PENGUKURAN TINGKAT PELAYANAN KASIR DENGAN PENDEKATAN TEORI ANTRIAN PADA RUMAH MAKAN BKS
DOI:
https://doi.org/10.51903/juritek.v1i2.502Kata Kunci:
Queues, restaurants, cashier serviceAbstrak
The purpose of this study was to determine the average waiting time and average service time in order to provide suggestions for improvements to the queuing system. The data used to analyze this queuing system is primary data in the form of customer arrival time data and service time data for time measurements made using a stopwatch. Our research shows that the inter-arrival interval for arriving customers is between 1.12 and 1.48 minutes. Furthermore, customers spend 13.25 to 19.29 minutes in line and cashiers spend 1.19 to 1.55 minutes serving customers. Based on the results of the three improvement scenarios, the second optimal scenario was chosen, namely the addition of one cashier service facility. Therefore, the current relevant queuing model is a Multichannel-Single Phase queuing system with two queues with two teller services.
Referensi
[2] Maghfirah, M. A. Pasigai, dan M. N. Abdi, “Analisis Penerapan Sistem Antrian pada PT. Bank Rakyat Indonesia (Persero) TBK. Kantor Cabang Pembantu Unit Pallangga Kabupaten Gowa,” J. Profitab. Fak. Ekon. Dan Bisnis, vol. 3, no. 2, hal. 31–47, 2019.
[3] A. Vendhi Prasmoro, M. Widyantoro, dan W. Warniningsih, “Optimalisasi Pelayanan Dengan Metode Antrian Pada Spbu Abc,” J. Rekayasa Lingkung., vol. 20, no. 1, hal. 42–51, 2020, doi: 10.37412/jrl.v20i1.41.
[4] J. Stei et al., “Analisis Sistem Antrian Pada KCP Bank BRI Meester Jatinegara Jakarta Timur,” J. Stei Ekon., vol. 25, no. 01, hal. 137–152, 2016.
[5] S. Bahar, M. L. Mananohas, dan C. Montolalu, “Model Sistem Antrian dengan Menggunakan Pola Kedatangan dan Pola Pelayanan Pemohon SIM di Satuan Penyelenggaraan Adminstrasi SIM Resort Kepolisian Manado,” J. Mat. dan Apl. deCartesiaN, vol. 7, no. 1, hal. 15, 2018, doi: 10.35799/dc.7.1.2018.19549.
[6] H. N. Al-kholis, E. Nursanti, dan T. Priyasmanu, “Analisis Sistem Antrian Pada Proses Pelayanan Konsumen di Rumah Makan,” J. Teknol. dan Manaj. Ind., vol. 4, no. 1, hal. 14–19, 2018.
[7] P. L. Ginting dan Rahardjo, “ANALISIS SISTEM ANTRIAN DAN OPTIMALISASI LAYANAN TELLER (Studi Kasus pada Bank X di Kota Semarang),” J. Stud. Manaj. Organ., vol. 11, no. 1, hal. 58–66, 2014.
.png)
