ANALISIS PENERAPAN MENU ENGINEERING DALAM UPAYA MENINGKATKAN VOLUME PENJUALAN DI RESTORAN THE CENTRUM

• Main Author: Sani, Susi Nurul (Author)
• Format: Book
• Published: 2015-08-26.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/19800/1/S_MIK_1104202_Title.pdf; http://repository.upi.edu/19800/2/S_MIK_1104202_Abstract.pdf; http://repository.upi.edu/19800/3/S_MIK_1104202_Table_of_content.pdf; http://repository.upi.edu/19800/4/S_MIK_1104202_Chapter%201.pdf; http://repository.upi.edu/19800/5/S_MIK_1104202_Chapter%202.pdf; http://repository.upi.edu/19800/6/S_MIK_1104202_Chapter%203.pdf; http://repository.upi.edu/19800/7/S_MIK_1104202_Chapter%204.pdf; http://repository.upi.edu/19800/8/S_MIK_1104202_Chapter%205.pdf; http://repository.upi.edu/19800/10/S_MIK_1104202_Bibliogrphy.pdf; http://repository.upi.edu/19800/9/S_MIK_1104202_Appendix.pdf
• Keywords: GV Recreation Leisure

Penelitian ini dilatarbelakangi oleh menurunnya volume penjualan di Restoran The Centrum periode 2012 hingga 2014. Restoran The centrum belum menerapkan metode menu engineering sebagai alat untuk mengevaluasi menu yang dijual di Restoran The Centrum. Penelitian ini bertujuan untuk mengupayakan peningkatan volume penjualan agar Restoran The Centrum dapat menambah profitabilitas pada usahanya. Metodepenelitian yang digunakandalampenelitianiniyaitudeskriptifdananalitik. Data yang digunakan merupakan data sekunder yaitu data jumlah pembelian untuk periode 2012 - 2014 dan data primer yaitu data harga jual dan data harga pokok produk dari manajemen The Centrum. Metode analisis data menggunakan perhitungan dengan metode menu engineering yang memfokuskan pada Indeks popularitas dan Marjin kotribusi agar klasifikasi dari tiap-tiap menu dapat diketahui. Berdasarkan dari hasil perhitungan menu engineering, Komposisi menu makanan yang terdapat di The Centrum belum optimal karena dari 47 menu yang dianalisis, hanya ada 10 menu (21,3%) berada pada kategori Star, 5 menu (10,6%) pada kategori Puzzle, 14 menu (29,8%) pada kategori Plowhorse, dan 18 menu (38,3%) pada kategori Dog. Kata kunci: Menu Engineering, Indeks Popularitas, Marjin Kontribusi, Volume Penjualan The background of this research is the decreasing in sales volume at the Centrum Restaurant period 2012 to 2014. The centrum Restaurant have not applied menu engineering methods as a tool to evaluate the menu that are sold at The Centrum Restaurant. This study aims of this research to strive to increase the sales volume so that the Centrum Restaurant could increase profitability in the business. The methods that used in this research are descriptive and analytic. There are two data that used, firts is secondary data, means data amount of purchases for the period 2012 - 2014 and the second is primary data means the selling price data and data product cost from The Centrum Restaurant mangement. Methods of data analysis is using the calculation method engineering menu that focuses on the popularity index and contribution margin that the classification of each menu can be identify. Based on the results of the calculation menu engineering, menu composition contained in The Centrum Restaurant is not optimal because from of the 47 menu is analyzed, there were only 10 menu (21.3%) are in the category of the Star, 5 menu (10.6%) in the category Puzzle, 14 menu (29.8%) in the category Plowhorse, and 18 menus (38.3%) in the category Dog. Key Words: Menu Engineering, Popularity Index, Contribution Margin, Sales Volume