Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse

This research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served. The formulation of the problem which is the basis of this research is how...

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Autor principal:	Adiguna Tumpuan
Formato:	article
Lenguaje:	ID
Publicado:	Universitas Gadjah Mada 2021
Materias:	menu, engineering, restaurant, food cost, menu mix, contribution margin Geography (General) G1-922
Acceso en línea:	https://doaj.org/article/6c012b33ddcb44899bce56dee21268be
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spelling	oai:doaj.org-article:6c012b33ddcb44899bce56dee21268be2021-11-24T00:19:22ZPenerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse2580-10312580-104X10.22146/jpt.66724https://doaj.org/article/6c012b33ddcb44899bce56dee21268be2021-11-01T00:00:00Zhttps://jurnal.ugm.ac.id/jpt/article/view/66724https://doaj.org/toc/2580-1031https://doaj.org/toc/2580-104XThis research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served. The formulation of the problem which is the basis of this research is how to improve the quality of the food and beverage menu through the menu engineering system and what recommendation actions should be taken based on the resulting data from the analysis that appears. This study uses variables, which are menu analysis in improving the quality of the menu at BIEV Clubhouse with sub variables, such as food cost, menu mix, and contribution margin. The results of this study that there were 8 menus or 30.77% menus with star categories, 5 menus or 19.23% menus with the plowhorse category, 4 menus or 15.38% menus with the puzzle category, and 9 menus or 34.62%. menu with dog category. The recommended follow-up actions to BIEV Clubhouse management is reducing the menu with the dog category, evaluating product prices and production costs for menus with the plowhorse category, taking suggestive selling steps for menus with the puzzle category, and maintaining the quality and performance of menus with the star category.Adiguna TumpuanUniversitas Gadjah Madaarticlemenu, engineering, restaurant, food cost, menu mix, contribution marginGeography (General)G1-922IDJurnal Pariwisata Terapan, Vol 5, Iss 1, Pp 60-73 (2021)
institution	DOAJ
collection	DOAJ
language	ID
topic	menu, engineering, restaurant, food cost, menu mix, contribution margin Geography (General) G1-922
spellingShingle	menu, engineering, restaurant, food cost, menu mix, contribution margin Geography (General) G1-922 Adiguna Tumpuan Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse
description	This research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served. The formulation of the problem which is the basis of this research is how to improve the quality of the food and beverage menu through the menu engineering system and what recommendation actions should be taken based on the resulting data from the analysis that appears. This study uses variables, which are menu analysis in improving the quality of the menu at BIEV Clubhouse with sub variables, such as food cost, menu mix, and contribution margin. The results of this study that there were 8 menus or 30.77% menus with star categories, 5 menus or 19.23% menus with the plowhorse category, 4 menus or 15.38% menus with the puzzle category, and 9 menus or 34.62%. menu with dog category. The recommended follow-up actions to BIEV Clubhouse management is reducing the menu with the dog category, evaluating product prices and production costs for menus with the plowhorse category, taking suggestive selling steps for menus with the puzzle category, and maintaining the quality and performance of menus with the star category.
format	article
author	Adiguna Tumpuan
author_facet	Adiguna Tumpuan
author_sort	Adiguna Tumpuan
title	Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse
title_short	Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse
title_full	Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse
title_fullStr	Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse
title_full_unstemmed	Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse
title_sort	penerapan sistem menu engineering dalam upaya peningkatan kualitas menu di restoran bintan inti executive village clubhouse
publisher	Universitas Gadjah Mada
publishDate	2021
url	https://doaj.org/article/6c012b33ddcb44899bce56dee21268be
work_keys_str_mv	AT adigunatumpuan penerapansistemmenuengineeringdalamupayapeningkatankualitasmenudirestoranbintanintiexecutivevillageclubhouse
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Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse

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