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"Skripsi ini membahas bagaimana model perhitungan yang tepat dapat diterapkan dalam sistem informasi untuk menentukan kuantitas pembelian persediaan yang optimal pada industri makanan dan minuman. Penelitian disusun dengan pendekatan kuantitatif di mana dilakukan perumusan untuk menghitung kuantitas pesanan persediaan berdasarkan estimasi penjualan (diproyeksikan dari data penjualan historis), data produk, data persediaan, dan data proporsi bahan baku sebagai input pengolahan data. Dari hasil penelitian diperoleh model perhitungan yang dikembangkan dalam sistem informasi manajemen persediaan. Dengan menggunakan metode ini maka akan terjadi efisiensi biaya pengiriman.

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This thesis discusses how appropriate calculation models can be applied in information systems to determine the optimal quantity of inventory purchases in the food and beverage industry. The research was prepared using a quantitative approach where a formulation was carried out to calculate the order quantity based on sales estimates (projected from historical sales data), product data, inventory data, and raw material proportion data as data processing input. From the research results, a calculation model was obtained which was developed in the inventory management information system. By using this method there will be efficiency in shipping costs."

"When people begin to talk about cost-benefit analysis, cost-effectiveness analysis, and return-on-investment, they often envision eye-glazing mathematical gobbledgook. Even when the letters in equations like the one above are explained, people may have ...."