Yuspentia, Arditha (2015) ANALISIS STRATEGI PENGEMBANGAN MENU A’LA CARTE DI SAUNG BEUREUM KARAWANG MELALUI PENERAPAN MENU ENGINEERING. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Kota Karawang merupakan salah satu tujuan pariwisata di Indonesia yang telah berkembang sangat pesat. Karawang juga menawarkan wisata yang banyak diminati wisatawan dibidang kuliner. Salah satu restoran yang sering dikunjungi wisatawan adalah Saung Beureum memiliki beragam menu yang dijual. Menu sangat berpengaruh terhadap tinggi rendahnya volume penjualan, keuntungan maupun kerugian restoran. Agar penjualan menu mendapatkan hasil yang optimal, maka diperlukan analisis strategi pengembangan terhadap menu a’la carte yang baik. Berdasarkan kondisi tersebut, peneliti bertujuan untuk menganalisis menu engineering penelitian pada bulan September 2014 s/d Febuari 2015. Metode yang digunakan penelitian ini adalah metode deskriptif dan kualitatif. Metode analisis yang dilakukan, analisis pencatatan harga bahan, analisis harga pokok menu makanan, analisis total sales, analisis indeks popularitas, analisis kontribusi margin, analisis varian indeks popularity dan analisis varian kontribusi margin, analisis manajemen menu dengan pendekatan matriks, analisis klasifikasi menu, analisis SWOT. Untuk mengolah data menggunakan bantuan software MS excel dan IMB SPSS statistik software 20. for windows. Berdasarkan hasil analisis dengan pendekatan menu engineering selama enam bulan dengan rata-rata klasifikasi menu. Maka hasil yang diperoleh bahwa menu a’la carte yang belum optimal. Dari sebanyak 121 menu (23%) berada pada kategori Star, (27.55%) Puzzles, dan menu a’la carte sangat tidak optimal (23.55%) berada pada kategori Plowhorses, (25.90%) Dog.----------Karawang city is one the tourism destinations in Indonesia which has grown very rapidly. Karawang also offers tours which attracted many tourist in culinary field. One of the restaurant frequented by tourist is Saung Beureum has diverse menu that is sold. The menu very influential on the level sales volume, profit and losses for restaurant. Sales order menu obtain optimal results, it is necessary to analyze the development strategy of the a’la carte menu good. Based on these conditions, the researchers to analyze menu engineering research in September 2014 s/d Febuari 2015. This research method used is descriptive and qualitative. Metode of analysis contducted, analysis reacording material prices, price analysis staple food meu, analysis of total sales, the popularity index analysis, analysis of contribution margin, management analysis menu with the matrix approach, analysis classification menu, SWOT analysis for data. For data proses software uses the help of MS excel and SPSS statistical software IMB 20. For windows. Based on the results of the analysis with engineering menu approach for six months with an average classification menu. The results obtained that the a’la carte menu this not optimal. From as many 121 menu (23%) in the category Star, (27.55%) Puzzles, and a’la carte menu is not very optimal because (23.55%) in the category Plowhorses, (25.90%) Dogs.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S MIK YUS a-2015 ; Pembimbing: I. Woro Priatni, II. Dewi Targarini |
| Uncontrolled Keywords: | strategi pengembangan, menu engineering, wisata kuliner, strategy development, culinary tourism |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Program Studi Kepariwisataan |
| Depositing User: | Mr. Tri Agung |
| Date Deposited: | 08 Aug 2016 02:58 |
| Last Modified: | 08 Aug 2016 02:58 |
| URI: | http://repository.upi.edu/id/eprint/21100 |
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