Mitigasi risiko dalam proses supply chain bahan baku makanan pada Restoran Hotel : Studi Kasus Hotel XYZ di Yogyakarta

Nurul Hittah Annisa, Prof. Dr. Kuncoro Harto Widodo, S.T.P., M.Eng.

2026 | Tesis | S2 Manajemen

            Penelitian ini bertujuan untuk mengidentifikasi risiko, menentukan prioritas risiko serta merumuskan strategi mitigasi risiko pada rantai pasok bahan baku makanan di Restoran Hotel XYZ Yogyakarta. Penelitian ini menggunakan pendekatan mixed method dengan integrasi metode Supply Chain Operation Reference – Digital Standard (SCOR – DS),  Failure Mode and Effect Analysis (FMEA), dan  House of Risk (HOR). Data dikumpulkan melalui observasi, wawancara semi-terstruktur, kuesioner berbasis skala likert. Kerangka SCOR – DS digunakan untuk memetakan proses rantai pasok secara end – to – end  dan mengidentifikasi titik-titik risiko. Selanjutnya, FMEA untuk menilai tingkat keparahan, frekuensi, dan kemampuan deteksi risiko, sedangkan House of Risk (HOR) tahap 1 dan tahap 2 untuk menentukan sumber risiko prioritas dan strategi mitigasi.

            Hasil Penelitian menunjukkan proses rantai pasok terdiri atas plan, order, source, transform, fulfill, dan return. Risiko dengan nilai tertinggi adalah kualitas bahan baku yang buruk (RPN = 80), diikuti kesalahan pemesanan (RPN = 64). Hasil  HOR Tahap 1 menunjukkan bahwa human error merupakan sumber risiko (risk agent/RA) utama (ARP =  1.635), diikuti supplier tidak konsisten (ARP = 1.575) dan quality control lemah (ARP =1.404).  Hasil HOR Tahap 2 menghasilkan strategi mitigasi prioritas berupa pelatihan sumber daya manusia, peningkatan penerapan SOP dan quality control, evaluasi dan audit supplier secara berkala, implementasi sistem monitoring digital, serta perbaikan fasilitas penyimpanan bahan baku.         

Penelitian ini menunjukkan bahwa integrasi SCOR – DS, FMEA, dan HOR efektif dalam mengidentifikasi risiko secara sistematis, menentukan prioritas sumber risiko, serta menghasilkan strategi mitigasi risiko untuk mengingkatkan ketahanan dan keberlanjutan rantai pasok bahan baku makan pada industry perhotelan

Kata kunci: Supply Chain, SCOR – DS, FMEA, HOR, Risiko       

            This study aims to identify risks, determine risk priorities, and formulate risk mitigation strategies for the food raw material supply chain at Restaurant Hotel XYZ Yogyakarta. The study employed a mixed-method approach by integrating the Supply Chain Operations Reference – Digital Standard (SCOR – DS), Failure Mode and Effect Analysis (FMEA), and House of Risk (HOR) methods. Data were collected through observation, semi-structure interviews, and Likert-scale questionnaires. The SCOR framework was used to map the end to end supply chain processes and identify risk points. Subsequently, FMEA was applied to assess the severity, occurrence, and detactability of risk, while HOR Phase 1 and Phase 2 were utilized to determine priority risk agents and formulate appropriate mitigation strategies.

            The result indicate that the supply chain process consists of six main activities: plan, order, source, transform, fulfill, and return. The highest-priority risk identified was poor raw material quality (RPN = 80), followed by ordering errors (RPN = 64). The HOR Phase 1 analysis revealed that human error was the most significant risk agent (ARP = 1,635), followed by inconsistent supplier performance (ARP = 1,575) and weak quality control practices (ARP = 1,404). The HOR Phase 2 analysis generated several priority mitigation strategies, including employee training, strengthening the implementation of standard operating procedures (SOPs) and quality control systems, conducting regular supplier evaluation and audits, implementing digital monitoring systems, and improving raw material storage facilities.

            This study demonstrates that the integration of SCOR – DS, FMEA, and HOR is effective in systematically identifying risks, prioritizing risk agents, and developing mitigation strategies to enhance the resilience and sustainability of food raw material supply chains in the hospitality industry.

 

Keywords: Supply Chain, SCOR – DS, FMEA, HOR, Risk

Kata Kunci : Supply Chain, SCOR – DS, FMEA, HOR, Risiko