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Bc. Barbora Ryšavá

Bachelor's thesis

Menu Engineering and Its Use in Gastronomy

Abstract:
Cílem této bakalářské práce je analýza portfolia restaurace metodou menu engineeringu. Na začátku práce byly stanoveny tři výzkumné otázky, s ohledem na téma bakalářské práce, které byly během praktické části zodpovězeny. Během doby, ve které analýza probíhala, restaurace rozšířila své menu o nové položky, což je v analytické části zohledněno. Ve čtvrté kapitole jsou navrhnuty změny a doporučení, které …more
Abstract:
The aim of this dissertation is to analyze the restaurants items portfolio using the menu engineering method. For the purpose of supporting the research, three research questions were created at the beginning and answered within the analytical part. The thesis is divided into five parts.During the research period the restaurants upgraded its menu, therefore the thesis is focused on analyzation of the …more
 

Keywords

Analysis BCG Matrix contribution margin establishment food gross profit menu engineering restaurant popularity profitability
 
Language used: English
Date on which the thesis was submitted / produced: 19. 11. 2019
Identifier: https://is.vsh.cz/th/r6hlc/

Thesis defence

  • Date of defence: 27. 1. 2020
  • Supervisor: Ing. Štěpán Chalupa
  • Reader: doc. Ing. Jan Hán, Ph.D.

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Institute of Hospitality Management in Prague

Bachelor programme / field:
Gastronomy, Hotel Management and Tourism / Hospitality Management (Study in English)

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