AN EVALUATION OF MENU MANAGEMENT TECHNIQUES

Menu Management

Menu Management

Introduction

Menu-driven output of all purchases and procedures for the conclusion bistro, procurement, based on sales prices has been completed. Consider a fish main course demo: the original purchase of goods may be new or ice, in whole or in fillets, and may be baked, ovenbaked, or fried. The last sale price of goods reflects the menu items of goods and fee basis. Questionnaire given to restaurant menus, systematic evaluation of the match one by one piece of each menu fragments of other menu on the menu of pre-selected criteria. Historically, the menu included nutrition survey cost, profit and assistance to appeal or the merchandise mix. Other cost components, including power, products, particularly the work should be further evaluated. Because of work assists the output of more than one hundred charge 30, is eager to form the Ministry of Commerce, including the work (Raab and so on., 2007 pp.25-30).

Noted that the basic menu and revenue management, many researchers have proposed to form the basis of more effective procedures to promote tourists approval, and increase profits. Such as the Renault. (2005 pp.12-15) records, despite the technology continues to menu art than science. Not alone in the form of some of the existing tools are introduced, and in its present form is neither perfect nor comprehensive. Miller (1980,1987 pp.25-30) in matrix form, which was conceived to target cost and nutritional products into the fast service program, love the most widely used currency. Kasavana and Smith (1982) Director in the development of matrix set menu is nearing the size of the menu and good food restaurant survey combination of the Boston Consulting Group. Pavesic (1983 pp.56-60) to use the income and nutritional costs and universal form of the weighted average of these matrices.

Management of these menus and the interdependence of the questionnaire widely shared variable and difficult to make up the deficiency, the center of the intersection with the vector matrix of variables needed by the respective decision. Similarly embarrassing, it is unrealistic in the same quadrant of mathematics, including all the menu items matrix.

With facts and the whole connection with the brand from three full-service bistro string of companies, we focused on survey data envelopment (DEA), non-parametric control method for 3 months anecdotes accumulated units digit span ( appropriate), and can not control (non-discretionary) variables, so that a lonely relative to the directory based on the best efficiency results. DEA also allows teams to evaluate the effectiveness, is the previously mentioned restrictions on freedom and the evaluation matrix for each menu, a set of different characteristics about their accounting. In addition, our menu, on the investigation and the use of technology to maximize the output properties included in the analysis of the labor charges to valuation gains of the past complex.

Menu Analysis of Non-Profit

Type of questionnaire-style menu has been developed to provide food service program, despite the size and assets and capabilities to assess the cost of sales during the menus and menu ...