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Dergiler / Journal of Tourism and Gastronomy Studies / 2020 / Cilt: 8 - Sayı: 1

The Application of the Plate Waste on Menu Analysis

Vedat YİĞİTOĞLU
Sayfa
191–210
DOI
—
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

In terms of restaurant managers, this means that the results of analysis can serve for both short-and long-term business purposes.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In the study, it is aimed to determine the amount of plate waste and to use it with menu engineering (ME) method which is one of the most prevalent menu analysis approach in terms of literature and practices.
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Temel Bulgular & Veri:In the study, 10 food items which are in the main course category on the dinner menu were taken into consideration.
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Sonuç & Katkı:In terms of restaurant managers, this means that the results of analysis can serve for both short-and long-term business purposes.
🔬Tür:Literatür & Derleme Çalışması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Özet

In the study, it is aimed to determine the amount of plate waste and to use it with menu engineering (ME) method which is one of the most prevalent menu analysis approach in terms of literature and practices. A case study was conducted in a fine-dining restaurant in Antalya. In the study, 10 food items which are in the main course category on the dinner menu were taken into consideration. Material cost, sales amount and price data were collected through the document review while plate waste data was collected by using a digital camera. At the end of the research, it has been revealed that the amount of plate waste can be used effectively in the menu analysis. Thus, the customer’s point of view was included in the menu evaluation process which mostly reflects the business perspective. Therefore, more detailed performance data has been provided regarding menu items. In terms of restaurant managers, this means that the results of analysis can serve for both short-and long-term business purposes.

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Bu Makaleye Atıf Yap

YİĞİTOĞLU, V. (2020). The Application of the Plate Waste on Menu Analysis. Journal of Tourism and Gastronomy Studies, Cilt: 8 - Sayı: 1, 191–210. https://ajindex.com/articles/270898

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Kaynakça (12)

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