Development of Menu Engineering Calculators to Improve Menu Evaluation Capabilities on Cost Control Learning

Made Satria Pramanda Putra (), Putu Gita Suari Miranti and Putu Virgananta Nugraha
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Made Satria Pramanda Putra: Politeknik Negeri Bali, Tourism Department
Putu Gita Suari Miranti: Politeknik Negeri Bali, Tourism Department
Putu Virgananta Nugraha: Politeknik Negeri Bali, Tourism Department

A chapter in Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2024 (ICoSTAS-SAS 2024), 2024, pp 117-126 from Springer

Abstract: Abstract The tourism business is not only about how businesses provide the best experience to customers but also about achieving long-term profitability. A tourism business person should have the skills and knowledge to manage the financial aspects of the tourism business, especially in the field of Food and Beverage. This ability is to be achieved through the Cost Control Course, especially on the topic of Menu Engineering. In learning Menu Engineering at the Bali State Polytechnic Tourism Department, students still evaluate the menu manually which has a high probability of calculation errors and takes a long time to work on. This research is intended to develop a learning media, namely the spreadsheet-based menu engineering calculator. The research design used was a quasi-experimental design with a pretest-posttest control group design. The experiment was conducted by taking 2 groups of students, namely the control group and the experimental group. The results of this study showed that the experimental group had greater learning outcomes compared to the control group. This is because, in the experimental class, students evaluate menus using menu engineering calculators that are easier to understand, more effective and efficient than the manual method carried out by the control group.

Keywords: Cost Control; Learning Media; Menu Engineering Calculator (search for similar items in EconPapers)
Date: 2024
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DOI: 10.2991/978-94-6463-622-2_14

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