Pemodelan Proses Bisnis Rantai Pasok Kantin Halal Soedirman Berbasis SCOR 12

Abstract

The supply chain is one of the factors in the industrial system that affects consumer satisfaction. Based on SCOR 12.0, the six supply chain element factors are as follows: 1) plan, 2) source, 3) make, 4) deliver, 5) return, and 6) enable (management). The purpose of this research is to investigate the supply chain business process at the Soedirman Halal Canteen, a canteen that is situated on the campus of Jenderal Soedirman University, Purwokerto, and is managed by the Halal Center. The investigation was conducted at the Soedirman Halal Canteen in Purwowerto from 2023 to 2024. Data collection and processing involves the following stages: 1) literature review pertinent to the subject matter, 2) interviews and observations of supply chain stakeholders, 3) identification of business processes, and 4) analysis of the primary and supplementary supply chain business processes. 5) business process modeling and 6) evaluation of business process models. Five of the six supply chain indicators outlined in SCOR 12.0 are implemented in the business process of the Soedirman Halal Canteen. There is no product return process at the Soedirman Halal Canteen, as the canteen has never received product returns during its operation. In comparison to the supply chains of national-scale corporations, the Soedirman Halal Canteen, a campus canteen, has a shorter system and fewer actors. There are three types of actors in the supply chain: suppliers, canteen entrepreneurs (managers and staff), and consumers. The canteen engages in supply chain activities such as procure-to-pay and quota-to-order.