Analisis Risiko Operasional Rantai Pasok dengan Pendekatan Supply Chain Operations Reference (SCOR) dan House of Risk (HOR)
(Studi Kasus: Hotway’s Chicken Gresik)
DOI:
https://doi.org/10.55826/jtmit.v4i4.1249Keywords:
SCOR, HOR, Risiko Operasional, Rantai Pasok, Makanan Cepat Saji, Mitigasi RisikoAbstract
Sektor makanan cepat saji menghadapi risiko operasional tinggi akibat keterlambatan pasokan, fluktuasi permintaan, serta kesalahan manusia yang dapat mengganggu kontinuitas layanan. Namun, penelitian terdahulu umumnya berfokus pada manajemen risiko di industri manufaktur atau distribusi, sementara penerapannya pada restoran cepat saji masih terbatas. Penelitian ini untuk mendeteksi dan meminimalkan risiko operasional dalam rantai pasok restoran Hotway’s Chicken Gresik menggunakan pendekatan Supply Chain Operations Reference (SCOR) dan House of Risk (HOR). Model SCOR digunakan untuk memetakan proses bisnis ke dalam lima tahap plan, source, make, deliver, dan return sedangkan HOR membantu mengenali sumber risiko serta menentukan prioritas mitigasi berdasarkan nilai Aggregate Risk Potential (ARP). Data dikumpulkan melalui wawancara dan kuesioner kepada staf operasional berpengalaman. Hasil penelitian menunjukkan terdapat 21 penyebab risiko dengan A8 (ketidakpatuhan terhadap SOP memasak dan kurangnya pelatihan staf) sebagai risiko paling kritis dengan nilai ARP sebesar 984. Strategi mitigasi utama meliputi penerapan daftar periksa SOP harian, program pelatihan rutin, kontrak pemasok jangka panjang, serta audit kualitas bahan baku. Penelitian ini berkontribusi pada pengembangan model manajemen risiko terintegrasi yang relevan untuk meningkatkan efisiensi dan keandalan operasional restoran cepat saji.
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