Abstract
This research paper examines the classification of the menu items at Essier restaurant, located within The Vasini Boutique Hotel in Bali, Indonesia, using the Menu Engineering Analysis methodology. Through the use of Tables and Matrices, the study presents the findings derived from a qualitative approach of analyzing sales volume and contribution margin data of menu items from January to December of the corresponding year. The study identifies 31 menu items and their classification mapping, which shows that the majority of the items are classified as Dogs (35.48%), followed by Stars (32.26%), Plough Horses (22.58%), and Puzzles (9.68%). This study highlights the significance of periodic menu engineering analysis by the Essier Restaurant Management to improve sales and restaurant profitability. In conclusion, the menu engineering method is an effective tool for ensuring the popularity and profitability of the restaurant's menu offerings.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Proceeding of The International Global Tourism Science and Vocational Education
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
