STRATEGI BERBASIS MENU ENGINEERING DALAM UPAYA MENINGKATKAN VOLUME PENJUALAN MENU DESSERT DI THE ROOSES RESTAURANT THE AMAROOSSA HOTEL BANDUNG

Puri, Suharyanti Wahyu (2015) STRATEGI BERBASIS MENU ENGINEERING DALAM UPAYA MENINGKATKAN VOLUME PENJUALAN MENU DESSERT DI THE ROOSES RESTAURANT THE AMAROOSSA HOTEL BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu/

Abstract

Kota Bandung merupakan salah satu kota tujuan wisata yang terkenal dengan keberagaman jenis kulinernya di Indonesia, mulai dari menu pembuka hingga hidangan penutup dengan berbagai cita rasa tradisional, western, european, asian bahkan fusion. Salah satu restoran yang ada di Bandung memiliki menu dessert yang lezat dan beragam serta sering dikunjungi wisatawan yaitu The Rooses Restaurant. Menu sangat berpengaruh terhadap tinggi rendahnya volume penjualan, keuntungan maupun kerugian restoran. Agar volume penjualan menu dessert mendapatkan hasil yang lebih optimal dan keuntungan terus meningkat, maka diperlukan strategi pengembangan menu berbasis menu engineering. Berdasarkan kondisi tersebut, peneliti bertujuan untuk menganalisis menu engineering, penelitian ini dilaksanakan pada bulan Januari hingga Desember 2014. Metode yang digunakan adalah analisis kontribusi marjin dan analisis indeks popularitas, klasifikasi menu, dan anlisis SWOT. Untuk mengolah data menggunakan software Microsoft Excel 2007. Berdasarkan analisis dengan pendekatan menu engineering selama 12 bulan, maka hasil yang diperoleh adalah penjualan menu dessert belum optimal. Dari sebanyak 34 menu, (8,82%) berada dalam kategori star, plow horse (20,59%), puzzle (17,56%), dan dog (52,94%). ---------- Bandung is one of the city's famous tourist destination in Indonesia with a diversity of culinary, from appetizers to dessert menu with a variety of flavors, such as traditional, western, european, asian even fusion. One of the restaurants has variety of delicious dessert menu in Bandung and frequently visited by tourists is The Rooses Restaurant. The menu is very influential on the level of sales volume, profits and losses of restaurants. So that the volume of sales to get more optimal results and profit continues to increase, it would require the development strategy based on menu engineering. Based on these conditions, the researchers to analyze menu engineering in January until December 2014. This research method used is qualitative descriptive. Method of menu is contribution margin and popularity index menu analysis, the classification menu, and SWOT analysis (strength, weakness, opportunities, threats. For process data using Microsoft Excel 2007 software. Based on the result of analysis with menu engineering approach for 12 months, the result obtained that sales of dessert menu is not optimal yet. From as many 34 menu, (8.82%) in star category, (20.59%) plow horse, puzzle (17.56%), (52.94%) and a dog.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. Panggil: S MIK PUR s-2015; Pembimbing: I. Agus Sudono II. Christian H. Rumayar
Uncontrolled Keywords: strategi berbasis menu engineering, volume penjualan menu dessert, strategy based on menu engineering, volume of dessert menu sales
Subjects: H Social Sciences > HD Industries. Land use. Labor
H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
H Social Sciences > HD Industries. Land use. Labor > HD61 Risk Management
Depositing User: Mr. Tri Agung
Date Deposited: 25 Aug 2016 06:45
Last Modified: 25 Aug 2016 06:45
URI: http://repository.upi.edu/id/eprint/21953

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