Improving Warehouse Layout and Allocation Optimization in Catering Services Company

This study aims to find out and provide suggestions about improving the layout and optimizing product placement allocation for the inventories in the warehouse of a catering services company. The method used in this study is quantitative research methods and the type of research is descriptive research. The data collection method using observations and interviews, and the data characteristic are primary and secondary data. Time Horizon in this study using a cross-sectional. Data analysis used ABC Class-Based and Linear Programming method with LINGO Software version 18.0. The results of research conducted at PT Aerofood ACS warehouse is product classification using ABC Class-Based. The products are divided into three classes, class A namely rice, and monouse, class B are soy sauce & sauce, coconut milk, and milk, and class C are tissue, sugar, and tea. For product placement allocation using Transportation method with Linear Programming approach. The results obtained are changes in the space used to store all products. The smaller overall number of pallets and shelves that should visit affects the length of time taken to collect the products. Based on these results, managers should use the ABC Class-Based and Transportation methods for optimizing allocations at a catering services company.