RISK MITIGATION IN SAUSAGE PRODUCTION USING A COMBINATION OF SUPPLY CHAIN OPERATIONS REFERENCE (SCOR) AND HOUSE OF RISK (HOR) METHODS
Bastian Trimaryono; Wiwik Sulistiyowati
Objective: This study aims to identify risk factors that affect product quality in the sausage production process at PT Ciomas Adisatwa and determine appropriate mitigation measures to address these risks. Method: The methods used are SCOR mapping...