Sumaryoko DA. PENGENDALIAN BAHAN BAKU BK CU REGULER INGGRIDIENT CHIKEN METODE EQONOMIC ORDER QUANTITY DAN MIN-MAX PADA PT SARI BURGER UNIT AMBARUKMO PLAZA . JIRK [Internet]. 2024 Aug. 6 [cited 2025 Jul. 5];4(3):1565-72. Available from: https://mail.bajangjournal.com/index.php/JIRK/article/view/8292