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INCREASING SERVICE EFFICIENCY THROUGH A QUUE SYSTEM AT MSMES IN DAONG-BOGOR COFFEE SHOP

Siti Musyiroh Madania, Jaenudin Jaenudin, Doni Wihartika, Yohanes Indrayono

Abstract


In the last two years, coffee shops no longer only offer their specialty coffee blends and offerings. However, things about the coffe shop concept become reinforcement for coffee shop owners to optimize service quality and efficiency. The purpose of this research to find out the analysis of queing system at the MSME coffee shop Daong-Bogor in an effort to increase the efficiency service. The kind of research used is descriptive (explorative) quantitative. Quantitative data was used in study of secondary data and primary data based on tim of cross section data. The method of analysis that used the descriptive analysis, quantitative analysis (queuing system) by using multhi channel - multhi phase method, trade off, and service efficiency level. The result show that comparative analysis of three real conditions, the addition of one unit, and the addition of two units. On weekdays (Tuesday and Thursday), the queuing system with the addition of one unit to three cashiers and three baristas has the best performance with an optimal level of service as seen from the minimum total cost of IDR178.752 and high efficiency rate of 160%. Meanwhile, on weekends (Saturday and Sunday), the queuing system with the addition of two units to four cashiers and four baristas has the best performance with an optimal level of service as seen from the minimum total cost of IDR201.009 and high efficiency rate of 160%.

Keywords


queuing system; trade off; high efficiency

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DOI: 10.33751/jce.v3i2.6071

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