Year: 2026 | Month: April | Volume: 13 | Issue: 4 | Pages: 392-399
DOI: https://doi.org/10.52403/ijrr.20260439
Comparative Analysis of SJF, Priority Scheduling, and Hybrid Methods in Production Queue Management
Nurcahya Yulian Ashar
Department of Mathematics, Faculty of Sciences and Mathematics, Diponegoro University, Semarang, Indonesia.
Corresponding Author: Nurcahya Yulian Ashar
ABSTRACT
The increase in demand for diet catering services requires businesses to manage the production process efficiently in order to minimize waiting times and increase customer satisfaction. Juseeyu Diet Catering MSMEs face problems in managing cooking queues, which result in relatively long production times. This study aims to optimize the production queue system by applying the Shortest Job First (SJF) algorithm, Priority Scheduling (PR), and a combination of both (hybrid). The method used is an operations research approach with a comparative analysis of production completion times based on direct observation data on the cooking process of 50 menu portions. The results show that the actual system requires 150 minutes of production time. The implementation of the SJF and PR methods separately can reduce the production duration to 130 minutes or increase efficiency by 13.33%. Meanwhile, the application of the SJF-PR hybrid method produces the most optimal production time of 120 minutes with an efficiency level of 20%. These results indicate that the combination of the two algorithms can provide more effective scheduling allocation compared to a single method. Thus, the application of hybrid scheduling is recommended as the optimal solution in managing production queues in catering MSMEs to improve productivity and service quality.
Keywords: Shortest Job First (SJF); Priority Scheduling; Production Queue Optimization
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