MENU ENGINEERING SEBAGAI STRATEGI PENETAPAN PRODUK MAKANAN DALAM MENGHADAPI TATANAN KEHIDUPAN BARU DI KORI RESTAURANT & BAR KUTA - BALI

This study aims to analyze the menus at Kori Restaurant & Bar, Kuta - Bali in the period June - December 2019. The results of this analysis are one of the references in determining food products in facing the new order of life during the covid19 pandemic. The results of the menu analysis showed that the appetizer group (appetizer) with the category of plowhorse as many as 3 items, 4 items star, 2 items of dog and 1 item of puzzel. The menu in the salad dish group with the plowhorse category is 2 items, the star is 3 items and the puzzle is 1 item. The menu in the soup (soup) group with the category of plowhorse, star and dog each has 1 item. Main course menu (main dish) in the International sub-group with 2 items of plowhorse, 15 items of star, 2 items of dog and 1 item of puzzle. Hamburger sub-group with 1 item plowhorse category, 2 star items and 1 item puzzle. Main Course from Bali sub-group with 4 items plowhorse category, 3 star items, 1 dog item and 2 puzzle items. Menu in the dessert group with 2 items of plowhorse category, 6 star items, 1 item of dog and puzzle each. The decisions and follow-ups that will be taken are maintaining the menu, changing menu prices, improving

Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse

This research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served. The formulation of the problem which is the basis of this research is how to improve the quality of the food and beverage menu through the menu engineering system and what recommendation actions should be taken based on the resulting data from the analysis that appears. This study uses variables, which are menu analysis in improving the quality of the menu at BIEV Clubhouse with sub variables, such as food cost, menu mix, and contribution margin. The results of this study that there were 8 menus or 30.77% menus with star categories, 5 menus or 19.23% menus with the plowhorse category, 4 menus or 15.38% menus with the puzzle category, and 9 menus or 34.62%. menu with dog category. The recommended follow-up actions to BIEV Clubhouse management is reducing the menu with the dog category, evaluating product prices and production costs for menus with the plowhorse category, taking suggestive selling steps for menus with the puzzle category, and maintaining the quality and performance of menus with the star category.

Fuzzy based intelligent decision support model for restaurant menu management

Restaurants operate in a dynamic highly competitive business environment with slim profit margin, changing customers, and costs incurring from materials and labour. Despite a solid demand for restaurant meals, the restaurant industry has a high failure rate, especially within the first three years of commencement. As the most important marketing, sales, and operational tool, a menu list must be well designed and well planned for profitability and competitive advantage. Menu Analysis (MA) or Menu Engineering (ME) refer to the broad range of techniques and procedures applied for effective marketing and operational decisions on menus. Choice of dishes is the food and beverage manager or the decision maker’s (DM) challenge which is a critical strategy decision. Quantitative or precise measures required for accurate evaluation of the effectiveness of a menu item is difficult to obtain. This pioneer study presents a Menu Management Decision Support Model (MMDSM) that applies Fuzzy Multicriteria Decision Making (FMCDM) approach to deal with the inherent imprecision in input using qualitative linguistic input values and obtain reliable outputs with increased decision options. Improving the widely used ME model with two inputs, the MMDSM includes four input parameters of Profit Factor, Popularity, Contribution Margin, and Sales Price related to each Menu Item. The MMDSM is successfully tested with a case study having one hundred and sixty-one Menu Item details from a U.S. restaurant. The results are verified by conducting a sensitivity analysis and the model can be developed into a commercial application.

Global overview of dietary outcomes and dietary intake assessment methods in maritime settings: a systematic review

Background Seafaring is a risky occupation with high prevalence of risk factors for non-communicable diseases. Food intake and eating habits are important cornerstones regarding health and health promotion. The aim of this study was to provide an overview of dietary intake and dietary intake assessment methods of seafarers and suggestions for applicable assessment tools. Methods We systematically searched PubMed and NLM Gateway (for MEDLINE), Web of Science, and SCOPUS up to February 2020 using standard keywords including nutrition OR diet OR meal AND maritime settings. Two independent reviewers extracted the data. The quality of included studies was assessed using the Joanna Briggs Institute Critical Appraisal checklist. Results From 4449 studies initially identified, 26 articles were included in the final review. Qualitative data (e.g. on unhealthy eating) had been gathered using in-depth individual or group interviews, participant observations, and phone-based chats. Composition of menu analysis, 24 h dietary recall, food diaries/ diet records, dietary habits questionnaire, food stores and food waste of the ship were used to assess the quantitative outcomes (e.g. dietary intakes). Access to meat, processed meat and egg, frozen and canned food items, sugary drinks, alcohol, greasy and salty food was high. In contrast, consumption of fruit, vegetables, dairy products, and cereals was lower than recommended. Conclusions Eating habits and dietary intakes in maritime settings are unhealthy. Subjective dietary assessment methods combining menu analysis with new technologies (e.g. mobile-based) might be an applicable method in this hard to reach setting which is the vessels.

ANALISIS KEMAMPUAN PENGOLAHAN DATA BERBASIS MS. EXCEL PADA MAHASISWA SEMESTER AKHIR UNIVERSITAS TEUKU UMAR

Ms.Excel merupakan sebuah aplikasi lembar kerja yang menyediakan menu pengolahan data. Aplikasi pengolahan data pada Ms.Excel dapat diaktifkan secara gratis di menu Toolbar yaitu menu Analysis ToolPak. Berdasarkan menu analisis tersebut hampir seluruh data statitik dapat diselesaikan sama dengan menggunakan aplikasi-aplikasi statistik yang berbayar saat ini. Jika mahasiswa mampu menggunakan Ms.Excel secara optimal pastinya sangat memudahkan dalan hal pengolahan data pada penelitian tugas akhir. Penelitian ini bertujuan untuk mengetahui kemampuan analisis data menggunakan Ms.Excel pada mahasiswa tingkat akhir di Universitas Teuku Umar (UTU). Data kemampuan diperoleh melalui soal pengolahan data yang dikerjakan pada lembar kerja Ms.Excel. Soal meliputi materi statistik deskriptif, penyajian data, uji instrumen dan uji hipotesis. Dari hasil penelitian diperoleh fakta bahwa mahasiswa mampu menghitung statistik deskriptif sebesar 34%, penyajian data 43%, 13% pada uji instrumen dan terakhir 10% pada uji hipotesis. Secara kumulatif, kemampuan pengolahan berbasis Ms.Excel pada mahasiswa akhir Universitas Teuku Umar berada pada kategori sedang.

Prototype Expert System Application to Identify Specific Children Learning Disabilities in Inclusion Schools

This study aims to develop an expert system application for the identification of specific children learning disabilities in Inclusion School. The research method used is development research design (R & D) to test the effectiveness of the use of identification of specific children learning disabilities with expert system application. Application testing involving 40 teachers in inclusion schools to test expert system applications in identification. Validate results by teachers in inclusion schools obtained that from aspects of system display, user, accuracy, and system responsibility have an average of 4.20 fall into the category of excellent. Expert system application development has several features, among others; home menu, analysis, and intervention to follow up learning services, learning media, and classroom embedding for specific children learning disabilities.

Analisis Gerusan Lokal pada Pilar Jembatan Kereta Api BH. 337 akibat Aliran Sungai Cikao

Pilar merupakan struktur pendukung bangunan jembatan yang biasanya terletak di antara bentang lebar sungai. Aliran sungai yang melewati pilar mengakibatkan terjadinya gerusan yang dapat mengurangi kestabilan pilar. Penelitian ini bertujuan untuk menganalisa gerusan lokal pada pilar jembatan Kereta Api menggunakan Software HEC-RAS dengan perhitungan debit rencana menggunakan Metode Nakayasu. Penelitian ini menghasilkan besarnya gerusan pada pilar jembatan KA dengan debit rencana untuk kala ulang 2 tahun, 5 tahun, 25 tahun, 50 tahun dan 100 tahun. Data yang digunakan adalah data topografi, data geoteknik dan data curah hujan harian stasiun Cikao-Plered dengan panjang data tahun 2007-2016 yang berada di Kabupaten Purwakarta. Analisis terhadap gerusan maksimum pada pilar jembatan dilakukan menggunakan software HEC-RAS pada menu bridge scour. Dalam analisis perubahan dasar sungai akibat degradasi dan agradasi dilakukan dengan melakukan simulasi transpor sedimen pada menu analysis sediment transport yang disediakan oleh software HEC-RAS. Berdasarkan hasil penelitian ini diperoleh kedalaman gerusan pilar pada debit banjir kala ulang 2 tahun, 5 tahun, 10 tahun, 20 tahun, 25 tahun, 50 tahun, dan 100 tahun berturut-turut adalah 3,03 m, 3,28 m, 3,37 m, 3,43 m, 3,46 m, 3,52 m, dan 3,57 m, dan kedalaman gerusan yang terjadi pada pilar menggunakan perhitungan analitik untuk debit banjir kala ulang 2 tahun, 5 tahun, 10 tahun, 20 tahun, 25 tahun, 50 tahun, dan 100 tahun berturut-turut adalah 5,01 m, 5,11 m, 5,12 m, 5,20 m, 5,21 m, 5,24 m, dan 5,27 m.

Nutrition on Aircrafts: a Menu Analysis (Part 2)

As already noted in the previous work, “Nutrition on Aircrafts: a Menu Analysis (Part 1)”, the organization of passenger service for air transport consists not only in the transportation of passengers, but also in the organization of meals on board airliners. The assortment of dishes depends on many factors such as: budget of the airline, season, flight duration, class of service, departure time, national characteristics and category of passengers. In this paper, the menus of Nordwind Airlines and Azur Air are considered. The airline “Nordwind Airlines” at the stage of purchasing tickets offers its passengers the opportunity to form their diet from the proposed list of dishes for an additional fee. Typically, the list includes chicken dishes, meat dishes, pilaf and special nutrition (vegetarian nutrition and nutrition for children), there is also the option “Guaranteed nutrition”, which, depending on the duration of the flight, includes soft drinks; hot nutrition; Tea coffee. “Azur Air” Airlines in the standard package of services provides snacks during the flight or does not provide on-board nutrition at all. Nevertheless, there are several services with which you can receive ready-made culinary products for an additional fee. The airline cooperates with Fly Service LLC (St. Petersburg), which provides various catering services, including on board an airplane. The Restaurant on Board service is available only upon departure from Pulkovo Airport (St. Petersburg). The information on the international rating according to the Skytrax World Airline Awards of the world according to the criterion of “Airline Catering” is presented. Among Russian airlines, only Aeroflot in the Economy Class nomination is present in international ratings. The paper presents a menu with the calculation of nutritional value and calorie content.