Year 2020, Volume 31 , Issue 2, Pages 183 - 192 2020-08-06

Evaluation of the Menu Performance with Financial and Non-Financial Data
Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi

Vedat YİĞİTOĞLU [1] , Nilüfer TETİK [2]


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.
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.
  • 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.
Primary Language tr
Subjects Social
Journal Section Articles
Authors

Orcid: 0000-0003-2215-1961
Author: Vedat YİĞİTOĞLU
Institution: AKDENİZ ÜNİVERSİTESİ, MANAVGAT TURİZM FAKÜLTESİ
Country: Turkey


Orcid: 0000-0001-6434-8039
Author: Nilüfer TETİK
Institution: AKDENİZ ÜNİVERSİTESİ
Country: Turkey


Dates

Publication Date : August 6, 2020

Bibtex @research article { atad777539, journal = {Anatolia: Turizm Araştırmaları Dergisi}, issn = {1300-4220}, address = {}, publisher = {Detay Yayıncılık}, year = {2020}, volume = {31}, pages = {183 - 192}, doi = {10.17123/atad.777539}, title = {Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi}, key = {cite}, author = {Yi̇ği̇toğlu, Vedat and Teti̇k, Nilüfer} }
APA Yi̇ği̇toğlu, V , Teti̇k, N . (2020). Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi . Anatolia: Turizm Araştırmaları Dergisi , 31 (2) , 183-192 . DOI: 10.17123/atad.777539
MLA Yi̇ği̇toğlu, V , Teti̇k, N . "Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi" . Anatolia: Turizm Araştırmaları Dergisi 31 (2020 ): 183-192 <https://dergipark.org.tr/en/pub/atad/issue/56296/777539>
Chicago Yi̇ği̇toğlu, V , Teti̇k, N . "Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi". Anatolia: Turizm Araştırmaları Dergisi 31 (2020 ): 183-192
RIS TY - JOUR T1 - Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi AU - Vedat Yi̇ği̇toğlu , Nilüfer Teti̇k Y1 - 2020 PY - 2020 N1 - doi: 10.17123/atad.777539 DO - 10.17123/atad.777539 T2 - Anatolia: Turizm Araştırmaları Dergisi JF - Journal JO - JOR SP - 183 EP - 192 VL - 31 IS - 2 SN - 1300-4220- M3 - doi: 10.17123/atad.777539 UR - https://doi.org/10.17123/atad.777539 Y2 - 2019 ER -
EndNote %0 Anatolia: Turizm Araştırmaları Dergisi Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi %A Vedat Yi̇ği̇toğlu , Nilüfer Teti̇k %T Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi %D 2020 %J Anatolia: Turizm Araştırmaları Dergisi %P 1300-4220- %V 31 %N 2 %R doi: 10.17123/atad.777539 %U 10.17123/atad.777539
ISNAD Yi̇ği̇toğlu, Vedat , Teti̇k, 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
AMA Yi̇ği̇toğlu V , Teti̇k N . Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi. Anatolia: Turizm Araştırmaları Dergisi. 2020; 31(2): 183-192.
Vancouver Yi̇ği̇toğlu V , Teti̇k N . Finansal ve Finansal Olmayan Verilerle Menü Performansının Değerlendirilmesi. Anatolia: Turizm Araştırmaları Dergisi. 2020; 31(2): 183-192.