EVALUASI MENU A’LA CARTE DENGAN METODE REKAYASA MENU DI RESTORAN KRAKATAU HOTEL SANTIKA TMII JAKARTA

Nugrahaeni, Nirmala Putri (2021) EVALUASI MENU A’LA CARTE DENGAN METODE REKAYASA MENU DI RESTORAN KRAKATAU HOTEL SANTIKA TMII JAKARTA. D4 thesis, Politeknik Pariwisata NHI Bandung.

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Abstract

The background of this research is sales volume decrease, gross profit income, and the high food cost in 2019 at the Krakatau Restaurant Santika Hotel Santika TMII Jakarta. The objective of this study is to discover the popularity of the menu, profit contribution, and the menu classification of a’la carte food. The method used in this study is descriptive method with quantitative approach. This study analyses 43 a’la carte menu items which are found in Krakatau Restaurant Santika Hotel TMII Jakarta. Based on the calculation with menu engineering method from 43 menu items, the result shows that 19 menu items (44,19%) with high popularity and 24 menu items (58,81%) with low popularity. 22 menu items (51,16%) with high profit contribution and 21 menu items (48,84%) with low profit contribution. The menu performance in Krakatau Restaurant Santika Hotel TMII Jakarta is not optimal since the result of the analysis shows that 7 menu items (16,28%) are on Star classification, 11 menu items (25,58%) are on Plowhorse classification, 15 menu items (34,88%) are on Puzzle classification and 10 menu items (23,26%) are on Dog position. The writer suggests consideration in menu evaluation needs to be adjusted to the menu item classification. Key Words: Krakatau Restaurant Santika Hotel TMII Jakarta, Menu Engineering, Popularity, Profit, Menu Classification.

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