Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs
Yıl: 2022 Cilt: 10 Sayı: 4 Sayfa Aralığı: 3537 - 3553 Metin Dili: İngilizce DOI: 10.21325/jotags.2022.1154 İndeks Tarihi: 05-01-2023
Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs
Öz: The study aimed to determine the approaches of the kitchen chefs of restaurant businesses to the menu engineering processes. A focus group interview with six professional kitchen chefs was held in 2020 to achieve this goal. The analysis of the data collected by the focus group interview method was carried out with descriptive analysis, which is one of the qualitative data analysis methods. In the research findings, it was determined that restaurant kitchen chefs tended to use different applications in menu engineering processes due to intense competition and changing guest expectations. In this process, it was determined that guest satisfaction, raw material cost, labor cost, efficiency, availability of materials, suppliers, qualified personnel, equipment needs, compliance with guest requests, target customer, and concept were the most striking factors. Overall, it was determined that kitchen chefs prioritize guest satisfaction more in menu engineering processes.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Mutlu H, DEMİRÇAKMAK İ, Doğan M (2022). Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. , 3537 - 3553. 10.21325/jotags.2022.1154 |
| Chicago | Mutlu Hayrettin,DEMİRÇAKMAK İBRAHİM LEVENT,Doğan Murat Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. (2022): 3537 - 3553. 10.21325/jotags.2022.1154 |
| MLA | Mutlu Hayrettin,DEMİRÇAKMAK İBRAHİM LEVENT,Doğan Murat Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. , 2022, ss.3537 - 3553. 10.21325/jotags.2022.1154 |
| AMA | Mutlu H,DEMİRÇAKMAK İ,Doğan M Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. . 2022; 3537 - 3553. 10.21325/jotags.2022.1154 |
| Vancouver | Mutlu H,DEMİRÇAKMAK İ,Doğan M Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. . 2022; 3537 - 3553. 10.21325/jotags.2022.1154 |
| IEEE | Mutlu H,DEMİRÇAKMAK İ,Doğan M "Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs." , ss.3537 - 3553, 2022. 10.21325/jotags.2022.1154 |
| ISNAD | Mutlu, Hayrettin vd. "Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs". (2022), 3537-3553. https://doi.org/10.21325/jotags.2022.1154 |
| APA | Mutlu H, DEMİRÇAKMAK İ, Doğan M (2022). Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. Journal of Tourism and Gastronomy Studies, 10(4), 3537 - 3553. 10.21325/jotags.2022.1154 |
| Chicago | Mutlu Hayrettin,DEMİRÇAKMAK İBRAHİM LEVENT,Doğan Murat Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. Journal of Tourism and Gastronomy Studies 10, no.4 (2022): 3537 - 3553. 10.21325/jotags.2022.1154 |
| MLA | Mutlu Hayrettin,DEMİRÇAKMAK İBRAHİM LEVENT,Doğan Murat Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. Journal of Tourism and Gastronomy Studies, vol.10, no.4, 2022, ss.3537 - 3553. 10.21325/jotags.2022.1154 |
| AMA | Mutlu H,DEMİRÇAKMAK İ,Doğan M Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. Journal of Tourism and Gastronomy Studies. 2022; 10(4): 3537 - 3553. 10.21325/jotags.2022.1154 |
| Vancouver | Mutlu H,DEMİRÇAKMAK İ,Doğan M Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. Journal of Tourism and Gastronomy Studies. 2022; 10(4): 3537 - 3553. 10.21325/jotags.2022.1154 |
| IEEE | Mutlu H,DEMİRÇAKMAK İ,Doğan M "Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs." Journal of Tourism and Gastronomy Studies, 10, ss.3537 - 3553, 2022. 10.21325/jotags.2022.1154 |
| ISNAD | Mutlu, Hayrettin vd. "Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs". Journal of Tourism and Gastronomy Studies 10/4 (2022), 3537-3553. https://doi.org/10.21325/jotags.2022.1154 |
