Andini, Nur (2017) ANALISIS PENERAPAN MENU ENGINEERING DALAM MENINGKATKAN VOLUME PENJUALAN PADA MENUMAIN COURSE DI TIRTA ASRI RESTAURANT LE DIAN HOTEL X COTTAGES SERANG BANTEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilatarbelakangi atas ketidakstabilan volume penjualan pada menu main course di Tirta Asri Restaurant Le Dian Hotel & Cottages periode Januari – Desember 2016. Tirta Asri Restaurant belum menerapkan metode menu engineering sebagai alat untuk mengevaluasi menu yang dijual di Tirta Asri Restaurant. Penelitian ini bertujuan untuk mengupayakan peningkatan volume penjualan agar Tirta Asri Restaurant Le Dian Hotel & Cottages dapat menambah profitabilitas pada usahanya. Metode penelitian yang digunakan dalam penelitian ini kuantitatif dan kualitatif deskriptif. Data yang digunakan merupakan data sekunder yaitu data penjualan untuk periode Januari – Desember 2016 dan data primer yaitu data harga jual dan data harga pokok produk dari manajemen Tirta Asri Restaurant Le Dian Hotel & Cottages. Metode analisis data menggunakan perhitungan dengan metode menu engineering yang memfokuskan pada Indeks Popularitas dan Marjin Kontribusi agar klasifikasi dari menu main course dapat diketahui. Berdasarkan dari hasil perhitungan menu engineering, komposisi menu makanan yang terdapat di Tirta Asri Restaurant belum optimal karena dari 25 menu main course yang dianalisis, hanya ada lima menu main course (20%) berada pada kategori Star, tujuh menu main course (28%) pada kategori Plowhourse, empat menu main course (16%) pada kategori Puzzle, dan sembilan menu (36%) pada kategori Dog.;--The background of this research is the decreasing in sales volume at Tirta Asri Restaurant Le Dian Hotel & Cottages period January – December 2016. Tirta Asri Restaurant have not applied menu engineering methods as a tool to evaluate the menu that are sold at Tirta Asri Restaurant. This study aims of this research to strive to increase the sales volume so that Tirta Asri Restaurant could increase profibility in the business. The methods that used in this research are quantitative and analytic descriptive. There are two data the used, first in secondary data, means data amount of disposal for the period January – December 2016 and the second is primary data means the selling price data product cost from Tirta Asri Restaurant Le Dian Hotel & Cottages. Methods of data analysis is using the calculation method engineering meny the focuses on the popularity index and contribution margin that the classifications of each main course menu can be identify. Based on the results of the calculation menu engineering, menu composition contained in Tirta Asri Restaurant is not optimal because ftom of the 25 main coursemenu is analyzed, there were only five main course menu (20%) are in the category of the star, seven main course menu (28%) in the category Plow Hourse, four main course menu (16%) in category puzzle, and nine menu (36%)in the category Dog.
| Item Type: | Thesis (S1) |
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| Additional Information: | No.panggil : S MIK AND a-2017; Pembimbing : I Dewi Turgarini, II Agus Sudono |
| Uncontrolled Keywords: | Kata kunci : Menu Engineering, Indeks Popularitas, Marjin Kontribusi, Volume Penjualan, Popularity Index, Contribution Margin, Sales Volume. |
| Subjects: | T Technology > TA Engineering (General). Civil engineering (General) |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 22 Feb 2018 02:41 |
| Last Modified: | 22 Feb 2018 02:41 |
| URI: | http://repository.upi.edu/id/eprint/29487 |
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