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Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi

Year 2020, Volume: 31 Issue: 2, 183 - 192, 06.08.2020
https://doi.org/10.17123/atad.777539

Abstract

Bu çalışmada yiyecek menü kalemlerinin performansının finansal ve finansal olmayan verilerle etkin bir şekilde ortaya koyulması amaçlanmıştır. Bu amaçla Antalya’da bulunan lüks bir restoran işletmesinin 30 adet yiyecek kaleminden oluşan akşam yemeği menüsü örnekleminde bir araştırma yapılmıştır. Bir aylık faaliyet dönemini kapsayan araştırma verileri; yüz yüze görüşme, belge inceleme ve görsel kayıt teknikleri kullanılarak toplanmış ve girdi odaklı Veri Zarflama Analizi ile analiz edilmiştir. Yapılan analiz sonucunda, menü kalemlerinin büyük bir kısmının (16’sının) etkin olduğu belirlenmiştir. Ancak etkin olan menü kalemlerine menü grupları bazında bakıldığında, en az sayıda ana yemek grubunda yer alan yiyeceklerin (ikisinin) etkin olduğu anlaşılmıştır. Bu sonuç, işletme yönetiminin özellikle ve öncelikle ana yemek grubunda yer alan yiyecekler üzerinde odaklanması gerektiğini göstermektedir. Çalışmada mevcut yazından farklı olarak ilk defa yiyecek tüketimi önemli bir çıktı değişkeni olarak kullanılmıştır. Böylece menü değerleme sürecine işletmeyle birlikte konuk bakış açısı da dâhil edilmiş ve daha kapsamlı sonuçlar elde edilmiştir.

References

  • Atkinson, H. ve Jones, P. (1993). Menu Engineering: Managing the Food Service Micro Marketing Mix, Journal of Restaurant and Foodservice Marketing, 1(1): 37–55.
  • Baker, M. ve Riley, M. (1994). New Perspectives on Productivity in Hotels: Some Advances and New Directions, International Journal of Hospitality Management, 13(4): 297-311.
  • Banker, R. D., Charnes, A. ve Cooper, W. W. (1984). Some Models for Estimating Technical and Scale Inefficiencies in Data Envelopment Analysis, Management Science, 30(9): 1078-1092.
  • Banker, R. D. ve Morey, R. C. (1986). Efficiency Analysis for Exogenously Fixed Inputs and Outputs, Operations Research, 34(4): 513-521.
  • Bayou, M. E. ve Bennett, L. B. (1992). Profitability Analysis for Table-Service Restaurants, the Cornell Hotel and Restaurant Administration Quarterly, 33(2): 49-55.
  • Charnes, A., Cooper, W. W. ve Rhodes, E. (1978). Measuring the Efficiency of Decision Making Units, European Journal of Operational Research, 2(6): 429-444.
  • Chou, S. F. ve Fang, C. Y. (2013). Exploring Surplus-Based Menu Analysis in Chinese-Style Fast Food Restaurants, International Journal of Hospitality Management, 33(1): 263-272.
  • Connors, P. L. ve Rozell, S. B. (2004). Using a Visual Plate Waste Study to Monitor Menu Performance, Journal of the American Dietetic Association, 104(1): 94-96.
  • Emrouznejad, A., Parker, B. R. ve Tavares, G. (2008). Evaluation of Research in Efficiency and Productivity: A Survey and Analysis of the First 30 Years of Scholarly Literature in DEA. Socio-Economic Planning Sciences, 42(3): 151-157.
  • Fakih, K., Assaker, G., Assaf, A. G. ve Hallak, R. (2016). Does Restaurant Menu Information Affect Customer Attitudes and Behavioral Intentions? A Cross-Segment Empirical Analysis Using PLS-SEM. International Journal of Hospitality Management, 57: 71-83.
  • Fang, C. Y. ve Hsu, F. S. (2012). An Efficiency-Based Metafrontier Approach to Menu Analysis, Journal of Hospitality and Tourism Research, 38(2): 199-221.
  • Fang, C. Y., Peng, P. Y. ve Pan, W. T. (2013). Does Using an À La Carte or Combo Set Menu Affect the Performance of a Teppanyaki-Style Restaurant?, International Journal of Contemporary Hospitality Management, 25(4): 491-509.
  • Ferreira, M., Liz Martins, M. ve Rocha, A. (2013). Food Waste as an Index of Food Service Quality, British Food Journal, 115(11): 1628-1637.
  • Gupta, S., Mclaughlin, E. ve Gomez, M. (2007). Guest Satisfaction and Restaurant Performance. Cornell Hotel and Restaurant Administration Quarterly, 48(3), 284-298.
  • Haksever, C. ve Render, B. (2013). Service Management: An Integrated Approach to Supply Chain Management and Operations. New Jersey: FT Press.
  • Hruschka, H. (1986). Ansätze Der Effizienzmessung von Betrieben, Journal für Betriebswirtschaft, 36(2): 76-85.
  • Kasavana, M. L. ve Smith D. J. (1982). Menu Engineering. Lansing, MI: Hospitality Publications Inc.
  • Kivela, J. (2003). Results of a Qualitative Approach to Menu Planning Using Control and Experimental Groups, Journal of Foodservice Business Research, 6(4): 43–65.
  • Kotschevar, L. H. ve Withrow, D. (2008). Study Guide to Accompany Management by Menu. New Jersey: John Wiley and Sons.
  • LeBruto, S., Ashley, R. ve Quain, W. (1995). Menu Engineering: A Model Including Labor, Hospitality Review, 13(1): 41–50.
  • Liu, J. S., Lu, L. Y., Lu, W. M. ve Lin, B. J. (2013). Data Envelopment Analysis 1978–2010: A Citation-Based Literature Survey, Omega, 41(1): 3-15.
  • Massow, M. ve Mcadams, B. (2015). Table Scraps: An Evaluation of Plate Waste in Restaurants, Journal of Foodservice Business Research, 18(5): 437-453.
  • Miller, J. E. (1980). Menu Pricing and Strategy. Boston: CBI Publishing.
  • Morey, R. C. ve Dittman, D. A. (1995). Evalatn A Hotel GM's Performance: A Case Study in Benchmarking, Cornell Hotel and Restaurant Administration Quarterly, 36(5): 30-35.
  • Ninemeier, J. D. (2010). Management of Food and Beverage Operations. Michigan: The Educational Institute of American Hotel and Motel Association.
  • Özdemir, B. (2012). A Review on Menu Performance Investigation and Some Guiding Propositions, Journal of Food Service Business Research, 15(4): 378-397.
  • Özdemir, B. ve Çalışkan, O. (2014). A Review of Literature on Restaurant Menus: Specifying the Managerial Issues, International Journal of Gastronomy and Food Science, 2(1). 3-13.
  • Özdemir, B. ve Nebioğlu, O. (2015). Uygulamada Menü Analizi Nasıl Yapılmaktadır? Beş Yıldızlı Otellerin Mutfak Şeflerinin Görüşleri, Anatolia: Turizm Araştırmaları Dergisi, 26(2): 251-263.
  • Parkan, C. (1996). Measuring the Performance of Hotel Operations, Socio-Economic Planning Sciences, 30(4): 257-292.
  • Pavesic, D. V. (1983). Cost/Margin Analysis: A Third Approach to Menu Pricing and Design, International Journal of Hospitality Management, 2(3): 127-134.
  • Peng, P. Y. J., Fang, C. Y. ve Pan, W.T.W. (2011). Efficiency-Based Menu Analysis in the Teppanyaki-Style Restaurant. The 11th Annual Hawaii International Conference on Business, (ss. 3-12). USA: Hawaii.
  • Raab, C. ve Mayer, K. (2007). Menu Engineering And Activity-Based Costing-Can They Work Together in A Restaurant?, International Journal of Contemporary Hospitality Management, 19(1): 43–52.
  • Reynolds, D. ve Taylor, J. (2011). Validating a DEA-Based Menu Analysis Model Using Structural Equation Modelin, International Journal of Hospitality Management, 30(3): 584-587.
  • Reynolds, D. ve Thompson, G. M. (2007). Multiunit Restaurant Productivity Assessment Using Three-Phase Data Envelopment Analysis, International Journal of Hospitality Management, 26(1): 20-32.
  • Sherwin, A. J., Nowson, C. A., Mcphee, J., Alexander, J. L., Wark, J. D. ve Flicker, L. (1998). Nutrient Intake at Meals in Residential Care Facilities for the Aged: Validated Visual Estimation of Plate Waste, Australian Journal of Nutrition and Dietetics, 55(4): 188-193.
  • Taylor, J., Reynolds, D. ve Brown, D. M. (2009). Multi-Factor Menu Analysis Using Data Envelopment Analysis, International Journal of Contemporary Hospitality Management, 21(2): 213–225.
  • Wagner, J. M. ve Shimshak, D. G. (2007). Stepwise Selection of Variables in Data Envelopment Analysis: Procedures and Managerial Perspectives, European Journal of Operational Research, 180(1): 57-67.
  • Walker, J. R. (2011). Restaurant Concepts, Management, and Operations. New Jersey: Wiley & Sons
  • Wöber, K. W. (2007). Data Envelopment Analysis, Journal of Travel and Tourism Marketing, 21(4): 91-108.

Evaluation of the Menu Performance with Financial and Non-Financial Data

Year 2020, Volume: 31 Issue: 2, 183 - 192, 06.08.2020
https://doi.org/10.17123/atad.777539

Abstract

The purpose of the study is to explore the performance of the menu items effectively through financial and non-financial data. In the research, a case study was conducted in a fine-dining restaurant in Antalya and 30 menu items in dinner menu were taken into consideration. The data was collected using face-to-face interview, document review and visual recording techniques and analyzed with input-oriented Data Envelopment Analysis. As a result of the analysis, it was determined that most of the menu items (16 items) were effective. However, when the distribution of menu groups is examined, it has been concluded that the number of the items which were effective was the least (two items) in the main course. This result shows that management should focus on food in the main category particularly and primarily. In the study, food consumption was used as an important output variable for the first time. Thus, guest perspective was included in the menu evaluation process with the business perspective and more comprehensive results were obtained.

References

  • Atkinson, H. ve Jones, P. (1993). Menu Engineering: Managing the Food Service Micro Marketing Mix, Journal of Restaurant and Foodservice Marketing, 1(1): 37–55.
  • Baker, M. ve Riley, M. (1994). New Perspectives on Productivity in Hotels: Some Advances and New Directions, International Journal of Hospitality Management, 13(4): 297-311.
  • Banker, R. D., Charnes, A. ve Cooper, W. W. (1984). Some Models for Estimating Technical and Scale Inefficiencies in Data Envelopment Analysis, Management Science, 30(9): 1078-1092.
  • Banker, R. D. ve Morey, R. C. (1986). Efficiency Analysis for Exogenously Fixed Inputs and Outputs, Operations Research, 34(4): 513-521.
  • Bayou, M. E. ve Bennett, L. B. (1992). Profitability Analysis for Table-Service Restaurants, the Cornell Hotel and Restaurant Administration Quarterly, 33(2): 49-55.
  • Charnes, A., Cooper, W. W. ve Rhodes, E. (1978). Measuring the Efficiency of Decision Making Units, European Journal of Operational Research, 2(6): 429-444.
  • Chou, S. F. ve Fang, C. Y. (2013). Exploring Surplus-Based Menu Analysis in Chinese-Style Fast Food Restaurants, International Journal of Hospitality Management, 33(1): 263-272.
  • Connors, P. L. ve Rozell, S. B. (2004). Using a Visual Plate Waste Study to Monitor Menu Performance, Journal of the American Dietetic Association, 104(1): 94-96.
  • Emrouznejad, A., Parker, B. R. ve Tavares, G. (2008). Evaluation of Research in Efficiency and Productivity: A Survey and Analysis of the First 30 Years of Scholarly Literature in DEA. Socio-Economic Planning Sciences, 42(3): 151-157.
  • Fakih, K., Assaker, G., Assaf, A. G. ve Hallak, R. (2016). Does Restaurant Menu Information Affect Customer Attitudes and Behavioral Intentions? A Cross-Segment Empirical Analysis Using PLS-SEM. International Journal of Hospitality Management, 57: 71-83.
  • Fang, C. Y. ve Hsu, F. S. (2012). An Efficiency-Based Metafrontier Approach to Menu Analysis, Journal of Hospitality and Tourism Research, 38(2): 199-221.
  • Fang, C. Y., Peng, P. Y. ve Pan, W. T. (2013). Does Using an À La Carte or Combo Set Menu Affect the Performance of a Teppanyaki-Style Restaurant?, International Journal of Contemporary Hospitality Management, 25(4): 491-509.
  • Ferreira, M., Liz Martins, M. ve Rocha, A. (2013). Food Waste as an Index of Food Service Quality, British Food Journal, 115(11): 1628-1637.
  • Gupta, S., Mclaughlin, E. ve Gomez, M. (2007). Guest Satisfaction and Restaurant Performance. Cornell Hotel and Restaurant Administration Quarterly, 48(3), 284-298.
  • Haksever, C. ve Render, B. (2013). Service Management: An Integrated Approach to Supply Chain Management and Operations. New Jersey: FT Press.
  • Hruschka, H. (1986). Ansätze Der Effizienzmessung von Betrieben, Journal für Betriebswirtschaft, 36(2): 76-85.
  • Kasavana, M. L. ve Smith D. J. (1982). Menu Engineering. Lansing, MI: Hospitality Publications Inc.
  • Kivela, J. (2003). Results of a Qualitative Approach to Menu Planning Using Control and Experimental Groups, Journal of Foodservice Business Research, 6(4): 43–65.
  • Kotschevar, L. H. ve Withrow, D. (2008). Study Guide to Accompany Management by Menu. New Jersey: John Wiley and Sons.
  • LeBruto, S., Ashley, R. ve Quain, W. (1995). Menu Engineering: A Model Including Labor, Hospitality Review, 13(1): 41–50.
  • Liu, J. S., Lu, L. Y., Lu, W. M. ve Lin, B. J. (2013). Data Envelopment Analysis 1978–2010: A Citation-Based Literature Survey, Omega, 41(1): 3-15.
  • Massow, M. ve Mcadams, B. (2015). Table Scraps: An Evaluation of Plate Waste in Restaurants, Journal of Foodservice Business Research, 18(5): 437-453.
  • Miller, J. E. (1980). Menu Pricing and Strategy. Boston: CBI Publishing.
  • Morey, R. C. ve Dittman, D. A. (1995). Evalatn A Hotel GM's Performance: A Case Study in Benchmarking, Cornell Hotel and Restaurant Administration Quarterly, 36(5): 30-35.
  • Ninemeier, J. D. (2010). Management of Food and Beverage Operations. Michigan: The Educational Institute of American Hotel and Motel Association.
  • Özdemir, B. (2012). A Review on Menu Performance Investigation and Some Guiding Propositions, Journal of Food Service Business Research, 15(4): 378-397.
  • Özdemir, B. ve Çalışkan, O. (2014). A Review of Literature on Restaurant Menus: Specifying the Managerial Issues, International Journal of Gastronomy and Food Science, 2(1). 3-13.
  • Özdemir, B. ve Nebioğlu, O. (2015). Uygulamada Menü Analizi Nasıl Yapılmaktadır? Beş Yıldızlı Otellerin Mutfak Şeflerinin Görüşleri, Anatolia: Turizm Araştırmaları Dergisi, 26(2): 251-263.
  • Parkan, C. (1996). Measuring the Performance of Hotel Operations, Socio-Economic Planning Sciences, 30(4): 257-292.
  • Pavesic, D. V. (1983). Cost/Margin Analysis: A Third Approach to Menu Pricing and Design, International Journal of Hospitality Management, 2(3): 127-134.
  • Peng, P. Y. J., Fang, C. Y. ve Pan, W.T.W. (2011). Efficiency-Based Menu Analysis in the Teppanyaki-Style Restaurant. The 11th Annual Hawaii International Conference on Business, (ss. 3-12). USA: Hawaii.
  • Raab, C. ve Mayer, K. (2007). Menu Engineering And Activity-Based Costing-Can They Work Together in A Restaurant?, International Journal of Contemporary Hospitality Management, 19(1): 43–52.
  • Reynolds, D. ve Taylor, J. (2011). Validating a DEA-Based Menu Analysis Model Using Structural Equation Modelin, International Journal of Hospitality Management, 30(3): 584-587.
  • Reynolds, D. ve Thompson, G. M. (2007). Multiunit Restaurant Productivity Assessment Using Three-Phase Data Envelopment Analysis, International Journal of Hospitality Management, 26(1): 20-32.
  • Sherwin, A. J., Nowson, C. A., Mcphee, J., Alexander, J. L., Wark, J. D. ve Flicker, L. (1998). Nutrient Intake at Meals in Residential Care Facilities for the Aged: Validated Visual Estimation of Plate Waste, Australian Journal of Nutrition and Dietetics, 55(4): 188-193.
  • Taylor, J., Reynolds, D. ve Brown, D. M. (2009). Multi-Factor Menu Analysis Using Data Envelopment Analysis, International Journal of Contemporary Hospitality Management, 21(2): 213–225.
  • Wagner, J. M. ve Shimshak, D. G. (2007). Stepwise Selection of Variables in Data Envelopment Analysis: Procedures and Managerial Perspectives, European Journal of Operational Research, 180(1): 57-67.
  • Walker, J. R. (2011). Restaurant Concepts, Management, and Operations. New Jersey: Wiley & Sons
  • Wöber, K. W. (2007). Data Envelopment Analysis, Journal of Travel and Tourism Marketing, 21(4): 91-108.
There are 39 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Vedat Yiğitoğlu This is me 0000-0003-2215-1961

Nilüfer Tetik 0000-0001-6434-8039

Publication Date August 6, 2020
Published in Issue Year 2020 Volume: 31 Issue: 2

Cite

APA Yiğitoğlu, V., & Tetik, N. (2020). Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi. Anatolia: Turizm Araştırmaları Dergisi, 31(2), 183-192. https://doi.org/10.17123/atad.777539
AMA Yiğitoğlu V, Tetik N. Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi. Anatolia: Turizm Araştırmaları Dergisi. August 2020;31(2):183-192. doi:10.17123/atad.777539
Chicago Yiğitoğlu, Vedat, and Nilüfer Tetik. “Finansal Ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi”. Anatolia: Turizm Araştırmaları Dergisi 31, no. 2 (August 2020): 183-92. https://doi.org/10.17123/atad.777539.
EndNote Yiğitoğlu V, Tetik N (August 1, 2020) Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi. Anatolia: Turizm Araştırmaları Dergisi 31 2 183–192.
IEEE V. Yiğitoğlu and N. Tetik, “Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi”, Anatolia: Turizm Araştırmaları Dergisi, vol. 31, no. 2, pp. 183–192, 2020, doi: 10.17123/atad.777539.
ISNAD Yiğitoğlu, Vedat - Tetik, Nilüfer. “Finansal Ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi”. Anatolia: Turizm Araştırmaları Dergisi 31/2 (August 2020), 183-192. https://doi.org/10.17123/atad.777539.
JAMA Yiğitoğlu V, Tetik N. Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi. Anatolia: Turizm Araştırmaları Dergisi. 2020;31:183–192.
MLA Yiğitoğlu, Vedat and Nilüfer Tetik. “Finansal Ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi”. Anatolia: Turizm Araştırmaları Dergisi, vol. 31, no. 2, 2020, pp. 183-92, doi:10.17123/atad.777539.
Vancouver Yiğitoğlu V, Tetik N. Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi. Anatolia: Turizm Araştırmaları Dergisi. 2020;31(2):183-92.