Analysis of Production Management in Locally Based Ready-to-Eat Food Security Catering
Keywords:
production management, ready-to-eat food, food security catering, local food system, HACCP, food safety, supply chain, waste managementAbstract
The ready-to-eat food catering industry represents a critical node in the community food security system, particularly as urbanization accelerates and household dependence on external food services intensifies. Locally based ready-to-eat food catering enterprises face a distinctive set of production management challenges: balancing high-volume, time-sensitive production with consistent food safety standards, integrating variable-quality local raw materials into standardized product outputs, and maintaining operational efficiency within limited infrastructure and human resource capacities. Despite the strategic importance of this sector, systematic analysis of production management practices specifically within locally based, food-safety-oriented catering enterprises remains scarce in the literature. This study aims to analyze production management practices in locally based ready-to-eat food security catering, encompassing production planning, raw material procurement management, food safety and quality control systems, capacity management, and waste reduction strategies. A qualitative case study approach was employed, with data collected through in-depth interviews, structured production process observation, and documentation analysis across twelve purposively selected catering enterprises in West Java Province, Indonesia. Findings reveal five critical dimensions of production management requiring strategic attention: (1) production planning that integrates demand forecasting with local raw material availability cycles; (2) procurement management that balances local sourcing commitments with supply reliability and quality consistency requirements; (3) food safety management systems built around adapted HACCP principles accessible to small-scale operators; (4) human resource capacity development in food handling, hygiene practices, and production scheduling; and (5) food waste minimization strategies that simultaneously reduce production costs and strengthen environmental sustainability. This study contributes an integrated production management framework for locally based ready-to-eat food security catering that bridges operational practice, food safety compliance, and community food sovereignty objectives
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