Menu engineering in the restaurant business: A study on kitchen chefs

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dc.authorid0000-0002-6560-5831en_US
dc.authorscopusid56723695800en_US
dc.authorwosidABI-5606-2020en_US
dc.contributor.authorMutlu, Hayrettin
dc.contributor.authorDemirçakmak, İbrahim Levent
dc.contributor.authorDoğan, Murat
dc.date.accessioned2022-12-31T12:40:09Z
dc.date.available2022-12-31T12:40:09Z
dc.date.issued2022en_US
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationMutlu, H., Demirçakmak, İ. L. & Doğan, M. (2022). Menu engineering in the restaurant business: A study on kitchen chefs. Journal of Tourism and Gastronomy Studies, 10(4), 3537-3553. https://doi.org/10.21325/jotags.2022.1154en_US
dc.identifier.doi10.21325/jotags.2022.1154en_US
dc.identifier.endpage3553en_US
dc.identifier.issn2147-8775
dc.identifier.issue4en_US
dc.identifier.startpage3537en_US
dc.identifier.trdizinid1148910
dc.identifier.urihttps://doi.org/10.21325/jotags.2022.1154
dc.identifier.urihttps://hdl.handle.net/20.500.13055/352
dc.identifier.volume10en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorMutlu, Hayrettin
dc.language.isoenen_US
dc.relation.ispartofJournal of Tourism and Gastronomy Studiesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGastronomyen_US
dc.subjectGuest Satisfactionen_US
dc.subjectKitchen Chefsen_US
dc.subjectMenu Engineering Processesen_US
dc.subjectRestaurant Businessesen_US
dc.titleMenu engineering in the restaurant business: A study on kitchen chefsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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