Analisis Kelayakan Menu Makanan Restoran Jinggo Hotel Politeknik Negeri Banyuwangi Berdasarkan Margin Kontribusi dan Persentase Harga Pokok Makanan

Abstract

The Food sales in hotel restaurant is one of the revenue received by hotel. Good and proper food menu management will make a contribution to hotel revenue. This study analyzes the food menu offered at Jinggo restaurant of Banyuwangi State Polytechnic Hotel. There are three methods used in this study, namely the contribution margin approach and popularity of each food, the food cost percentage approach and the popularity of each food, and the weighted average contribution margin approach and the percentage of food cost. Each method used produces the list of worth offered food. Furthermore, we investigate the relationship between each method and we choose the most suitable method at Jinggo restaurant