THE ART OF ARRANGING AND EVALUATING A FOOD MENU From Theory to Application

Tourism also helps to increase economic growth, increase regional income, empower the community economy, and expand employment opportunities. With the development of tourism, supporting tourism industries such as hotel accommodation, restaurants or travel agencies have also developed. Of the many needs desired by tourists, one of which is known is a restaurant facility. Restaurants are part of the supporting facilities that are very important and closely related to tourism activities. Restaurants are a tourism industry that has a variety of products to provide for the needs of tourists, for example a place to relax while enjoying food and drinks or other services. Serious attention needs to be paid by stakeholders and the government so that competition in the food and beverage sales business can provide maximum benefits for tourism actors, because currently there are many hotels and restaurants competing to provide the best for tourists to enjoy culinary dishes at that place. So it is necessary to analyze the menu with menu engineering in order to achieve the desired target. The reason for implementing the menu arrangement technique (menu engineering), as one of the methods used by restaurant managers to analyze the sales of food menus offered in a restaurant, as well as studying the food production system and technical handling of the quality of ingredients and finished products from each menu. So menu engineering is a gradual process designed to help management evaluate current and future menu prices, menu composition and design decisions regarding prices and menus. In this case it can be said, a restaurant wants to know how its sales are, how consumers respond to the menu, whether the various types of menus served need to be updated in price, taste or replaced with other menus.