Fuzzy Control Based Inventory System in food and beverage stores

Authors

  • Bambang Nurdewanto Faculty of Engineering, University of Merdeka Malang

DOI:

https://doi.org/10.26905/jp.v17i2.7002

Keywords:

Control system, Fuzzy, Food and beverage

Abstract

To determine the optimal amount of food and beverage inventory, a control system is needed based on the level of sales and expiration. There are so many control systems today that want output that has high accuracy, so the control system requires a fairly complex system. With the fuzzy system, there is no need for a very complex control system.

References

Jang, J. S. (1997), Neuro-Fuzzy and Soft Computing. Prentice Hall International, Inc

Kruse, R., Gebhardt, J., Klawonn, F. (1994). Foundations of Fuzzy Systems. John Wiley & Sons, New York.

Pressman, R. (1997). Software Engineering: A Practice's Approach. McGraw-Hill Book Company.

Pedrycz, W. (1993). Fuzzy Control and Fuzzy Systems. John Wiley & Sons, New York.

Purwahyudi, I. (2002), How 2 Use DT-S1 PetraFuz. Petra Surabaya, Indonesia

Ta-Wei Hung, S.-C. Fang, H. L W., & Nuttle, R. E. K. (1999). Fuzzy-control-based quick response reorders scheme for retailing seasonal apparel. North Carolina State University, Raleigh, N.C., U.S.A.

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Published

2011-12-18

How to Cite

Nurdewanto, B. (2011). Fuzzy Control Based Inventory System in food and beverage stores. Jurnal Penelitian, 17(2), 853–862. https://doi.org/10.26905/jp.v17i2.7002

Issue

Vol. 17 No. 2 (2005): December 2005

Section

Natural Science and Technology

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