EVALUASI PENGENDALIAN INTERNAL SIKLUS PRODUKSI PADA WALANG RESTO SEAFOOD

Abstrak

The aim of this service is to create a clear and structured data flow, as well as design a Data Flow Diagram (DFD) that describes the steps and decision making in the seafood production cycle. Through good integration between AIS and the production cycle, Warung Resto can improve operational efficiency, service quality and financial balance. This service involves subjects at Warung Resto, with data collection techniques through interviews and observation of the production cycle. Based on the results of service, Warung Resto has structured employee management, financial performance that depends on income, and unique selling points that attract customers. However, the impact of the COVID-19 pandemic presents new challenges for this business. Thus, community service for seafood stalls is carried out using a production cycle that involves several stages, such as preparation, training, management and supervision. DFD describes production cycle activities from suppliers to raw material selection.