ANALISIS MENU A’LA CARTE DALAM MENENTUKAN BAURAN PEMASARAN PADA EDEN RESTAURANT DI DHYANA PURA BEACH HOTEL SEMINYAK KUTA BALI

  • Agus Muriawan Putra Universitas Udayana
  • I Komang Tri Suta Guna Universitas Udayana
DOI: https://doi.org/10.22334/jihm.v1i2.92
Abstract views: 277 , PDF downloads: 308

Abstract

Menu that offered to a customer need to be analysis periodically, it is expected company be able to obtain optimal revenues can be used for business development in the future. Dhyana Pura Beach Hotel before used only with history of sales to make menu, will not had result of analysis well. How to solve that problem, they used analysis menu engineering to get profit, popular and class of menu. Based on the problem background, then aim of this research are: 1) to know analysis a’la carte menu at Eden Restaurant Dhyana Pura Beach Hotel, Seminyak, Kuta-Bali period July-December 2009 s/d January-June 2010; 2) to know marketing mix strategy to a’la carte menu at Eden Restaurant Dhyana Pura Beach Hotel, Seminyak, Kuta-Bali.

Aim of this report was formulated of marketing strategy with several of marketing programs. Data’s was collected by observation, interview, and bibliography study, and later use 4P (marketing mix) there are: “product” they are starters, soup, salad, entrees, mains, Balinese & Indonesian, snack and dessert; “price” which each menu have each price; “place” is by method using direct distribution; “promotion” composed of advertising, personal selling, promotion sale, and publicity. Afterwards with used menu engineering analyzis is a term to describe a mathematical model about menu contribution margin and menu popularity calculation in order to determinate menu classes or categories. Pursuant to research result, it can be known from menu offered by Dhyana Pura Beach Hotel has 21 menu or 38,2% classified star, means popular and profiting, 12 menu or 21,82% classified plowhorse, means popular not too profit, 15 menu or 27,27% classified puzzle, means less popular but profiting, and 7 menu or 12,73% classified dog, means less popular and less profit. Based on result of solution earns in giving suggestions that is doing analysis menu periodically by using analysis menu engineering at Dhyana Pura Beach Hotel, then give attention to menu category like star, plowhorse, puzzle and dog, so it will give profit that company needed.

References

Alma, Buchari. 2002. Manajemen Pemasaran dan Pemasaran Jasa. Jakarta: Alfabeta

Assauri, Sofjan. 2004. Manajemen Pemasaran Dasar Konsep dan Strategi. Jakarta: Raja Grafindo Persada

Dharmesta, Basu Swatha. 1999. Azas-Azas Marketing. Yogyakarta: Liberty

Handoko, T. Hani. 2001. Manajemen. Yogyakarta: BPFE

Herawan, K. D., & Sudarsana, I. K. (2017). Relevansi Nilai Pendidikan Karakter Dalam

Geguritan Suddhamala Untuk Meningkatkan Mutu Pendidikan Di Indonesia. Jurnal Penjaminan Mutu, 3(2), 223-236.

Ikhsan dan Prianthara. 2008. Sistem Akuntansi Perhotelan. Yogyakarta: Graha Ilmu

Kamus Besar Bahasa Indonesia. 2002. Jakarta: Balai Pustaka

Kamus Akuntansi. 2000. Jakarta: Balai Pustaka

Komaruddin, Drs. 2001. Manajemen Pemasaran. Jakarta: PT. Gramedia Pustaka Utama

Ninemeier, Jack D. 1990. Management Food and Beverage Operation. Michigan USA: American Hotel and Motel Association

Simamora, Popu BB. 2000. Rekayasa Menu Dalam Mencapai Target Penjualan Makanan di Restaurant Taman Gita Bali Inter Continental Resort (Sebuah Laporan Akhir). Badung: STP Bali

Soekresno. 2001. Management Food and Beverage Service Hotel. Jakarta: PT. Gramedia Pustaka Utama

Sudarsana, I. K. (2017). Peningkatan Mutu Pendidikan Agama Hindu Melalui Efektivitas Pola Interaksi Dalam Pembelajaran Di Sekolah. Prosiding Semaya 2, 134-142.

Sudiara, Bagus Putu. 1999. Pengetahuan Tata Boga (Kitchen Theory Basic Level). Badung: Diktat STIE Triatma Mulya

Sugiarto dan Sulartiningrum. 2001. Pengantar Akomodasi dan Restoran. Jakarta: PT. Gramedia Pustaka Utama

Widjana, I Gede. 1994. Menu Engineering. Badung: STP Bali

Yoeti, Oka A. 1999. Strategi Pemasaran Hotel. Jakarta: PT. Gramedia Pustaka Utama

Published
2018-02-05
How to Cite
Muriawan Putra, A. and Tri Suta Guna, I. K. (2018) “ANALISIS MENU A’LA CARTE DALAM MENENTUKAN BAURAN PEMASARAN PADA EDEN RESTAURANT DI DHYANA PURA BEACH HOTEL SEMINYAK KUTA BALI”, Jurnal Ilmiah Hospitality Management, 1(2). doi: 10.22334/jihm.v1i2.92.
Section
Articles
Abstract viewed = 277 times
PDF downloaded = 308 times