Yanwardika, Eryanda (2013) STRATEGI PENGEMBANGAN BISNIS BERBASIS MENU ENGINEERING DI BURGUNDY WINE AND DINE BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Kota Bandung merupakan salah satu pusat pariwisata di Indonesia yang telah berkembang sangat pesat dan menjadi salah satu tujuan yang paling populer bagi wisatawan mancanegara dan nusantara. Selain itu, kota Bandung menawarkan aktifitas dan kegiatan wisata yang berbeda dengan tempat wisata lain. Bandung menawarkan pengalaman berwisata yang menarik yaitu wisata alam, wisata belanja, dan wisata kuliner. Salah satu restoran yang sering dikunjungi wisatawan di kota Bandung adalah restoran Burgundy Wine and Dine, yang memiliki begitu banyak varian menu untuk dijual. Menu yang dijual dapat mempengaruhi tinggi rendahnya volume penjualan, keuntungan maupun kerugian restoran Burgundy . Penjualan menu yang dapat memberikan hasil optimal diperlukan strategi pengembangan bisnis yang baik. Berdasarkan kondisi tersebut, peneliti ini bertujuan untuk menganalisis menu engineering dalam tiga periode yaitu bulan Juni, Juli, dan Agustus. Metode analisisnya dilakukan dengan analisis dan pencatatan harga bahan, analisis harga pokok menu makanan, analisis kinerja penjualan restoran, analisis potential food cost, analisis presentase standard food cost, analisis total food sales, analisis indeks popularitas, analisis contribution margin, analisis varian indeks popularitas dan contribution margin, analisis manajemen menu dengan pendekatatan matriks, analisis klasifikasi menu, dan analisis SWOT. Untuk mengolah data menggunakan program microsoft office excel 2007. Berdasarkan dari hasil Analisis Menu Engineering, maka dapat diambil kesimpulan dari masing – masing pendekatan selama periode penelitian 1 Juni s/d 30 Agustus 2013. Pada bulan Juni menu makanan yang ada masih belum optimal karena (24%) berada pada kategori Star, (26%) Plowhorses, (27%) Puzzle, (23%) dog. Untuk bulan Juli menu makanan yang ada sangat tidak optimal karena (10%) berada pada kategori Star, (27%) Plowhorses, (44%) Puzzle, (19%) dog. Sedangkan bulan Agustus menu makanan yang ada sangat tidak optimal karena (23%) berada pada kategori Star, (33%) Plowhorses, (34%) Puzzle, (10%) dog. Kata kunci : Strategi Pengembangan Bisnis Berbasis Menu Engineering di Burgundy Wine and Dine Bandung Abstract Bandung is the one central city of tourism in indonesia which has been growing rapidly and become one of the most popular destination for both foreign and domestic tourists. Besides that, Bandung offers an interesting tour experience such as nature tourism, shopping and culinary. One of the most visited restaurant by tourist is Burgundy and Dine, which has a lot of variants of menu for sale.The menuis sold can affect the level of sales volume, profits and losses of Burgundy restaurant. Sales menu that can provide optimal results require da good business development strategy. Based on these conditions, this researc his aimed to analyze theen menu engineering on the three months period of June, July, and August. The analysis method of recording the price of materials, the analysis of the cost of the food menu, restaurant sales performance analysis, potential food cost analysis, standard food cost percentage analysis, analysis of total food sales, popularity index analysis, contribution margin analysis, variance analysis, and contribution margin popularity index , with lobbying menu management analysis matrix, classification analysis menu, and SWOT analysis. Microsof office excel 2007 allowed to process the data. Based on the results of Menu Engineering Analysis, from the each study aprroach periode 1 june sd 30 agustus it can be conclude that on June, the menu is not optimal yet because (24%) in the Star Category, (26%) Plowhorses, (27%) Puzzle, (23%) dog. In july the menu completelly not opyimal because (10%) in Star category, (27%) Plowhorses, (44%) Puzzle, (19%) dog. While in august the menu also completelly not optimal because (23%) on Star category, (33%) Plowhorses, (34%) Puzzle, (10%) dog. Keywords : Business Development Strategy Based on Menu Engineering in Burgundy Wine and Dine Bandung
| Item Type: | Thesis (S1) |
|---|---|
| Subjects: | ?? kat ?? |
| Divisions: | ?? kat ?? |
| Depositing User: | Riki N Library ICT |
| Date Deposited: | 29 Jan 2014 04:01 |
| Last Modified: | 29 Jan 2014 04:01 |
| URI: | http://repository.upi.edu/id/eprint/5168 |
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