Analisis dan Usulan Perbaikan Sistem Pelayanan Kantin Menggunakan Simulasi Berbasis Software FlexSim

Abstract

Kantin merupakan fasilitas umum yang menyediakan layanan makanan dan minuman bagi pelanggan dengan tingkat kedatangan yang bervariasi, sehingga sering menimbulkan antrian dan permasalahan efisiensi pelayanan. Oleh karena itu, diperlukan analisis untuk mengevaluasi kinerja sistem pelayanan agar dapat berjalan lebih optimal. Penelitian ini bertujuan untuk menganalisis kinerja sistem pelayanan pada departemen kantin menggunakan simulasi berbasis FlexSim. Model dibangun dengan merepresentasikan kondisi nyata melalui penyusunan floor plan, penentuan objek (staff, fasilitas, dan peralatan), serta perancangan process flow yang mencakup alur kedatangan pelanggan hingga meninggalkan sistem. Data kedatangan dimodelkan menggunakan distribusi hasil pengujian untuk menggambarkan pola inter-arrival time, dan simulasi dijalankan selama 8 jam operasi guna mengevaluasi throughput, waktu tunggu, dan utilisasi sumber daya. Hasil menunjukkan sistem mampu melayani sekitar 66–67 pelanggan dengan rata-rata waktu tunggu 465,36 detik (±7,75 menit), sementara utilisasi staff hanya sekitar 30% yang mengindikasikan ketidakefisienan. Bottleneck utama terjadi pada proses pemesanan di kasir dan proses memasak di dapur. Hasil simulasi memberikan gambaran umum terhadap kinerja sistem, namun masih terdapat keterbatasan dalam merepresentasikan kondisi nyata secara menyeluruh, sehingga interpretasi hasil perlu dilakukan dengan kehati-hatian dan memerlukan pengembangan lebih lanjut.

A cafeteria is a public facility that provides food and beverage services to customers with varying arrival rates, which often leads to lines and service efficiency issues. Therefore, an analysis is needed to evaluate the performance of the service system so that it can operate more optimally. This study aims to analyze the performance of the service system in the cafeteria department using FlexSim-based simulation. The model was built by representing real-world conditions through the creation of a floor plan, the definition of objects (staff, facilities, and equipment), and the design of a process flow that covers the customer’s journey from arrival to departure. Arrival data was modeled using a test-based distribution to describe the inter-arrival time pattern, and the simulation was run for 8 hours of operation to evaluate throughput, waiting time, and resource utilization. The results show that the system is capable of serving approximately 66–67 customers with an average waiting time of 465.36 seconds (±7.75 minutes), while staff utilization is only around 30%, indicating inefficiency. The main bottlenecks occur in the ordering process at the cashier and the cooking process in the kitchen. The simulation results provide a general overview of system performance; however, there are limitations in fully representing real-world conditions, so the results must be interpreted with caution and require further development.