ANALISIS FOOD MENU ENGINEERING DALAM UPAYA OPTIMALISASI PROFIT DI GARDEN COFFEE AUTHENTIC BANDUNG

Salma Nurfatin Fauziyah, - (2021) ANALISIS FOOD MENU ENGINEERING DALAM UPAYA OPTIMALISASI PROFIT DI GARDEN COFFEE AUTHENTIC BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Penelitian dilakukan untuk menganalisis Menu Engineering dalam upaya optimalisasi profit makanan pada menu di Garden Coffe Authentic di kota Bandung. Sebuah Café tentunya memiliki peranan penting bagi perekonomian pariwisata. Untuk itu Café harus mampu mendapatkan keuntungan yang maksimal agar perusahaan dapat terus bertahan. Untuk mempertahankan café ini komponen paling utama adalah menu yang akan di tawarkan kepada konsumen. Sukses tidaknya suatu café dapat di lihat dari penjualan menu yang mereka tawarkan.. Maka diperlukannya analisis menu engineering untuk mengevaluasi menu apakah menu tersebut populer atau tidak popular,dan menguntukan atau tidak menguntungkan bagi cefe tersebut. Penelitian ini dilakukan pada Garden Coffe Authentic di kota Bandung. Penelitian ini menggunakan metode kualitatif deskriptif dengan mengklasifikasikan setiap menu kedalam 4 kategori yaitu : Star, Plowhourse, Puzzel dan Dog dan dari pengelompokan tersebut peneliti dapat memberikan masukan terhadap menu plow horse dan dog dan menentukan standarisasi food cost yang ideal dan dapat di gunakan oleh manajemen café untuk mengoptimalisasikan profit. Garden Coffee Authentic menetapkan standard food cost 35% tetapi dari data yang peneliti terima dari lapangan standard food cost yang Garden Coffee Authentic gunakan melebihi standar food cost yang telah di tetapkan yaitu 11-87% dengan rata – rata food cost sebesar 49.4%. Hal ini membuat peniliti tertarik untuk melakukan analisis menu engineering. The study was conducted to analyze the Menu Engineering in an effort to optimize profit food on the menu in the Garden Coffe Authentic in the city of Bandung. A Café certainly has an important role for the economy of tourism. To that Café should be able to get the maximum profit that the company can continue to survive. To maintain café this component is menu that will be on offer to the consumer. The success or failure of a café can be viewed from the sale of menu they offer.. Then it needs analysis menu engineering to evaluate the menu whether menu it's popular or not popular,and menguntukan or not advantageous for the cefe such. This research was conducted on Garden Coffe Authentic in the city of Bandung. This research uses the descriptive qualitative method by classifying each menu into 4 categories, namely : Star, Plowhourse, Puzzel and Dog and from the grouping that the researcher can provide input to the menu plow horse and dog and determine the standardization food web ideal and can be used by the management of the café to optimize profit. Garden Coffee Authentic setting standard food cost 35% but from the data that the researchers received from the field standard food cost the Garden Coffee Authentic use beyond the standard food cost that have been set that 11-87% with the average food web of 49.4%. This makes the researchers are interested to do the analysis menu engineering.

Item Type: Thesis (S1)
Uncontrolled Keywords: Standard Food Cost, Menu Engineering, Optimalisasi Profit
Subjects: G Geography. Anthropology. Recreation > GT Manners and customs
H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
L Education > L Education (General)
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User: Salma Nurfatin Fauziyah
Date Deposited: 25 Mar 2022 02:07
Last Modified: 25 Mar 2022 02:07
URI: http://repository.upi.edu/id/eprint/71662

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