Proceedings of the 6th International Conference on Vocational Education Applied Science and Technology (ICVEAST 2023)

<Previous Article In Volume
Next Article In Volume>

Proposed Implementation of Lean (Managing Waste) in a Sundanese Restaurant in BSD

Authors
Sandy Kirana Ritista Atmaja1, *
1Institut Teknologi Bandung, Bandung, Indonesia
*Corresponding author. Email: sandy_kirana@sbm-itb.ac.id
Corresponding Author
Sandy Kirana Ritista Atmaja
Available Online 31 October 2023.
DOI
10.2991/978-2-38476-132-6_75How to use a DOI?
Keywords
DMAIC; Ethnic; Restaurant; Waste; Waste Management
Abstract

The culinary industry in Indonesia has experienced significant growth, contributing 38.38 percent to the country’s GDP. However, food waste remains a major environmental issue, with food losses accounting for 8% of greenhouse gas emissions. This research focuses on Restaurant X, a renowned dining establishment in South Tangerang, known for its Sundanese cuisine. The main challenge faced by Restaurant X is high waste levels, which have a negative impact on profitability. The waste originates from two aspects: fresh materials waste and dry materials waste. The objective of this research is to reduce waste in the restaurant by implementing waste management strategies. The Lean concept and DMAIC (Define, Measure, Analyze, Improve, Control) framework will guide the research process. Waste measurement revealed that Restaurant X has a waste level of 2.61% of their total revenue. To understand customer preferences, a survey using questionnaires was conducted directly with customers. The analysis identified two root causes directly linked to high waste: miscalculations on prepared materials and supplier errors. Value-added analysis was employed to distinguish between value-added and non-value-added activities. The researcher proposes three solutions: enhancement of operational processes, supplier assessment, and waste reduction. A Gantt Chart is provided to assist the restaurant in implementing the proposed solutions. In conclusion, this research highlights the need for waste reduction in Restaurant X, a prominent Sundanese restaurant.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 6th International Conference on Vocational Education Applied Science and Technology (ICVEAST 2023)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
31 October 2023
ISBN
10.2991/978-2-38476-132-6_75
ISSN
2352-5398
DOI
10.2991/978-2-38476-132-6_75How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Sandy Kirana Ritista Atmaja
PY  - 2023
DA  - 2023/10/31
TI  - Proposed Implementation of Lean (Managing Waste) in a Sundanese Restaurant in BSD
BT  - Proceedings of the 6th International Conference on Vocational Education Applied Science and Technology (ICVEAST 2023)
PB  - Atlantis Press
SP  - 887
EP  - 897
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-132-6_75
DO  - 10.2991/978-2-38476-132-6_75
ID  - Atmaja2023
ER  -