The analysis of menu engineering and the pricing methods in food and beverage businesses

It is understood obviously that food and beverage businesses are improving with the effects of various factors and they have to follow the developments in the increasingly competitive environment. The first condition to be able to accommodate the developments is the menu. The menu should be considered as a basic pillar that helps businesses make the first contact with their guests and leads all activities of businesses. In this thesis, the relationship between menu pricing methods and menu engineering is revealed and then, the effects of the pricing methods on determining menu items are researched. The thesis has been carried out by using a menu at a luxury hotel. The menu has been priced with different pricing methods and each menu has been analyzed with menu engineering. With the aid of the conclusions that are reached, the thesis provides some suggestions about developing a menu and compares the pricing methods which are used in the work. In the first part of the thesis, information is given about the food and beverage businesses and then the menu, which is the main topic of the work, it's types, the planning process and finally, the activities of businesses carried out by means of menu are explained. In the second part, menu pricing methods and menu analysis methods are explained; in the third part, an application on the menu of the hotel is completed and the conclusions are evaluated under the line of "Conclusion".