Operational Efficiency Evaluation Using Time Study in Medium-Sized Food and Beverage Enterprises in Sleman City

This study aims to evaluate operational efficiency through a time study approach in three medium- sized food and beverage enterprises located in Sleman Regency. The focus of observation was the packaging process, broken down into four key task elements: filling, sealing, labeling, and box arrangement. Each activity was measured using stopwatch-based time study techniques, incorporating performance rating (PR) and a 15% allowance to account for fatigue, personal time, and unavoidable delays. The results showed that Company A had a standard time (ST) of 48.0 seconds, Company B recorded 51.4 seconds, and Company C reached 55.8 seconds. The efficiency gap between observed time and standard time ranged from 10.06% to 11.37%, indicating consistent operational inefficiencies across the companies. Key contributing factors included the absence of standardized work procedures, inconsistent performance levels, and non-ergonomic layout design. The study recommends the development of SOPs, workspace optimization, basic mechanization, and training based on time awareness as strategic actions to improve productivity. The findings also highlight the value of time study as a practical tool for performance benchmarking and continuous improvement in small-to-medium-sized enterprises.