The study of the effects of menu engineering on food & beverage banagement in the concept of menu management: A case study at ten management in Istanbul

On these days, everhasting changing consumer demands and the continously rising bunber of companies make food and drink business a more challenging ground. This fact makes the companies turn their faces to the professional manegement means to hold their profit or get new onesCompanies hold the belief that this market is profitable as eating and drinking is an essiantal and never-lasting need. On the other hand, it is known thar this business is not easy, or more challenging that is seems. Acting in a professional way to get that aimed profit, `menu management? comes first.In this study, these will be examined to help the `menu management? as a professional these will be examined to help the menu management as professional approach to come up the ground: definition, history, structure, content and varieties of menu, the relations of menu with planning, cost and price, menu analysises and menu engineering which is the most profitable one among these analysises menu management of ten food and drink companies running in İstanbul will be of menu engineering come out with the help to light. Beside, the aim of the study is being tried to be supported by asking some questions to the personelle of these companies. It will be realized that menu management is not being applied as it has to be. As a result, it is stated that menu engineering as a mean of menu analyis