EVALUATING MENU Department Skill Competence Standard of Competence

EVALUATING MENU Department Skill Competence Standard of Competence Basic Competence : Restaurant Service : Planning Daily Menu to Improve Body Health : Evaluating Menu

EVALUATING COSTUMER SATISFACTION ON MENU q Knowing costumer satisfaction isvery important q The aim is to know how far costumers can accept the menu provided Art & Tourism

EVALUATING COSTUMER SATISFACTION ON MENU 1. organoleptic. Ø Test of organoleptic is a technique to know the quality of certain food using senses (eye, nose, mouth, tongue and skin) Food quality based on the organolepti test can be seen from: a. Shape The shape of food must be interesting and in accordance with the standard of food expected Knowing the shape of food by using senses. Seni Kerajinan dan Pariwisata

EVALUATING COSTUMER SATISFACTION ON MENU b. Texture o Food textures are various. There are soft, hard, smooth, rough and so on. o Knowing the food textures can be done by two senses. Tongue can be used to know the food textures after tasting it, and skin can know the food textures after touching it. Art & Tourism

EVALUATING COSTUMER SATISFACTION ON MENU c. Color v The color of food can be known by using senses. The color must be similar with the color standard. v The suitability of color with the standard ill give positive image to the food quality v Costumers will give their assumption to the food they see based on their sight Art & Tourism

EVALUATING COSTUMER SATISFACTION ON MENU d. Aroma Ø The food aroma can decide the food quality served Ø Aroma is known through nose by inhaling aroma from the food e. Taste This costumer satisfaction is dominant to the taste. Even costumers can avoid shape, color and aroma, but taste is still umber one. Art & Tourism

EVALUATING COSTUMER SATISFACTION ON MENU 2. Knowing costumer satisfaction based on the food quantity ü To know the food quantity, we can see the balance between number of food and the costumer need Costumers will feel satisfied on the number of food, if the food is suitable with the food served Art & Tourism

CONCLUSION q Costumer needs can be gained from the food nutrition q Food which contains nutrition can raise costumer satisfaction on the food served q In order to know the costumer satisfaction, we need to evaluate it Art & Tourism

EVALUATING COSTUMER SATISFACTION ON MENU q Evaluating costumer satisfaction can be done by two techniques: organoleptic test and the food quantity. Art & Tourism

EVALUATING COSTUMER SATISFACTION ON MENU q Organoleptic test relates to the costumer acceptance on the textures, aroma, color and taste of the food served. Meanwhile costumer satisfaction from the food quantity relates to the number or composition of food Art & Tourism