Implementation of the Kitchen and Pastry Request and Procurement Process in the Purchasing Division in Supporting the Smooth Operation of PT Declan Kulinari Nusantara
DOI:
https://doi.org/10.54065/ijed.6.2.2026.666Keywords:
Raw Material Procurement, Purchasing, ERP, Restaurant, Logistics ManagementAbstract
The smooth operation of fine dining restaurants is greatly influenced by the effectiveness of the process of requesting and procuring raw materials, especially in kitchen and pastry units which have the characteristics of daily needs and perishable ingredients. This study aims to analyze the process of requesting and procuring kitchen and pastry raw materials in the Purchasing Division of PT Declan Kulinari Nusantara and identify problems that affect the effectiveness of its implementation. The research method used is qualitative descriptive with a case study approach. Data collection was carried out through direct observation, interviews with related parties, and documentation studies on the procurement process and use of the Enterprise Resource Planning (ERP) system. The results of the study show that the raw material procurement process has a structured flow through the stages of Purchase Request, Purchase Order, Goods Receipt, and Purchase Invoice, and is supported by an ESB-based ERP system. ERP. However, in practice, obstacles are still found in the form of sudden demand for raw materials, mismatches in stock data between the system and actual conditions, and coordination across divisions that are not optimal. The discussion shows that these problems do not only originate from the technical aspects of the system, but also from needs planning, procedural discipline, and managerial practices. This study concludes that increasing the effectiveness of raw material procurement requires integration between reliable information systems, data-based needs planning, and continuous cross-division coordination.
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