Penerapan Teknik Penyusunan Menu di Restoran Bengawan Solo Hotel Sahid Jaya, Jakarta
Banuhapsari, Sindi Astu
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Menu engineem (ME) is a step-by-step process which is designed to help management in evaluating the current and Mure menu pricing, menu composition and to set deckions abouf price and menu. The main objectives of ME am to make the next menu more profitable md to &tract of guests's eltenfion, It hes two cflkal especfs, that am contributtion mcwgirJCM (related to profif) end menu miMM ( A d to rn item populdy rate mong other items). The combination of CM and MM will result in rn Itwn clessMrcafion (star, plowhorse, questlon and dog), so that management can design the decision alternatives related to menu items. From the ME application for four months, Bengawan Solo Restaurant h a 10 stlnr items menu, 13 question items, 2 plowhorse items and 9 dog items. In thk case, seling technique performed by weifers and waifresses also influence the ME resun, The management concerns tabout the physical presentation and kitchen location. 73e qualily handling should not only be conducted physkdty, M ako pay more attention to hala aspect end food safety or HACCP (hazard analysis and ctificai c&ml point), in order to produce high quality products that ere sak to be consumed.