Mohammad Fajar septian

Desain OPTIMALISASI LAYANAN PEMESANAN MAKANAN ONLINE DI KANTIN KAMPUS MENGGUNAKAN SIMULASI: SEBUAH STUDI KONSEPTUAL

Introduction

Desain optimalisasi layanan pemesanan makanan online di kantin kampus menggunakan simulasi: sebuah studi konseptual. Optimalkan layanan pemesanan makanan online kantin kampus. Studi konseptual ini desain sistem & gunakan simulasi untuk atasi antrean, tingkatkan efisiensi operasional & manajemen.

Abstract

Penelitian ini menganalisis secara konseptual optimalisasi layanan pemesanan makanan di kantin kampus melalui pengembangan sistem online dan analisis simulasi. Permasalahan antrean panjang saat jam sibuk, pencatatan pesanan yang tidak efisien, dan kesulitan rekapitulasi penjualan harian menjadi fokus utama. Sistem yang diusulkan dirancang untuk mempercepat proses pemesanan, mencatat transaksi, serta memfasilitasi pengelolaan menu dan stok. Desain sistem mencakup arsitektur client-server, Use Case Diagram, perancangan basis data, dan flowchart proses. Visualisasi UI/UX juga dikembangkan untuk alur pengguna dan admin. Analisis simulasi konseptual menunjukkan bahwa sistem ini berpotensi mengurangi waktu tunggu, meningkatkan efisiensi operasional, dan mengoptimalkan manajemen sumber daya kantin. Peningkatan kualitas aplikasi dan pengalaman pengguna diharapkan signifikan.

Review

The paper, "Desain Optimalisasi Layanan Pemesanan Makanan Online di Kantin Kampus Menggunakan Simulasi: Sebuah Studi Konseptual," addresses a pertinent issue of inefficiency in campus canteen operations, specifically focusing on long queues, manual order recording, and difficulties in daily sales recapitulation. The authors propose an online food ordering system coupled with simulation analysis as a conceptual solution. This initiative is timely and relevant, as modern campus environments increasingly seek digital transformations to enhance student and staff experiences, making the problem statement well-justified and the proposed solution aligned with contemporary trends. The core contribution lies in the conceptual design of the proposed system, detailing architectural components such as client-server structure, Use Case Diagrams, database design, and process flowcharts. The inclusion of UI/UX visualization for both user and admin interfaces further demonstrates a comprehensive approach to system conceptualization. However, the abstract describes "analisis simulasi konseptual" and states that it "menunjukkan bahwa sistem ini berpotensi mengurangi waktu tunggu." For a conceptual study, it is crucial to elaborate on *how* this conceptual simulation analysis was performed or what its methodology entails, rather than just presenting its potential findings. Without a clearer outline of the simulation's parameters, models, or even theoretical framework, the claim of "optimalisasi" remains largely speculative rather than conceptually evidenced. Overall, this conceptual study provides a valuable foundational framework for developing an online food ordering system tailored for campus canteens. It effectively identifies key operational pain points and outlines a technology-driven solution. While the detailed system design is a strength, the abstract would benefit from a more explicit description of the conceptual simulation methodology to substantiate the claims of potential improvements. Future work stemming from this conceptual design should ideally involve a pilot implementation or a more rigorous, parameter-driven simulation study to empirically validate the hypothesized benefits regarding reduced waiting times, increased operational efficiency, and optimized resource management. As a preliminary exploration, this paper lays a strong groundwork for subsequent practical developments and empirical investigations.

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