study indicate that the application of FIFO and FEFO has been applied even though the implementation is less consistent. In addition, the management of Bin Cards, especially in terms of recording and updating data, is less consistent. In conclusion, Harris Hotel & Conventions Bundaran Satelit Surabaya has carried out the operational reception of dry food ingredients quite well, but control is needed in the storage and distribution process of ingredients. in this study has several implications for operations at Harris Hotel & Conventions Bundaran Satelit Surabaya. With supervision of the storage and distribution process of food ingredients, it can ensure the quality of ingredients and more optimal operational efficiency, and in stock management it will help minimize the risk of damage to food ingredients.

Renon Gacoan Noodle Restaurant is a fast food spicy noodle restaurant in Bali. This restaurant, which carries a modern restaurant concept at affordable prices, has made Mie Gacoan Renon popular among various groups. Its strategic location in the city center makes this restaurant busy with visitors, which causes quite dense queues at certain hours. Mie Gacoan Renon uses a Single Channel-Single Phase queuing system to serve visitors. The service also uses a First In First Out (FIFO) model where visitors who arrive first will be served first. The average visitor arrival is 1 person/minute and the average service is 1.6 minutes. With the help of SPSS software In processing the data, it was found that the number of customer arrivals and Mie Gacoan Renon restaurants had a Poisson distribution and the distribution of service times was a Loglogistic distribution.