Analisis Menu Engineering Hotel Grand Jatra Balikpapan Sebagai Langkah Penetapan Menu Cycle Praktikum Patiseri Program Studi Tata Boga Politeknik Negeri Balikpapan
DOI:
https://doi.org/10.32487/jst.v1i1.24Abstract
Abstract
Consistency between the concept of education and training in the academic scope with the human resources quality expected by the industry is extremely important, the industry claims to be able to immediately respond positively to the academic. One of the best is by doing research market demands through menu engineering analysis.This study was conducted to determine the classification of the patiseri menu at Grand Jatra Hotel Balikpapan. Analysis in study is menu engineering analysis on the menu patiseri, this analysis is used to see the popularity aspects and advantages of the menu items. Then from the results of these studies will be used as recommendations in the preparation of the menu cycle practicum patiseri at Food and Beverage Department State Polytechnic Balikpapan.The research is a qualitative approach using descriptive analysis with menu engineering analysis methods. Object of this study is patiseri menu at Grand Jatra Balikpapan. Data collection techniques include observation, interviews, documentation, and literature. The results showed recommendation of menu engineering analysis patiseri at Grand Jatra Balikpapan in the preparation of the menu cycle patiseri in Food and Beverage Department State Polytechnic Balikpapan include 1) Ombre Cake, 2) rainbow cake, 3) fruit cake, 4) brownie cheese cake, 5 ) red velvet cake, 6) opera cake, 7) cheese cake, 8) tiramisu, 9) chocolate harlem, 10) mocha cake, 11) avocado mouse cake, 12) fruit tartalete, 13) blackforest, 14) brownies.
Keywords: menu engineering, patiseri, menu cycle
Abstrak
Keselarasan antara konsep pendidikan dan pelatihan (diklat) dalam dunia akademik dengan kualitas SDM yang diharapkan oleh dunia industri sangatlah diperlukan, tuntutan demi tuntutan dunia industri harus dapat segera direspon secara positif oleh dunia akademik. Salah satu upaya tersebut yaitu dengan melakukan penelitian tuntutan permintaan pasar melalui analisa menu engineering. Penelitian ini dilakukan untuk mengetahui klasifikasi menu patiseri yang ada pada Hotel Grand Jatra Balikpapan. Analisis yang dilakukan adalah menu engineering pada menu patiseri, analisis ini digunakan untuk melihat aspek popularitas dan keuntungan dari item menu. Kemudian dari hasil penelitian tersebut akan digunakan sebagai bahan rekomendasi penyusunan menu cycle dalam praktikum Operasional Patiseri pada Program Studi Tata Boga Politeknik Negeri Balikpapan. Jenis penelitian ini adalah kualitatif dengan menggunakan analisis deskriptif dengan pendekatan metode analisa menu engineering. Objek penelitian ini yaitu menu patiseri di Hotel Grand Jatra Balikpapan. Teknik pengumpulan data meliputi observasi, wawancara, dokumentasi, dan studi pustaka. Hasil penelitian menunjukkan rekomendasi dari analisa menu engineering patiseri di Hotel Grand Jatra Balikpapan dalam penetapan menu cycle patiseri di Program Studi Tata Boga Politeknik Negeri Balikpapan yaitu diantaranya 1) Ombre Cake, 2) rainbow cake, 3) fruit cake, 4) brownies cheese cake, 5) red velvet cake, 6) opera cake, 7) cheese cake, 8) tiramisu, 9) chocolate harlem, 10) mocca cake, 11) avocado mouse cake, 12) fruit tartalete, 13) blackforest, 14) brownies.
Kata kunci: rekayasa menu, patiseri, siklus menu
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