Menu planning and pricing in food and beverage companies with tourism business certificate: İstanbul example

Key Words: Food and Beverage Companies, Menu Planning, Pricing Policies Today fierce competition forces firms to adapt new approaches to protect their market share food and beverage companies look for new menegerial practices in order to protect the existing demand level and to meet the expectations of consumers. With the aim of discover the menu planning and pricing policies a survey study was made in food and beverage companies with tourism business certificate which operating in İstanbul and research consist of four part. In the first part, the importance of food and beverage companies, classification of food and beverage companies and organization was given. In the second part, menu concept, historical devolepment of menu, functions of menu, kind of menu, construction of menu, menu planning concept, menu planning process, phase of menu planning, aim of menu planning and content of menu planning are analyzed. In the third part, pricing concept, food and beverage control systems and its process, cost of menu means, food and beverage cost control methods, pricing of menu, marketing studies of food and beverage companies, marketing of food and beverage services, sale methods used in food and beverage companies was examined. In the last part, a survey study was made on food and beverage companies with tourism business certificate which operating in İstanbul to establish menu planning and pricing policies and data which were collected by questionnaires were also analyzed and commented by statistical methods. Data addition of implement used to survey to aim of research can realized. This survey, 330 food and beverage companies with tourism business certificate which operating in İstanbul, 199 company was reached. In survey was asked thirtyfour question like characteristics of company, methods of menu planning, pricing policies and marketing of food and beverage services. Data which were analyzed appropriate statistical methods and were interpreted. In this research, food and beverage companies with tourism business certificate which are used in kind of menu, methods of menu planning, pricing policies, implement of marketing, which were established.